return of the pumpkin

I’ve found the one food item that’s cheaper in BC than Ontario! And it happens to be one of my favourite baking ingredients: canned pumpkin!

Pumpkin-banana-brownie swirl bars (recipe adapted from ICI)

  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 very ripe bananas
  • 1/2 cup white sugar
  • About 2 Tbsp honey
  • 2 teaspoons vanilla extract
  • 2 eggs
  • 1/4 cup cocoa powder
  • 1/2 cup semi-sweet chocolate chips
  • 1/2 cup pumpkin puree
  • 1/2 cup chopped almonds (supposed to be walnuts but I hadn’t any)
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  1. Preheat oven to 350 degrees F (175 degrees C). Grease an 8×8 inch baking pan. Stir the flour, baking powder, and salt together in a bowl.
  2. In another bowl, mash the bananas, then mix with sugar, honey, and vanilla extract; beat in the eggs one at a time with a spoon. Gradually add the flour mixture, and stir the batter until it’s evenly moistened. Divide the batter in half.
  3. Into one bowl of batter, add the cocoa powder and chocolate chips. In the second bowl of batter, stir in the pumpkin puree, almonds, cinnamon, cloves, and nutmeg.
  4. Spread 1/2 of the chocolate batter into the bottom of the prepared baking pan, and follow with 1/2 of the pumpkin batter. Repeat the layers, ending with a pumpkin layer, and drag a kitchen knife or small spatula gently through the layers in a swirling motion, to create a marbled appearance.
  5. Bake 40-45 min, until the brownies begin to pull away from the sides of the pan, and a toothpick inserted into the center comes out clean. Cool in the pan, cut into squares, and serve.

Look at that expert swirl!    

Mmmgoood. These certainly didn’t last long!

I went through a bit of a lemony baked goods phase a few weeks ago (I think sunshine and heat makes me crave citrus) and one of the more successful creations was a simple lemon-poppyseed loaf:

Slice ‘er open!

Summertime also means loads of iced tea (I like to drink it unsweetened, or with a bit of honey):

We also discovered that it makes a decent cocktail when mixed with gin…haha. Added mint leaves and frozen raspberries to make it pretty:

Ah, summer.


3 thoughts on “return of the pumpkin

  1. I know that I should probably be raving more about the brownies, judging from the chocolate tenor of my blog, but I can’t lie – lemon desserts own my heart. The poppyseed loaf looks magnificent!

  2. I am actually not a big fan of canned pumpkin…it’s too watery(?) for me.
    I really, really like that pic of the dirt and flip flop though. It’s just got this summery iconic quality to it.

  3. man i loveee pumpkin!! again, tons of pumpkin recipes that i’ve found to make this fall. those brownies sound UNREAL. mm to iced tea!

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