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Guest Recipe: Pumpkin Spice Bread

Paris this week has been blessed with an incredible Indian Summer. It’s hard to believe it’s Autumn but hey, let’s not complain! We’re supposed to hit 30°C today so the weekend is beckoning us to eat outside. We’re finally getting that August weather we never had.

Today you are all in for a treat.  I am thrilled to have the gorgeous, glowingly healthy, Kelly Hunt join us from Eat Yourself Skinny.

Why is she so healthy looking?  I’m sure her tempting eat-yourself-skinny recipes may just have something to do with it. En plus, although she has a love-hate relationship with running, she still manages to conquer the odd marathon. My favourite part, though, is that she not only adores her food but enjoys her wines, too. How lucky to have so many fabulous wineries in Virginia on her doorstep!

Ladies and gentlemen, macaronivores, let me hand you over to Kelly – she is about to share something particularly fabulous with us to welcome Autumn.

Kelly Hunt

 

Hello there lovely readers of Mad About Macarons!  I’m Kelly from Eat Yourself Skinny and I’m so excited to be sharing with you all today!  When Jill first asked me to guest post, I was beyond flattered and completely honored!  I mean c’mon guys, you read her posts every day…her pictures are gorgeous, her writing is witty and let’s face it, she has her own book!!  What in the world could I put together that would even be comparable to the lovely goodies she makes each day and keep you from clicking that little “x” at the top of your screen!
{Yikes}
Well I decided to go with something Fall and festive!  I give you my Pumpkin Spice Bread and boy was this delicious!  As most of you know, there seems to be a serious shortage on canned pumpkin this year (read my rant here) so attempting to find this necessity was quite the task, to say the least.  If you do come across some friends, {trust me} STOCK UP!!
pumpkin spiced loaf recipe

Anyway, I absolutely loved the combination of flavors in this bread.  You have cinnamon, pumpkin, nutmeg, allspice, ground cloves…ahem, need I go on??  This really turned out incredible, was perfectly moist and tasted sensationally sweet!

Have I sold you yet??

Well if not, the best part is this only takes about 10 minutes to whip up and is extremely easy! Enjoy a slice for breakfast in the morning or wrap up as great gifts for your family and friends.  I brought this particular loaf to my office to share with my co-workers and I’m happy to say there was none left!!  Feel free to add nuts or dried fruit to your mix for a great variation.

Did I mention I absolutely LOVE this time of year??  It doesn’t get much better than scarves, spiced lattes and the sweet aroma of delicious pumpkin bread!  Hope you all enjoy this as much as I did!

Pumpkin Spice Bread

 

 

spicy pumpkin bread recipe

 

Here are your ingredients:
Recipe adapted from Bella So Savvy

1 1/2 cups brown sugar
1 tsp. baking soda
1/2 tsp. ground cloves
1/2 tsp. ground cinnamon
1/4 tsp. baking powder
3/4 tsp. salt
1/2 tsp. ground nutmeg
1/2 tsp. allspice
1 2/3 cup all-purpose flour
1/2 cup vegetable oil
1 cup canned pumpkin
2 eggs
1/3 cup water

Preheat oven to 350 degrees F.  Lightly grease a 9x5x3 loaf pan and set aside.

Mix sugar, baking soda, spices and flour together in a large bowl.  Add remaining ingredients, blending well.  Pour mixture into prepared loaf pan and bake at 350 degrees F for 1 hour or until toothpick inserted into the middle comes out clean.  Cool in pan for 10 minutes and then invert onto cooling rack until completely cooled.  Enjoy!

pumpkin bread recipe

 

Thanks again Jill for inviting me to your fabulous blog to guest post!

Feel free to stop by my little bloggy anytime for more delicious recipes or even just to say hi!

XOXO

Merci beaucoup, Kelly. I’m heading out to grab that pumpkin (we’ll just have to make our own purée since the French haven’t thought of this one!) and make this as soon as I can. Your colleagues are so lucky to have you around to taste this beauty, Kelly. Don’t forget to check out Eat Yourself Skinny for many more recipes and say bonjour from me!  Enjoy your weekend.

Update: Apologies to all those who wanted to leave a comment and couldn’t.

We’ve had some crazy server problems so things have gone willy wonky.

Thanks so much for your patience!

 

Sticky Baked Amaretti Peaches

As a newcomer on the block to la vie en France in 1992, it was impressive to see how French women are just, well, so slim. How could they be so slender yet enjoy their food so much?

There is something strikingly similar to my friend, Kelly’s wonderful view of enjoying food, though. Readers of her blog, Eat Yourself Skinny, don’t need any introduction to her tasty and healthy recipes. So what on earth could I prepare for her skinny-conscious readers as a guest post? Sticky Baked Amaretti Peaches!

buzzing at the sight of lavender

Luckily at this time of year, there is no shortage of inspiration for fruity desserts. In the garden, the French lavender is out in full bloom, bulging raspberries are poking out to say bonjour behind the leaves, and juicy peaches are abundant at the local market.  Who could ask for more?

Well, perhaps my youngest daughter would. When it comes to eating fruit, she’s funny; ask her to eat a peach and it takes a painstaking 30 minutes to finish it all up.  Give her a donut peach and mentally, the process is slightly quicker. Don’t even try her on raspberries.

They’re hairy, she says.

Until one day I won the fruit jackpot in Mummyland. Ever since I made this gluten free peach dessert stuffed with raspberries, there has been no turning back.  She gobbles this one up in record time and asks for more. How can you explain that one?  It’s now over to you to try it.

Sticky Baked Amaretti Peaches

Preparation Time: 10 minutes
Cooking Time:
25 minutes
Chilling Time:
30 minutes

4 large ripe yellow-fleshed peaches
2 tbsp honey
100g amaretti biscuits (or crushed macarons)
handful of raspberries
1 egg yolk
10g brown sugar
1 tsp lavender flowers (optional)
knob of butter

  1. Preheat the oven to 180°C. Wash, halve and stone the peaches.
  2. Scoop out a bit of pulp to make slightly bigger cavities to stuff.

    I’ve got a crush on you…

  3. Crush the amaretti biscuits (or macarons) – either in a mortar & pestle or place them in a bag and bash them about with a rolling pin (particularly effective if you’re needing to get some frustration out of the system.)

    Add the egg white to your macaron-making stock of whites

  4. Add the egg yolk, honey, raspberries, lavender and the left-over peach pulp and mix well.
  5. Fill the peaches with the mixture and place in a buttered ovenproof dish.

    Quick stuff, bake in the oven and smell that!

  6. Sprinkle with the sugar and roast for 25 minutes.
  7. Set aside to cool then chill in the fridge until needed.

sticky baked amaretti peaches

The baked peaches are delicious served on their own for a perfect end to a meal. However, if you are feeling rather decadent, then add a petit dollop of vanilla ice cream.  And if you’re like Kelly who enjoys her dessert wines, I would definitely recommend serving this with a chilled glass of her favourite Moscato.

sticky baked amaretti peaches

Cheers! Santé !