Pumpkin French Toast Bake

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This time last year: Superfood Guacamole (2012)

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It’s finals week. Usually during finals week I turn into a barbarian, quickly running out of clean clothes, coffee, and devolving into a sleep deprived mess that eats popcorn three meals a day because there is no other food in the house.

Shining moments, I know.

However, this year, be proud of me, I am prepared! Last night I stayed up to ungodly hours doing all my laundry, grocery shopping, and cooking up a storm! (Literally, there was flour flying around the air. God bless my patient roommates.)

Moral of the story, this weary student will not go hungry this week, and I have some delicious recipes to share with you! So, add this to your “to-cook” list. It would make for a wonderful holiday breakfast dish over the holidays!

And for all my  student friends out there, I know y’all are trolling the internet, because it’s finals week, and everything feels better than studying. So, troll on through this site, and definitely book mark this recipe! This french toast bake is worth getting out of bed for.

Happy baking, and come back soon!

love, a rented kitchen

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Toast Ingredients:
  • 1 day old French bread, diced
  • 2 cups milk
  • 1/2 cup heavy cream
  • 1 cup sugar
  • 6 large eggs
  • 1 cup pumpkin puree (Not pumpkin pie filling!)
  • 2 Tablespoons vanilla
  • 1 Pumpkin pie spice
Streusel Ingredients:
  • ½ cup light brown sugar
  • ½ cup all purpose flour
  • ⅓ cup chopped pecans
  • 2 teaspoons pumpkin spice
  • ½ cup cold salted butter, diced

Directions:

1. Spray a 9 x 13 inch casserole pan with nonstick cooking spray.  Arrange the bread in the pan evenly and set aside.
2. In a medium sized bowl, mix together the remaining wet ingredients- milk, cream, sugar, eggs, pumpkin, vanilla, and pumpkin pie spice. Mix well, and pour over the bread. Cover and refrigerate for 3-4 hours, or preferably, overnight.
3. Preheat the over to 350˚F.
4. In a small bowl, mix together the brown sugar, flour, pecans, and pumpkin spice. Add in the butter, using your fingers or a fork, until small clumps form.
5. Sprinkle the streusel evenly over the toast, and bake for 45-55 minutes, or until thoroughly cooked through. Add a layer of aluminum foil over the top if the toast layer browns too quickly.
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Notes and Tips!:
  • Yield: 6-8 servings
  • Source: Little Spice Jar
  • Like this recipe? Try these other dishes from A Rented Kitchen! (recipe links below photos):

Pumpkin Nutella Muffins

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On this day last year: Caramel Delight Chocolate Covered Pretzels (2012)

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Well, I think it is safe to say I have found my new favorite muffin recipe!

I had to bake something for a birthday party recently, so in a very typical fashion, I found myself trolling the internet looking for some cooking inspiration.

That’s when I stumbled upon these pumpkin Nutella muffins, and Woah, they are a game changer!

I have baked and cooked with pumpkin numerous times. Pumpkin  is an extremely versatile ingredient, pairing well with sweet tones as well as savory!

Want to see for yourself? Check out my Pumpkin Spice Bread with Streusel Topping or these Pumpkin Spice Doughnuts.  Not interested in baked goods or sweets? Check out this Vegan Pumpkin Curry or my Creamy Pumpkin Pasta with Roasted Rosemary!  Seriously, like I said, pumpkin is versatile!

While I am well acquainted with pumpkin, Nutella is somewhat of a different story.

Some people consider Nutella a critical part of the food pyramid foundation. All signs (such as the chocolate section of my recipe page and my absurdly large sweet tooth) should point me to being on of those Nutella fanatic people, but for some reason I have never been a big Nutella user.

That might have just changed.

In the last three weeks, I have made six batches of these muffins. Wooooops.

In my defense however, I was doing some experimenting!  I tried baking these mufffis with entirely white all-purpose flour, a combination of flours, all the way down the the other end of the spectrum, with entirely whole wheat flour.   I found that all forms of flour combinations worked wonderfully with this recipe! The muffins stay moist and rich in flavor, and the texture differences were not noticeable.  Thus, if you want to lean towards the healthier side, or if you have gluten free needs, feel free to substitute your flour out for something that works for you!

It turns out, pumpkin and Nutella are a match made in heaven.

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Ingredients:

  • 3 1/3 cups flour* (all-purpose, whole wheat, gluten free, or any combination of those will work!)
  • 2 teaspoons baking soda
  • 3 cups sugar
  • 1 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1/4 teaspoon ground ginger
  • 1 cup oil
  • 4 eggs
  • 2/3 cup milk
  • 2 cups pumpkin puree
  • Nutella

Directions:

  1. Preheat your oven to 400˚F, and line a muffin tin with liners.
  2. In a large bowl, combine all the dry ingredients. (Feel free to sub in Pumpkin Pie Spice for the other spices if needed).
  3. Once mixed, add the remaining ingredients, stirring until blended, and then fill cupcake liners 3/4 full.
  4. Drop a teaspoon (give or take) of Nutella onto the top of each muffin, and swirl in with a toothpick.
  5. Bake for 16-20 minutes, or until a toothpick inserted into the middle of a muffin can be removed clean. (There may be some hot Nutella, which is fine.  You do not want wet batter!)

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Notes and Tips!:

  • Yield: 36 muffins (Feel free to half the recipe if desired!)
  • Source: Your Cup of Cake
  • Like this recipe? Try these other delicious recipes from A Rented Kitchen (Recipe links below photos!)

Vegan Pumpkin Curry

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Day Six of Pumpkin Week, finally brings this delicious fall food blog series to a close. I have had so much fun cooking up all these yummy pumpkin dishes! Thank you for being a part of it!

It is amazing to recognize the incredible variety one ingredient can hold. If time, energy, and money allowed, I could have easily kept rolling with this pumpkin series for weeks, because there are so many pumpkin recipes out there! If this pumpkin series tickled your fancy, then I highly suggest doing some more research, because pumpkin is incredibly versatile.

Despite an end to this pumpkin series, this fall will continue to bring a wide variety of delicious and seasonal vegetarian dishes coming your way!

I hope you stay tuned and come back often. Yummy things are happening in this little rented kitchen, and I love sharing them with you all!

Happy Fall, and eat up!

XO, A Rented Kitchen

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Pumpkin Week

Day One- Pumpkin Recipe Review

Day Two- Pumpkin Pie Oatmeal

Day Three- Spiced Pumpkin Pie Dip

Day Four- Creamy Pumpkin Pasta with Roasted Rosemary

Day Five- Pumpkin Spice Bread with Streusel Topping

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Ingredients:

  • 1 Tablespoon olive oil
  • 1 large onion, chopped
  • 4 garlic cloves, minced
  • 1 cup pumpkin puree (from the can or homemade)
  • 1 cup canned tomatoes
  • 1 cup vegetable stock or water
  • 1/4 cup coconut milk
  • 1 can black beans (15 oz, 425 g), rinsed and drained
  • 1/2 can garbanzo beans (7.5 oz, 212 g) or white beans, rinsed and drained
  • 1- 2 Tablespoons red curry paste (try starting with less and adding more spice as you desire)
  • 2 -3 Tablespoons honey (or, use agave nectar or maple syrup for vegan version)
  • Salt and Pepper
  • 2 Cups cooked quinoa

Directions:

  1. Prepare the quinoa, in a large pot, as directed.
  2. In your largest skillet (or at least a very large skillet!), heat the olive oil. Cook the chopped onion and garlic for roughly five minutes on medium heat.
  3. Rinse and drain the beans, and then add the beans, pumpkin, tomatoes, vegetable stock, and coconut milk to the pan.
  4. Add 1 Tablespoon of curry paste, and mix in thoroughly. Season with salt and pepper. If desired, add 1 Tablespoon of honey to the pan, balancing out the heat as you prefer. Continue to taste and balance out the curry, salt, and honey as desired.
  5. Bring the mixture to a boil and thoroughly stir ingredients together.       Reduce the heat to low, and allow to simmer for 15 minutes.
  6. Serve with quinoa and garnish with chopped green onion.

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Notes and Tips!:

  • Source: Julia’s Album
  • Like this recipe? Check out these other delicious dishes from ‘A Rented Kitchen!’ (Recipe links below photos):

Pumpkin Spice Bread with Streusel Topping

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This whole starting a pumpkin food blog series things, was a brilliant idea.

I wish I could invite you all over, because my kitchen has smelled awesome all week long, and is currently full of so much delicious pumpkin food!

This is another recipe courtesy of pumpkin week. You should note, that I do already have a pumpkin bread recipe on my food blog, however that recipe is vegan, and an oat based pumpkin bread. Thus, the difference with this recipe is the delicious streusel topping in this recipe, and the fact that it is not vegan. In many ways, this recipe is extremely comparable to Starbuck’s pumpkin bread (AKA Delicious)!

Enjoy this scrumptious Pumpkin bread, and come back tomorrow for another delicious recipe in A Rented Kitchen’s Pumpkin Week!

With love and cinnamon, A Rented Kitchen

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Pumpkin Week

Day One- Pumpkin Recipe Review!

Day Two- Pumpkin Pie Oatmeal

Day Three- Spiced Pumpkin Pie Dip

Day Four- Creamy Pumpkin Pasta with Roasted Rosemary

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Bread Ingredients:

  • 1 ½ cups flour
  • 1 cup sugar
  • ¾ teaspoon salt
  • 1 teaspoon baking soda
  • ½ teaspoon nutmeg
  • ¼ teaspoon cardamom
  • ½ teaspoon cinnamon
  • ¼ teaspoon allspice
  • ¼ teaspoon clove
  • 2 eggs, beaten
  • 1 Cup pumpkin puree
  • ½ cup vegetable oil (do not use olive or peanut oil)
  • ½ teaspoon vanilla

Streusel Ingredients:

  • 3 Tablespoons butter
  • ½ cup brown sugar
  • 1/3 cup flour

Directions:

  1. Preheat the oven to 350˚F. Grease two small loafs pans, or one large loaf pan, and sprinkle with a light layer of flour, set aside.
  2. In a large bowl, combine the dry ingredients- flour, sugar, salt, baking soda, salt, and spices. Mix until thoroughly combined.
  3. In a smaller bowl, beat the eggs. Add in the pumpkin puree, oil, and vanilla, and mix well.
  4. Add the liquid ingredients to the dry ingredients and stir until smooth.
  5. Pour into the loaf pan(s), and sprinkle with the streusel mixture.
  6. Bake for 30 minutes, or until the bread has pulled slightly away from the edges, and a toothpick comes out clean.
  7. Cool for ten minutes in the pan, and then move to a cooling rack. Eat and enjoy!

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Notes and Tips!:

  • Adapted from: Copy Kat
  • For a lighter option, feel free to substitute the Streusel topping with 1/3 – ½ cup roasted and salted pumpkin seeds!
  • Like this recipe? Try these other delicious bread recipes from ‘A Rented Kitchen’ (Recipe links below):

 

Creamy Pumpkin Pasta with Roasted Rosemary

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Pumpkin almost asks to be turned into baked goods. That’s my theory at least.

Every fall we crave pumpkin sweets in the form of pumpkin breads, pumpkin doughnuts, pumpkin spice lattes. The list goes on- sweet, sweet, sweet.

I am clearly guilty of this myself, as a vast majority of my pumpkin recipes thus far have been sweet (no surprise there, have you seen the Chocolate section of my blog?).

However, out of respect for this very versatile vegetable, I had to throw a savory pumpkin dish your way, and holy cow is it delicious!

If you have never had the privilege of enjoying Pumpkin Pasta, stop what you’re doing and make this right now! I promise you, you will love fall in a whole new way!

And check back tomorrow for yet another pumpkin recipe, as part of A Rented Kitchen’s Pumpkin Week! We are welcoming October in the most delicious way.

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Pumpkin Week

Day One- Pumpkin Recipe Review!

Day Two- Pumpkin Pie Oatmeal

Day Three- Spiced Pumpkin Pie Dip

Day Four- Creamy Pumpkin Pasta with Roasted Rosemary

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Ingredients:

  • 2 Tablespoons olive oil
  • 1 clove garlic, minced
  • 1 Tablespoon Balsamic Vinegar
  • ¼ cup Rosemary, chopped
  • 2 cups pumpkin puree
  • 1 cup vegetable broth
  • ¼ cup half & half
  • ½ cup sour cream
  • ¼ teaspoon nutmeg
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • 1 teaspoon sage
  • 1 teaspoon red pepper flakes
  • ¾ cup Romano Cheese, shredded
  • 1 pound pasta (gluten free if necessary!)

Directions:

  1. Heat the olive oil in a medium sized frying pan over medium-high. Add the garlic and allow to roast for 1 minute, or until lightly browned.
  2. Add the Balsamic vinegar and rosemary to the pan. Sautee the Rosemary for 1-2 minutes, until lightly browned. Remove the Rosemary from the pan and place on a paper towel to absorb any additional oil.
  3. Prepare the pasta by heating a large pot of boiling water, adding the pasta to the pot, and cooking for about 10 minutes, or until soft. Do not over cook.
  4. Meanwhile, prepare the pumpkin sauce by combining the pumpkin puree, broth, half and half, sour cream, and spices in a medium sauce pan. Whisk together until smooth, and heat over medium high heat.
  5. Once the pasta is done cooking, toss in a large bowl with the pumpkin sauce. Stir in the Romano cheese and roasted rosemary. Sprinkle with additional red pepper flakes as desired.

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Notes and Tips!:

  • Source: A Rented Kitchen
  • Vegan? Feel free to leave out the cheese and add a little extra pumpkin, or replace with vegan cheese!
  • If you like this dish, check out these other scrumptious dishes from ‘A Rented Kitchen’ (recipe links found below photos):