Grandma Berger’s Red Velvet Cake

This cake is legendary, just like my Great Grandma Berger. If the love of baking is genetic, I definitely got it from her! She passed away at 94, but has left a legacy of cooking and baking with love behind. I was only 7 when she passed away, so I don’t remember much about her baking, but my mom and aunts always talk about her famous desserts and their memories of helping her in the kitchen. Specifically, this red velvet cake.

Making this reminds me of all my fond memories of going to Oklahoma to visit Grandma Berger. Like how at Christmas time she always had those ceramic trees with the little lights all over the house. And how her screened-in porch was the coolest place on the planet to play. And how she would ask us to run to Sonit (Sonic), Walmark (Walmart), or Brauns (Braums). And when you tried to correct her she would say, “I know, I said Sonit.”

The ingredients and methods are so old fashioned and I LOVE it. Just like any respectable red velvet cake should be… It is moist, vibrant, and slightly chocolaty. The icing is fluffy, rich, and creamy. But like my Grandma Berger, this cake is super SWEET! Trust me, this old school recipe is a winner.

001

The essentials for a red velvet cake.

002

Shortening. Told you it was old fashioned.

003

Add the eggs.

004

Add the sugar. And then turn your mixer on high until light and fluffy.

006

The two ingredients that make this cake red and chocolaty. See how it instantly begins to turn the butter mixture red? Beautiful!

007

I just love the deep red color of this recipe. Don’t be afraid if the batter looks a little grainy. Just keep truckin’!

014

Alternate the flour and salt mixture with the buttermilk and vanilla mixture. ALWAYS START AND END WITH FLOUR!

016

When you start with flour and end with flour you will get a creamy and smooth batter like this!

019

Oooooooooh. Ahhhhhhhh.

024

Pour evenly into generously sprayed pans. For extra safety, you can line with parchment paper. I am out of parchment paper and I live in the middle of nowhere, so non-stick spray had to do!

033

The cake baked and pulled away from the pan. That means enough non-stick spray was used. Do not be afraid of this stuff. Really lay it on.

Now, it is icing time! This is what my mom remembers most about this recipe.

030

It starts with flour and milk in a saucepan. Very, very old school.

032

Whisk constantly until the mixture gets very thick. This will take about 5-7 minutes. Then let it cool completely! 

036

Once the cooled flour and milk mixture is added to the butter and sugar, you get a beautifully light and rich icing!

Assemble! I do naked ALWAYS. I am too lazy and too messy to even try to fully ice a cake. Thankfully naked cakes are cool now!

054

Ooooh la la.

051

The ultimate red velvet cake from the ultimate great grandma.

 

Ingredients for the cake:

  • 1/2  cup shortening
  • 2  eggs
  • 1 1/2  white sugar
  • 2  oz. red food coloring
  • 2  heaping teaspoons cocoa powder (a little extra won’t hurt)
  • 2  cups all-purpose flour
  • 1  cup buttermilk
  • 1  teaspoon vanilla
  • 2  teaspoons white vinegar
  • 1 1/2  teaspoon baking soda

Ingredients for the icing:

  • 5  tablespoons all-purpose flour
  • 1  cup whole milk
  • 1 1/2  sticks butter
  • 1  cup white sugar (NOT powdered sugar, you want regular granulate sugar)

Preheat your oven to 350 degrees. Prepare two 9 or 8 inch round pans with non-stick spray, butter, or parchment paper. In the bowl of a stand mixer or with a hand mixer, beat the shortening, eggs, and sugar together. With the mixer on low add the red food coloring and the cocoa powder. In a medium bowl, combine the flour and salt. Then, measure the cup of buttermilk and add in the vanilla. Alternate adding the flour mixture and buttermilk mixture into the shortening, eggs, and sugar mixture. Start with flour and end with flour. Beat until smooth and fluffy. In a small bowl, combine vinegar and baking soda. Pour this into the batter and mix until completely combined. Pour into the prepared pans evenly. Tap on a hard surface to pop any air bubbles in the batter. Bake for 40-45 minutes at 350 degrees.

While the cake bakes, make the icing. In a small sauce pan on medium heat, combine flour and milk. Whisk constantly until very thick. It should not drip off your whisk. Put this into the refrigerator until completely cool. In the bowl of a stand mixer or with a hand mixer, whip the butter and sugar on high. Add the cooled flour mixture and whip on high for 1 minute. It should be light and fluffy. Let the cake cool and assemble whatever way you prefer. I like naked cakes, but if you want to ice it all, go for it! Enjoy!

 

Much love,

MT and Grandma Ruby Berger

FullSizeRender (23)

 

 

Sprinkled Sugar Cookies

WE NEED TO CELEBRATE! My Rootin’ Tootin’ Texan Facebook officially has over 700 “likes” now! Holy moly! That means more than 700 people care what I have to say… Woah. Thank you to everyone who reads my posts, tries my recipes, and follows me on social media! I love blogging my food so much and it means the world to me that 700 of you “like” what I post!

What else says “Lets celebrate!” more than rainbow sprinkle covered cookies? These things are so bright, fun, and colorful! Perfect for any celebration whether its a birthday, anniversary, milestone, or reaching over 700 likes on your Facebook (yay!).

Not only are these Sprinkled Sugar Cookies fun to look at, they taste even better thanks to a secret ingredient………… Cream cheese! It keeps the cookies thick, soft, chewy, and perfect. I mean, cream is in its name. No wonder it makes everything creamy! I promise these will be your go-to sugar cookies from now on.

033

Here’s the lineup. Dream team.

037

I’m usually too lazy to sift, but I really think it made a difference in these cookies. They will turn out fine if you skip this step, but sifting makes them a little bit lighter and softer.

038

Plus, a mountain of sifted ingredients looks cool.

040

As always, the star of any cookie. Butttttaaaaaa.

042

I love my camera for capturing this picture! I shoot with a Canon 70D if you are interested.

Left: Just sugar and butter

Right: Sugar, butter, and cream cheese. See how smooth and creamy it gets? Delish.

PS. Not pictured is the addition of the egg and the vanilla. I got caught up in the cream cheese addition and forgot I was supposed to be taking pictures. Whoopsies. 

058

Slowly add in the flour mixture. Or dump it all at once and get it all over your clothes like me.

062

And there you have it! The most wonderful sugar cookie dough on the planet.

Cooling the dough, rolling it out, and using fun cookie cutters is a fun option, buttttttttt…

091

This is my favorite way to eat a sugar cookie! Raw!

Just kidding, I’m talking about the sprinkles. But I may have eaten one of these. Shhhhhh.

096

These are just yelling “LETS CELEBRATE SOMETHING!!!!”

103

Buttery, sweet, sugary, sprinkley perfection.

Ingredients

  • 1  cup unsalted butter, softened
  • 1 3/4  cup sugar
  • 4 oz.  cream cheese
  • 1  egg
  • 2  teaspoons vanilla
  • 2 1/3  cups all-purpose flour, sifted
  • 1  teaspoon baking powder
  • 1/2  teaspoon baking soda
  • 1/4  teaspoon salt

Preheat your oven to 350 degrees. In a medium bowl, combine flour, baking powder, baking soda, salt, and set aside. In the bowl of a stand mixer or with a hand mixer, beat the butter until smooth. Add the sugar with the mixer on low and beat until just mixed together. Add in the cream cheese and combine. Crack the egg into the bowl and beat on high for 1 minute until light and fluffy. Add in the vanilla. Slowly add the flour mixture to the butter mixture. Turn the mixer on medium speed and mix until just combined. Do not over work the dough. Scoop dough out in 2 teaspoon sized balls. Roll each dough ball in sprinkles to completely cover the top and sides. Avoid getting sprinkles on the bottom. Bake for 11-12 minutes at 350. Enjoy!

Note: Cool the dough in the fridge for 1 hour. This helps the dough keep its shape if you are using a cookie cutter. If you are just making regular round cookies you do not HAVE to chill the dough if you’re in a hurry, but I would recommend it. They will turn out fine, just a slightly flatter if not cooled.

Much love and thank you thank you THANK YOU for all the Facebook “likes,”

MT

 

 

Big Red Ice Cream

My husband is an ice cream connoisseur. He LOVES the stuff. When I asked him what kind of cake he wanted for his groom’s cake he said, “no cake, just ice cream.” Well, he got a cake, (a pretty awesome one at that) but also some Blue Bell to serve with it. It was a huge hit with both our guests and Rob. He is kind of a Blue Bell snob, but aren’t we all?

Speaking of Blue Bell, when Rob took a bite of this Big Red Ice Cream you will never guess the words he uttered. He looked up with this surprised and overjoyed look on his face and said, “This is better than Blue Bell.”

HE TOLD ME THIS BIG RED ICE CREAM IS BETTER THAN BLUE BELL. Do you understand the magnitude of that statement? This man loves Blue Bell more than he loves most people. Blue Bell is his thaaaaaang. And he just told me I made an ice cream I made is BETTER THAN BLUE BELL. I wasn’t even aware that was possible. Needless to say, I reach a new dessert milestone I didn’t even know was achievable.

If you love Big Red like my husband, or if you hate Big Red like myself, you will LOVE this ice cream. It is so creamy, rich, and beautiful in color. The Big Red flavor is there for the Big Red fans, but it is mild enough for the Big Red haters. Y’all. Make this stuff today! Here’s how:

002

4 ingredients. Easy enough.

006

Oh heavy whipping cream how I love you so.

009

But I love sweetened condensed milk more.

013

But the combination of the two…. the BEST.

017

Don’t leave out the strawberries! This gives the ice cream such a nice texture.

020

I used sliced (all the store had), but I would recommend crushed. Don’t forget to use the juice too!

027

And here is the star of the ice cream… Big Red.

030

If you don’t have an ice cream maker, get an ice cream maker. They’re so easy and so fun! It is the item we have used the most since we got all of our wonderful and generous wedding gifts.

039

I mean comeeeeee onnnnnn! How easy is that? Just pour the mixture into the ice cream maker and………

049

Taaaaa daaaaa!

052

Beautiful, creamy, luscious, ice cream!

069

It didn’t take long for this to disappear.

063

Even Shiner and Jade wanted some!

 

Ingredients:

  • 1  can (14 oz.)  sweetened condensed milk
  • 1  cup heavy whipping cream
  • 1  cup crushed strawberries in syrup, thawed
  • 16  oz. Big Red

In large bowl, whisk together the sweetened condensed milk and heavy whipping cream until completely combined. Add the strawberries with their juice and the Big Red. Mix well until everything is evenly distributed. Pour this mixture into your ice cream maker and let it work its magic for 20-25 minutes until the mixture has firmed up.  Freeze for at least 1 hour. Enjoy!

Note: Depending on the size of your ice cream maker, you may want to divided the ice cream mixture into two parts. The ice cream almost doubles in size when it freezes, so this will prevent any spills and messes!

 

Much love,

MT

Turtle Fudge

Every knows turtle desserts are AMAZING. But does anyone know why the combination of pecans, caramel, and chocolate are called turtles? Well, years ago a candy company started making a candy with pecans as the base, caramel as the center, and covered in chocolate. When a customer noticed that the pecans poking out looked like turtles legs, the deemed the whole candy Chocolate Turtles and it stuck!

I was headed to a New Year get together last week and I needed to think of something simple, bite sized, and delicious to bring. Fudge automatically came to mind. But I couldn’t just bring regular ole’ fudge, so I decided to take the turtle route and boy am I glad I did! This stuff is GOOOOOOOOOD!

Not only is Turtle Fudge the best fudge ever, it is the easiest fudge ever! The gooey caramel center, the crunchy pecans, the rich combinations of chocolates… It is seriously perfection. So balanced. So creamy. So chewy. You will not be disappointed with this easy recipe!

 

085

The only ingredients. Told you it was easy.

126

This step is crucial. Fudge is naturally sticky, but add caramel to it and you’re asking for a disaster if you don’t line and spray your pan.

098

The combination of milk and dark chocolate is what makes this fudge so pleasing. Whether you’re like me and prefer milk, or if you’re weird and prefer dark, this fudge will taste just right!

Ps. You’re not weird for liking dark chocolate. I wish my taste buds were that mature.

115

Creamy and McDreamy.

119

Just when you thought it couldn’t get any better, add the sweetened condensed milk and watch the magic happen.

120

Stir to combine and then….

124

BAM! There’s fudge! I just love the transformation the sweetened condensed milk creates. So…. Fudgy.

132

Divide in half and let the layering begin.

136

First: Half the fudge.

143

Second: Pecans.

145

I love pecans. The official nut of Texas. Only the best nut for the best state.

141

Here is the golden goodness that takes this from plain fudge to perfect fudge.

149

It just keeps getting better!

181

Third: Cover with caramel.

Fourth: Drool.

191

(The real) Fourth: Sprinkle with sea salt.

192

Fifth: Top with the remaining fudge.

200

Sixth: Drizzle with caramel

203

Seventh: Top with chopped pecans and cool for at least 1 hour.

210

Eighth: Oooooooo and awhhhhh over how beautiful this fudge is.

213

The perfect bite sized dessert. I love the caramel and pecan center!

214

Fudge at its finest.

 

Ingredients:

  • 1  (12 oz.) bag dark chocolate chips (I use Hershey)
  • 1  (12 oz.) bag milk chocolate chips (I use Hershey)
  • 1  (14 oz.) can + 1/3 cup sweetened condensed milk
  • 1  bag of caramel candies
  • 35  pecan halves + 1/2 cup chopped for topping
  • Sea salt to taste

Prepare a 9×9 or 8×8 square pan with foil and a generous amount of nonstick spray. In a medium, microwave safe bowl combine the milk and dark chocolate chips. Microwave the chocolate chips in 30 second increments, stirring after each time, until completely melted. It took me 5 times. Pour in 1 can of sweetened condensed milk and stir until the mixture is thick. Divide the fudge in half and press one half into the prepared pan. Line with pecans and set aside. In a small bowl combine the caramels and 1/3 cup sweetened condensed milk. Stir until it slightly thickens. Pour this over the first fudge and pecan layer, saving enough to drizzle on top. Sprinkle with your preferred amount of sea salt. Layer on the second half of fudge. Drizzle any remaining caramel and sprinkle chopped pecans on top. Cool for at least 1 hour in the refrigerator. The caramel may stick to the foil. If so, just cut a thin layer off the borders. Enjoy!

 

Much love,

MT

 

Caramel Apple Upside Down Cake

HI EVERYONE! Sorry about disappearing for 3 months. I really had to focus on graduating college and getting married, yay! It has been a fast and furious past few months, but it was so fun. I finished huge projects, wrote ridiculously long papers, planned all the tiny little details of my wedding, and DIY-ed most of the wedding decor. It was complete madness, but I wouldn’t trade it for the world. Now I am back and I plan on coming at you full force with tons of delicious recipes! Just because I haven’t been blogging does NOT mean I haven’t been baking. Lets be honest, October to December was HARD and what do I do when I am stressed? I bake!

For my first post back and the first post of the new year I am giving you one of my favorite cakes I have ever made. If you have spent any time with me at all, you have probably seen me eat an apple. I LOVE APPLES. I eat them everyday and never get tired of them, so it is no surprise one of my favorite cakes is this Caramel Apple Upside Down Cake.

This cake is an absolute stunner. The rich and deep caramel taste pairs so well with the crispness of the apples. Speaking of the apples, wow. They are, without a doubt, the star of the cake and when you see the pictures you will know why. Since it is an upside down cake, the apples are beautifully displayed in a stunning pattern. Not to mention they’re soaked in brown sugar and butter, which can’t be a bad thing.

The star of the show… Apples! Peel, core, and then slice 1/4 inch thick.

062

Can’t have cake without flour, salt, baking powder, and baking soda!

068

Butter. It’s a food group, right?

074

I can’t stop staring at this picture. So cool!

076

The sugar will make the butter look grainy; that is okay!

077

Grainy=good.

100

Add the eggs one at a time…

104

Beat the heck out of it and WHA-LA! Creamy!

119

This stuff is what takes this cake to the next level. Game changer right here!

133

Caramel extract makes the color AND flavor deep, rich, and oh so caramely.

136

Flour time! (When alternating flour and milk, always start and end with flour.)

139

Milk time!

145

And you’ll end up with a smooth and delicious caramel cake batter. BUT WAIT! My secret to a moist cake is coming up next.

Boiling water. Yep, that’s right. I learned this trick from my Mimi and she knows everything, so this has to be right. It sure does taste right!

Caramel making is essential. Super-super-duper-extra-supremely spray and line your pan with parchment. Then spray more non-stick spray for good measure. Did I mention you need to spray your pan? SPRAY IT. This is the base of the cake while its baking and the top of the cake when it is served. I love upside down cakes.

195

Now get creative and place the apples in a fancy design.

200

Finish it off with the batter anddddddd…..

HOLY WOW.

215

Ohhhhh myyyyy gracious. How beautiful! Told you it was a stunner.

232

I just love the deep color the caramel extract gives it.

230

Moist, flavorful, and delicious. What else could you ask for? Oh, the recipe? Good point.

 

Ingredients 

  • 1 1/2  cups all-purpose flour
  • 1  teaspoon baking powder
  • 3/4  teaspoon baking soda
  • 1/4  teaspoon salt
  • 2  medium granny smith apples, peeled and sliced 1/4 inch thick
  • 1  stick unsalted butter, softened
  • 2  tablespoons vegetable oil
  • 1  cup granulated sugar
  • 2  eggs
  • 2  teaspoons caramel extract
  • 1/2  cup milk
  • 1/2  cup boiling water
  • 4  tablespoons unsalted butter (half a stick)
  • 2/3  cup brown sugar
  • 1  teaspoon half and half

Preheat your oven to 325 degrees. Prepare a 9 inch circle cake pan with a generous amount of non-stick spray and line with parchment paper. (I spray before and after I lay the parchment paper down). In a medium bowl combine flour, baking powder, baking soda, salt, and set aside. Peel, core, and slice apples a quarter inch thick and set aside. In the bowl of a stand mixer or with a hand mixer, beat the butter until creamy. Add the vegetable oil and beat for 1 minute on high. Add the sugar and combine. Mix in eggs one at a time and then beat on high until the mixture becomes light and fluffy. Pour in caramel extract with the mixer on low and completely combine. Alternate adding in the flour mixture with the milk, starting and ending with the flour. Mix until combine, but do not over mix. Scrape the sides of the bowl as you go. Pour in boiling water and stir immediately. Set aside. In a small sauce pan, combine butter, brown sugar, and half & half. Bring to a boil for 1 minute, stirring constantly. Pour this in the prepared pan. Layer apples on top in a neat design, pour cake batter over the apples, and bake for 50-55 minutes at 325 degrees. Enjoy!

 

Happy New Year and much love,

MT

Soft Molasses Doodle Cookies

Everything you love about molasses cookies and snicker doodles all in one: Molasses Doodles! 

I made these beauties as a “thank you” for the wonderful woman who hosted my bridal shower last weekend. It was a perfect celebration of life and love as I inch closer to the big day! THANK YOU HOSTESSES! You are appreciated!

Sometimes there is just nothing better than an old fashioned cookie. People get so fancy and creative with desserts now, so I like to keep it simple when I can. Since I was baking something for a group of people, molasses cookies seemed like the ticket!

These cookies are absolutely m a g i c a l. They are soft right out of the oven and remain soft for days after they are baked. I was shocked when I ate the last one of my batch three days later and it was just as soft as the day I made them. Impressive! Not only is the texture irresistible, but the flavor is just perfect. The warm spices, ginger and nutmeg, are perfect for the fall season. The molasses gives an unmistakable bite that pairs so well with two kinds of brown sugar.

002b

Brown sugars + butter = perfection

There is no white sugar in this recipe. That is because these are molasses doodles. Do you know how brown sugar is made? By adding molasses to white sugar. Mind. Blown. So why use white sugar when you can get an even deeper molasses flavor with brown sugars?!

003b

This (sugar and butter) is pretty much the start to every cookie recipe. No matter how many cookies I make, I never seem to get tired of this mixture. The only thing better is…

007b

When the eggs are added and whipped into the mix!

010b

The thick sugar and butter mixture turns into a light, airy, and fluffy one when the eggs are added. So smooth and sweet!

013b

Okay y’all… Here is when things get crazy (and extremely delish!). We are breaking away from the traditional cookie route, blazin’ our own trail, mixin’ things up.

This is the key ingredient in these cookies. Duh. It totally transforms the color into a beautiful shade of orange. It gives the cookies that unmistakable and traditional molasses flavor. You will be addicted. I promise!

017b

One spatula for me……

Just kidding I would never eat that much butter, sugar, and raw egg mixture…….

That would be absurd…….

Who would do that…..

Not me……

OKAY FINE I WOULD DO THAT.

022b

Can’t have cookies with the dry ingredients. This is a snapshot of the flour, baking soda, corn starch, cream of tartar, salt, ginger, and nutmeg.

024b

Truly a match made in heaven.

#relationshipgoals

026b

Almost there! Just keep stirring, just keep stirring (in the voice of Dory from Finding Nemo).

032b

This dough is so pretty, even more tasty, BUT… very sticky. Do not forget to refrigerate after you roll the dough into balls!

036b

Chilled, coated, and ready to be cooked!

PS. that is cinnamon sugar covering that lovely dough. Just like the ever-so-famous snicker doodle cookie. Hence the name, molasses doodle cookies. So original… I know…

037b

Suddenly I am hearing Joe Cocker’s “You Are So Beautiful” playing in my head.

Is that weird?

040b

The perfect cookie. I would never cheat on my beloved chocolate chip cookie (my favorite dessert of all time), but these are a close runner-up. I mean… a reallllllllllllly close runner-up.

041b

This is a picture immediately out of the oven. Gooey and chewy.

130b

This is a picture once the cookie had time to completely cool. Soft and light.

After all, today is #transformationtuesday

“You are so beautiful, to me
Can’t you see, you’re everything I hoped for
You’re everything I need.
You are so beautiful, to me.”

Couldn’t help myself. Sorry….

Ingredients

  • 1 1/2  cups (3 sticks) unsalted butter, room temperature
  • 1  cup dark brown sugar
  • 1  cup light brown sugar
  • 1  cup unsulphured molasses
  • 1  tablespoon vanilla extract
  • 7  cups all-purpose flour (Yes, I said 7).
  • 3  teaspoons baking soda
  • 1 1/2  teaspoons cream of tartar
  • 1  teaspoon table salt
  • 2 1/2  teaspoons ground ginger
  • 1  teaspoon nutmeg
  • 1  cup white sugar + 1 tablespoon cinnamon, for coating the cookie dough

Preheat your oven to 350 degrees. In a very large bowl, combine the flour, baking soda, cream of tartar, salt, ginger, and nutmeg. Set aside. In a small bowl, combine the cinnamon and sugar. Set aside. In the bowl of a stand mixer (or in a large bowl using a hand mixer) cream the butter and both sugars together. Add in the eggs one at a time, lighting beating after each. Once all three eggs have been added, beat the mixture on high for 30 seconds to make it airy and fluffy. With the mixture on low speed, slowly pour in the molasses. Scrape down the sides of the bowl, add the vanilla, and beat until combined. Add the wet mixture into the bowl of dry ingredients. Stir until completely combined. Roll the dough into tablespoon size balls. Put the in the fridge for at least 3 hours. DO NOT SKIP THAT STEP. The batter is thin and the cookies will be flat if you do not chill the dough! Once the dough is completely chilled through, roll each ball in the cinnamon sugar mixture until each is generously coated. Bake at 350 degrees for 10-12 minutes. I did 11, but it depends on how accurate your oven temperature is. Start with 10 and add more time if needed. Enjoy!

Much love,

MT

The Easiest Pumpkin Bread Ever

‘Tis the season for pumpkin, right? I love this time of year for so many reasons. One of my favorite parts: Pumpkin EVERYTHING! Every year I think people get more and more creative with that they will turn pumpkin flavored for the fall. While I love seeing all of those new autumn treats, there is something so satisfying about the classics.

Pumpkin bread is a classic without a doubt. It is always so comforting, moist, and delicious. Traditional, tried and true treats like pumpkin bread instantly get me thinking about colorful leaves, a crisp in the air, and getting another slice of pumpkin bread. Ha…

I came up with this recipe for pumpkin bread recently. I have made homemade pumpkin bread for a while (I will post that recipe soon too), but this time I wanted to do something more semi-homemade. Life is busy and it won’t slow down as we inch closer to the holiday season, so semi-homemade is sometimes the way to go in a pinch!

This pumpkin bread is beautifully orange, insanely gooey, almost fudgy in texture, and sooooooooooo so so so so so simple to make. In fact, I don’t do this often, but I used a cake mix to get this pumpkin bread started! Could not be any easier!

023b

This is all you need! That’s it! How simple is that?

028b

Is this a shot of my puuuuurrrtttyyy KitchenAid or the cake mix…..?

I do really love my KitchenAid….

030b

Cake mix, oil, water, pumpkin. Ready, set, GO!

033b

And wa la! Are you loving that color as much as I am loving that color?

042b

Add in the 3 eggs plus that poor lonely yolk.

050b

And this is what you’ll get! A beautiful burnt orange color (trust me, NOT an ode to UT). Perfect for fall! Along with the oil, water, and pumpkin, that extra egg yolk will help make this bread so moist and dense. AKA, perfect.

052b

Sprinkle some of these amazing pumpkin spice morsels on top and mix some throughout the batter if you would like. I mixed some into the batter, but I forgot to take a picture of that step. Oops. Probably a brain lapse from pumpkin spice morsel overload. Addicting is an understatement.

With that being said, you can totally omit the pumpkin spice morsels if you want a more traditional pumpkin bread. Whatever floats your boat.

059b

I put my pumpkin spice morsels throughout my batter AND on top. The ones I mixed into the batter ended up sinking to the bottom.

At first I was bummed. Then I took a bite. And then I was umbummed.

It gave the pumpkin bread a irreplaceable sweet and extra pumpkiny bite at the end. This bread is already amazingly moist, but the sunken morsels create a gooey base that only adds to the moistness!

062b

Oh my… So gooey and wonderful. The top of a dessert bread like this one is how I tell if it is moist enough. It should look and feel sticky to the touch. This pumpkin bread passed that test with flying colors!

071b

Ahhhhh there is just nothing quite like good ol’ pumpkin bread.

Ingredients

  • 1  box pumpkin spice cake mix (I used Betty Crocker Super Moist)
  • 1  teaspoon (heaping) ground cinnamon
  • 1/2  cup + 2  tablespoons vegetable oil
  • 1  cup water
  • 1  can (15 oz.)  100% pumpkin (NOT pumpkin pie filling)
  • 3  eggs + 1  egg yolk
  • 1  bag of pumpkin spice morsels

This recipe makes enough for two regular loafs (8×4), or one large loaf.

Preheat your oven to 350 degrees. Prepare loaf pan(s) with non-stick spray. For the recipe a stand mixer, hand mixer, or regular whisk will work. In a large bowl, combine the cake mix, cinnamon, oil, water, and pumpkin. Scrape down the sides of the bowl and mix in the eggs and the yolk. Stir in half a bag of pumpkin spice morsels (if desired). Pour the mixture to fill up the loaf pan(s) 3/4 the way full. This bread does not rise a lot, so don’t fear it overflowing in the oven. Sprinkle pumpkin spice morsels on top of the batter. Bake at 350 degrees for 40 minutes. Let it cool and then enjoy!

I hope you love this bread as much as I do! Try it out and let me know how it goes!

Much Love,

MT