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Fall Recipes: Pumpkin Bread & Apple Crumb Bread Pudding

 Fall is about cooler weather, football, sweaters and warm, delicious food. It’s about  

gathering with friends and family.  After an afternoon of picking fall delights, let’s s get to  

the cooking. Look below for recipes to get your fall season started!   

Pumpkin Bread with Chocolate Chips 

Prep time: 10 minutes 

Cook time: 45-50 minutes 

Servings: 12 

  • Nonstick cooking spray 

  • 1 1/2    cups all-purpose flour 

  • 1/2  teaspoon salt 

  • 1/2  teaspoon baking powder 

  • 1/2  teaspoon baking soda 

  • 2  teaspoons pumpkin pie spice 

  • 1 cup canned pumpkin or Fresh pumpkin for baking  

  • 1/3  cup brown sugar 

  • 1/3  cup granulated sugar 

  • 1/2  cup vegetable oil 

  • 3 eggs, at room temperature 

  • 1/2 tablespoon vanilla extract 

  • 1 cup semi-sweet chocolate chips 

  • 1 cup mini semi-sweet chocolate chips 

 1. Preheat oven to 350 F. Spray 8-by-4-inch loaf pan with nonstick cooking spray and line with parchment paper. Set aside. 

2. In large bowl, whisk flour, salt, baking powder, baking soda and pumpkin spice. Set aside. 

3. In medium bowl, combine canned pumpkin, brown sugar, granulated sugar, oil, eggs and vanilla extract. Stir together. 

4. Stir wet ingredients into dry ingredients; mix until combined. 

5. Fold in chocolate chips. 

6. Pour batter into loaf pan. Bake 45-50 minutes until toothpick inserted in center comes out clean. 

7. Cool at least 10 minutes in pan before removing to wire rack to finish cooling. 

Sponsored by

Apple Crumb Bread Pudding 

  • 2 cans (13.66 ounces each) Thai Kitchen® Coconut Milk 

  • 3 eggs, lightly beaten 

  • 3/4 cup granulated sugar 

  • 1 tablespoon McCormick® Apple Pie Spice 

  • 1 tablespoon McCormick® All Natural Pure Vanilla Extract 

  • 8 cups gluten-free cinnamon raisin bread, such as Udi’s, cubed (about 16 slices) 

  • 2 apples, peeled and cut into 1/2-inch cubes 

  • Streusel Topping 

  • 3/4 cup firmly packed light brown sugar 

1. Preheat oven to 350°F. 

2. For the Bread Pudding, pour coconut milk into large bowl. Stir with wire whisk until smooth. Add eggs, granulated sugar, apple pie spice and vanilla; mix until well blended. Add bread cubes and apples; toss to coat well. 

3. Pour into greased 13x9-inch baking dish. Let stand 10 minutes. 

4. Meanwhile, for the Streusel Topping, mix brown sugar, oats and apple pie spice in medium bowl. Cut in butter with pastry blender or 2 knives until coarse crumbs form. Sprinkle evenly over top. 

5. Bake 50 minutes or until apples are tender and topping is golden brown. Cool on wire rack. 

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