So I picked up a new book (surprise, surprise, right?!) when I was out at Tractor Supply the other day.
The Dutch Oven and Cast Iron Cooking book is a wonderful cookbook to add to my collection! Not counting the amazing recipes it has to offer.
It has recipes for breakfast, dinner, snacks, and breads. So, I got to flipping through the book and boy oh boy, look at what I found.
You are not going to believe this breakfast bread recipe!
Yummy, yum, yum!
Pumpkin Bread made in Dutch Oven?! Why yes! Yes, indeed!
- 1/2 cup brown sugar
- 1/2 cup quick rolled oats
- 1 teaspoon vanilla extract
- 2 tablespoons butter
- 3 1/3 cups flour
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cloves
- 2 cups sugar
- 1 (15oz) can of pumpkin
- 1 cup applesauce
- 4 eggs lightly beaten
- 1 cups of chocolate chips
Preheat your oven to 325°F. Grease your * 12 inch Dutch Oven with non-stick cooking spray or shortening.
In a medium bowl prepare the brown sugar, oats, vanilla, and butter. Mix until ingredients are crumbly.
In a large bowl, stir together, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and sugar. Add in 1/2 cup of water, the pumpkin, applesauce, and eggs, mix well. Pour your batter into the Dutch Oven, add your chocolate chips in by scattering them all over the batter then sprinkle your crumbly topping over all of it.
Bake uncovered for 45-55 minutes. Bread is done when a toothpick inserted in the middle comes out clean.
Let cool for 10-15 minutes before slicing.
* I figured out after I wrote this recipe up and made this bread that I actually have a 10 inch Dutch Oven. Note to self, the bread takes up to almost 2 hours in that size Dutch oven…*
Oh yes, just because I want no confusion, this recipe has been amended to reflect my family’s personal preferences…thanks y’all!
Visit again soon to see what else I am baking up.
In His Grace.