Welcome to day 27 of Tag Sale Tastes’ Pumpkinpalooza!

Today I baked up a loaf of Sur La Table’s Buttermilk Almond Pumpkin Spice Quick Bread, that was sent to me by my friend Karen from Savoury Table.

IMG_6920Not being a huge fan of mixes (with the notable exception of Ghirardelli Brownie Mix), I was skeptical.  I did, however, like that the ingredients were things I would find in my own pantry, and included pumpkin (oh, thank heavens) and ginger.

IMG_6921The box contained a pouch of dry ingredients, to which you add eggs, butter, and buttermilk:


It took just a few minutes to get this ready to go into the oven.  The batter had a nice orange color from the pumpkin:


The bread smelled wonderful as it baked, and the family (and the dogs) couldn’t wait for it to come out of the oven.  I followed the package directions exactly, and the loaf baked up perfectly:


Here it is, in all its orange-brown glory:

IMG_6930After waiting for what seemed like forever for it cool, we cut a few slices:

IMG_6931My friend Karen dared me not to like this pumpkin spice bread.  Well, she easily won that dare.  This pumpkin bread was delicious — dense, moist from the buttermilk, and fragrant from the spices, we couldn’t stop nibbling away at it, and kept going back to slice off yet another sliver.  I was genuinely surprised at how good it was.  Believe me — this could easily pass for homemade-from-scratch.  The hint of almond complemented the other flavors nicely.  In fact, I think I’m going to start adding a touch of almond extract to my own pumpkin bread recipe.

Grab a box or two while they last and surprise your family/friends/coworkers this fall with “homemade” pumpkin bread.  It’ll be our secret.  Thanks Karen, for this superstar of pumpkin spice products.

Rating:  5 pumpkins (out of 5)


Welcome to day 26 of Tag Sale Tastes’ Pumpkinpalooza!

Today I have an easy pumpkin spice recipe for you to break up your usual morning routine.  Have you ever tried overnight oatmeal?  It’s kinda fun — more so if you make it in a little mason jar — and a healthy way to start your day.  The premise is simple — mix together oats and milk, add fruit and/or seasonings, and put it in the refrigerator overnight.

For this pumpkin spice version, adapted from here, I used almond milk and pumpkin puree, sweetened it with maple syrup, spiced it up with cinnamon, ginger, and nutmeg, and added a little candied ginger.  Just before serving, I topped it with some chopped pecans.

Here’s what it looks like ready to go in the refrigerator overnight:


By morning, the oatmeal has softened and the flavors have melded together:


Add a few chopped pecans on top:


I really like this stuff.  It’s chewy, cold, and creamy all at the same time, with an undeniable pumpkin pie-like taste.  There are a lot of variations out there — one that I particularly like is made with mangoes and shredded coconut.  If you haven’t already, give overnight oatmeal a try.

Recipe type: Breakfast
  • ½ cup unsweetened almond milk
  • ½ cup old-fashioned oats
  • 2 tablespoons canned pumpkin puree
  • ⅛ teaspoon cinnamon
  • ⅛ teaspoon ground ginger
  • Pinch of nutmeg
  • Pinch of salt
  • 1 tablespoon maple syrup
  • 1 tablespoon minced candied ginger
  • 1 tablespoon chopped pecans
  1. Mix together all ingredients except pecans in a medium bowl. Transfer to an 8-ounce small mason jar, cover, and place in refrigerator overnight. Just before serving, top with pecans.