The fall season is always a good time to bake. Now that everyone is home more often, people are baking more than ever! Enjoy making these fall recipes this season. 

Pumpkin Bread 🎃

• 2 cups all-purpose flour, spooned into measuring cup and leveled-off
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon ground cloves
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1-1/2 sticks (3/4 cup) unsalted butter, softened
• 2 cups sugar
• 2 large eggs
• 1 15-oz can 100% pure pumpkin (I use Libby’s)

INSTRUCTIONS

1. Preheat the oven to 325°F and set an oven rack in the middle position. Generously grease two 8 x 4-inch loaf pans with butter and dust with flour.
2. In a medium bowl, combine the flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg. Whisk until well combined; set aside.
3. In a large bowl of an electric mixer, beat the butter and sugar on medium speed until just blended. Add the eggs one at a time, beating well after each addition. Continue beating until very light and fluffy, a few minutes. Beat in the pumpkin. The mixture might look grainy and curdled at this point — that’s okay.
4. Add the flour mixture and mix on low speed until combined.
5. Turn the batter into the prepared pans, dividing evenly, and bake for 65 – 75 minutes, or until a cake tester inserted into the center comes out clean. Let the loaves cool in the pans for about 10 minutes, then turn out onto a wire rack to cool completely. Enjoy!

Nutmeg Ginger Apple Snaps from Fantastic Mr. Fox 🍎

• 2 cups unsalted butter, softened
• 1/2 cup granulated sugar
• 6 Tablespoons brown sugar
• 2 Tablespoons molasses
• 1 Tablespoon fresh ginger root, grated
• 2 teaspoons ground ginger
• 2 teaspoons ground cinnamon
• 1 teaspoon vanilla extract
• 1 teaspoon ground nutmeg
• 1 pinch ground cloves
• 4 cups all-purpose flour
• 2 teaspoons cornstarch
• 1 pinch salt
• 4 gala apples
• Coarse sugar for sprinkling and rolling

Instructions

1. Preheat the oven to 325ºF. Line a baking sheet with parchment paper or a silpat.
2. In an electric mixer fitted with the paddle attachment, cream the butter on medium speed until light.
3. Add the granulated sugar, brown sugar, molasses, grated fresh ginger, ground ginger, cinnamon, vanilla extract, nutmeg, and cloves and beat on medium speed until fully blended.
4. In a medium bowl, sift together the flour, cornstarch, and salt. Add the flour mixture to the butter mixture in three parts, carefully and on low speed, until the ingredients are fully blended.
5. Roll 2-3 Tablespoons of dough into balls and use your hand to flatten them on the prepared cookie sheet about 1/4 inch high and 2 inches apart. Slice the apples as thinly as you can and press slices firmly into the center of each cookie. Sprinkle coarse sugar evenly over cookies to coat, making sure to cover the edges.
6. Bake 15-25 minutes or until the edges are golden. Remove from the oven and sprinkle with more sugar, if desired, and cake sparkles. Let cool a few minutes on the cookie sheet before moving to a cooling rack to cool completely.