Bread & Chili for an Autumn Day

This week I doubled the recipe and baked enough pumpkin bread for two events: a early Thanksgiving dinner for a local homeless shelter and a our monthly church potluck. I haven't made pumpkin bread in a few years, but can always count on it when I go home for Thanksgiving. I also tried a new chili recipe, adapted from Offbeat & Inspired. It's always fun to find new flavor combinations. Enjoy!

Pumpkin Bread

(Makes 2 large loaves or 3 small loaves)

2 2/3 cups Sugar

2/3 cup Canola Oil

4 Eggs

16 oz Pumpkin puree

2 tsp. Vanilla extract

2/3 cups Water

3 1/2 cups Flour

1/2 tsp. Baking Powder

2 tsp. Baking Soda

1/2 tsp. Cloves

1 1/2 tsp. Salt

2 tsp. Cinnamon

dash of Allspice

dash of Ginger

In a large bowl, combine wet ingredients, mix well. In a smaller bowl, combine dry ingredients, mix well. Add dry to wet and stir well.

Grease baking pans and pour batter 3/4 full. Bake at 325 degrees for approximately 1 hour. Serve alone, or top with Cream Cheese frosting.

Turkey Apple Squash Autumn Chili

Olive oil

2 tsp minced garlic

1 large Onions, diced

1 large Red or Yellow Bell Pepper
1 lb. lean Ground Turkey
2 cans of Diced Tomatoes

1/2 large Acorn Squash, diced
1-2 large Apples, diced

1 tbsp. Honey Mustard
Black Pepper
2 tsp. Cinnamon
1 tsp. unsweetened Cocoa Powder
1/2 tsp. Espresso Powder
1/2 tsp. dried Rosemary
1 tsp. Chili powder
1/4 tsp. Cayenne Pepper

Ground Sage

2 Tbsp. Balsamic Vinegar
2 cups low sodium Turkey Broth

Roast acorn squash on a greased baking pan at 400 degrees.

In a large pot, sauté onions and peppers with oil and garlic. Add ground turkey and apples. Cook until meat is browned and apples veggies are tender. Add spices, etc. Stir well, and then add broth. Bring to a boil, reduce heat and simmer for 15-30 minutes.