PUMPKIN BREAD
3 Cups Sugar
1 Cup vegetable oil
4 eggs, lightly beaten
16 ounce can pumpkin
3 ½ Cups flour
2 t salt
2 t baking soda
1 t baking powder
1 t nutmeg
1 t allspice
1 t cinnamon
½ t cloves
2/3 Cup water
Preheat oven to 350
Spray 2 9x5 loaf pans with Pam
Stir together sugar and oil.
Stir in eggs and pumpkin.
Combine dry ingredients in separate bowl.
Blend dry ingredients and water into wet mixture, alternating.
Divide batter into disposable loaf tins. (Target has them for 5 for 1.44.)
Bake 30-40 minutes or until cake tester comes out clean. Because the smaller loaves are less dense, start checking the little loaves at about 2/3 of the bake time for the full loaf. I find that somewhere between 2/3 and 3/4 of the time is right. I'm also pretty careful about scaling the loaves so that they will all bake evenly - leaving 2" of space between the little loaves.
.
Leave bread in tins, -- it helps keep their shape while shipping.
Cover with plastic wrap, label it:
Pumpkin Bread—WITH NUTS
or
Pumpkin Bread—Without nuts
Drop off at church by no later than 9:30 am on Saturday, November 10th. We will vacuum seal them before sending to the troops.
3 Cups Sugar
1 Cup vegetable oil
4 eggs, lightly beaten
16 ounce can pumpkin
3 ½ Cups flour
2 t salt
2 t baking soda
1 t baking powder
1 t nutmeg
1 t allspice
1 t cinnamon
½ t cloves
2/3 Cup water
Preheat oven to 350
Spray 2 9x5 loaf pans with Pam
Stir together sugar and oil.
Stir in eggs and pumpkin.
Combine dry ingredients in separate bowl.
Blend dry ingredients and water into wet mixture, alternating.
Divide batter into disposable loaf tins. (Target has them for 5 for 1.44.)
Bake 30-40 minutes or until cake tester comes out clean. Because the smaller loaves are less dense, start checking the little loaves at about 2/3 of the bake time for the full loaf. I find that somewhere between 2/3 and 3/4 of the time is right. I'm also pretty careful about scaling the loaves so that they will all bake evenly - leaving 2" of space between the little loaves.
.
Leave bread in tins, -- it helps keep their shape while shipping.
Cover with plastic wrap, label it:
Pumpkin Bread—WITH NUTS
or
Pumpkin Bread—Without nuts
Drop off at church by no later than 9:30 am on Saturday, November 10th. We will vacuum seal them before sending to the troops.
PUMPKIN BARS
1 box angel food cake mix – the 1 step kind
1 15 oz. can Pumpkin
3/4¾c Water
1/4½ teas cinnamon
1 8 oz. pkg cream cheese
Few tablespoons of water, to be mixed with cream cheese
Soften the cream cheese then add it to mixer & beat it with a couple of tablespoons of water until smooth to thin it out.
In separate bowl, mix the cake mix, pumpkin, water & cinnamon together until it is smooth & well mixed.
In a 9 x 13 cooking dish – sprayed with non-stick cooking spray, add HALF of the cake-pumpkin mix.
Then smooth it out with a rubber spatula. Drizzle half of the cream cheese over the top of it and take a small spatula to smooth it over the top.
Add remaining cake-pumpkin mix & also the remaining cream cheese just making layers.
Finally take a butter knife, stick it into the mix and go back & forth over the top of the cake to blend it.
Bake for 35 minutes at 375 degrees or until a toothpick comes out clean.
PUMPKIN CINNAMON MINI LOAVES
You’ll need:
1 1/2 cup whole wheat flour
1/4 tsp salt
2 tsp baking powder
1/2 cup raw sugar or brown sugar
1/8 tsp fresh ground nutmeg
1/2 cup chopped pecans
1/2 cup cinnamon chips
2 eggs
1/2 cup maple syrup
1/4 cup fruity olive oil
1/2 cup milk or eggnog
1/3 cup nonfat Greek yogurt
1 cup pumpkin puree
Cinnamon sugar mix, as needed. (optional)
Preheat oven to 350F.
In a small mixing bowl, combine flour, salt, baking powder, sugar, and nutmeg. After mixing, add pecans and cinnamon chips then stir again. Set aside.
In your mixer’s bowl, place eggs, olive oil, maple syrup, yogurt, milk, and pumpkin, mix until well combined. On low speed gradually add your dry ingredients and mix until incorporated, but do not over mix. Divide batter evenly into mini loaves and smooth the tops. Sprinkle lightly with cinnamon sugar, if desired. Bake for 35 minutes until toothpick inserted in center comes out clean. Remove and let cool for 5 minutes in pan. Invert over a clean cloth or counter space and let loaves fall out. Place loaves on a cooling rack to let cool completely. Do not wrap up loaves for freezing until completely cool. Enjoy!
1 1/2 cup whole wheat flour
1/4 tsp salt
2 tsp baking powder
1/2 cup raw sugar or brown sugar
1/8 tsp fresh ground nutmeg
1/2 cup chopped pecans
1/2 cup cinnamon chips
2 eggs
1/2 cup maple syrup
1/4 cup fruity olive oil
1/2 cup milk or eggnog
1/3 cup nonfat Greek yogurt
1 cup pumpkin puree
Cinnamon sugar mix, as needed. (optional)
Preheat oven to 350F.
In a small mixing bowl, combine flour, salt, baking powder, sugar, and nutmeg. After mixing, add pecans and cinnamon chips then stir again. Set aside.
In your mixer’s bowl, place eggs, olive oil, maple syrup, yogurt, milk, and pumpkin, mix until well combined. On low speed gradually add your dry ingredients and mix until incorporated, but do not over mix. Divide batter evenly into mini loaves and smooth the tops. Sprinkle lightly with cinnamon sugar, if desired. Bake for 35 minutes until toothpick inserted in center comes out clean. Remove and let cool for 5 minutes in pan. Invert over a clean cloth or counter space and let loaves fall out. Place loaves on a cooling rack to let cool completely. Do not wrap up loaves for freezing until completely cool. Enjoy!