Hi,
Joyce and Marilyn these are especially for you.
However, there may be new members since I originally posted the
recipes to the list and perhaps you would like them too.
Well I hope you all can find something that sounds appealing here.
Enjoy
Sherri
Pumpkin breads, one biscuit and one muffin recipe
*-Banana Pumpkin Bread
2 ripe bananas, mashed
2 eggs
1/3 c. vegetable oil
1 1/3 c. canned pumpkin
1/2 c. honey
1/2 c. sugar
2-1/2 c. flour
1 tsp baking powder
1 tsp baking soda
2 tbsp pumpkin pie spice
1 tsp ground cinnamon
3/4 c. raisins, optional
Preheat oven to dg350. Grease a 9 x 5-inch
loaf pan. In large bowl, stir together mashed banana, eggs, oil,
pumpkin, honey, and sugar. In another bowl combine flour, baking
powder, baking soda, pie spice, and cinnamon.
Stir dry mixture into banana mixture until just combined. Fold in
raisins and walnuts, if desired. Pour batter into prepared pan. Bake
45 minutes, or until toothpick inserted into
center of loaf comes out clean. Cool in pan for 10 minutes before
moving to wire rack to cool completely.
*-Marcy's Pumpkin Bread
3 c. sugar (1-1/2 cups white and 1-1/2 cups brown)
1 c. salad oil
4 eggs, beaten
1 large can pumpkin, with spices
3-1/2 c. sifted flour
2 tsp baking soda
1 tsp baking powder
2 tsp salt
1 tsp nutmeg
1 tsp allspice
1 tsp cinnamon
1/2 tsp ground cloves
2/3 c. water
Cream sugar and oil. Add eggs and pumpkin. Mix well.
Sift flour, soda, salt, baking powder, nutmeg, allspice, cloves and
cinnamon. Add to pumpkin mixture alternately with water. Mix well
after each addition.
Pour into 2 well-greased and floured 9- by 5-inch loaf pans. Bake at
dg350 for 1-1/2 hours. Let stand 10 minutes. Remove from pans to cool.
*-Pumpkin Bread
3-1/2 c. sifted flour
2 tsp baking soda
1-1/4 tsp salt
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp ginger
1/4 tsp cloves
3 c. sugar
1 c. oil
4 eggs, beaten
3/4 c. water
2 c. canned pumpkin
Sift together flour, soda, salt, cinnamon, nutmeg, ginger, cloves and
sugar. Make a well in the center and add oil, eggs, water and pumpkin.
Mix well. Add one cup chopped walnuts, and, if desired, one cup
raisins. Pour into three greased and floured loaf pans. Bake 45
minutes at dg350.
Batter may also be put into six small pans and baked for 25 minutes.
They freeze beautifully.
*-Pumpkin Bread
2 c. sugar
1 c. vegetable oil
3 eggs, lightly beaten
1 15-oz. can pumpkin
3 c. flour
1 tsp baking soda
3/4 tsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg
3/4 tsp salt
1 c. walnuts, chopped
Grease and lightly flour one large and one small, or three small loaf
pans, and set aside.
In large bowl beat sugar and oil until well-blended. Add eggs and
pumpkin, lightly beat. Add remaining ingredients and mix with spoon
until well-blended. Pour batter into prepared pans. Bake in preheated
dg350 oven 35 minutes to one hour.
*-Pumpkin Bread With Cream Cheese Filling
3 1/2 c. flour
2 tbsp baking soda
1 1/2 tsp salt
2 tsp cinnamon
1 tsp nutmeg
3 c. sugar
1 c. vegetable oil
4 eggs
2/3 c. water
2 c. pumpkin
Filling
8 oz. cream cheese, softened
1 egg
1/2 c. sugar
1/2 c. chopped pecans
Mix filling ingredients in order listed and set aside.
Sift dry ingredients together. Mix pumpkin, water, oil and eggs
together. Pour into dry mixture and mix well. Pour 1/2 of batter into
2 greased 9 x 5-inch loaf pans. Next pour a layer of filling in each
pan (using all of the filling). Finish topping with remaining bread
batter. Bake at dg350 1 hour and 15 minutes, or until a wooden pick
inserted in the middle of the loaf comes out clean. Cool before
removing from pans.
*-Pumpkin Bread with Streusel Topping
1/2 c. vegetable oil
3/4 c. sugar
3/4 c. firmly packed light brown sugar
3 large eggs
1 tsp vanilla
1 15-16-oz. can solid packed pumpkin
2-1/2 c. flour
1-1/2 tsp baking powder
1-1/2 tsp baking soda
3/4 tsp salt
1-1/2 tsp cinnamon
1/2 tsp nutmeg
1 c. finely chopped walnuts or pecans
2/3 c. raisins
Streusel Topping
1/3 c. flour
1/3 c. sugar
4 tbsp cold unsalted butter cut into bits
Grease and flour 2 9 x 5 pans.
Beat oil, sugar, eggs and vanilla with electric mixer. Beat in
pumpkin until thoroughly blended.
Mix dry ingredients together, then into wet until just moist.
Topping: Blend flour and sugar in small bowl, cut in butter with
fingers until coarse and crumbly. Sprinkle on top of loaves. Bake at
dg350, 50-55 minutes or until tests clean. Cool in pans 10 minutes.
Remove to wire rack to cool completely.
*-Pumpkin Date Bread
1/3 c. margarine, softened
3 tbsp brown sugar
2 eggs or egg substitute equivalent
1 c. solid-packed pumpkin
1 c. whole wheat flour
1/2 c. all-purpose flour
1 tsp baking powder
1 tsp baking soda
1-1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp salt
1/4 tsp ground cloves
1/4 tsp ground allspice
1/2 c. buttermilk
1 c. quick-cooking oats
1/2 c. chopped dates
In mixing bowl cream margarine and sugar. Beat in eggs and pumpkin.
Combine dry ingredients. Add to creamed mixture alternately with
buttermilk. Stir in oats and dates. Pour into an 8- by 4- by 2-inch
loaf pan coated with nonstick cooking spray. Bake at dg350 for 75
minutes or until tests clean. Cool in pan 10 minutes. Remove to wire
rack to cool completely.
*-Pumpkin-Pecan Bread
3-1/2 c. flour
2 tsp baking soda
1-1/2 tsp salt
1-1/2 tsp cinnamon
1 tsp nutmeg
1 c. sugar
1 c. oil
4 eggs or egg substitutes or 8 egg whites
2/3 c. water
2 c. canned pumpkin
1 c. chopped pecans
Sift together flour, soda, salt, cinnamon and nutmeg. Add sugar and
stir to mix thoroughly. Make a well in center of dry ingredients and
add, all at once, the oil, eggs, water and pumpkin. Mix well. Add
nuts.
Pour batter into 8- by 4-inch loaf pans filling each half full. Bake
at dg350 for 1 hour or until tests clean.
Makes four loaves; 16 slices each.
*-Pumpkin Pecan Tea Bread
1-1/4 c. pecans chopped
3 c. sugar
3/4 c. margarine
3 eggs
1 16-oz. can pumpkin
1/2 c. sour cream
3-1/2 c. unsifted flour
1 tsp salt
1 tsp baking soda
1-1/2 tsp pumpkin pie spice
1/2 tsp cinnamon
In large bowl cream sugar and margarine. Mix in eggs, one at a time.
Beat in pumpkin and sour cream until blended.
Combine flour, salt, baking soda, baking powder, pumpkin pie spice
and cinnamon. Gradually beat into pumpkin mixture until blended. Stir
in pecans.
Pour batter into 2 greased 8-1/2 by 4-1/2 by 2-1/2 inch loaf pans.
Bake at dg350 55-60 minutes until tests clean.
*-Pumpkin Raisin Bread
1-1/2 c. all-purpose flour
1-1/4 tsp baking powder
1/2 tsp ground cinnamon
1/4 tsp baking soda
1 c. dark raisins
1 c. plain canned pumpkin
1/2 c. firmly packed light brown sugar
1/3 c. vegetable oil
1 large egg, room temperature
Preheat oven to dg350. Spray an 8-inch square baking pan with cooking
spray.
In medium bowl stir flour, baking powder, cinnamon and baking soda.
Stir in raisins.
In separate bowl whisk remaining ingredients until smooth. Stir dry
ingredients into pumpkin mixture just until blended.
Spred evenly into prepared pan. Bake 35 minutes until tests clean.
Let cool completely on rack before cutting into 16 squares.
*-Pumpkin Walnut Bread
2 c. all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground ginger
1/2 c. (1 stick) unsalted butter, room temperature
3/4 c. plus 1 tbsp sugar
2 large eggs, room temperature
1 c. canned pure pumpkin
1-1/2 tsp grated lemon peel
1 tsp vanilla extract
1/2 c. sour cream
1/2 c. whole milk
1-1/2 c. chopped walnuts
Position rack in center of oven--preheat to dg325. Butter 9- by 5- by
3-inch metal loaf pan.
Sift first seven ingredients into medium bowl. Using electric mixer,
beat butter in large bowl until light. Gradually beat in 3/4 cup
sugar. Beat in eggs, one at a time. Beat in pumpkin, lemon peel and
vanilla.
Whisk sour cream and milk in small bowl. Beat flour and sour cream
mixtures alternately into batter in two additions each. Fold in nuts.
Transfer batter to pan and smooth top. Sprinklw with 1 tablespoon
sugar. Bake bread 70 minutes or until tests clean. Cool in pan 10
minutes. Turn out onto rack; cool.
Makes 1 loaf.
*-Granny's Jumbo Pumpkin Biscuits
5 c. buttermilk baking mix
3/4 c. sugar
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/4 tsp ground cloves
3 tbsp margarine or butter
1 16-oz. can solid pack pumpkin
1/4 c. milk
Preheat oven to dg450.
In large bowl, mix buttermilk baking mix with sugar, cinnamon,
nutmeg, ginger and cloves until blended. Cut in margarine or butter
until mixture resembles coarse crumbs. Stir pumpkin and milk into
buttermilk baking mixture, just until ingredients are blended.
Drop biscuit dough by heaping 1/3 cups about 1 inch apart onto
ungreased large cookie sheets. Bake biscuits 12-15 minutes until
golden. Serve biscuits warm or cool on wire rack to serve later.
Makes about 12 biscuits--290 calories each.
*-Pumpkin Muffins
1-1/2 c. pumpkin
1-1/2 c. brown sugar
1/3 c. vegetable oil
2 eggs, lightly beaten
1/2 c. raisins
1-1/2 c. flour
1-1/2 tsp baking powder
1 tsp baking soda
1/2 tsp allspice
1/4 tsp nutmeg
1/2 tsp salt
1/4 tsp ginger
1 tsp cinnamon
Mix pumpkin, oil, brown sugar, egg and beat well. Stir in raisins.
Sift all dry ingredients in same bowl, stir well, pour into muffin cups.
Bake at dg350 15-18 minutes.
Yield 2 dozen muffins.
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