Changing spices in my pumpkin bread recipe
eld6161
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RECIPE: That time of year: Pumpkin Bread
Comments (16)On Thanksgiving morning, I baked 7 small loaves with the oven set at 350° for about 45 minutes. First, I set the timer for 30 minutes. Nope, not quite done (toothpick came out coated with moist batter). After another 10 minutes, almost done. Five more minutes, perfect! I filled the pans about 2/3 full. One of them with a little less batter than the rest was done in 40 minutes. The others took 45. I omitted the raisins and pecans but sprinkled chopped walnuts on top of each one before baking. I wrapped the still-warm loaves in plastic wrap and placed them on a pretty glass platter and took them to Thanksgiving dinner so everyone could go home with one. I didn't keep any for us, but I just got a call from my sister-in-law just to tell us they've already eaten their loaf and it was delicious! I need to buy more oil, and then I'll make some for us. Thanks again for your help Ann and Cindy. Jen...See MoreRECIPE: Pumpkin Bread like dark gingerbread?
Comments (11)Hi, Anna. Here is my recipe for Pumpkin Bread, which comes out a dark color and is very moist and stays that way for several days. It also freezes well. The original recipe called for (and I used to make it that way) baking in 1# coffee cans, but we quit buying coffee in 1# cans. Enjoy, it was passed down to me by a beloved Aunt! 1 c. wesson oil 1 c. water 1 can pumpkin (I use Libby's) 4 eggs, slightly beaten 1 t. vanilla (I use Mexican vanilla) Mix together above ingredients. Stir together the following ingredients and add to your wet mixture. 3 c. sugar 2 t. baking soda 1/2 t. salt 1 t. nutmeg 1 t. allspice 2 t. cinnamon 3 1/2 c. flour 1/2 c. pecans Pour combined mixtures into 2 large loaf pans, which are well-greased and floured. Bake at 325 for approximately 1 hour. It seemed every house I've had since I've had this recipe, cooked the bread different. Just check when the top springs back or the old toothpick trick. Don't overcook. Brenda...See MoreSpiced Pumpkin Tiramisu Recipe
Comments (2)Wow-That sounds great! I'm a big fan of pumpkin 'anything', so I'll give that a try. It's too late (Thanksgiving Day) to make it today, but I have plenty of pumpkin in the freezer, so I'll make it closer to Christmas. Thanks for sharing!...See MorePumpkin recipes for my 3 pie pumpkins? Not pie.
Comments (14)I have a recipe for yeast rolls that use pumpkin or squash puree, along with whole wheat flour, the kids love them. I've had pumpkin ravioli in a sage and browned butter sauce, it was really good. If you don't want to make your own pasta you can use wonton wrappers. I've added pumpkin to hummus and it was pretty good too. I've stirred pureed pumpkin or squash into chili and lentil soup, but if your chili packs a punch at all, you won't taste it in there. Good luck, I'm trying to find some way to use up 72 butternut squash, LOL. Good think I like squash and I can use it to make a fake "pumpkin" pie, Mother loves that. Annie...See Moreeld6161
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