AUTUMN BREAD
Make and share this Autumn Bread recipe from Food.com.
Provided by ratherbeswimmin
Categories Quick Breads
Time 1h20m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- In a bowl, combine the first 4 ingredients; set aside.
- In another bowl, blend the eggs, sugar, pumpkin, and oil together; add to flour mixture.
- Stir until just moistened; fold in cranberries.
- Spoon/pour batter into two greased/floured 9x5 inch loaf pans.
- Bake in a 350° oven for 55-60 minutes or until pick comes out clean.
- Cool in pans for 5-10 minutes; remove loaves to wire rack and cool completely.
Nutrition Facts : Calories 241.3, Fat 7.7, SaturatedFat 1.1, Cholesterol 26.4, Sodium 127.7, Carbohydrate 41.3, Fiber 0.9, Sugar 25.7, Protein 2.9
COCONUT-PUMPKIN BREAD
We added coconut to the fall flavors of pumpkin bread for a moist and delicious sweet loaf recipe.
Provided by By Arlene Cummings
Categories Side Dish
Time 2h25m
Yield 16
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. Lightly spray 9x5-inch loaf pan with cooking spray.
- In large bowl, beat butter and both sugars with electric mixer on medium speed until light and fluffy. Beat in eggs, pumpkin and vanilla. Stir in 1/2 cup coconut and the walnuts. Add flour, baking soda, baking powder and pumpkin pie spice; gently stir in. Pour batter into pan.
- Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan about 10 minutes. Remove from pan to cooling rack. Cool completely, about 1 hour.
- In small microwavable bowl, microwave vanilla baking chips and whipping cream on High in 30-second increments, stirring between microwaving, until mixture is smooth and creamy. If too thick, add small amount of cream. Drizzle over cooled loaf; sprinkle with coconut. Let glaze set before slicing.
Nutrition Facts : ServingSize 1 Serving
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