PUMPKIN-WALNUT BREAD
I got this recipe from a coworker years ago at a company potluck. It's "goof-proof;" even kids can make it. Add fresh strawberries and whipped cream for a great summer dessert! I give these as gifts at Christmas too... Just add a bow and "Voila!"
Provided by Dee Reilman
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h45m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
- Combine flour, sugar, baking soda, salt, cinnamon, nutmeg, cloves, baking powder, and ginger in a large bowl. Make a well in the center; add pumpkin, oil, and eggs. Stir well. Fold in walnuts.
- Pour batter into the prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 90 minutes.
Nutrition Facts : Calories 317.9 calories, Carbohydrate 40.2 g, Cholesterol 31 mg, Fat 16.5 g, Fiber 1.8 g, Protein 4.4 g, SaturatedFat 2.4 g, Sodium 322 mg, Sugar 26.1 g
PUMPKIN BREAD
I keep my freezer stocked for our harvest crew with home-baked goodies like this deliciously spicy, easy pumpkin bread recipe. -Joyce Jackson, Bridgetown, Nova Scotia
Provided by Taste of Home
Time 1h20m
Yield 1 loaf (16 slices).
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Combine first 8 ingredients. Whisk together eggs, pumpkin, oil and water; stir into dry ingredients just until moistened. Fold in walnuts and, if desired, raisins. , Pour into a greased 9x5-in. loaf pan. Bake until a toothpick inserted in center comes out clean, 65-70 minutes. Cool in pan 10 minutes before removing to a wire rack.
Nutrition Facts : Calories 221 calories, Fat 10g fat (1g saturated fat), Cholesterol 23mg cholesterol, Sodium 212mg sodium, Carbohydrate 31g carbohydrate (20g sugars, Fiber 1g fiber), Protein 3g protein.
PUMPKIN SNICKERDOODLES
These decadent cookies will melt in your mouth! Also good made into a bar with cream cheese frosting!
Provided by Jenn Harmon Jones
Categories Fruits and Vegetables Vegetables Squash
Time 1h30m
Yield 24
Number Of Ingredients 15
Steps:
- Beat shortening, 1 cup white sugar, and light brown sugar together in a bowl until light and fluffy. Stir in pumpkin puree; beat in eggs and vanilla extract.
- Whisk flour, baking powder, 1 1/2 teaspoons cinnamon, cream of tartar, salt, and nutmeg together in a bowl. Gradually stir flour mixture into pumpkin mixture until dough is just-combined. Cover the bowl with plastic wrap and refrigerate until chilled, at least 1 hour.
- Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
- Whisk 1/2 cup white sugar, 1 teaspoon cinnamon, and allspice together in a small bowl. Roll dough into 1-inch balls; roll balls in cinnamon-sugar mixture and place 2 inches apart on prepared baking sheets. Slightly flatten each ball with a flat-bottomed glass.
- Bake in the preheated oven until golden and set, 12 to 13 minutes. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Nutrition Facts : Calories 220.3 calories, Carbohydrate 33 g, Cholesterol 7.8 mg, Fat 9 g, Fiber 0.9 g, Protein 2.4 g, SaturatedFat 2.3 g, Sodium 150.6 mg, Sugar 17.3 g
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