Pumpkin Pie Bread Pudding: Whisk half and half, pumpkin, brown sugar, eggs, pumpkin pie spice
arge bowl, combine the flour, pumpkin pie spice, baking powder, baking
arge bowl.
Stir in pumpkin, oil, water and vanilla until
Combine eggs and sugar in a large mixing bowl.\tStir in pumpkin, oil, water and vanilla until blended.
Stir together flour, cinnamon, salt and baking soda.
Add pumpkin mixture, stirring until just combined.
Fold in dates and nuts.
Pour mixture into 4 greased 7 x 3 x 2-inch pans or 2 (9 x 5 x 3-inch) pans.
Bake in a 350\u00b0 oven about 55 minutes for small loaves, 65 minutes for large loaves.
Preheat oven to 350\u00b0F.
In a large bowl combine all ingredients for bars. Mix well.
Pour into greased and floured 13x9\" pan.
Bake for 30 minutes or until golden.
Cool.
In a small bowl, mix glaze ingredients until smooth.
Pour evenly oven date bread.
Cut into bars.
Cream butter and sugar until fluffy.
Add eggs, pumpkin and water.
Sift remaining ingredients; stir in nuts and dates.
Pour in two pans.
Bake at 350\u00b0 for 1 hour.
Combine the flour, sugar, soda, salt, baking powder, cloves, cinnamon and nutmeg.
Beat in the eggs, oil and pumpkin. Fold in the dates. Bake in loaf pan for 1 to 1 1/4 hours at 350\u00b0.
Cream sugar and oleo.
Add eggs, water and pumpkin.
Mix dry ingredients.
Add to creamed mixture.
Add dates and nuts.
Grease 2 small loaf pans.
Bake at 250\u00b0 for 1 1/2 to 2 hours.
Lower temperature is needed for baking time.
In large mixing bowl, combine first 7 ingredients; mix well. Combine the flour, sugar, baking soda, cinnamon, nutmeg and baking powder; gradually add to pumpkin mixture and mix well. Stir in dates and pecans. Pour into two greased 9 x 5 x 3 inch loaf pans.
Combine topping ingredients; sprinkle over batter. Bake at 350 for 55-65 minutes or until a toothpick comes out clean. Cool for 15 minutes before removing from pans to wire racks.
he sugar, eggs, oil and pumpkin first in a large bowl
Combine shortening, salt and vanilla.
Blend.
Add sugar and cream well.
Add beaten egg and mix thoroughly.
Sift flour and baking powder.
Add to the first, alternately with milk, blending well.
Chill dough.
Roll dough 1/8-inch thick on floured board. Cut into 3-inch cookie.
Place one cookie on ungreased cookie sheet.
Add 1 teaspoon of Date Filling (recipe to follow).
Cover with another cookie.
Press together with a fork.
Prick top of each cookie with a fork.
Bake at 375\u00b0 for about 15 minutes.
Heat oven to 350\u00b0.
Grease a 9 x 5-inch loaf pan.
Blend eggs, yogurt and orange juice in mixing bowl.
Add date bread mix and stir in with fork.
Stir in blueberry muffin mix, adding the drained blueberries last.
Batter will be slightly lumpy.
Pour into pan and bake 50 to 60 minutes.
If using fresh pumpkin the original recipe states: Bring a large pot
Preheat oven to 350\u00b0F. Lightly grease and line a 5 1/2 x 9-inch loaf pan with parchment paper, extending 1/2 inch above edge on long sides.
In a large bowl, whisk pumpkin soup, sugar, eggs and butter together until combined. Stir in dates, half the nuts and sifted combined flours. Spread into pan. Sprinkle with remaining nuts.
Bake 1 1/4 to 1 1/2 hours, until cooked when tested. Allow to cool in pan before lifting onto a wire rack to cool completely. Serve sliced, with butter.
overed raisins.
The original recipe did not call for the
t a time, then add pumpkin puree and vanilla. Stir in
starter now ready to make bread.
Give away 2 cups
ell.
Add the applesauce, pumpkin, and vanilla.
Sift together
utside of the pumpkin clean.
Cut the pumpkin in half and
Mix oil and sugar together.
Add eggs.
Sift all dry ingredients together.
Add to egg mixture, then pumpkin.
If pumpkin is too thick, you may need to add water.
Stir in dates, nuts and raisins.
Pour into well-greased loaf pans.
It's really better to line the bottom of the pans with waxed paper.
Bake one hour or until done at 350\u00b0.