Pumpkin Pie Bread Pudding: Whisk half and half, pumpkin, brown sugar, eggs, pumpkin pie spice
starter now ready to make bread.
Give away 2 cups
Pulse ingredients for the cheese spread in food processor until mixture is combined. Transfer spread to a small serving dish and garnish with shaved crystalized ginger. Serve with date nut bread.
Combine pumpkin pie mix, nut bread mix, egg and raisins.
Stir until just moist.
Spoon into greased medium muffin cups, filled about 2/3 full.
Sprinkle tops with sugar and cinnamon mixture. Bake at 400\u00b0 for 15 to 20 minutes or until golden brown.
Serve warm.
Makes about 30 muffins.
oaf pans.
Sift flour, pumpkin pie spice, cinnamon, baking powder
Cream together sugar and oleo.
Add eggs, water and pumpkin. Mix dry ingredients and add to egg mixture; mix well.
Add nuts. Grease 2 small loaf pans and fill 1/2 full.
Bake at 250\u00b0 for 1 1/2 to 2 hours.
Baking at a low temperature keeps bread moist.
Preheat oven to 350.
Spray 2 9x5x3 loaf pans.
Sift dry ingredients together.
Mix sugar, oil, water, eggs and pumpkin together.
Stir in dry ingredients.
Mix in pecans and currants.
Divide batter between pans and bake until tests done.
Combine eggs and pie mix in large bowl.
Beat all of ingredients together.
Pour into 2 (8 1/2 x 4 1/2 x 3-inch) loaf dishes.
Bake in 325\u00b0 oven for 70 to 80 minutes or until toothpick inserted in center comes out clean.
Cool 10 minutes in dishes; remove and cool completely before slicing.
Makes 2 loaves.
Preheat oven to 400\u00b0.
In a large bowl, combine pumpkin pie mix, nut bread mix and egg; stir until thoroughly mixed.
Stir in raisins.
Spoon into greased medium size muffin cups, filling about 2/3 full.
Sprinkle tops with mixed sugar and cinnamon.
Bake at 400\u00b0 for 15 to 20 minutes or until golden brown.
Serve warm. Yields about 30.
In a large bowl beat the eggs.
Add pumpkin, sugar, oil and water; mix well.
Combine flour, soda, salt, cinnamon and nutmeg. Add all at once to first mixture.
Stir in nuts.
Bake in 2 greased and floured 5 x 9-inch bread pans at 350\u00b0 for 60 to 75 minutes.
Great served with cream cheese.
Preheat oven to 375\u00b0.
Grease and flour bottom only of a 9 x 5-inch or 8 x 4-inch loaf pan.
In mixing bowl, blend pumpkin, water, egg, cinnamon and mace. Add bread mix and stir until moistened.
Turn into greased 9 x 5 x 3-inch pan.
Bake at 350\u00b0 for 50 minutes or until done.
Remove from pan and cool.
If desired, frost with confectioners sugar.
Blend sugar, oleo and eggs, one at a time.
Add pumpkin, flour and spices.
Beat together.
Add nuts.
Bake 1 hour at 325\u00b0 in 2 greased and floured bread pans.
In mixing bowl, blend first 5 ingredients.
Add bread mix; stir well.
Turn into greased 9 x 5 x 3-inch pan.
Bake at 350\u00b0 for 50 minutes or until done.
Remove from pan and cool.
If desired, frost with confectioners sugar icing.
Beat eggs in large mixer bowl on medium speed.
Add pumpkin, sugars, water and oil.
Beat until well blended.
Combine flour, dry nonfat milk, wheat germ, baking soda, baking powder, cinnamon, nutmeg and salt.
Beat into pumpkin mixture using slow speed of mixer until well blended.
Stir in nuts.
Spoon into two buttered 9 x 5 x 3-inch loaf pans.
Bake in 325\u00b0 oven for 50 to 60 minutes. Remove from dishes and cool completely on wire racks.
Serve with Orange Cream Cheese Spread.
Yields 2 loaves.
Cream together brown sugar and shortening until light and fluffy.
Add eggs, one at a time, mixing well.
Stir in pumpkin and milk.
Mix thoroughly flour, baking powder, salt, ginger, soda and cloves.
Stir in pumpkin mixture.
Beat for 1 minute with electric mixer.
Add nuts.
Turn into greased 9 x 5 x 3-inch loaf pan.
Bake at 350\u00b0 for 55 to 60 minutes.
Remove from pan.
Cool. Wrap and store overnight.
Preheat oven to 350 degrees.
Cream butter and sugar.
Gradually beat in the eggs.
Mix in pumpkin and vanilla.
In separate bowl, sift together the flour, salt, soda, baking powder and spices.
Blend with the pumpkin mixture.
Add the pecans.
Grease and lightly flour 3 (8.4 x 4.4) loaf pans. (I use reusable aluminum pans).
Spoon in the batter and bake for 50-55 minutes.
Check doneness with toothpick. Do not overcook!
Remove from pan, wrap and seal with plastic wrap while hot.
Preheat oven to 350\u00b0.
Grease three 9-inch loaf pans.
In large bowl, beat eggs.
Stir in sugar, oil, water and pumpkin; add in flour, soda, salt and cinnamon.
Mix well.
Stir in dates and peanuts.
Pour 1/3 batter into each loaf pan.
Bake for 1 hour or until bread pulls away from sides of pan.
Cool on wire rack
for 10 minutes.
Yields 3 loaves, 18 servings.
Sift all dry ingredients together in a large mixing bowl.
Add oil, eggs, pumpkin and soda water.
Add nuts and raisins.
Pour into 3 lightly greased and floured coffee cans or bread pans. Bake at 350\u00b0 for about 1 hour.
Preheat oven to 350.
Grease one 9 x 5 or 5 3/4 x 3 1/2 inch loaf pans.
In a large bowl, cream together butter and sugar.
Add eggs, orange juice, and pumpkin.
Beat until light.
Combine flour, baking soda, salt, baking powder, and pumpkin pie spice in another bowl.
Stir dry ingredients into pumpkin mixture.
Stir in walnuts and raisins.
Pour into prepared loaves.
Bake 55 to 60 minutes for large loaf or 35 to 40 minutes for small loaves.