he flour. Set aside.
PUMPKIN BREAD: In a large bowl, sift
Preheat oven to 325 degrees F (165 degrees C). Prepare a 9-inch pie pan with cooking spray.
Whisk together the eggs, half-and-half, sugar, and vanilla in a bowl. Arrange the cubed pumpkin bread in the pie pan. Pour the egg mixture over the bread cubes.
Bake in preheated oven until a knife inserted into the center of the dish comes out clean, 30 to 35 minutes.
Combine the caramel sauce, heavy cream, and rum in a medium microwave-safe bowl. Heat on High in microwave for 45 seconds; whisk. Drizzle sauce over bread pudding to serve.
Purchase box of Pillsbury pumpkin bread.
Follow the directions on the box.
Impress your family and friends.
ith sugar, oil, water and pumpkin.
In another bowl mix
Put
all
dry
ingredients
in bowl and add oil, water, pumpkin and eggs.
Add nuts last.
Grease and flour 5 small or 2 large
baking pans.
Divide batter into pans and bake 1 hour at 350\u00b0 or until top is no longer moist.
Cream shortening.
Gradually add sugar, beating well.
Add eggs.
Mix well.
Stir in pumpkin and water.
Combine flour, baking powder, soda, salt, cinnamon and cloves.
Add to cream mixture, mixing well.
Fold in nuts and raisins.
Spoon into well-greased and floured 9 x 5 x 3-inch loaf pans.
Bake at 350\u00b0 for 1 hour and 10 minutes or until bread tests done.
Makes 32 servings.
Each serving contains 125 calories and 6 grams fat.
Cream shortening; gradually add sugar, beating well. Add eggs; mix well.
Stir in pumpkin and water.
Combine flour, baking powder, soda, salt, cinnamon and cloves; add to creamed mixture, mixing well.
Fold in nuts and dates.
Spoon into 2 well-greased and floured 9 x 5 x 3-inch loaf pans.
Bake at 350\u00b0 for 1 hour and 10 minutes or until bread tests done.
Yields 2 loaves.
MIx together with electric mixer pumpkin, oil, and sugar. Add eggs. mixwell.
Add remaining ingredients and mix just until all dry ingredients are well incorporated. Pour into 2 well greased and floured 8 inch bread pans. Bake at 350 degrees for 1 hour or until a toothpick comes out clean. ( I have found that these sometimes take a bit longer than an hour to bake).
oil, orange juice, eggs and pumpkin. Using a hand mixer beat
Cream shortening, gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating after each addition. Stir in pumpkin and water,.
Compbine flour, and next 5 ingredients, add to creamed mixture, mixing well. Fold in pecans and raisins, if using. Spoon into 2 greased and floured 9 x 5 x 3 inch loafpans; bake at 350F for 1 hour or until wooden pick inserted in center comes out clean. cool in pans 10 minutes; remove from pans, and cool on wire racks.
Beat shortening and sugar together.
Add eggs, beating well. Add pumpkin and rest of the ingredients.
Spoon into loaf pan that has been greased and floured.
Bake at 350\u00b0 for 1 hour and 10 minutes.
Cool 10 minutes and remove from pan.
Mix sugar, eggs, oil and pumpkin.
Add remaining ingredients in order listed.
Place in greased loaf pans and bake at 350\u00b0 for 1 hour.
Makes 3 loaves.
Mix the margarine, eggs, sugar, pumpkin and water.
Add the flour, salt, vanilla, baking soda and nutmeg.
Stir and add 1 cup chopped walnuts.
Put in greased loaf pans. Bake at 350\u00b0 for 1 hour.
Makes 3 loaves.
lour, brown sugar, white sugar, pumpkin puree, oil, coconut milk, baking
Cream shortening;
gradually
add
sugar, beating well. Add eggs; mix
well.
Stir
in
pumpkin
and
water.
Combine flour, baking powder, soda, salt, cinnamon and cloves.
Add to creamed mixutre.
Mix well.
Bake for 1 hour and 10 minutes at 350\u00b0 in 2 well greased
and floured loaf pans, 9 x 5 x 3-inches.
Cream the shortening and sugar. Add eggs, pumpkin and water. Add flour, baking powder, soda, salt, cinnamon and cloves.
Mix well. Fold in the pecans and raisins. Grease and flour two 9 x 5 x 3-inch pans.
Pour dough in pans.
Bake in a 350\u00b0 oven for 1 hour and 10 minutes.
Cream shortening.
Gradually add sugar, beating well.
Add eggs and mix well.
Stir in pumpkin and water.
Combine flour, baking powder, soda, salt, cinnamon and cloves. Add to cream mix. Add in nuts and raisins. Spoon into two well-greased loaf pans. Bake at 350\u00b0 for 1 hour and 10 minutes or until done.
Cream shortening.
Gradually add sugar, beating well at medium speed of an electric mixer.
Add eggs, one at a time, beating after each addition.
Stir in pumpkin and water.
Cream together the first 4 ingredients, adding eggs one at a time.
Sift together next 5 ingredients; set aside.
Measure water and pumpkin.
To the creamed mixture, add a small amount of dry ingredients.
(For variety, add 1/2 cup chopped walnuts, 1 cup chopped dates, 1 cup raisins or 1 cup coconut.)
Bake in 2 greased, not floured, loaf pans at 325\u00b0.
Serve, while warm, topped with Cool Whip or ice lightly.
Can be served at breakfast, by toasting, and topped with jelly.
Cream shortening; gradually add sugar, beating well at medium speed.
Add eggs, one at a time.
Stir in pumpkin and water.
Mix well.
Combine flour, baking soda, salt, baking powder, cinnamon and cloves; mix well.
Add creamed mixture.
Fold in pecans.
Cook at 350\u00b0 for 1 hour or until done.
Yields 2 loaves.