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.
Mix oil, water, eggs and sugar; stir in pumpkin.
Mix all dry ingredients together first, then stir in the liquid ingredients. Stir in nuts.
Pour into 2 or 3 greased loaf pans; sprinkle topping before baking.
Top with topping.
Bake 1 hour at 350\u00b0.
Grease and flour a 9 x 5 x 5-inch bread loaf pan.
In a large bowl, stir together oil, eggs, water and pumpkin.
Sift together the flour, sugar, cinnamon and nutmeg. Add dry ingredients to first mixture and beat until smooth.
Fold in cherries and nuts. Pour batter into pan. Bake at 350\u00b0 for 1 hour.
ntil blended.
Stir in the remaining ingredients until dry ingredients
your food processor, process the cream cheese until smooth. Add
Combine sugar, oil, and eggs; add pumpkin.
Sift dry ingredients together, then add to pumpkin mixture.
Add water, mix, and bake at 350 degrees for 50-60 minutes in 2 large greased loaf pans. (This is not always exact when using different sized pans, I just watch it and test it occasionally when making small breads).
ith water. Add 1 tablespoon pumpkin pie spice, 1/2 teaspoon
Purchase box of Pillsbury pumpkin bread.
Follow the directions on the box.
Impress your family and friends.
allow pies!
Wash the exterior of the pumpkin in cool or warm
b>recipe serves 12 people. Due to the nature of this recipe, it adjusts the
oil, orange juice, eggs and pumpkin. Using a hand mixer beat
Cook's Note: Day-old biscuits or croissants are best for this recipe.
You will need enough to fill a 9 by 13-inch baking dish.
Preheat oven to 350 degrees.
In a mixing bowl, blend all ingredients, except for bread and cranberries.
Fill a 9 by 13-inch baking dish with bread cubes.
Sprinkle cranberries over bread cubes.
Pour custard mixture over bread cubes, making sure that all cubes are submerged (push cubes down if necessary).
Bake for about 1 hour, or until pudding is set.
Serve warm.
o 325 degrees.
Sift the flour, cinnamon, baking soda, baking
big bowl, combine the sugars, pumpkin, eggs, and nut oil
1 10\" pie crust
Beat together cream cheese, brown sugar , spices and salt.
Add eggs- beating in betwwen each egg.
Stir in pumpkin, milk, and vanilla
Pour into unbaked pie shell
Bake 375% for 40 minutes
Topping
1 TBS brown sugar
1TBS butter
1 tsp flour
1/2 cup chopped pecans
2 tsp grated orange peel
Crumble together and spread on pie- Return to oven for 10 minutes.
The best pumpkin pie in the world!!!!!!!!!!!!!!!!!!!!!! xxxwilla
Heat oven 350.
Combine the nuts, flour, baking powder and
Preheat oven to 350\u00b0F.
In bowl combine the eggs, pumpkin puree, and oil; mix well.
Add the dry ingredients and mix well.
Divide the dough into 2 greased 8x4 inch loaf pans.
Bake 50 minutes.
tir in 2 cups of the flour; beat well.
Let
hortening, honey and salt in the hot milk.
Let set
Butter the insides of the jars, being careful not to get any butter on the top inch of glass. Fill jars half full of bread batter. Pop into oven without lids and bake about 45 minutes. (If the jar loaves are done, they'll have the texture of regular bread, if they're not quite done, they'll feel and taste like bread pudding.) Remove each jar and screw a heated lid on tightly. The sealed bottle-bread will keep without refrigeration.