Pumpkin Bread................?!
how do u make pumpkin breadWww@FoodAQ@Com
Answers:
pumpkin bars are WAY better! here's the recipe i normally use!.
PUMPKIN BARS AND FROSTING
4 eggs
1 c!. salad oil
2 c!. sugar
15 oz!. can pumpkin mix
2 c!. flour
2 tsp!. baking powder
1 tsp!. soda
1/2 tsp!. salt
2 tsp!. cinnamon
1/2 tsp!. ginger
1/2 tsp!. cloves
1/2 tsp!. nutmeg
Mix together in large bowl, eggs, salad oil, sugar, pumpkin mix, set aside!. Sift in bowl, flour, baking powder, soda, salt, cinnamon, ginger, cloves and nutmeg!. Mix with other ingredients!. Pour in greased and floured 10"x15" bar pan!. Bake at 350 degrees for 25 to 30 minutes!.
PUMPKIN BAR FROSTING:
6 oz!. cream cheese
3/4 stick butter
4 c!. powdered sugar
1 tbsp!. cream or milk
1 tsp!. vanilla
Walnuts (opt!.)
Mix cream cheese, butter, milk and vanilla together and the powdered sugar until right consistency!. Sprinkle with chopped walnuts!.
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2 cups all-purpose flour
2 teaspoons cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups sugar
3/4 cup vegetable oil
3 large eggs
1 teaspoon vanilla extract
3 cups shredded fresh pumpkin
1 cup toasted pumpkin seeds
Directions
Preheat the oven to 325 degrees F!.
Sift the flour, cinnamon, baking soda, baking powder, and salt together!.
In a separate bowl, mix the sugar, vegetable oil, eggs, and vanilla!. Combine both mixtures and fold in the shredded pumpkin and pumpkin seeds!. Once the ingredients are all incorporated pour into a non- stick 9 by 5 by 3-inch loaf pan!. If your pan is not non- stick coat it with butter and flour!.
Bake for 1 hour and 15 minutes!. At this point a knife inserted into the middle of the loaf should come out clean!. Cool for 15 minutes and turn out onto a cooling rack!. Cool completely!. For muffins temperature should also be 325 degrees F!., but bake for 30 minutes
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2 teaspoons cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups sugar
3/4 cup vegetable oil
3 large eggs
1 teaspoon vanilla extract
3 cups shredded fresh pumpkin
1 cup toasted pumpkin seeds
Directions
Preheat the oven to 325 degrees F!.
Sift the flour, cinnamon, baking soda, baking powder, and salt together!.
In a separate bowl, mix the sugar, vegetable oil, eggs, and vanilla!. Combine both mixtures and fold in the shredded pumpkin and pumpkin seeds!. Once the ingredients are all incorporated pour into a non- stick 9 by 5 by 3-inch loaf pan!. If your pan is not non- stick coat it with butter and flour!.
Bake for 1 hour and 15 minutes!. At this point a knife inserted into the middle of the loaf should come out clean!. Cool for 15 minutes and turn out onto a cooling rack!. Cool completely!. For muffins temperature should also be 325 degrees F!., but bake for 30 minutes
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Pumpkin Bread I
INGREDIENTS:
2 1/2 cups all-purpose flour
2 cups whole wheat flour
2 cups white sugar
1 tablespoon baking powder
2 teaspoons baking soda
4 eggs, beaten
2 cups pumpkin puree
2 teaspoons salt
1 cup butter, softened
Butter two 9x5 inch loaf pans!. Preheat oven to 350 degrees (175 degrees C)!. Place oven rack in lower 1/3 of oven!.
In a large bowl, combine the white flour, whole wheat flour, sugar, baking powder and baking soda!. Mix well!.
In a separate bowl, combine the pumpkin, eggs and salt!. Add to flour mixture and blend in softened butter or margarine one tablespoon at a time!.
Divide mixture between 2 pans!. Bake until golden and cake tester comes out clean, about 45 minutes!. Invert onto racks and cool!.
20 servings
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INGREDIENTS:
2 1/2 cups all-purpose flour
2 cups whole wheat flour
2 cups white sugar
1 tablespoon baking powder
2 teaspoons baking soda
4 eggs, beaten
2 cups pumpkin puree
2 teaspoons salt
1 cup butter, softened
Butter two 9x5 inch loaf pans!. Preheat oven to 350 degrees (175 degrees C)!. Place oven rack in lower 1/3 of oven!.
In a large bowl, combine the white flour, whole wheat flour, sugar, baking powder and baking soda!. Mix well!.
In a separate bowl, combine the pumpkin, eggs and salt!. Add to flour mixture and blend in softened butter or margarine one tablespoon at a time!.
Divide mixture between 2 pans!. Bake until golden and cake tester comes out clean, about 45 minutes!. Invert onto racks and cool!.
20 servings
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PUMPKIN BREAD
3 eggs
2/3 c!. pumpkin
1 tsp!. baking soda
1 c!. sugar or 2/3 c!. honey
1/2 tsp!. cinnamon
3/4 c!. flour (white or whole wheat pastry)
3/4 c!. chopped nuts
Pumpkin Bread Filling
Mix all ingredients together!. Place waxed paper on 10 x 15 inch pan (cookie sheet) greased with butter!. Spread batter over paper!. Sprinkle with nuts!. Bake at 375 degrees for 10-15 minutes or until tacky to touch!. Sprinkle powdered sugar on towel!. Turn cake onto towel and remove wax paper!. Roll until cool - towel and all!. When cool, unroll and spread filling below!. Reroll and discard towel!. Wrap well and store in refrigerator!.
PUMPKIN BREAD FILLING:
1 (8 oz!.) pkg!. cream cheese, softened
2 tbsp!. butter
3/4 tsp!. vanilla
1 c!. powdered sugar
Cream all ingredients and spread on Pumpkin Bread above!.
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3 eggs
2/3 c!. pumpkin
1 tsp!. baking soda
1 c!. sugar or 2/3 c!. honey
1/2 tsp!. cinnamon
3/4 c!. flour (white or whole wheat pastry)
3/4 c!. chopped nuts
Pumpkin Bread Filling
Mix all ingredients together!. Place waxed paper on 10 x 15 inch pan (cookie sheet) greased with butter!. Spread batter over paper!. Sprinkle with nuts!. Bake at 375 degrees for 10-15 minutes or until tacky to touch!. Sprinkle powdered sugar on towel!. Turn cake onto towel and remove wax paper!. Roll until cool - towel and all!. When cool, unroll and spread filling below!. Reroll and discard towel!. Wrap well and store in refrigerator!.
PUMPKIN BREAD FILLING:
1 (8 oz!.) pkg!. cream cheese, softened
2 tbsp!. butter
3/4 tsp!. vanilla
1 c!. powdered sugar
Cream all ingredients and spread on Pumpkin Bread above!.
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