Golden Pumpkin Loaf

This recipe comes from a kids recipe book called “Betty Crocker’s Cookbook for Boys & Girls” from 1979.  I found it in our basement with a few other cookbooks and thought I’d include the recipes they have for pumpkin-y things.  Enjoy!

Yields 1 loaf

Utensils:

Pastry brush
Loaf pan, 9 x 5 x 3 inches
Large mixer bowl
Electric Mixer
Toothpick
Wire cooling rack

Ingredients:

1 cup sugar
1 egg
1 can (16 ounces) pumpkin
3 cups biscuit baking mix
1 teaspoon pumpkin pie spice
1/2 teaspoon cloves
1/2 teaspoon nutmeg

Directions:

1. Heat oven to 350*.  Generously grease loaf pain with shortening, using pastry brush.
2. Beat 1 cup sugar, 1 egg and the pumpkin in mixer bowl on medium speed 30 seconds.  Gradually beat in remaining ingredients on low-speed just until smooth.  Pour into the greased pan.
3. Bake at 350* 1 hour and 10 minutes or until toothpick inserted in center comes out clean.
4. Cool the pumpkin loaf 10 minutes on rack, then remove from pan.  Serve warm or cold.

Little Pumpkin Cups

This recipe comes from a kids recipe book called “Betty Crocker’s Cookbook for Boys & Girls”.  I found it in our basement with a few other cookbooks and thought I’d include the recipes they have for pumpkin-y things.  Enjoy!

Yields 12 cups

Utensils:

1 or 2 muffin pans
12 paper baking cups
Large mixer bowl
Electric mixer
Rubber scraper

Ingredients:

2 envelopes (about 1 1/2 ounces each) whipped topping mix
1 cup milk
1 teaspoon vanilla
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon cloves
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/2 can (16-ounce size) pumpkin (about 1 cup)
Candy corn

Directions:

1. Line 12 muffin cups with baking cups.  Prepare the topping mix as directed on envelopes, using a total of 1 cup milk and 1 teaspoon vanilla except – add 1 teaspoon cinnamon, 1/2 teaspoon salt, 1/4 teaspoon cloves, 1/4 teaspoon ginger and 1/4 teaspoon nutmeg before beating.  Fold in the pumpkin with rubber scraper.
2. Divide the mixture among the paper-lined muffin cups.  Decorate each serving with candy corn.  Refrigerate as long as 2 hours or freeze as long as 8 hours and remove to refrigerator 1 hour before serving.