Archive for pumpkin bread

Pumpkin-Apple Muffins

Posted in Breads, Muffins, Recipes with tags , , , , , , , on April 19, 2011 by xapatotheworld

My friend just posted this recipe on her Facebook, so I’m putting it up here.  Of course, it has pumpkin. 🙂

This recipe is taken from Weelicious.com.  You can go visit their recipe page, or just find it below.  Enjoy!

Servings: 12 Muffins or 24 Mini Muffins

Ingredients:

1 1/3 Cups All Purpose Flour
2/3 Cup Whole Wheat Flour
2 Tsp Baking Powder
1/2 Tsp Baking Soda
1/2 Tsp Salt
1 Tsp Cinnamon
1 Tsp Pumpkin Spice
3 Tbsp Vegetable or Canola Oil
1/2 Cup Agave OR Honey
1 Egg
1/2 Cup Milk
1/2 Cup Pumpkin Puree
1 Medium Apple, peeled and grated (Gala, Pink Lady, Fuji or Golden Delicious are good choices)

Directions:

  1. Preheat oven to 350 degrees.
  2. Combine the first 7 ingredients in a bowl and mix.
  3. In a separate bowl, whisk the remaining ingredients together.
  4. Slowly add the flour mixture into the wet ingredients and stir until just combined.
  5. Grease muffin tins or line them with muffin cups and fill each cup 3/4 full with the batter.
  6. Bake for 20 minutes or until a toothpick comes out clean.
  7. Serve.

My Notes:

When I make muffins, I usually mix all the dry ingredients together and in a separate bowl, all the wet ingredients.  Then I pour the wet mixture into the dry mix bowl.  I mix, mix, mix and then let it sit for 3-5 minutes.  Then, I mix, mix, mix it all over again.  It makes the muffins nice and fluffy.

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Golden Pumpkin Loaf

Posted in Breads, Children's, Recipes with tags , , , , , on April 5, 2011 by xapatotheworld

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.

Pumpkin Bread

Posted in Breads, Recipes with tags , , , , , , , , on April 1, 2011 by xapatotheworld

Marcus Nilsson

I got this recipe off of Country Living‘s website. You can go directly to the recipe by clicking on the picture to the right.

Or, you can just stick around here and get the info.  Here you are!

Yields: 2 loaves

Ingredients:

2 sticks Unsalted Butter, melted, plus more for greasing pans
2 1/2 cups All-Purpose Flour, plus more for dusting pans
1 cup Light-Brown Sugar
1 cup Granulated Sugar
2 teaspoons Baking Powder
1 teaspoon Baking Soda
2 teaspoon Cinnamon
3/4 teaspoon Ground Cloves
2 cups grated Pumpkin (use a small-holed grater)
3 large Eggs
1/2 cups Buttermilk
1 1/2 teaspoons Vanilla Extract

Directions:

  1. Preheat oven to 350°F. Butter and flour two 9- by 5-inch loaf pans or two 8-inch cake pans and set aside.
  2. Combine flour, sugars, baking powder, baking soda, and spices in a large bowl. Add grated pumpkin and toss.
  3. Whisk eggs, buttermilk, butter, and vanilla in a medium bowl and stir into dry ingredients.
  4. Transfer to prepared pans and bake on middle shelf of oven until a wooden skewer inserted into center of bread tests clean, about 35 minutes. Cool in pans on a wire rack. Run a knife around edges to release bread from pans.

Nutritional Information:
(per serving)

Calories – 295
Total Fat – 12.6g
 – Saturated Fat – –
Cholesterol – 70.2mg
Sodium -158mg
Total Carbohydrate – 42.7g
 – Dietary Fiber – 0.8g
 – Sugars – –
Protein – 3.8g
Calcium – –