I hope everyone will agree that we need a pumpkin thread all for itself! Dismc, I'm moving yours here to start things off -
Speaking of pumpkin, here is a recipe that I think is one of the best I've tried. Made it last week to rave reviews and it makes 2 large loaves. Always a good thing.
My Best Pumpkin Bread
4 large eggs
3 cups sugar
1 cup oil
3 cups flour
2 tsp baking soda
½ tsp baking powder
2 tsp cinnamon
1 tsp nutmeg
1 tsp ground cloves
1 tsp allspice
1 tsp salt
2 cups pumpkin
2/3 cup water
Preheat oven to 350 degrees. Grease and flour two loaf pans.
In large bowl, beat eggs, sugar and oil.
Sift dry ingredients and blend into wet mixture. Blend in pumpkin and water.
Divide batter between 2 greased loaf pans. Bake for 1 hour and 15 minutes, or until toothpick inserted in center comes out clean.
Serve: 24
Note: I add chopped toasted pecans.
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Remember SweeTooth?? this is one of hers -
* Exported from MasterCook *
Upside Down Pumpkin Cake - SweeTooth
1 can pumpkin puree -- (29 ounce)
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 pinch salt
1 3/4 cups white sugar
3 eggs
1 can evaporated milk -- (12 fluid ounce)
1 package yellow cake mix with pudding -- (18.25 ounce)
1 cup chopped pecans
1 cup butter -- melted
1. Preheat oven to 350 degrees F
2. In a mixing bowl, blend pumpkin, cinnamon, cloves, salt, sugar, eggs and milk. Pour mixture into a greased 9x13 inch baking dish.
Sprinkle dry cake mix and nuts over the batter. Pour melted butter over the cake.
3. Bake in the preheated oven for one hour and let cool. The cake will be kind of liquidy at first, but will firm up as it cools.
Top with a dollop of fresh whipped cream and enjoy!
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and this one is from me -
* Exported from MasterCook *
CHOCOLATE PUMPKIN LOAF
3 1/3 cups flour
3 cups granulated sugar
2 tsps. baking soda
1 tsp. each: cinnamon -- nutmeg
4 eggs -- lightly beaten
2 cups canned pure pumpkin
1 cup vegetable oil
2/3 cup water
1/2 cup chopped nuts
4 ounces semi-sweet chocolate -- melted
Glaze:
1 1/2 cups confectioners' sugar -- sifted
4 Tbsps. cold water -- (4 to 6)
1 ounce semi-sweet chocolate -- melted
2 tsps. hot water -- (2 to 4)
1. Heat oven to 350 degrees. Combine flour, sugar, baking soda, cinnamon, nutmeg and salt in a large bowl; set aside. Whisk together eggs, pumpkin, oil and water in a medium bowl. Stir into the flour mixture; mix just until blended. Fold in the nuts.
2. Transfer 2 cups of the batter to a small bowl, stir in the melted chocolate. Spoon half of the remaining plain batter into the two greased and floured 9-by-5-inch loaf pans; spoon half the chocolate batter over the top of each pan. Spoon remaining plain batter evenly over the chocolate batter in each pan. Bake until a toothpick inserted in the center comes out clean and dry, about 1 hour, 10 minutes. Cool in pans on a wire rack 10 minutes; remove from pan to cool completely on wire rack.
3. For glaze, mix confectioners' sugar and cold water in a small bowl until the right drizzling consistency. Transfer half of the mixture to a separate bowl. Stir in chocolate and enough of the hot water to make the right consistency for drizzling. Drizzle white and chocolate glazes in a zigzag pattern on each loaf.
Speaking of pumpkin, here is a recipe that I think is one of the best I've tried. Made it last week to rave reviews and it makes 2 large loaves. Always a good thing.
My Best Pumpkin Bread
4 large eggs
3 cups sugar
1 cup oil
3 cups flour
2 tsp baking soda
½ tsp baking powder
2 tsp cinnamon
1 tsp nutmeg
1 tsp ground cloves
1 tsp allspice
1 tsp salt
2 cups pumpkin
2/3 cup water
Preheat oven to 350 degrees. Grease and flour two loaf pans.
In large bowl, beat eggs, sugar and oil.
Sift dry ingredients and blend into wet mixture. Blend in pumpkin and water.
Divide batter between 2 greased loaf pans. Bake for 1 hour and 15 minutes, or until toothpick inserted in center comes out clean.
Serve: 24
Note: I add chopped toasted pecans.
------
Remember SweeTooth?? this is one of hers -
* Exported from MasterCook *
Upside Down Pumpkin Cake - SweeTooth
1 can pumpkin puree -- (29 ounce)
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 pinch salt
1 3/4 cups white sugar
3 eggs
1 can evaporated milk -- (12 fluid ounce)
1 package yellow cake mix with pudding -- (18.25 ounce)
1 cup chopped pecans
1 cup butter -- melted
1. Preheat oven to 350 degrees F
2. In a mixing bowl, blend pumpkin, cinnamon, cloves, salt, sugar, eggs and milk. Pour mixture into a greased 9x13 inch baking dish.
Sprinkle dry cake mix and nuts over the batter. Pour melted butter over the cake.
3. Bake in the preheated oven for one hour and let cool. The cake will be kind of liquidy at first, but will firm up as it cools.
Top with a dollop of fresh whipped cream and enjoy!
------
and this one is from me -
* Exported from MasterCook *
CHOCOLATE PUMPKIN LOAF
3 1/3 cups flour
3 cups granulated sugar
2 tsps. baking soda
1 tsp. each: cinnamon -- nutmeg
4 eggs -- lightly beaten
2 cups canned pure pumpkin
1 cup vegetable oil
2/3 cup water
1/2 cup chopped nuts
4 ounces semi-sweet chocolate -- melted
Glaze:
1 1/2 cups confectioners' sugar -- sifted
4 Tbsps. cold water -- (4 to 6)
1 ounce semi-sweet chocolate -- melted
2 tsps. hot water -- (2 to 4)
1. Heat oven to 350 degrees. Combine flour, sugar, baking soda, cinnamon, nutmeg and salt in a large bowl; set aside. Whisk together eggs, pumpkin, oil and water in a medium bowl. Stir into the flour mixture; mix just until blended. Fold in the nuts.
2. Transfer 2 cups of the batter to a small bowl, stir in the melted chocolate. Spoon half of the remaining plain batter into the two greased and floured 9-by-5-inch loaf pans; spoon half the chocolate batter over the top of each pan. Spoon remaining plain batter evenly over the chocolate batter in each pan. Bake until a toothpick inserted in the center comes out clean and dry, about 1 hour, 10 minutes. Cool in pans on a wire rack 10 minutes; remove from pan to cool completely on wire rack.
3. For glaze, mix confectioners' sugar and cold water in a small bowl until the right drizzling consistency. Transfer half of the mixture to a separate bowl. Stir in chocolate and enough of the hot water to make the right consistency for drizzling. Drizzle white and chocolate glazes in a zigzag pattern on each loaf.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com