PUMPKIN CAKE/ OR BREAD
This is a really moist rich pumpkin cake, that if baked in loaf pans instead of a 9x13 pan, makes really good sweet bread as well. When I make it as a cake, I either serve it with whipped cream, or frost it with cream cheese frosting. CREAM CHEESE FROSTING: 1/2 cup soft butter, 8oz. softened cream cheese, and enough powdered sugar to sweeten to taste, and make a good spreading consistency (maybe 2 cups?) Beat till smooth.
Provided by Grannie B
Categories Quick Breads
Time 1h15m
Yield 1 cake
Number Of Ingredients 12
Steps:
- In a large bowl, blend together the eggs, oil, water and sugar till well mixed.
- Sift together the flour, salt, baking soda, baking powder, cinnamon and nutmeg.
- Add the dry mixture to the above egg/oil mixture. Beat till well blended.
- Stir in the pumpkin and the nuts.
- Bake in a greased and floured 9x13 pan at 350 degrees about 1 hour.
Nutrition Facts : Calories 6229.2, Fat 242.3, SaturatedFat 38, Cholesterol 846, Sodium 5520.6, Carbohydrate 963.1, Fiber 27.2, Sugar 619, Protein 73.8
PUMPKIN BREAD
I keep my freezer stocked for our harvest crew with home-baked goodies like this deliciously spicy, easy pumpkin bread recipe. -Joyce Jackson, Bridgetown, Nova Scotia
Provided by Taste of Home
Time 1h20m
Yield 1 loaf (16 slices).
Number Of Ingredients 14
Steps:
- HowToStep
- Preheat oven to 350°. Combine first 8 ingredients. Whisk together eggs, pumpkin, oil and water; stir into dry ingredients just until moistened. Fold in walnuts and, if desired, raisins. , Pour into a greased 9x5-in. loaf pan. Bake until a toothpick inserted in center comes out clean, 65-70 minutes. Cool in pan 10 minutes before removing to a wire rack.
Nutrition Facts : Calories 221 calories, Carbohydrate 31g carbohydrate (20g sugars, Cholesterol 23mg cholesterol, Fat 10g fat (1g saturated fat), Fiber 1g fiber), Protein 3g protein., Sodium 212mg sodium
JUDI'S (5TH GRADE) PUMPKIN BREAD/CAKE
While in 5th grade, Sister Dorothy brought a bunch of students to the convent next door to whip up some pumpkin bread for a bake sale. Boy were we all psyched to get inside the fortress that was the convent. And we were shocked to find that those nuns were living it up a lot more than we thought. What a complete shock to find out that they had LIQUOR in there! Scandalous. They had the most gigantic pantry anyone could imagine and the place was decked out with professional appliances. But I guess when you are cooking for a huge crew daily, you need to run your kitchen like it's a restaurant. This recipe was phenomenal and I have been making it, to rave reviews, for a good number of years now. This is sort of a quick bread, but not too dense, which makes it a bit more like a cake. I love to eat this spread with some real butter. Mmmmmm.
Provided by DeSouter
Categories Quick Breads
Time 1h10m
Yield 2 loaves
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Combine dry ingredients then toss raisins and nuts into it (coating these items with the flour mixture keeps them suspended rather than letting them sink to the bottom).
- Mix remaining ingredients, beating until smooth.
- Add dry ingredients, mixing well.
- Pour into two 4 x 9 loaf pans or if you want to do it Sister Dorothy's way, into two greased 1 lb coffee cans.
- Bake for 1 hour.
- Cool for 20 minutes in the pan before removing to cool on a wire rack.
- Do not leave the bread in the pan longer as it may not come out clean.
Nutrition Facts : Calories 3928, Fat 158, SaturatedFat 21, Cholesterol 279, Sodium 1951.4, Carbohydrate 608.1, Fiber 37.3, Sugar 345.1, Protein 46.4
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