Nancys Pumpkin Bread Food

THE BEST PUMPKIN BREAD

Steps:

• Preheat oven to 350 degrees F. Butter and flour two 9-by-5-inch loaf pans.
• Whisk together the sugar and oil in a large bowl until well combined. Whisk in the eggs and pumpkin until combined.
• Combine the flour, salt, baking soda, baking powder, nutmeg, allspice, cinnamon and cloves in a medium bowl and whisk until well combined. Add half the dry ingredients to the pumpkin mixture and stir to combine. Add half the water and stir to combine. Repeat with the remaining flour and water.
• Divide the batter between the prepared loaf pans. Bake until cake tester comes out clean and the loaves are golden brown, about 1 hour. Let the loaves cool in the pans on a wire rack for 10 minutes. Remove from the pans and let cool completely, about 1 hour.

NANCY'S PUMPKIN BREAD

Steps:

• Add eggs to sugar and beat well.
• Add oil and beat.
• Add pumpkin and blend.
• Add the dry ingredients alternately with water.
• Pour evenly into 3 8 1/2 x 4 1/2 inch greased loaf pans.
• Bake 1 hour at 350 degrees.
• After cooling, loaves can be sliced, wrapped in foil, and frozen. To reheat, place frozen loaf in the oven at 350 degrees for 20-30 minutes.

FROM SCRATCH PUMPKIN PIE

Steps:

• For the pumpkin: Preheat the oven to 375 degrees F.
• Remove the stem from the pumpkin and scrape out the insides, discarding the seeds. Cut the pumpkin in half and lay the pieces cut-side down on a rimmed baking sheet lined with aluminum foil. Rub canola oil all over the skin and bake until fork-tender, about 1 hour. Let cool.
• For the easy pie crust: While the pumpkin is cooking, make the crust. In a large bowl, combine the flour and salt. Add in the butter and work into the dough with a fork until the mixture is crumbly. Stir in just enough cold water (4 to 5 tablespoons) with a fork just until the flour is moistened. Divide the dough in half, shape each half into a ball and flatten slightly. Wrap one ball in plastic wrap and refrigerate for another use.
• Roll out the remaining dough ball on a lightly floured surface to a 12-inch round. Transfer to a 9-inch-diameter glass pie dish. Fold the overhangs under and crimp decoratively. Pierce the dough all over with a fork. Chill in the refrigerator for 15 minutes.
• Line the crust with foil, fill with dried beans or pie weights and bake until the sides are set, about 12 minutes. Remove the foil and beans. Reduce the oven temperature to 350 degrees F.
• For the filling: Scoop out the pulp from the roasted pumpkin and puree in a food processor until smooth (you should have about 4 cups). Add the condensed milk, cream, cornstarch, molasses, canola oil, cinnamon, ginger, salt and eggs and combine thoroughly.
• Pour the filling into the crust and bake until the filling is set in the center, about 1 hour. Transfer the pie to a rack and cool for 30 minutes. Serve at room temperature or chilled.

PERFECT PUMPKIN CAKES

Steps:

• For the cakes: Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.
• Cut off the stem end from the pumpkin to create a flat surface. Set the pumpkin cut-side down, slice it vertically in half and scoop out the seeds. Lightly oil the pumpkin with the olive oil. Set the pumpkin halves flat on the baking sheet and roast until easily pricked with a fork, 45 minutes to 1 hour. Let cool for at least 10 minutes before scooping out the flesh. Transfer the pumpkin flesh to a food processor and puree until completely smooth. Measure out 2 cups of the puree. Reserve the remainder for another use.
• Lightly grease or line a 12-cup muffin tin. In a large bowl combine the pumpkin puree and eggs, and mix together. Next, add the brown sugar, canola oil, baking powder, cinnamon, baking soda, clove and nutmeg, and mix together. Add the flour and slowly beat it into the mixture.
• Pour the batter into the prepared muffin tin and bake until a cake tester comes out clean, about 35 minutes. Allow to cool slightly before removing the cakes from the tin.
• For the glaze: In a bowl, combine the powdered sugar, cinnamon and 1 to 2 tablespoons water, and mix thoroughly. Brush or drizzle the glaze onto the cakes.

NANCY'S BANANA BREAD

Steps:

• Mash bananas in a large bowl.
• Add sugar and mix well.
• Cut in butter.
• Add egg and beat slightly.
• In a separate bowl, mix together flour, baking soda and a dash of salt.
• Gradually add to banana mixture.
• Pour into a well-greased loaf pan.
• Bake in a preheated 350 oven for 45-55 minutes.
• A toothpick inserted should come out almost clean.

BROTHER BONIFACE'S PUMPKIN BREAD

Steps:

• Beat all ingredients (except nuts) with electric mixer just until dry ingredients are moistened. Fold in nuts.
• Spoon into two greased and floured 9 x 5 inch loaf pans.
• Bake at 350 degrees for one hour or until pick inserted in center comes out clean.
• Cool in pans on wire racks for 10 minutes; removed from pans and cool completely on racks.

TRADITIONAL AMISH PUMPKIN BREAD

Steps:

• Blend sugar and shortening.
• Stir in pumpkin, water and eggs.
• Add dry ingredients, mixing well.
• Pour mixture into three greased and floured baking pans.
• Bake in a 350 degree oven for 60 minutes. Poke with tooth pick to see if it's done.
• Let rest for a few minutes and then remove from pans and let cool on a wire rack.
• Find someone else to clean up the mess ;-).