ORANGE PUMPKIN LOAF
You can try this moist loaf with an orange cream spread, butter, or leave plain. For a variation, try substituting dates for the raisins.
Provided by Carol
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h40m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
- Cut orange into wedges, and remove seeds. Place orange, peel and all, in a food processor. Pulse until finely chopped; set aside.
- In a large bowl, cream butter and sugar until smooth. Beat in the eggs one at a time, then stir in the pumpkin, water, and the ground orange. Mix together flour, baking soda, baking powder, salt, cinnamon, and cloves. Stir into batter just until moistened. Stir in nuts and raisins. Spoon into the prepared loaf pan.
- Bake for 1 hour in the preheated oven, or until a toothpick inserted near the center comes out clean. Let stand 10 minutes, then remove from pan, and cool on a wire rack.
Nutrition Facts : Calories 286.2 calories, Carbohydrate 47.9 g, Cholesterol 44.6 mg, Fat 9.5 g, Fiber 2.2 g, Protein 4.6 g, SaturatedFat 3.9 g, Sodium 369.4 mg, Sugar 28.6 g
DONNELL'S ORANGE-PUMPKIN SPICE CAKE
This delicious recipe for orange-pumpkin spice cake comes from viewer Donnell Chambers, and is a simple and delectable dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Butter and flour a nonstick 10-inch tube pan; set aside.
- In a large bowl, sift together flour, baking powder, salt, cinnamon, nutmeg, and cloves. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, one at a time, and continue mixing for 3 minutes. Add vanilla and zest; beat to combine. Add flour mixture, alternating with buttermilk, beginning and ending with the flour. Add pumpkin and mix until incorporated.
- Pour batter into prepared pan. Bake until a toothpick inserted into the center of the cake comes out clean, about 1 hour 15 minutes. Cool on a wire rack for 15 minutes. Drizzle with orange glaze.
PUMPKIN CLOVERLEAF ROLLS
This recipe was a family recipe of Judith Fertig that I found in the Family Fun magazine. I wanted to post it so that I don't lose it as I am planning on trying it out this Thanksgiving. The prep time includes the rising time.
Provided by GotBoxer
Categories Yeast Breads
Time 3h15m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl mix together the flour, yeast and salt, and set aside.
- Pour the milk into a microwave safe bowl (or 4-cup measuring cup) and microwave on high for 30 seconds.Whisk in the honey, pumpkin, egg and water (the liquid mixture should be less than 110 deg or it will kill the yeast).
- With a fork, blend the pumpkin mixture into the flour mixture, until you have a soft dough.Cover with plastic wrap and refrigerate for at least 1 hour.
- Two hours before baking, turn the dough out onto a floured surface and kneed 6 sage leaves worth of slivered sage leaves into the dough.
- Melt the butter and set aside. Divide the dough in half then divide each half into 6 portions, then divide each portion into 3 pieces. With floured hands, roll each piece into a ball and dip it into the melted butter. Place 3 balls in a muffin cup, continue until all 12 cups are filled.
- Drizzle or brush each roll with 1/2 tsp of leftover melted butter and sprinkle the remaining slivered sage leaves on top. Let the rolls rise in a warm spot (at least 70°F) until they are double in size, about 1 - 1 1/2 hours. The three balls of dough will rise together to form a cloverleaf shape.
- Heat the oven to 350°F and bake the rolls until golden, about 15-17 minutes.
Nutrition Facts : Calories 246.5, Fat 8.7, SaturatedFat 5.2, Cholesterol 38.7, Sodium 282.8, Carbohydrate 37, Fiber 1.5, Sugar 6.3, Protein 5.2
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