PUMPKIN BREAD
Makes 2 (9-inch) loaves
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Spray 2 (9-inch) loaf pans with nonstick cooking spray. In a large bowl, whisk together flour and next 6 ingredients. In a medium bowl, whisk together pumpkin and all remaining ingredients. Stir pumpkin mixture into flour mixture until well combined. Pour batter into prepared pans. Bake for 45 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on a wire rack.
PUMPKIN BARS (PAULA DEEN)
Make and share this Pumpkin Bars (Paula Deen) recipe from Food.com.
Provided by SharleneW
Categories Bar Cookie
Time 40m
Yield 48 small bars or 24 large bars
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.
- In a mixing bowl, beat eggs, sugar, oil, and pumpkin at medium speed with an electric mixer until light and fluffy.
- In a separate bowl, combine flour, baking powder, cinnamon, salt, and baking soda. Add to pumpkin mixture and beat at low speed with an electric mixer until thoroughly combined and batter is smooth.
- Spread batter in an ungreased nonstick 13-x 10-inch baking pan. Bake for 30 minutes. Cool completely before frosting.
- For frosting: In a mixing bowl, beat cream cheese and butter at medium speed with an electric mixer until smooth. Add confectioners' sugar and beat at low speed until combined. Add vanilla and beat until desired consistency is reached.
- If desired, garnish with ground cinnamon.
PAULA DEEN'S PUMPKIN PECAN PIE
Hmm, the best of both worlds. Pecan & Pumpkin! Who could ask for more on their Thanksgiving table?
Provided by Tee Angel
Categories Pie
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F
- With a hand beater, beat eggs well. Beat in corn syrup, sugar, butter, pumpkin and vanilla until well-blended. Arrange pecans in bottom of pie shell. Slowly pour egg mixture over them. Bake for 1 hour or until knife inserted 1 inch from edge comes out clean. Let cool completely before serving to allow the filling to set up.
- Garnish with whipped cream .
Nutrition Facts : Calories 618.5, Fat 33.3, SaturatedFat 9.3, Cholesterol 126.1, Sodium 428.6, Carbohydrate 78.9, Fiber 4, Sugar 33.6, Protein 7.2
PUMPKIN STREUSEL BREAD
Perfect healthy gift from the kitchen for the holidays, whole grain pumpkin bread with classic eggnog flavor, topped with cinnamon streusel.
Provided by Anonymous
Categories Breads
Time 1h20m
Yield 18 , 18 serving(s)
Number Of Ingredients 22
Steps:
- Preheat oven to 350 degrees. Coat a loaf pan with cooking spray.
- MAKE BREAD BATTER.
- Beat pumpkin, brown sugar, sugar, egg, melted butter, sherry or rum, oil and vanilla in a mixing bowl on medium speed until creamy and smooth.
- Whisk whole-wheat flour, all purpose flour, baking powder, 1 teaspoon cinnamon, baking soda, salt and nutmeg in a medium bowl. Add dry mixture to the pumpkin mixture and gently blend on slow until just combined. Spread batter in loaf pan.
- MAKE STREUSEL TOPPING.
- Mix oats, 2 tablespoons all purpose flour, 2 tablespoons brown sugar, softened butter and 1/2 teaspoon cinnamon in a small bow until crumbly. Top the batter with the streusel topping.
- BAKE BREAD.
- Bake until the center is puffed and set. It will spring back when lightly touched and a toothpick inserted in the center will come out with moist crumbs attached, 55 to 60 minutes. To remove from the oven, slide onto a pizza peel or un-rimmed baking sheet to handle. Let cool completely on wire rack.
- NOTES.
- This bread can be kept at room temperature for three to four days. Once it is completely cool, wrap it in two layers of plastic wrap.
- To Freeze the Pumpkin Bread: Wrap in several layers of plastic wrap then seal it in a resealable freezer gallon bag. Tip: press the air out of the bag before sealing it shut! You can freeze this bread for up to a month without any changes to the breads texture. To thaw it, unwrap it and let it sit on a wire rack for two to three hours.
- To rewarm the bread, wrap it in foil or set it on a baking sheet. Place it in a 300 degree oven for 20 minutes.
- NUTRITION.
- SERVING SIZE: 1/12 loafCALORIES: 277SUGAR: 21 gFAT: 10 gCARBOHYDRATES: 41 gFIBER: 3 gPROTEIN: 5 g.
Nutrition Facts : Calories 192.9, Fat 5.8, SaturatedFat 2.5, Cholesterol 29.1, Sodium 151.4, Carbohydrate 32.5, Fiber 2.3, Sugar 13.7, Protein 3.4
PAULA DEEN'S APPLE BUTTER PUMPKIN PIE
Make and share this Paula Deen's Apple Butter Pumpkin Pie recipe from Food.com.
Provided by Punky Julster
Categories Pie
Time 50m
Yield 1 pie
Number Of Ingredients 11
Steps:
- Preheat oven to 425°F
- Combine apple butter, pumpkin, sugar, salt and spices in a bowl.
- Stir in eggs.
- Gradually add milk and mix well.
- Pour into pie shell.
- Bake for about 40 minutes or until set.
- Garnish with whipped cream and maybe some pecans.
Nutrition Facts : Calories 2381, Fat 90.5, SaturatedFat 29.2, Cholesterol 612.8, Sodium 3175.2, Carbohydrate 352.2, Fiber 19.4, Sugar 215.7, Protein 46.9
PAULA'S PUMPKIN GINGERBREAD TRIFLE
This recipe is from Paula Deen's Home Cooking show and is a delicious and easy change of pace for holiday dessert! This serves a large crowd, so is good for potlucks, too.
Provided by Julesong
Categories Dessert
Time 40m
Yield 20 serving(s)
Number Of Ingredients 10
Steps:
- Preheat your oven then mix and bake the gingerbread according to the package directions; turn out onto a rack and let cool completely.
- While gingerbread is baking, cook the vanilla pudding according to the package directions; set aside and let cool.
- When pudding has cooled, stir in the pie filling, brown sugar, cinnamon, and cardamom.
- Crumble the cooled gingerbread into pieces (about 1/4 inch, but not too finely).
- (If you have a trifle bowl, wonderful- otherwise you can use another large decorative bowl or a punchbowl to assemble the trifle in).
- Put half of the crumbled gingerbread in the bottom of the bowl, sprinkle with half of the sherry or Southern Comfort (if using), then pour half of the pudding mixture over it, and then half of the whipped topping.
- Repeat the layers with the remaining prepared ingredients as above, then sprinkle the crushed gingersnaps over the top (2 or 3 tablespoons chopped pecans would make a good addition to the topping, as well).
- Cover with plastic wrap and chill overnight in the refrigerator.
- Notes: you can use spice cake instead of gingerbread for a gentler flavor.
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