Pumpkin Caramel Trifle Food

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3-INGREDIENT PUMPKIN BREAD



3-Ingredient Pumpkin Bread image

This pumpkin bread is beautiful enough to give as a present--and it requires only three ingredients! The secret is in using pumpkin pie filling, which is already generously spiced and sweetened. Combine it with cake mix and you get a ton of flavor with very little effort.

Provided by Food Network Kitchen

Time 1h10m

Yield 8 servings

Number Of Ingredients 3

1 cup canned pumpkin pie filling
2 large eggs, lightly beaten
One 15.25-ounce box spice cake mix

Steps:

  • Preheat the oven to 350°F. Line a 9-by-5-by-3-inch loaf pan with parchment paper (see Cook's Note), leaving a 2-inch overhang on the 2 longer sides.
  • Whisk together the pumpkin pie mix and eggs in a large bowl until smooth. Whisk in the spice cake mix until just combined and no lumps remain.
  • Transfer to the prepared loaf pan, smoothing out the top with a small offset spatula. Bake until deep golden brown and a toothpick inserted in the center comes out clean, about 45 minutes.
  • Transfer the pan to a wire rack to cool slightly, about 10 minutes. Use the parchment overhang to lift the pumpkin bread out of the pan and onto the wire rack to cool completely.

THE BEST PUMPKIN BREAD



The Best Pumpkin Bread image

This pumpkin bread is perfectly moist, not-too-sweet and couldn't be easier. It's perfect for toasting and slathering with butter or cream cheese, and maybe a drizzle of honey or maple syrup.

Provided by Food Network Kitchen

Time 1h20m

Yield 2 loaves

Number Of Ingredients 14

Unsalted butter, for the pans
3 1/2 cups all-purpose flour, plus more for the pan (see Cook's Note)
3 cups sugar
1 cup vegetable oil
4 large eggs, lightly beaten
One 15-ounce can pure pumpkin puree
2 teaspoons fine salt
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
2/3 cup water

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.

PUMPKIN MUFFINS



Pumpkin Muffins image

The word pumpkin probably transports you to fall, from the first PSL of the season to the glowing Halloween decoration on your stoop. But the great news about pumpkin muffins is they're a warm and comforting breakfast staple all year round! A can of pumpkin puree gets mixed into the batter for soft, tender muffins that stay moist for days. And inside each muffin is a swirl of aromatic pumpkin spice mix that you can make straight from the pantry. No matter the time of year, these are a burst of cozy in every bite!

Provided by Food Network Kitchen

Categories     dessert

Time 1h40m

Yield 12 muffins

Number Of Ingredients 11

One 15-ounce can pure pumpkin puree
2 large eggs
1/2 cup granulated sugar
1/2 cup light brown sugar
1/2 cup vegetable oil
1/4 cup whole milk
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
2 tablespoons pumpkin pie spice

Steps:

  • Preheat the oven to 425 degrees F. Line a 12-cup muffin pan with muffin liners.
  • Whisk to combine the pumpkin puree and eggs in a large bowl. Whisk in the granulated sugar, brown sugar, oil and milk. Sift in the flour, baking powder, baking soda and salt. Fold until just combined.
  • Scoop 1/4 cup of the batter into each muffin cup. Add a scant 1/2 teaspoon of pumpkin spice into each cup and use a toothpick to swirl. Top with a rounded 1 tablespoon of batter and smooth over the top.
  • Bake for 5 minutes, then reduce the heat to 350 degrees F. Bake until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Let cool completely in the pan, about 1 hour, before serving.

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