Red Lion Inn Pumpkin Bread Food

LION HOUSE PUMPKIN BREAD

Lion House Pumpkin Bread image

This is another recipe from the Lion House restaurant. You can buy their cookbooks. Very good recipes in them. The Lion House Rolls are a big hit here in Zaar world.

Provided by knobbyknee

Categories Quick Breads

Time 1h10m

Yield 2 loaves, 8-10 serving(s)

Number Of Ingredients 11

Ingredients

1 1/3 cups vegetable oil
5 eggs
1 (16 ounce) can pumpkin puree
2 cups flour
2 cups sugar
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon baking soda
2 (3 ounce) boxes vanilla instant pudding mix
1 cup chopped nuts

Steps:

Preheat oven to 350 degrees.
Grease well 2 large 8x4-inch loaf pans; set aside.
Mix oil, eggs, and pumpkin in mixing bowl; beat well.
In separate bowl, sift together flour, sugar, salt cinnamon, nutmeg, and baking soda.
Add to pumpkin mixture and mix till blended.
Stir in pudding mixes and nuts.
Pour into prepared loaf pans.
Bake for 1 hour. Makes 2 loaves.

Nutrition Facts : Calories 873.2, Fat 48.9, SaturatedFat 7.1, Cholesterol 132.2, Sodium 913.6, Carbohydrate 102.2, Fiber 2.9, Sugar 71.7, Protein 10.7

RED LION INN LEMON BREAD

Red Lion Inn Lemon Bread image

Taken from the Red Lion Inn cookbook: " The Red Lion Inn's Lemon Bread is justifiably renowned. At lunch and dinner it's wrapped in a napkin and served in a basket along with the yeast rolls, offering a sweet alternative to traditional dinner rolls." It's fabulous.

Provided by MindiLouWho

Categories Quick Breads

Time 1h

Yield 2 loaves, 16-20 serving(s)

Number Of Ingredients 10

Ingredients

3/4 cup margarine
2 cups sugar
3 eggs
1 egg yolk
3 1/3 cups flour
1 tablespoon baking powder
1/2 teaspoon baking powder
1 1/2 teaspoons salt
2 cups prepared lemon pudding (make from packaged mix, or use canned)
3 tablespoons milk

Steps:

Preheat oven to 350. Grease two loaf pans.
In large bowl, cream the margarine and sugar together thoroughly. Add the eggs, one at a time, mixing well after each.
Sift the dry ingredients together and add them to the eggs. Add the lemon pudding and milk. Mix until very well blended.
Pour the batter into the prepared loaf pans. Bake at 350 for 40 to 50 minutes, or until a toothpick inserted in the center comes out clean.

PECAN TOPPED PUMPKIN BREAD

Pecan Topped Pumpkin Bread image

This recipe makes two loaves. Freeze the extra bread, tightly wrapped in plastic wrap for up to a month (or enjoy both!). You can substitute pecans with walnuts, if desired. Check the bread after 50 minutes of baking - you may need to cover the loaves with aluminum foil for the last 10 minutes to prevent over-browning. Cooking Light.

Provided by Barbell Bunny

Categories Quick Breads

Time 1h15m

Yield 12 pieces per loaf, 24 serving(s)

Number Of Ingredients 15

Ingredients

3 1/3 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon allspice
2 cups granulated sugar
4 large eggs
1/2 cup canola oil
1/2 cup low-fat buttermilk
2/3 cup water
1 (15 ounce) can pumpkin
cooking spray
1/3 cup pecans, chopped and toasted

Steps:

Preheat oven to 350 degrees.
Combine flour and next 6 ingredients (through allspice) in a large bowl.
In another bowl, combine sugar, eggs, oil, and buttermilk. Beat with a mixer at high speed until well blended.
Add 2/3 cup water and pumpkin, beating at low speed until blended.
Add flour mixture to pumpkin mixture, beating at low speed until just combined.
Spoon batter into 2 (9x5") pans coated with cooking spray.
Sprinkle pecans evenly over batter.
Bake for 1 hour,. or until a wooden toothipick inserted in center comes out clean.
Cool 10 minutes in pans on a wire rack.
Remove from pans, and cool completely on wire rack.