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Posts Tagged ‘Pumpkin Recipes’

Easy Pumpkin Bread

What can I say? It is nearly Thanksgiving and other than chocolate, my head is filled with thoughts of pumpkin delights. This easy pumpkin bread comes together quickly and has a nice mellow texture and flavor. You can add all sorts of wonderful goodies to it like chocolate chips, nuts, raisins, cranberries, whatever tickles your fancy. Or enjoy it plain!

Pumpkin Bread ingredients

Start by mixing sugars and spice - and everything nice.

Add eggs, butter, milk and pumpkin.

Add flour mix and whip it up.

Pour mix into a greased bread pan. Isn't this one pretty? Thanks, Hubby!

If you are a chocolate freak like me, this is where you realize chocolate chips or chunks would be really good and stir them into part of the batter.

Finally, the bread is ready to bake. (Please ignore the few chocolate chips giving away my chocolate addiction and the fact I forgot to add them until the batter was already in the pan.)

Hot out of the oven and ready to be devoured.

Yum!

Pumpkin Bread
1 cup granulated sugar
1/2 cup brown sugar
1 tsp. cinnamon
1/2 tsp. pumpkin pie spice
2 eggs
1/2 cup butter, softened
1/3 cup milk
1 cup canned pumpkin pie filling
1 1/2 cups flour
1/2 tsp. salt
1/2 tsp. baking soda
1 tsp. baking powder

Preheat oven to 350 degrees.

Combine flour, salt, baking soda and baking powder. Set aside.

Mix together sugars, cinnamon and spice. Add in eggs, milk, butter and pumpkin. Mix well. Add in flour mixture. If you want to go crazy and add nuts or chocolate chips, now would be the time to do that (as opposed to after you have the batter in the pan and end up poking things through the batter with your spoon – not that I have ever done that).

Bake for about an hour or until a knife inserted in the center comes out clean. Remove from oven. Cool. Thank yourself for making the bread from scratch and enjoy!

Happy Entertaining!

Shanna

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It’s that time of year. When you’ve got leftover pumpkins lingering around the house, calling your name. Or, in my case, an overwhelming desire to eat things containing pumpkin.

I don’t know what it is about November, but my tastebuds shift ever so slightly from their 24/7 obsession with chocolate to throw pumpkin into the mix. Crazy, yes. But absolutely true!

So if you are a pumpkin maniac as well, here are a few ideas to add pumpkins to your menu.

• Make a simple pumpkin soup by adding about four cups of chicken broth to a 28-0unce can of pumpkin. Stir in about 3 ounces of Feta cheese, season with salt and a pinch of nutmeg and enjoy.

• Use canned pumpkin as a thickener. Add it to any type of chili or stew that needs a little thickening.

• Substitute canned pumpkin for half the fat in quick breads. This works well with cinnamon, citrus and chocolate. Or make your tastebuds extra happy and make a loaf of pumpkin bread.

• Add canned pumpkin to half your cheesecake filling. Swirl it into the filling, but don’t mix, before baking to get an awesome design and incredible flavor.

• Mix canned pumpkin into softened ice cream then refreeze for a quick pumpkin dessert. Serve with gingersnaps and a drizzle of caramel sauce.

• Mix a heaping spoonful into grits, top with grated Parmesan cheese and a tiny dollop of butter.

• Mix canned pumpkin with one part apple cider and two parts ginger ale for a fun beverage.

You could also make pumpkin polenta, pumpkin cupcakes, pumpkin muffins, roasted pumpkin wedges, pumpkin roll or pumpkin seeds.

What fun, out of the box pumpkin recipes can you come up with? I’d love to hear your favorite pumpkin recipe!

Happy Entertaining!

Shanna

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