This recipe is so easy, very pumpkinny, and makes alot! This is probably the most moist sweet bread recipe I have and I got it from my Aunt Kym years ago. You don't really need butter unless you are feeling sinful. I love to make this anytime during the year. I make mine in mini loaf pans (you can get them at the grocery store). These are perfect for bringing to brunch, or giving away to friends and family. You can leave out the nuts and raisins if you do not like them...the bread has enough flavor on it's own. Also, you may need to adjust cooking times depending on the size of pan you are using. If you are using a large loaf pan, turn the oven temp down 10 15 degrees to insure even cooking.
Moist Pumpkin Bread
1 c oil 3 c pumpkin (large can) 1 c walnuts, chopped 4 c. sugar 1 c. raisins 4 c. flour 2 tsp vanilla 1 tsp salt 1 tsp cloves 1 tsp cinnamon 4 tsp baking soda
Preheat oven to 340 degrees. In a very large bowl, combine pumpkin, oil, sugar, nuts, vanilla and raisins, mix well. Combine dry ingredients to the wet ones until well combined. Spray loaf pans with cooking spray (4 medium loaf pans or 8 small ones) and evenly divide batter between each pan. Bake for 1 hour. Let cool for 20 minutes, and then remove from pans.
OMG! TDF is all I can say about these. I made them on Sunday for a family get together, and I loved how these turned out. They are moist, and fluffy and flavorful. The spiced cream cheese frosting just finishes the whole thing off. If you don't have pumpkin pie spice, you could use cinnamon instead. I also used the nuefatchel cream cheese (1/3 less fat), and you could not tell a difference, it just allows you to eat 2 cupcakes because you are saving on calories and fat! (That's how I justify having 2....:))
These really are very good and should be made any time during the year. Some of my friends have said that pumpkin is not available at their grocery store yet. My advice is to buy several cans, and keep it in your pantry for the off season times. Who says it needs to be fall to enjoy the deliciousness of pumpkin? (Double the batch to make 24 cupcakes)
Pumpkin Cupcakes with Spiced Cream Cheese Frosting
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
2 extra-large eggs, at room temperature
1 cup canned pumpkin purée (8 ounces), not pie filling
1/2 cup granulated sugar
1/2 cup light brown sugar, lightly packed
1/2 cup vegetable oil
1 (8oz) pkg cream cheese
1 lb powdered sugar (more or less)
1 tsp pumpkin pie spice
1/4 c butter, softened
1 tsp vanilla extract
Preheat the oven to 350 degrees. Line a muffin tin with 12 cupcake liners. Into a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. In a larger bowl, whisk together the eggs, pumpkin purée, granulated sugar, brown sugar, and vegetable oil. Add the flour mixture and stir until combined. Divide the batter among the prepared tins and bake for 20 to 25 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool completely. For the frosting, combined softened cream cheese, with softened butter, whip together until smooth. Add powdered sugar gradually, while beating. Add vanilla, and pumpkin pie spice. Adjust the sweetness of frosting you your taste, add more powdered sugar if needed. Spread frosting on cupcakes, be generous.
Tis the season for pumpkin! It's hard to believe that summer is over and we are heading into fall. (I know I'm jumping the gun a little) I REALLY love pumpkin anything. During the fall I try and cook with pumpkin as much as I can. Pumpkin makes these pancakes very moist, and pairs excellent with maple syrup or just some powdered sugar and butter...YUM! These are almost like a dessert to me, but I'm up for any kind of dessert for any meal of the day. I love to make these on Sunday morning before church, so that the whole family can enjoy. If you don't have whole milk, use whatever you have on hand. Don't skip beating the egg whites, this makes the pancakes light and fluffy. The texture is a moist airy pancake that tastes like a pumpkin pie in pancake form...P.S. my kids LOVED them!
Pumpkin Pancakes
1 1/4 c flour 6 tbs sugar 2 tsp baking powder 1 1/4 tsp pumpkin pie spice 3/4 tsp salt 1 1/3 c whole milk 3/4 c canned pure pumpkin 4 eggs, separated (room temperature) 1/4 c butter, melted 1 tsp vanilla
Whisk first 5 ingredients in large bowl to blend. Whisk milk, pumpkin, egg yolks, melted butter and vanilla in medium bowl to blend well. Add pumpkin mixture to dry ingredients; whisk just until smooth (batter will be thick). Using electric mixer, beat egg whites in another medium bowl until stiff but not dry. Fold whites into batter in 2 additions. Brush large nonstick skillet with oil; heat over medium heat. Working in batches, pour batter by 1/3 cupfuls into skillet. Cook until bubbles form on surface of pancakes and bottoms are brown. They may take a little longer to cook than regular pancakes, so turn down the heat so that they will not burn. Serve with syrup.
