Decadent Pumpkin-Pistachio Quick Bread
Cranberry Pumpkin Bread
Harvest Pumpkin Bread
Pumpkin Date Nut Bread
Pumpkin Chocolate Chip Bread
Pumpkin Apple Gingerbread


Decadent Pumpkin-Pistachio Quick Bread

The Pillsbury Company

Prep Time: 10 minutes (Ready in 2 hours 15 minutes)

Bread
1/2 cup raisins
tablespoons rum
Water
1 (14-oz.) pkg. Pillsbury Pumpkin Quick Bread & Muffin Mix
tablespoons oil
eggs
1/2 cup coarsely chopped shelled pistachios

Glaze
1/4 cup sugar
tablespoons water
tablespoon butter
tablespoon rum

In small bowl, soak raisins in 2 tablespoons rum for 30 minutes. Drain off
rum into 1-cup glass measuring cup. Add enough water to make 1 cup liquid;
set aside for bread batter. Heat oven to 350 degrees F. Grease and flour
bottoms only of three 5x3-inch foil loaf pans. In large bowl, combine
quick bread and muffin mix, reserved 1 cup liquid, oil and eggs; stir 50
to 75 stokes until mix is moistened. Stir in soaked raisins and
pistachios. Divide batter evenly into greased and floured pans. Bake at
350 dgrees F. for 40 to 45 minutes or until toothpick inserted in center
comes out clean. Meanwhile, in small saucepan, combine sugar, 2
tablespoons water and butter. Bring to a boil over medium-low heat,
stirring constantly until sugar is dissolved. Boil 3 minutes, stirring
constantly. Remove from heat; stir in 1 tablespoon rum. Poke surface of
loaves with toothpick. Brush top of each loaf with glaze. Cool 1 hour or
until completely cooled. Wrap tightly and store in refrigerator.

3 (8-slice) loaves


Cranberry Pumpkin Bread

Taste of Home
Categories : Breakfast Breads

1 cup canned or cooked pumpkin
1 cup sugar
1/2 cup milk
2 eggs
1/4 cup butter or margarine -- melted
2 cups flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 cup chopped walnuts
1 cup fresh or frozen cranberries

In a mixing bowl, beat pumpkin, sugar, milk, eggs and butter. Combine dry
ingredients; stir into pumpkin mixture. fold in walnuts and cranberries.
Pour into a greased 9x5x3" loaf pan. Bake at 350 degrees for 70 minutes or
until toothpick inserted in center comes out clean. Cool in pan for 10
minutes; remove to a wire rack to cool completely.

Nancy


Harvest Pumpkin Bread

Southern Living Magazine

Categories: Breads, Microwave

1/2 cup Pecans; chopped
1 Tbsp Graham cracker crumbs
1/2 cup butter; softened, or -margarine
1 cup brown sugar; firmly packed
eggs
2 cup all purpose flour
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 1/4 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp ground ginger
1 cup pumpkin; cooked, mashed
1 tsp vanilla extract
1 Tbsp Graham cracker crumbs

-Peachy Cream Cheese Spread-
8 oz Cream cheese
1/3 cup Peach preserves
1/4 tsp Ground ginger

Spread pecans in a single layer in a glass pie plate; microwave at
high 1 minutes; set aside.

Grease a 1 1/2-quart souffle dish; sprinkle bottom and sides with
1 tablespoon graham cracker crumbs, and set aside.
Cream butter; gradually add sugar, beating well at medium speed of
an electric mixer. Add eggs, one at a time, beating well after
each addition. Combine flour and next 7 ingredients; add to
creamed mixture alternately with pumpkin, beginning and ending with
flour mixture. Mix after each addition just until dry ingredients
are moistened. Stir in vanilla.

Spoon batter into prepared dish; sprinkle 1 tablespoon graham
cracker crumbs over batter. Place dish on top of an inverted
microwave-safe bowl in the center of the oven. Microwave at MEDIUM
(50% power) 12 minutes, giving dish a quarter-turn every 4 minutes.
Microwave at HIGH 1 to 4 minutes or until a wooden pick inserted in
center of bread comes out clean. (Top will appear moist but not
wet.) Remove from oven, and let stand 10 minutes. Remove bread
from dish, and serve with Peachy Cream Cheese Spread.

Peachy Cream Cheese Spread. Microwave cream cheese in a small
glass bowl at LOW (10% power) 1 1/2 to 2 minutes or until softened.
Add preserves and ginger; stir well. Yield: 1 1/3 cups.

Judi Mae Phelps



Pumpkin Date Nut Bread



1-1/2 cups sugar
1 teaspoon soda
1/4 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon ground cloves
1 1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
14 oz. bread flour (sifted)
1/2 cup vegetable oil
2 eggs
1 cup canned pumpkin
1/2 cup water
1/2 cup nuts
1/2 cup dates

Preheat oven to 350F. Grease loaf pan. Sift dry ingredients together.
In a separate bowl, mix together the oil, eggs, pumpkin and water. Add
to dry
ingredients. Beat until well-blended. Stir in nuts and dates. Bake
1-1/2 hours
or until a toothpick commes out clean. Cool in pan before turning out to
thoroughly cool.


Pumpkin Chocolate Chip Bread



1/2 cup butter or margarine
1 cup sugar
2 eggs
1-1/4 cup canned pumpkin
2 cups bread flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon pumpkin pie spice
1/4 teaspoon cloves
1/4 teaspoon ginger
1/4 cup chocolate chips
1/4 cup chopped walnuts

Glaze:

1 tablespoon heavy cream
1/2 cup powdered sugar

In a large bowl, cream butter and gradually add the sugar, eggs and
pumpkin. Mix well. Combine the dry ingredients and stir into the cream
mixture, blending well. Stir in chips and nuts. Pour in a greased and
floured 9 x 5-inch loaf pan. Bake in a preheated 350F oven for 45-50
minutes
until test done. Cool on rack.

Mix glaze ingredients and spread over bread.



Pumpkin Apple Gingerbread


Libby's 100% Pure Pumpkin

3-1/2 cups all-purpose flour
1 tablespoon baking powder
2-1/2 teaspoons ground ginger
1/2 teaspoon baking soda
1/2 teaspoon pumpkin pie spice
1/2 teaspoon salt
1 cup (2 sticks) butter or margarine, softened
1 cup granulated sugar
1/2 cup packed brown sugar
4 large eggs
1-3/4 cups (15-ounce can) Libby's 100% Pure Pumpkin
1 cup (1 large) baking apple (such as Granny Smith) peeled, shredded
1/2 cup molasses
Powdered sugar
Hard Sauce (recipe follows)

Preheat oven to 350° F. Grease and flour 12-cup bundt pan.
Combine flour, baking powder, ginger, baking soda, pumpkin pie spice and
salt in medium bowl. Beat butter, granulated sugar and brown sugar in
large mixer bowl until creamy. Beat in eggs two at a time, beating well
after each addition. Beat in pumpkin, apple and molasses. Gradually beat
in flour mixture.
Spoon batter into prepared bundt pan. Bake for 55 to 60 minutes or until
wooden pick inserted in bread comes out clean. Cool in pan on wire rack
for 15 minutes; invert onto serving platter. Dust with powdered sugar
before serving. Serve warm with Hard Sauce.

For Hard Sauce: Beat 1/2 cup (1 stick) softened butter and 1 teaspoon
vanilla extract in small mixer bowl until smooth. Gradually beat in 2
cups sifted powdered sugar until fluffy.



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