Pumpkin Bread

 

As Thanksgiving approaches, I reflect on all my many blessings.  Heavenly Father knows our needs and is always there for us.  I'm thankful for my wonderful husband and beautiful children and their spouses, for my grandchildren, for my health (I'm cancer free), for my extended family (especially for my sister who has given of her time and love so unselfishly).  I'm grateful for my friends and the opportunities I have to serve others.  With that in mind, here is a recipe for pumpkin bread that you can make for your family, friends and neighbors.  Let someone  know that you are thankful for them this Thanksgiving.  We should always have an attitude of gratitude! 

Pumpkin Bread

2 cups sugar
1 cup canola oil
4 eggs
16 oz. canned pumpkin (not pie filling)
3/4 cup water
3 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
1-2 teaspoons cinnamon (I just used 1 teaspoon)
1 teaspoon pumpkin spice (If you don't have pumpkin spice use 1/4 teaspoon each of cloves, nutmeg, and allspice)

Preheat oven to 350 degrees.  Grease 2 standard loaf pans with non-stick spray.

In a bowl, mix together flour, baking soda, salt, cinnamon and pumpkin spice.  Set aside.

Using a stand or hand mixer, beat sugar and oil together.  Add eggs, one at a time, mixing after each addition.  Add the pumpkin and the water and mix until well blended.  Add the flour mixture and mix until blended.  Pour batter into prepared pans.

Bake at 350 degrees for 50-60 minutes. Loaves are done when inserted toothpick comes out clean. I used 8 mini pans and it only took 20 minutes to bake. So if you use smaller pans adjust time accordingly. 

HAPPY THANKSGIVING!

 .

Easy Sweet Cornbread

Need an easy cornbread recipe?  Do you like sweet cornbread?  If you answered "yes" to both questions then I have the recipe for you.  This is delicious and everyone will think you make it from scratch!

Easy Sweet Cornbread

1 box Jiffy corn bread mix
1 box Jiffy yellow cake mix

Put both mixes in a bowl and add all the ingredients (listed on each box) needed to make each mix.  Put in a greased 8 x 8 pan and bake at 375 degrees for about 25 minutes until done.

Wishing everyone a happy, healthy New Year!

Zucchinni Bread

I've had this post since this summer when zucchini was growing in our garden.  Sorry I didn't get it out sooner.  Maybe next summer when you have tons of zucchini in your garden and don't know what to do with it, you can make this bread.  You can also grate the zucchini and put 2-3 cups in a freezer bag and freeze until you want to make the zucchini bread.  It is so delicious!

Zucchini Bread

3 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
3 eggs
1 cup vegetable oil
2 1/4 cups sugar
3 teaspoons vanilla
2-3 cups grated zucchini
1 cup nuts (optional)

Grease and flour two 8x4 inch pans.  Preheat oven to 325 degrees.

Put all ingredients except zucchini and nuts in a bowl and mix together.  (I used a hand mixer.)
Add zucchini and nuts.  (Batter was a little thick but once I added the zucchini it was much easier to mix.)
Bake at 325 for 50 - 60 minutes until a toothpick inserted comes out clean.
Cool 20 minutes.  Remove from pan and let cool completely.

Cornbread Casserole

Here's a great side your family will enjoy.  I first had this a year ago at Thanksgiving, but it is good anytime.  I actually served it with my turkey chili.  The family loved it smothered in the chili.

Cornbread Casserole

1 can cream style corn
1 can whole kernel corn, drained
1 cup sour cream
2 eggs
1 package Jiffy Corn Muffin mix

In a bowl, combine all ingredients and mix well.  Pour into a 1 1/2 quart casserole dish that has been buttered or sprayed with Pam.  Bake at 350 for 45 - 60 minutes.

Mini Pumpkin Muffins with Chocolate Chips

I've found that some of the best recipes I have come from friends.  So, for the next few posts I will share some delicious recipes with you that my friends shared with me. 

Since Thanksgiving is just around the corner, here is a quick and easy pumpkin muffin recipe that my friend Tara shared with me.  They are so moist and delicious.  I'm sure you could make pumpkin bread or regular size muffins if you adjust the time.  I think you're going to love this recipe.  I'm planning to make it this Thanksgiving for sure.

Mini Pumpkin Muffins with Chocolate Chips

1 box Spice Cake Mix (I use Duncan Hines.  It's the best!)
1 small can pumpkin
1 cup applesauce
1 package (12 oz.) chocolate chips

Mix the above ingredients together (I used my hand mixer, but you don't have to).  Spray a mini muffin pan with Pam or Baker's Joy.  Spoon mixture into each muffin tin (I did heaping Tablespoons) and bake at 350 degrees for 15 minutes. 

Low Carb Cranberry Nut Bread

The worst part about a low carb diet is not having any bread.  I really miss my bread, but I did find a cranberry nut bread recipe that is worth sharing.  It's made with almond flour.  It is good, but I still want real bread!

Low Carb Cranberry Nut Bread

2 cups whole cranberries, fresh or frozen
2 1/2 cups almond meal/flour
1/3 cup powdered egg whites
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1 cup sugar or the equivalent with artificial sweetener
1 stick butter, melted (1/2 cup)
3 eggs
3/4 cup water
1/2 cup chopped pecans, optional

Preheat oven to 350 degrees.  Place a piece of parchment paper in the bottom of a large loaf pan and butter the bottom and a little way up the sides.

Chop cranberries or pulse in a food processor.  Be careful--not too fine or they get lost because they shrink during cooking. (I just left mine whole.)

Mix dry ingredients together (almond meal, egg white, baking powder, salt, sugar or sweetener if it's powdered).

Add the wet ingredients and mix well.  Fold in cranberries.

Pour batter into pan and bake about 40 to 50 minutes until top is golden brown and toothpick comes out clean.

Artisan Bread

I love to eat out at Carrabba's or Macaroni Grill because I love their bread.  Here is a delicious bread recipe that is just as good if not better.  My daughter-in-law, Brandi, gave me the recipe.  You can find it in the book, Artisan Bread In 5 Minutes A Day.

Artisan Bread

3 cups lukewarm water
1 1/2 Tablespoons yeast
1 1/2 Tablespoons kosher salt
6 1/2 cups flour
cornmeal for dusting

In a large bowl or plastic container mix yeast and salt into 3 cups water (about 100 degrees).  Stir in flour, mixing until there are no dry patches.  Dough will be loose.  Cover, but not with an airtight lid.  Let rise at room temperature for 2  hours (or up to 5 hours).

Bake at this point or refrigerate covered for as long as 2 weeks.  When ready to bake, dust dough lightly with flour and cut off a grapefruit sized piece of dough with a serrated knife.  Turn dough in hands to lightly stretch the surface, creating a rounded top and a lumpy bottom.  Put dough on pizza peel sprinkled with cornmeal (or parchment paper).  Let rest 40 minutes.  Repeat with remaining dough or refrigerate it.

Place broiler pan on bottom of oven.  Place baking stone on middle or lower rack and turn oven to 450 degrees).  Heat stone for 20 minutes.

Dust dough with flour and slash top with serrated knife three times.  Slide onto hot stone, pour 1 cup hot water into broiler pan and shut oven door quickly to trap steam.  Bake until well browned, about  20 - 30 minutes.  Cool completely before slicing.

Yields 3 - 4 loaves

**This is best eaten the day it is baked.  Serve with butter and enjoy!

Cathy's Buttery Corn Bread

Here is the recipe for the delicious corn bread my sister served with her "Not So Spicy Crock Pot Chili".  She got the chili recipe and this corn bread recipe from her neighbor.  It is so sweet and buttery, and so easy to make.  Ummmm, I can taste it now.

Cathy's Buttery Corn Bread

2/3 cup butter, softened
1 cup sugar
3 eggs
1 2/3 cups milk
2 1/3 cups all purpose flour
1 cup cornmeal
4 1/2 teaspoons baking powder
1 teaspoon salt

Preheat oven to 400 degrees.  Cream butter and sugar in a large mixing bowl.  In a small bowl, combine eggs and milk.  In a medium bowl, combine flour, cornmeal, baking powder and salt.  Add to creamed mixture alternately with egg mixture.  (Or if you're like me, just put it all in the bowl and mix together!) Pour into a greased 9 x 13 pan and bake at 400 for 22 - 27 minutes or until a toothpick inserted in the center comes out clean.  Cut into squares and serve.

Broccoli Corn Bread

For the Chili Cook-Off, I also made some corn bread and again wanted to make something different. I found this broccoli corn bread recipe in a church cookbook, so decided to try it. It was a hit--everyone loved it.

Broccoli Corn Bread

1 box Jiffy corn muffin mix

4 eggs beaten

1 small onion, chopped

1 box frozen broccoli, chopped (I chopped it into very small pieces and let it thaw a little)

4 oz. (1 cup) shredded Cheddar cheese

1 stick butter, melted

1/2 cup sour cream

Mix all ingredients together in a bowl. Bake in a greased 7 x 11 inch pan at 425 degrees for 25 minutes.

Lynn's Christmas Coffee Cake

My friend, Lynn (the one who gave me that adorable snowman ornament), shared with me her special Christmas Coffee Cake that she makes for her family every Christmas. She told me it was delicious and that her family always looked forward to her making it. So I thought I'd try it. Since I don't work with yeast very much, Lynn gave me very simple directions that were easy to follow so I wouldn't kill the yeast. So, I'm going to give you those same directions (word for word) that she gave me, because the coffee cake turned out delicious! I took the first bite and thought, "Umm, this is good." Then took the 2nd bite and before I knew it, I had already eaten 3 pieces--IT WAS THAT GOOD! As a matter of fact, I can't wait to make it again. I even asked my son-in-law, Jason, who teaches early morning seminary to the youth at church, if he'd like me to make one for his class. Let's see--he has 14 kids--I can cut the cake into 24 pieces and if I give him 15 pieces so he can have one too, then there will be 9 pieces for me! Yep, that will work! Enjoy!

Lynn's Christmas Coffee Cake

1. Heat 1 cup of milk and pour it over 1/2 cup shortening in a large mixing bowl. The shortening will melt some but it doesn't have to melt completely.

2. In another bowl, mix together 4 1/2 cups white all purpose flour, 1 teaspoon salt and 1/2 cup sugar.

3. Add flour mixture to milk and shortening. DO NOT STIR YET!

4. Beat 2 eggs and pour them into the bowl with the flour/milk mixture. DO NOT STIR YET!

5. In a small bowl, mix together one package of dry yeast, 1/2 cup lukewarm water (100 - 110 degrees F--I use a candy thermometer--and I did too) and 1 teaspoon sugar. Stir to dissolve sugar and yeast.

6. Add yeast mixture to the bowl.

7. Mix all ingredients together. I uses my Kitchen Aid mixer (wish I had one!) with the bread hook, but before i had that, I just used a wooden spoon. I used the wooden spoon and it worked great! But I'd still like a mixer--hint, hint--in case anyone in the family is reading this :-)

8. Spread dough into a greased 9 x 13 pan. Spread softened butter on it. And that's what I did, I spread butter in pan. But I found out that I needed to spread the butter on top of the dough and I could use the cooking spray for the pan..

9. Cover with a clean dry dishtowel and let rise in a warm place. This will take a while--an hour or more. It took more than an hour and it didn't seem to want to rise for me. Sometimes I put a bowl or a pan of very hot water on the lowest rack in the oven and put the 9 x 13 pan on a rack above that. With the door closed, the hot water makes the oven warm enough for the dough to rise in a relatively shorter time. I actually put my oven on warm for about 5 minutes, turned it off and waited about 5 minutes and put the pan in the oven and it did rise some.

10. When the dough has risen (I let it rise until it is almost to the top of the 9 x 13 pan--mine didn't rise that much), sprinkle the top with a mixture of 1/2 cup sugar and 1 teaspoon cinnamon. I never measure this! I just sprinkle with sugar and then sprinkle the cinnamon on top of that. I did measure because I wanted to make sure I put enough on top.

11. Bake in a preheated 350 degree oven for 15 - 20 minutes. I test with a toothpick in the middle. When it comes out clean, I take it out. Sometimes it only takes 15 minutes, sometimes longer. Maybe it depends on the humidity or whatever. Mine was done in 15 minutes.

You can tell by my comments that I wasn't sure if it would turn out right--especially because it didn't rise like I thought it should and I didn't spread the butter on the dough. But I must have done something right because it was so good. Thanks, Lynn, for sharing this recipe with me. It may just become a tradition in our home not just at Christmas but anytime the whole family gets together!

Tricia's Chocolate Chip Pumpkin Muffins

Last week I went to visit my son, Brandon, in Utah. His wife, Tricia, made these delicious pumpkin muffins. I couldn't stop eating them. Tricia cooks really healthy and she made the muffins using whole wheat flour, olive oil, real maple syrup and honey. Here's the recipe. I know your family is going to like these and they are healthy for you!

Tricia's Chocolate Chip Pumpkin Muffins

3 1/2 cups whole wheat flour

1 Tablespoon baking powder

2 teaspoons pumpkin pie spice

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon cinnamon

3 eggs

1 can (16 oz) pumpkin

3/4 cup olive oil

2/3 cup real maple syrup

2/3 cup honey

2/3 cup soy milk

1 bag chocolate chips

Preheat oven to 400 degrees. Spray muffin tins with cooking spray or you can use the paper cup liners.

Mix dry ingredients in a large bowl. Add wet ingredients to dry and mix well. Mix in chocolate chips. Fill muffin tins two-thirds full. Bake 20 - 25 minutes for regualr size muffins. Bake 12-15 minutes for mini muffin size. Cool 5 minutes in the tin and remove to a wire rack.

Rachel's Poppy Seed Bread

I went to Birmingham, Alabama over Labor Day weekend for my cousin's wedding. It was a beautiful affair. When we arrived at our hotel and checked in, we were given a wonderful hospitality bag full of all kinds of goodies. One thing in the bag was my cousin's homemade poppy seed bread along with the recipe. Of course, the first thing I did was take a picture and then I had to cut me a piece. It was delicious and can't wait to make one for my family. I wanted to share the recipe with you. So here is Rachel's Poppy Seed Bread.

Rachel's Poppy Seed Bread

3 cups all purpose flour

2 1/3 cups white granulated sugar

1 1/2 teaspoon salt

1 1/2 teaspoon baking powder

3 eggs

1 1/2 cups milk

1 1/2 cups vegetable oil

1 1/2 Tablespoons poppy seed

1 1/2 teaspoon each: vanilla, butter, and almond extracts

Preheat oven to 325. Grease and flour 2 loaf pans. Mix all ingredients with a mixer. Pour mixture evenly into pans and bake 1 hour or until golden brown. Let cool 10 minutes and pour glaze (see recipe below) over bread in pan. Leave in pans about 1 hour.

Glaze Recipe

1/2 teaspoon each: vanilla, butter and almond extracts

1/4 cup orange juice

3/4 cup white granulated sugar

Mix all ingredients in a sauce pan on low heat until the sugar dissolves. Pour over bread and let set for 1 hour before removing bread from pan.

Yeast Rolls

Okay, here it is Labor Day. Do you have everything?

Oh no, rolls--we need rolls!

Don't sweat. Quickly go to the grocery store and buy a bag of

Sister Schubert's Yeast Rolls.

They are as good homemade rolls--well, almost.

If you haven't tried them, now is the time. Mmmm, so good!

You'd think they were homemade!

Happy Labor Day!

Chocolate Chip Banana Bread

Don't throw away those over-ripe bananas!
Here's a banana bread recipe you'll love--especially since it has chocolate in it.



Chocolate Chip Banana Bread

2 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/2 cup vegetable oil
2 eggs
1 cup mashed ripe bananas (about 3-4 small ones)
1 cup chocolate chips

Preheat oven to 350. Grease bottom of a 9x5x3 inch loaf pan and set aside. Combine all ingredients, except the chocolate chips, in a large bowl. Using a mixer, blend well on medium speed. Stir in chocolate chips and pour into loaf pan. Bake at 350 for 60 - 70 minutes until done. Cool 10 minutes and remove from pan.

**You can also add 1/2 cup of your favorite chopped nuts to batter if you like.