There are many ways to use pumpkin. If you like bread, you’ll enjoy this recipe from Priscilla Gilbert of Indian Harbor Beach, FL.
Fruit-Nut Pumpkin Bread
2-3/4 cups sugar
1 can (15 oz.) solid pack pumpkin
1 cup vegetable oil
4 eggs
1 tsp. vanilla extract
3-1/2 cups all-purpose flour
1-1/2 tsp. ground cinnamon
1 tsp. salt
1 tsp. baking soda
1/4 tsp. ground cloves
1-1/2 cups coarsely chopped walnuts
2/3 cups golden raisins
2/3 cup raisins
2/3 cup dried cranberries
Cranberry Cream Cheese Spread:
1/2 cup dried cranberries
1-1/2 cups boiling water
1 pkg. (8 oz.) cream cheese, softened
1/3 cup chopped walnuts
In a large mixing bowl, beat sugar, pumpkin, oil, eggs and vanilla until well blended. Combine flour, cinnamon, salt, baking soda and cloves; gradually beat into pumpkin mixture until blended. Fold in walnuts, raisins and cranberries.
Transfer to two greased, 9” x 5” 3” loaf pans. Bake at 350 degrees for 60-70 minutes or until toothpick comes out clean. Cool 10 minutes before removing from pans to wire racks.
For spread, place cranberries in a small bowl, add boiling water. Let stand 5 minutes; drain. In a small mixing bowl, beat cream cheese until smooth. Beat in cranberries and walnuts until blended. Serve with bread.
Yield: 2 loaves of 12 slices each and 1 cup spread.
The following muffin recipe is from Janice Kristofferson of Eagle River, WI.
Jumbo Pumpkin Pecan Muffins
2-1/2 cups all-purpose flour
1/2 cup sugar
1/4 cup packed brown sugar
2 tsp. pumpkin pie spice
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 eggs
1 cup canned pumpkin
1/2 cup buttermilk
1/4 cup vegetable oil
1 tsp. vanilla extract
1/2 cup chopped pecans
Topping:
1/3 cup packed brown sugar
1/3 cup finely chopped pecans
1/4 cup all-purpose flour
1/4 cup cold butter
In a large bowl, combine first seven ingredients. In another bowl, whisk eggs, pumpkin, buttermilk, oil and vanilla. Stir into dry ingredients until just moistened. Fold in pecans. Fill 6 greased or paper lined jumbo muffin cups 3/4 full. If you don’t have the jumbo cups, do the same with 12 regular muffin cups.
In a small bowl, combine brown sugar, pecans and flour. Cut in butter until crumbly. Sprinkle over batter. Bake at 375 degrees for 25-30 minutes or until toothpick comes out clean. Cool 5 minutes before removing to wire rack. Serve warm.
This last thought from Daniel 3:100: “How great are HIs signs, how mighty His wonders; His Kingdom is an everlasting Kingdom, and His dominion endures through all generations.”
Please send your recipes or recipe requests to: The Vista, 5413 Peavine Road, Crossville, TN 38571 or email to: [email protected].
Until next time,
Ellie