Food for Thought – November 25, 2014

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