Tuesday Recipe: Two Easy Pumpkin Recipes To Make Today!

It is definitely feeling like fall today in Maine. The sky is bright, the wind has a chill to it, and the colorful leaves are gently cascading down from their limbs like small golden parachutes against the stark blue sky. Folks have started decorating for Halloween, and there are pumpkins on many porches. We are celebrating this time of year with pumpkin recipes galore! Enjoy!


Pumpkin Bread

Yield: Two 8.5 x 4.5 inch loaves • Prep: 10 minutes • Cook: 1 hour

Baking PumpkinsIngredients:

  • 3-1/3 cups all-purpose flour
  • ½ teaspoon baking powder
  • 2 teaspoons baking soda
  • 1½ teaspoons salt
  • 1 teaspoon ground nutmeg
  • 1 cup vegetable oil
  • 2-2/3 cups granulated sugar
  • 4 eggs
  • 2 cups (15 oz.) canned pumpkin
  • 2/3 cup water
  • 1 teaspoons vanilla extract
  • 1 cup chopped nuts

Directions:

  1. Preheat oven to 350°F. Lightly grease two 8½ x 4½-inch loaf pans.
  2. In a medium bowl whisk together the flour, baking powder, baking soda, salt and nutmeg; set aside.
  3. In a large bowl, whisk together the vegetable oil and sugar until combined. Add the eggs, pumpkin, water and vanilla and whisk until thoroughly combined and smooth. Add the dry ingredients and mix gently until combined. Using a large spoon or spatula, stir in the nuts.
  4. Divide the batter evenly between the two pans and bake for 60 to 80 minutes, or until a thin knife inserted into the center comes out clean.
  5. Remove the bread from the oven and place the pans on a cooling rack. Once the breads are completely cool, turn out of the pans. You can serve immediately or, for even better flavor and moistness, wrap the loaves in plastic wrap and store at room temperature overnight.

Pumpkin Cinnamon Chip & Pecan Granola Bars
Yield: 10-12 bars • Prep Time: 10 minutes • Cook Time: 40 minutes • Total Time: 50 minutes

Soft Decorative Pumpkin RustIngredients:

  • 3¼ cups traditional rolled oats
  • ½ teaspoon pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • ½ teaspoon salt
  • ¼ teaspoon ground nutmeg
  • ¾ cup light brown sugar
  • ½ cup pumpkin puree (canned pumpkin)
  • ¼ cup applesauce
  • ¼ cup honey
  • 1 teaspoon vanilla extract
  • ½ cup cinnamon chips
  • ½ cup chopped pecans

Directions:

  1. Preheat oven to 350°F. Spray an 8 x 8-inch baking pan with nonstick spray and set aside.
  2. In a large bowl whisk together the oats, pumpkin pie spice, cinnamon, salt and nutmeg. In a medium bowl whisk together the brown sugar, pumpkin, applesauce, honey and vanilla extract until combined and smooth. Pour the mixture over the oats and use a rubber spatula or wooden spoon to mix until all of the oats are moistened. Stir in the cinnamon chips and pecans.
  3. Evenly press the mixture into the prepared pan. Bake for 35 to 40 minutes or until golden brown. Make sure not to under bake! Remove from the oven and cool on a wire rack. Cut into bars and serve. Leftover bars can be individually wrapped in plastic wrap or stored in an airtight container and kept at room temperature.

Had your fill of pumpkin? Let us know your favorite pumpkin recipes in the comments below!

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