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Pumpkin
Zucchini Bread- a holiday treat
3 Eggs; lightly beaten
2 c Sugar
1 c Mashed pumpkin
1 c Butter; melted
1 tb Vanilla
3 c Flour
1 ts Baking soda
1/2 ts Baking powder
1/2 ts Salt
1/2 ts Cinnamon
1/2 ts Ground nutmeg
1/2 ts Ground cloves
1 c Shredded zucchini
1 c Chopped walnuts
Preheat oven to 350°. Grease & flour 2 loaf pans.
Mix eggs and sugar; stir in pumpkin and butter.
Stir dry ingredients together; add to egg mixture
and mix well. Stir in zucchini and nuts. Divide
into 2 loaf pans; bake 45 to 50 minutes or until test
done. Cool in pans 10 minutes before removing to
wire racks to cool completely.
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Pumpkin cranberry
bread
3 cups all-purpose flour
5 teaspoons pumpkin pie spice
2 teaspoons baking soda
1 1/2 teaspoons salt
3 cups granulated sugar
1 (15 ounce) can LIBBY'SŪ 100% Pure Pumpkin
4 eggs
1 cup vegetable oil
1/2 cup orange juice
1 cup fresh or frozen cranberries
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 x
5-inch loaf pans.
2. Combine flour, pumpkin pie spice, baking soda and salt in large bowl.
Combine sugar, pumpkin, eggs, vegetable oil and orange juice in large mixer
bowl; beat until just blended. Add pumpkin mixture to flour mixture; stir just
until moistened. Fold in cranberries. Spoon batter into prepared loaf pans.
3. Bake for 60 to 65 minutes or until wooden pick inserted in center comes
out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to
cool completely.
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