Cranberry Pumpkin Bread

For me..the best of both worlds...Pumpkin and Cranberry together. Thank you Lemon Tree Dwelling

2 c. granulated sugar
1 c. packed brown sugar
¾ c. vegetable oil
1½ tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
½ tsp. allspice
½ tsp. nutmeg
½ tsp. ginger
1 (15 oz.) can pumpkin puree
2 eggs
3½ c. flour
⅓ c. water
2 c. fresh cranberries

Cream Cheese Icing
1 c. powdered sugar
2 oz. cream cheese, softened
2 tsp. milk
½ tsp. vanilla

*Icing recipe can be doubled according to taste

• Preheat oven to 375 degrees.
• In a large mixing bowl, combine granulated sugar, brown sugar, and vegetable oil. 
• Beat at low speed until blended.
• Add baking soda, baking powder, salt, and spices. 
• Beat until blended.
• Add pumpkin and eggs. 
• Beat until blended.
• Add flour and water and stir just until blended.
• Stir in cranberries.
• Pour batter into two (5x9 inch) loaf pans that have been greased and floured.
• Bake at 375 degrees for 55-65 minutes or until a toothpick inserted in the center comes out clean.
• Remove from oven 
• Cool 10 minutes in pan, then remove to a wire rack to cool completely.
• Combine icing ingredients and mix until smooth. 
• Spoon icing over bread.

Lemony Zucchini Bread

Lemon Pudding Mix and zucchini make this a very moist quick bread. Thank you Taste of Home

4 cups flour
1½ cups sugar
1 pkg. instant lemon pudding
1½ tsp. baking soda
1 tsp. baking powder
1 tsp. salt
4 eggs
1¼ cups milk
1 cup vegetable oil
3 Tbsp. lemon juice
1 tsp. lemon extract
2 cups shredded zucchini
¼ cup poppy seeds
2 tsp. grated lemon peel

• Preheat oven 350
• In large bowl, combine flour, sugar, pudding mix, baking soda, baking powder, and salt. 
• In another bowl, whisk eggs, milk, oil, lemon juice, and extract. 
• Stir in dry ingredients until moistened
• Fold in zucchini, poppy seeds, and lemon peel. 
• Pour in two greased 9 x 5 loaf pans. 
• Bake for 50-55 minutes or until a toothpick comes out clean. 
• Cool for 10 minutes before removing from pans.

Chocolate Chip Zucchini Bread

3 cups all purpose flour

1/2 teaspoon baking powder

1 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1 teaspoon baking soda

3 eggs

1 cup white sugar

1 cup brown sugar

1 cup vegetable oil

1/4 cup orange juice

2 teaspoons vanilla extract

2 cups grated zucchini

1 cup chopped pecans

1 cup semisweet chocolate chips

1 tablespoon orange zest

whipped cream or butter to serve

• Preheat oven at 350 °F. 
• Grease (2) 9 by 5-inch loaf pans.
• Sift together flour, baking powder, salt, spices and baking soda.
• In a large bowl, beat eggs until light and fluffy.
• Add sugar, and continue beating until well blended.
• Stir in oil, orange juice vanilla, zucchini, pecans, chocolate chips and orange zest.
• Stir in sifted ingredients.
• Pour into prepared loaf pans
• Bake for 50 minutes, or until a skewer inserted in the middle comes out clean.
• Remove loaves from pans and cool.
• Chill before slicing.
• Serve with whipped cream ... 

Pear and Maple Syrup Banana Bread

This cake recipe is a brilliant way to use up browning bananas in the fruit bowl. It's all the more sticky and decadent with the addition of pears. 

100g unsalted butter, melted, plus extra for greasing
3 (about 250g) really ripe and speckly bananas (see tip)
100g golden caster sugar
2 ripe but still firm comice pears, cored and chopped, dusted in a little flour
1 tbsp maple syrup, plus extra to serve
1 tsp vanilla extract
1 large free-range egg
150g plain flour
½ tsp bicarbonate of soda
50g pecans, roughly chopped

• Heat the oven to 180°C/fan160°C/gas 4. 
• Grease and line a 1 litre loaf tin with baking paper so it overhangs the short edges of the tin 
• Mash the bananas in a mixing bowl 
• Stir in the melted butter and caster sugar with a wooden spoon until well combined. 
• Stir through the pears, the maple syrup and vanilla extract 
• Beat in the egg. 
• Sift in the flour and bicarbonate of soda
• Gently fold in, along with the pecans, using a metal spoon.
• Pour the mix into the loaf tin, then bake for 45 minutes. 
• The cake should be dark on top with a soft, moist sponge. 
• Check it’s done by poking a skewer into the centre – if it comes out clean it’s ready. 
• Leave to cool in the tin for 10 minutes, then lift out onto a wire rack to cool.
• Drizzle with extra maple syrup to serve.

Chocolate Chip Pumpkin Banana Bread

This is a 'Must Make'. Thank you The Rebel Chick

3/4 cup Libbys 100% Pure Pumpkin puree
4 large, very ripe bananas
3/4 cup light brown sugar, firmly packed
1/4 cup granulated sugar
1 teaspoon pure vanilla extract
1 egg
2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
1 1/2 cups dark chocolate chip

• Preheat your oven to 350 degrees 
• Spray a 9×5 inch loaf pan with nonstick cooking spray.
• In a large bowl, mash the bananas, pumpkin puree and egg together until creamy 
• Beat in the sugars and vanilla. 
• Set aside.
• In a separate bowl, combine the flour, salt, cinnamon, baking soda and baking powder 
• Whisk to mix them. If you have a sifter, you can use a sifter for this step.
• Add the dry ingredients to your banana mash 
• Beat on low speed for about a minute.  Don’t over beat! 
• Stir in the chocolate chips if you are using them 
• Bake at 350 degrees for 50-60 minutes. 
• Use a wooden skewer as a toothpick to check the doneness. 

Moist Coconut Pound Loaf

Moist Coconut Pound Loaf. Light, soft, and ohhhhh so delicious! Thank you Love Foodies

3/4 cup or 175 g softened butter
3/4 cup or 175 ml coconut milk
1 1/2 cups or 290 g regular sugar
3 eggs (lightly beaten)
4 – 6 Tablespoons desiccated / shredded coconut, depending on how you like it!
1 3/4 cups or 225 g Plain / All purpose flour (sieved)
1 tsp baking powder
1/2 tsp salt

4 Tablespoons Coconut Milk
1 -2 Tablespoons Desiccated / shredded coconut for sprinkling.
Please note: Taste the coconut milk first, if you want it sweeter, add approx 2 Tablespoons powdered sugar to it and mix until dissolved. The cake does already contain a lot of sugar but some of you have a very sweet tooth!

• Heat oven to 160C, Gas 3, 300F. 
• Grease and line a 9in loaf pan
• Cream the butter and sugar until a pale light colour.
•  Slowly add the beaten eggs to the mixer, on a low speed setting, a bit at a time. 
• If the mixture starts to curdle or split, add a spoonful of your sieved flour, keep on adding the eggs, and a bit of flour if necessary, until all the eggs are added.
• Add half the coconut milk with half of the flour, keeping the mixer on a slow speed. 
• Once combined, add the shredded / desiccated coconut 
• Add the rest of the coconut milk and flour.
• Transfer the cake mixture to the greased and lined loaf tin. 
• Place in the oven for 1hr and 15 minutes. 
• Test if the cake is done by using a skewer and poke it in the middle to see that it comes out clean. Every oven is different and cook times may vary a little.
• When the cake is done, take it out of the oven and leave in the cake tin until cool. 
• Whilst the cake is still HOT, using a skewer, prick holes all over the top of the cake, pushing the skewer through to the bottom of the cake. 
• Gently pour the coconut milk all over the surface of the cake, distributing evenly with a brush if needed. 
• The liquid will be quickly absorbed by the cake.
• Immediately sprinkle the dried coconut all over so it sticks. 
• You can use as much dried coconut as you wish.
• Allow to cool. 
• Store in an airtight container. 
• This cake is best eaten the following day 

Cranberry Orange Walnut Bread

Cranberry and orange just screams Holidays...and it dosnt get much better than this. Thank you Cooking on the Front Burner

2 cups flour
1 cup sugar
1 1/2 tsp baking powder
1 tsp salt
1 stick butter (frozen for easier grating)
Zest of 1 orange
3/4 cup orange juice
2 eggs
1/2 cup sour cream
2 tsp vanilla
1 1/2 cups fresh cranberries cut in half
1/2 cup roasted walnuts chopped roughly *

Frosting
3 oz. cream cheese softened
2 oz. of soft butter
1 cups sifted powdered sugar
walnuts for garnish

• Preheat your oven to 350. 
• Line 3 small loaf pans with parchment paper 
• Be sure to leave 2 ends that overlap the long side edges (makes removal easier)
• In a large bowl whisk together the flour, sugar, baking powder and salt. 
• Grate the frozen butter into the mixture then use a pastry cutter until it resembles coarse meal. 
• Set aside
• In a medium bowl whisk the zest, orange juice, eggs, sour cream and vanilla.
• Pour the wet ingredients over the dry ingredients and mix until just combined.
• Fold in the cranberries and walnuts
• Divide the batter between the 3 pans.
• Bake for about 45 minutes or until a toothpick comes out clean.
• Let cool on wire rack for 15 minutes; remove; cool on rack completely
• For the Frosting combine all ingredients and frost cooled breads
• Sprinkle with walnuts
• Store at room temp for several or days

*to toast walnuts place in a small pan over medium heat and stir until they become fragrant.  

Eggnog Bread

Light and moist eggnog bread drizzled with an eggnog glaze. Soft, moist and delicious. Thank you Yummy Healthy Easy

2¼ cup all­purpose flour 
2 tsp. baking powder 
¼ tsp. ground nutmeg 
¼ tsp. ground cinnamon 
½ tsp. salt 
4 Tbsp. unsalted butter 
2 Tbsp. light vanilla yogurt 
½ cup Truvia Baking Blend (or 1 cup sugar) 
1 cup lowfat eggnog 
1 tsp. vanilla extract 
2 eggs, beaten 
1 cup powdered sugar 
2­3 Tbsp. lowfat eggnog 
splash of vanilla extract

• Preheat oven to 350ºF. 
• Spray a large loaf pan with cooking spray and set aside.
• In a medium sized bowl, mix together all the dry ingredients: flour, baking powder, nutmeg, cinnamon, and salt.
• In a mixing bowl, blend together butter, yogurt and Truvia until creamy. 
• Add in vanilla and eggnog and then the eggs.
• Blend in the dry ingredients until combined and then pour into prepared pan.
• Bake for 40-60 minutes, until toothpick comes out clean. 
• Cool for 15 minutes, remove from pan and let cool completely on a wire rack.
• For glaze: mix together powdered sugar, eggnog and vanilla. 
• Drizzle over the top of the eggnog loaf. 

Nutella Swirled Pumpkin Bread

Delight in the flavors of pumpkin and chocolate all nicely marbled in one perfect bread. Thank you Gather for Bread

1½ cups all-purpose flour
1 cup granulated sugar
1 cup canned pumpkin
½ cup butter, melted and cooled
2 eggs
1 teaspoon ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
¼ teaspoon ground ginger
¼ teaspoon ground cloves
½ cup Nutella, or other chocolate hazelnut spread

• Heat oven to 350°F. Grease bottom only of 3 (5¾ x 3 inch) mini loaf pans or one large pan (9 x 5 x 2¾ inch); set side.
• Combine all ingredients except Nutella in a bowl. 
• Beat at medium speed, scraping bowl often, until well mixed.
• Heat Nutella in a small bowl, microwave for 10-15 seconds, being careful not to overheat
• Spoon half of pumpkin batter into prepared pans. 
• Spoon half of Nutella over pumpkin mixture. 
• Swirl gently with a knife. 
• Spoon remaining pumpkin batter over top. 
• Repeat with Nutella, swirling gently. 
• Bake 25-35 minutes for mini loaves or 50-60 minutes for 1 large loaf. 
• A toothpick inserted in center comes out clean. 
• Cool 10 minutes; remove from pan. 
• Cool completely on a wire rack

Almond Joy Banana Bread

I love Almond Joy...they are just like the British Bounty...but with the extra nut on top. Add the taste of banana and you have a perfect combination. Yum! Thank you Happy Food Healthy Life 

1/2 cup granulated sugar
1/4 cup brown sugar
1/3 cup unsweetened applesauce
1 tablespoon coconut oil, melted
2 medium ripe bananas
2 eggs
1/3 cup almond milk
1/2 teaspoon salt
1 teaspoon baking soda
1 cup all-purpose flour
1 cup whole wheat pastry flour
1 cup shredded coconut
1 cup dark chocolate chips, plus a handful extra to melt for drizzle
1 cup almonds, chopped

• Preheat oven to 350°F. 
• Grease a loaf pan with cooking spray.
• Stir together granulated sugar, brown sugar, applesauce, and oil. 
• Set aside.
• Add bananas, eggs, milk, salt, and baking soda to a blender 
• Blend until smooth.
• Pour half the banana mixture into the sugar mixture with the all purpose flour. 
• Stir until just incorporated, then add the remaining banana mixture and the whole wheat flour. 
• Mix until just incorporated. 
• Stir in shredded coconut, almonds, and dark chocolate chips. 
• Pour into prepared pan.
• Bake for 45-55 minutes until a toothpick comes out clean.
• Cool completely before removing loaf from pan.
• For the dark chocolate drizzle, melt a handful or so of dark chocolate in the microwave for about 45 seconds at 50% power. 
• Scoop into a small ziploc bag, snip off the corner, and drizzle on top of the bread. 
• Sprinkle with chopped almonds and coconut if desired

Scottish Dundee Cakes

Scottish Dundee Cakes is a nice alternative to the Traditional Christmas cake as its not so heavy. This is a lovely recipe that makes small loaves. Thank you Lavender Cottage 

2 sticks of unsalted butter, at room temperature
2/3 cups sugar
4 eggs
2 T. fresh orange juice (add zested peel too if you like)
1 t. vanilla
1/2 cup blanched chopped almonds
2 1/2 cups cake flour
1/2 t. salt
1 t. baking powder
1 cup raisins (try a mixture of dark and golden)
1 1/2 cup currants
1/2 cup ctiron, chopped
1/2 cup candied cherries
Whole or sliced blanched almonds and candied cherries for decorations.

• Preheat oven to 275.    
• Grease and flour two 4.5 x 9 inch loaf pans or four small loaf pans. 
• An option is to line them with foil and grease it as well.
• In a large bowl, cream butter and sugar, mixing well.   
• Add the eggs, one at a time, beating 5 minutes after each egg. 
• Stir in the orange juice, vanilla and almonds. (and zest if using)
• Sift the flour together with the salt and baking powder in another large bowl. 
• Add the fruit and mix by hand until well floured. 
• Add the fruit to the butter/sugar mixture and mix thoroughly with a wooden spoon.
• Pour the batter into the prepared loaf pans 
• Decorate the tops with cherries and almonds in festive designs.
• Bake for 1 hour in the preheated oven checking with doneness with a toothpick or cake tester. 
• Cool in the pans for 10 minutes and then remove to cool completely. 
• When cool, wrap in aluminum foil and freeze until needed

Coconut Lime Pound Cake

Incredibly moist lime-flavored pound cake with a decadent but simple coconut lime glaze. Thank you Crème de la Crumb

 



½ cup (one stick) butter, softened

1½ cups sugar

½ cup plain greek yogurt (may substitute sour cream)

3 eggs

½ teaspoon vanilla

zest of 2 limes

juice of 1 lime

1½ cups flour

¼ teaspoon baking soda

 

Glaze:

1½ cups powdered sugar

juice of 1 lime

2 teaspoons coconut extract

1-1½ tablespoons heavy cream, or half and half, or other milk

optional: shredded coconut

 

• Preheat oven to 350.
• Line a 9x4 inch loaf pan with wax paper or nonstick foil and spray with cooking spray.
• In a large bowl cream together sugar and butter until light and fluffy.
• Add Greek yogurt (or sour cream), eggs, vanilla, lime zest, and lime juice and blend until smooth.
• In a medium bowl whisk together flour and baking soda.
• Add dry ingredients to wet ingredients and mix until smooth.
• Pour batter into prepared pan.
• Bake 60-80 minutes until an inserted toothpick comes out clean.
• Allow cake to cool completely on a wire rack.
• When cake has cooled completely, prepare the glaze.
• Use a hand mixer to mix together powdered sugar, lime juice, coconut extract, and heavy cream (or half and half or milk) until smooth and pourable.
• Pour glaze over the cooled cake, using a rubber spatula to spread the glaze evenly.
• Sprinkle with shredded coconut if desired.
• Allow to cool completely before slicing.
• Store in airtight container.

 

Raspberry Dark Chocolate Banana Bread

A fantastic quick bread that is so good with your morning coffee. Thank you Recipe Boy



 

2 cups all-purpose flour
3/4 teaspoon baking soda

1/2 teaspoon salt

1 cup granulated white sugar

4 tablespoons (1/2 stick) unsalted butter, at room temperature

2 large eggs

1 1/2 cups mashed ripe banana (about 3 bananas)

1/3 cup plain low fat yogurt

1 teaspoon vanilla extract
1 cup dark chocolate chunks or chips
1 cup halved fresh (not freshly washed) raspberries, tossed in 1 tablespoon all-purpose flour
 

• Preheat oven to 350°F.
• Spray a 9x5-inch loaf pan with cooking spray.
• In a medium bowl, whisk together the flour, baking soda and salt.
• In a separate large bowl, beat the sugar and butter with an electric mixer at medium speed until well blended (about 1 minute).
• Add the eggs one at a time, beating well after each addition.
• Add the banana, yogurt, and vanilla; beat until blended.
• Stir in the flour mixture; just until moist.
• Don't over-mix.
• Stir in the chocolate chunks and then gently stir in the raspberries.
• If you want, you can sprinkle a few additional chocolate chunks and raspberries on the top to make it look pretty.
• Spoon the batter into the prepared pan.
• Bake for 50 to 60 minutes or until a wooden pick inserted in center comes out clean.
• If the top is browning too quickly, cover the top with foil in the middle of baking to prevent it from browning further
• Cool 15 minutes in the pan on a wire rack.
• Remove from pan and cool completely on the wire rack.



Green Chilli Cheese Bread

Absolutely delicious..Thank you My Turn for Us

 

 
6 cups flour
2 Tbsp sugar
2 tsp. salt
2 Tbsp butter
2 cups of milk
2 pkgs yeast
3 cups of chopped green chilli
2 cups of shredded cheddar cheese

• Dissolve yeast in 1/4 cups of warm water. 
• Add milk, butter, salt and sugar. 
• Stir until well blended
• Sprinkle 3 cups of flour into this mixture, add the green chilli and cheese, stir until combined.
• Add remaining flour to make a soft dough. 
• Place dough in a greased bowl and let rise for 1 1/2 hours.
• Remove from bowl and shape into round loafs or put into loaf pans
• Cover and let rise in a warm place for about 45 minutes
• Bake at 475 degrees for about 45 minutes.

 

Amish Cinnamon Bread

No kneading, you just mix it up and bake it! Makes two loaves.

1 cup butter, softened
2 cups sugar
2 eggs
2 cups buttermilk or homemade buttermilk--- 2 cups milk plus 2 tablespoons vinegar or lemon juice
4 cups flour
2 teaspoons baking soda

Cinnamon/sugar mixture:
2/3 cups sugar
2 teaspoons cinnamon

• Cream together butter, 2 cups of sugar, and eggs. 
• Add milk, flour, and baking soda. 
• Put 1/2 of batter (or a little less) into greased loaf pans (1/4 in each pan). 
• Mix in separate bowl the 2/3 c sugar and cinnamon.
• Sprinkle 3/4 of cinnamon mixture on top of the 1/2 batter in each pan. 
• Add remaining batter to pans; sprinkle with last of cinnamon topping. 
• Swirl with a knife. 
• Bake at 350 degrees for 45-50 min. or until toothpick tester come clean.
• Cool in pan for 20 minutes before removing from pan.

 

No Knead Crusty Artisan Bread

Baked in a Dutch Oven, this bread is incredible and is fool-proof! As easy as it gets when it comes to bread making. Thank you Chef in Training

3 cups All Purpose Flour
1½ tsp. salt
1 tsp. yeast
1½ cups luke-warm water

• Combine the three dry ingredients in a large bowl then pour in the luke-warm water. 
• Stir until completely combined. 
• Dough will look messy and not smooth and that is completely okay.
• Once combined, cover tightly with plastic wrap and let sit on the counter overnight.
• Let it rise anywhere from 12-18 hours. 
• Dough will be puffed up appear bubbly and be sticky.
• When dough is done rising and ready to bake, preheat oven to 450 degrees F.
• Heavily flour clean counter top or surface. 
• Turn dough onto floured surface and shape into a round ball. 
• Cover lightly with plastic wrap and let dough rest.
• While the dough is resting, place your dutch oven into the oven for 30 minutes to pre-heat.
• After dutch oven has preheated, place ball of dough in the centre of the dutch oven and cover with lid. 
• You can put a piece of parchment under it if your dutch oven doesn't have an enamel coating.
• Bake at 450 degrees F for 30 minutes. 
• After 30 minutes, remove lid and bake for an additional 15 minutes until done. 
• Bread will be golden in color.

 Note : Handles will be extremely HOT so remember to use hot pads

Orange Dreamsicle Bread.

Delicious orange flavour paired with a cream cheese filling and creamy frosting. Thank you Chef in Training

1⅓ cups vegetable oil
3 eggs
1¼ cups milk
2¼ cups sugar
¼ cup orange juice
3 teaspoons orange extract
3 cups flour
1½ teaspoons salt
1½ teaspoons baking powder
Orange Food Colouring (optional)

Cream Cheese Filling
8 oz. cream cheese, softened
⅓ cup sugar
2 eggs
1 Tablespoon flour

Cream Frosting
¼ cup butter, softened
2 cups powdered sugar
1 teaspoon Orange extract
½ cup heavy whipping cream

• Preheat oven to 350 degrees F.
• Grease and flour 3 (8x4 inch) loaf pans.
• In a large mixing bowl, beat oil, eggs, milk, sugar, orange juice and orange extract until smooth.
• Add in flour, salt and baking powder and mix until well incorporated.
• Stir in orange food colouring a drop at a time until desired orange colour is reached. 
• You can omit the food colouring if you want to, it just makes the bread appear orange like traditional orange dreamsicles.
• In a medium bowl, beat cream cheese, sugar, eggs and flour.
• Fill loaf pans each with ⅙ of the batter.
• Spoon ⅓ of the cream cheese filling onto the top of each loaf pan. 
• Swirl in cream cheese filling by cutting it in with a knife.
• Pour ⅓ of the remaining batter onto the tops of each loaf pan.
• Bake at 350 degrees F for 50 minutes or until toothpick comes out clean.
• When completely cool, make frosting
• Cream butter in a medium bowl. 
• Add in powdered sugar, orange extract and heavy whipping cream. 
• Beat until smooth.
• Frost the tops of each cooled loaf.

Cinnamon Pear Quick Bread

Soft pears, crunchy pecans and a delicious cinnamon flavour makes for a delightfully delicious snack. Thank you Delightful E Made

1 c. fresh pears, peeled and diced
2 eggs
½ c. vegetable oil
½ c. plain Greek yogurt
1 tsp. vanilla
1½ c. flour
¾ c. sugar
⅔ c. chopped pecans
1 tsp. baking powder
½ tsp. cinnamon
¼ tsp. nutmeg
¼ tsp. cloves
½ tsp. salt
For Crumble Topping:
⅓ c. chopped pecans
⅓ c. brown sugar
⅓ c. butter
½ c. flour

• Preheat oven to 350 degrees. 
• Spray and line (with parchment paper on bottoms) a 9x5 loaf pan, or 4 mini loaves. 
• Set aside.
• In a large mixing bowl combine the pears, eggs, oil, yogurt and vanilla
• Mix to thoroughly to combine. 
• In a separate bowl, combine the flour, sugar, pecans, baking powder, cinnamon, nutmeg, cloves and salt. 
• Gradually sift the dry ingredients into the wet ingredients. 
• Stir the batter just until all the ingredients are fully incorporated. 
• Don't over mix, or you'll get large air bubbles in the bread. 
• Mix the crumble topping, by combining the pecans, brown sugar, flour and butter 
• Mixture will be crumbly.
• Pour the batter into the prepared pan(s). 
• Evenly top with the crumble topping.
• Bake at 350 for 1 hour (for 9x5 pan) until golden brown, and toothpick inserted comes out clean and free of crumbs. 
• For four mini-loaves, bake for 35-40 minutes. 
• Serve warm, and store leftovers in airtight container at room temperature.

 

Pumpkin Eggnog Bread

Soft and light, with a buttery crust and a yellowish color, this pumpkin eggnog bread is a wonderful addition to your Thanksgiving meal. Thank you Roxana's Home Baking

 

3 cups King Arthur White Whole Wheat Flour
2 tsp dry yeast
1/4 cup lukewarm pumpkin eggnog
2 tsp pumpkin spices
2 eggs
1 tsp salt
3/4 cup pumpkin eggnog
1 tbsp melted butter (optional)

• In a mixing bowl add the flour. 
• Make a well in the middle and add 1/4 cup lukewarm pumpkin eggnog. 
• Sprinkle the dry yeast on top and leave for few minutes until the yeast is dissolved and bubbles appear.
• Add the pumpkin spice, salt and the two eggs and with the dough hook attachment on start mixing.
• Slowly add the remaining 3/4 cup pumpkin eggnog and mix until the dough comes clean from the sides of the bowl. 
• Knead for 2-3 more minutes. The dough will be soft but not sticky. 
• Remove the dough from the mixing bowl and place it in a greased bowl 
• Cover with plastic foil and leave at room temperature until doubled in volume.
• When doubled in size, divide the dough in two and shape each ball into a log. 
• Place each log into a greased 7 inch bread pan, cover with plastic foil and leave until doubled in volume.
• In the meantime heat the oven at 375F.
• Bake the loaves of bread for 25-30 minutes.
• As soon as you remove them form the oven brush the top with the melted butter.
• Leave to cool slightly 

 

Pumpkin Pound Cake with Buttermilk Glaze

Thank you My Recipes

Cooking spray
1 tablespoon all-purpose flour 
1 (15-ounce) can pumpkin, drained
3/4 cup granulated sugar 
3/4 cup packed dark brown sugar
1/2 cup butter, softened 
4 large eggs 
1 teaspoon vanilla extract
3 cups all-purpose flour (about 13 1/2 ounces) 
1 1/2 teaspoons pumpkin pie spice 
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup fat-free buttermilk

Glaze:
1/3 cup fat-free buttermilk
1/4 cup granulated sugar 
2 tablespoons butter 
2 teaspoons cornstarch
1/8 teaspoon baking soda

• Preheat oven to 350°.
• Lightly coat a 10-inch tube pan with cooking spray 
• Dust with 1 tablespoon flour. 
• Spread pumpkin over 2 layers of paper towels; cover with 2 additional layers of paper towels. 
• Let stand about 10 minutes. 
• Scrape drained pumpkin into a bowl.
• Beat granulated sugar, brown sugar, and butter in a large bowl until well blended. 
• Add eggs, 1 at a time, beating well after each addition. 
• Beat in pumpkin and vanilla. 
• Lightly spoon 3 cups flour into dry measuring cups, and level with a knife. 
• Combine flour and next 4 ingredients (through salt) in a bowl, stirring well with a whisk. 
• Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture.
• Spoon batter into prepared pan. 
• Bake at 350° for 55 minutes or until a wooden pick inserted in center comes out clean. 
• Cool in pan 10 minutes on a wire rack.
• Remove from pan, and cool completely on wire rack.
• To prepare glaze, combine buttermilk and remaining ingredients in a small saucepan over medium heat 
• Bring to a boil. 
• Cook 1 minute or until thick, stirring constantly 
• Remove from heat. 
• Drizzle cake with glaze.