pumpkin recipes

[mhsjax]

I have a dear friend that loves pumpkin almost more than anything. Anyway, with the weather being very cool and the holidays approaching, I wanted to make her something with pumpkin and not a pie, but something different.

My mom had the best pumpkin bread recipe, but she passed away and no one can find it, does anyone have any really great recipes that they would be willing to share.

TIA.

 

[dawson5]

I would have to dig and find it but I have a pumpkin bread recipe with a cream cheese layer in the middle. My boys love that. Also getting ready to start making pumpkin rolls. If interested in either of these, let me know and I'll dig up the recipes.

 

[mtemm]

this is so good!

Spiced Pumpkin Bread

3 cups sugar
1 cup oil
3 large eggs
1 16oz can solid pack pumpkin
3 cups flour
1 tsp cloves
1 tsp cinnamon
1 tsp nutmeg
1 tsp baking soda
½ tsp salt
½ tsp baking powder
1 cup coarsely chopped walnuts

Preheat oven to 350. butter and flour 2 loaf pans

Beat sugar and oil in large bowl to blend. Mix in eggs and pumpkin.

Sift flour, cloves, cinnamon, nutmeg, soda, salt, and baking powder into another large bowl.

Stir in pumpkin. Mix in 2 additions. Mix in walnuts.

Divide into 2 pans, bake about 1hr 10 minutes until toothpick is clean.

Cool in pans for 10 minutes, and then on racks.

 

[mhsjax]

I would have to dig and find it but I have a pumpkin bread recipe with a cream cheese layer in the middle. My boys love that. Also getting ready to start making pumpkin rolls. If interested in either of these, let me know and I'll dig up the recipes.

Oh thanks, but I know everyone is very busy so don't dig for me. I do appreciate it though and they sound wonderful.

 

[mhsjax]

this is so good!

Spiced Pumpkin Bread

3 cups sugar
1 cup oil
3 large eggs
1 16oz can solid pack pumpkin
3 cups flour
1 tsp cloves
1 tsp cinnamon
1 tsp nutmeg
1 tsp baking soda
½ tsp salt
½ tsp baking powder
1 cup coarsely chopped walnuts

Preheat oven to 350. butter and flour 2 loaf pans

Beat sugar and oil in large bowl to blend. Mix in eggs and pumpkin.

Sift flour, cloves, cinnamon, nutmeg, soda, salt, and baking powder into another large bowl.

Stir in pumpkin. Mix in 2 additions. Mix in walnuts.

Divide into 2 pans, bake about 1hr 10 minutes until toothpick is clean.

Cool in pans for 10 minutes, and then on racks.

Thanks, sounds really yummy, I think I will try this one. I know that I will love it and I am sure she will too. I mean how can you go wrong with walnuts.

 

[dawson5]

I don't mind digging, I have a decent idea where they are. I am just being lazy and don't want to type if it's not something you're interested in.

I do have to find them anyways, I need to start making these and putting them up or the holidays. Kids are getting tired of granola bars for snacks too.

 

[mhsjax]

I don't mind digging, I have a decent idea where they are. I am just being lazy and don't want to type if it's not something you're interested in.

I do have to find them anyways, I need to start making these and putting them up or the holidays. Kids are getting tired of granola bars for snacks too.

Well shoot, if you don't mind digging then go for it. I love to bake and anything with pumpkins is great. So if the mood strike go for it, I can assure you that if pumpkin and cream cheese are involved, then it won't last long here or with my friend. lol

 

[dawson5]

Pumpkin Ribbon Bread

Filling:
6 oz of cream cheese
1/3 c sugar
1 TBSP flour
1 egg
2 tsp grated orange peel (I use a touch of orange extract, never have oranges on hand.)

Bread:
1 c cooked pumpkin
1/2 c oil
2 eggs
1 1/2 c sugar
1 2/3 c flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp cloves
1/2 tsp cinnamon
1 c chopped pecans

Beat cream cheese, sugar and flour together in a small bowl. Add egg; mix to blend. Stir in orange peel; set aside. In a large bowl, combine pumpkin, oil and eggs. Add sugar, flour, soda, salt, cloves, cinnamon and pecans; mix to blend. Pour half of the batter into two greased and floured 7 1/2" x 3 1/2" loaf pans. Carefully spread filling over batter. Add remaining batter, covering filling. Bake at 325 for 1 1/2 hrs or until bread tests done with wooden toothpick. Cool 10 minutes before removing from pans. Store in refrigerator.

Pumpkin Roll (I usually quadruple this to use all the large can of pumpkin. Can be frozen.)
3 eggs beaten
1 c sugar
3/4 c flour
2/3 c pumpkin
1 tsp soda
1/2 tsp cinnamon
Filling:
8 oz cream cheese
2 TBSP butter
1 c powdered sugar
1 tsp vanilla

Combine all ingredients, mix well (roll part). Grease cookie sheet and line with wax paper. (I grease this too.) Spread batter and bake at 375 for 15 minutes. Take a tea towel and sprinkle liberally with powdered sugar. When the cake roll is done, turn onto this. Remove wax paper and roll inside the towel. Refrigerate for 1 hr. Mix filling and spread onto cake roll. Re-roll and wrap in wax paper and then foil. Needs to be kept refrigerated or frozen. I cut off both ends, makes for a nicer presentation.

 

[mhsjax]

Pumpkin Ribbon Bread

Filling:
6 oz of cream cheese
1/3 c sugar
1 TBSP flour
1 egg
2 tsp grated orange peel (I use a touch of orange extract, never have oranges on hand.)

Bread:
1 c cooked pumpkin
1/2 c oil
2 eggs
1 1/2 c sugar
1 2/3 c flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp cloves
1/2 tsp cinnamon
1 c chopped pecans

Beat cream cheese, sugar and flour together in a small bowl. Add egg; mix to blend. Stir in orange peel; set aside. In a large bowl, combine pumpkin, oil and eggs. Add sugar, flour, soda, salt, cloves, cinnamon and pecans; mix to blend. Pour half of the batter into two greased and floured 7 1/2" x 3 1/2" loaf pans. Carefully spread filling over batter. Add remaining batter, covering filling. Bake at 325 for 1 1/2 hrs or until bread tests done with wooden toothpick. Cool 10 minutes before removing from pans. Store in refrigerator.

Pumpkin Roll (I usually quadruple this to use all the large can of pumpkin. Can be frozen.)
3 eggs beaten
1 c sugar
3/4 c flour
2/3 c pumpkin
1 tsp soda
1/2 tsp cinnamon
Filling:
8 oz cream cheese
2 TBSP butter
1 c powdered sugar
1 tsp vanilla

Combine all ingredients, mix well (roll part). Grease cookie sheet and line with wax paper. (I grease this too.) Spread batter and bake at 375 for 15 minutes. Take a tea towel and sprinkle liberally with powdered sugar. When the cake roll is done, turn onto this. Remove wax paper and roll inside the towel. Refrigerate for 1 hr. Mix filling and spread onto cake roll. Re-roll and wrap in wax paper and then foil. Needs to be kept refrigerated or frozen. I cut off both ends, makes for a nicer presentation.

Thank you so much. I am off to the store in a little while. I will have pumpkin everywhere. This sounds really yummy. I will try everyone's recipe and see which one I like the best, before I decide which one or maybe all of them to give to my friend. I know it is a tough job,but someone has to be the ginny pig, and I will volunteer.

 

[dawson5]

and then just because I found it... haven't made it yet but the picture looked so good.

Pumpkin Pecan Layer Cake
2 c crushed vanilla wafers
1 c chopped pecans
3/4c butter/margarine
18ox spice cake mix
16ox can pumpkin
1/4 c butter
4 eggs

Filling:
3 c powdered sugar
2/3c butter
4 oz cream cheese
2 tsp vanilla
1/4c caramel topping
1 c pecan halves

Preheat oven to 350. In a large bowl, mix vanilla wafers, pecans and 3/4 c butter. Beat at medium. Scrape bowl often, until crumbly. Press mixture into bottoms of 3 greased and floured 9" cake pans. Combine cake mix, pumpkin, butter and eggs. Beat on medium until well mixed. Spread 1 3/4 c of batter over the crumb mixture in each of the pans. Bake for 20-25 minutes. Cool, then remove from pans. Cool completely. Mix powdered sugar, 2/3 c butter, cream cheese and vanilla. Beat on medium until light and fluffy. On serving plate, later cake with nut side down and 1/2 c icing on middle. With the leftovers, ice sides of cake only. Spread caramel on top and drizzle some over the sides. Needs to be kept refrigerated.

Thank you so much. I am off to the store in a little while. I will have pumpkin everywhere. THis sound really yummy. I will try everyone recipe and see which one I like the best, before I decide which one or maybe all of them to my friend. I know it is a tough job,but someone has to be the ginny pig, and I will volunteer.

no problem. I'm just being lazy this morning, hubby drank 3/4 of the pot of coffee. I really don't want to make another pot because I will drink it...
I think I'll be making some of these today myself. I needed to get them out and ready. So thanks for the kick in the behind, I need to do this and my kids will love it. I know they will silently be thanking you this afternoon when they get off the bus.

 

[mhsjax]

and then just because I found it... haven't made it yet but the picture looked so good.

Pumpkin Pecan Layer Cake
2 c crushed vanilla wafers
1 c chopped pecans
3/4c butter/margarine
18ox spice cake mix
16ox can pumpkin
1/4 c butter
4 eggs

Filling:
3 c powdered sugar
2/3c butter
4 oz cream cheese
2 tsp vanilla
1/4c caramel topping
1 c pecan halves

Preheat oven to 350. In a large bowl, mix vanilla wafers, pecans and 3/4 c butter. Beat at medium. Scrape bowl often, until crumbly. Press mixture into bottoms of 3 greased and floured 9" cake pans. Combine cake mix, pumpkin, butter and eggs. Beat on medium until well mixed. Spread 1 3/4 c of batter over the crumb mixture in each of the pans. Bake for 20-25 minutes. Cool, then remove from pans. Cool completely. Mix powdered sugar, 2/3 c butter, cream cheese and vanilla. Beat on medium until light and fluffy. On serving plate, later cake with nut side down and 1/2 c icing on middle. With the leftovers, ice sides of cake only. Spread caramel on top and drizzle some over the sides. Needs to be kept refrigerated.

Ok, you have to stop NOW. I need to drop some weight and you are not helping. lol. But really thank you , that one sounds really good too. I wonder, just exactly how many calories are in this, I think think I gained 2 pounds just from reading it. lol

 

[dawson5]

no worries, those are the only three that I have (that I know of at least, I'm sure there are some in the cookbooks).

I just wanted to add that the ribbon bread, I make those in the little loaf pans and wrap 'em up and give some away to neighbors, friends and send hubby to work. They will have a mid-morning or mid-afternoon snack. I think the small pan will give five or six decent slices.

 

[Pikester]

Here's one. So good!

Pumpkin-Spice Bars

4 large eggs
2 cups sugar
1 cup vegetable oil
1 can (16oz) pumpkin
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 cup raisins (I HATE them so I leave them out)
Cream Cheese Frosting (see below)
1/2 cup chopped walnuts

1. Heat oven to 350 degrees. Grease bottom and sides of jelly roll pan, 15 1/2 x10 1/2x 1 inch, lightly with shortening.

2. Beat eggs, sugar, oil and pumpkin in large bowl until smooth. Stir in flour, baking powder, cinnamon, baking soda, salt, ginger and cloves. Stir in raisins (skip if not adding). Spread in pan.

3. Bake 25 to 30 minutes or until light brown. Cool completely in pan on wire rack. Frost with Cream Cheese Frosting. Sprinkle with walnuts. Cut into 2x1 1/2 inch bars. Refridgerate any remaining bars.

Cream Cheese Frosting

1 package (3 oz) cream cheese, softened
1/3 cup stick margarine or butter, softened
1 teaspoon vanilla
2 cups powdered sugar

Mix cream cheese, margarine and vanilla in medium bowl. Gradually beat in powdered sugar until smooth.

 

[Tinker'n'Fun]

I have the low calorie/low fat version of the pumpkin ribbon bread if anyone wants it. I know most people don't need it, but sadly I do... I made some yesterday and it is just as wonderful as the original recipe.

 

[Disneychix]

Pumpkin Dip

15 oz can pumpkin
1 pkg instant vanilla pudding
1 teaspoon pumpkin pie spice
12 oz coolwhip

Mix pumpkin, vanilla pudding powder, and pumpkin pie spice together.
Fold in Coolwhip.

Serve with chocolate graham crackers, teddy grams, cinnamon grahams, chocolate animal crackers - any of these are good with it


So So good!!

 

[Pikester]

Here's another. So good too!

Pumpkin Roll

3 eggs
1 cup white sugar
2/3 cup pumpkin puree
1 teaspoon lemon juice
3/4 cup all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon ground nutmug
1 teaspoon ground ginger
1/2 teaspoon salt
1 teaspoon baking powder
Cream Cheese Filling (see below)

1.Preheat oven to 350 degrees F. Grease and flour jelly roll pan. (You can line with waxed paper and then grease and flour that.)

2. Beat eggs with electric mixer for 2 1/2 minutes. Add sugar slowly while still beating. Beat for 3 1/2 minutes more. Fold in pumpkin and lemon juice.

3.Mix together flour, cinnamon, nutmeg, ginger, salt and baking powder. Fold into batter. Spread batter onto prepared pan. Bake for 15-18 minutes. Remove from oven and allow to cool enough to handle.

4. Remove cake from pan and place on tea towel (cotton not terry cloth). Roll up the cake by rolling towel inside cake and place seam side down to cool.

5. Prepare filling.

6.When completely cooled, unroll cake and spread with cream cheese filling and roll up again without towel. Wrap with plastic wrap. Refrigerate until ready to serve. Sprinkle with confectioners sugar and slice into 12-15 servings.

Cream Cheese Filling

1 1/2 cups confectioners sugar
1/2 pound cream cheese, softened
1/4 cup butter, softened
1/2 teaspoon vanilla extract

Mix cream cheese, margarine and vanilla in medium bowl. Gradually beat in powdered sugar until smooth.

 

[clutter]

I made Paula Deen's Pumpkin Ooey Butter Cake (easy google) this weekend. I thought the bottom layer, the crust, was way too sweet, but the filling (pumpkin, butter, cream cheese and 10x sugar) was outstanding. I was thinking of trying it in a grahm cracker crust...

 

[maslex]

PUMPKIN CRUNCH CAKE

This is an ABSOLUTE MUST to make. Everytime I make it, it gets RAVE reviews.

Ingredients
1 (15 ounce) can pumpkin puree
1 (12 fluid ounce) can evaporated milk
4 eggs
1 1/2 cups white sugar
2 teaspoons pumpkin pie spice
1 teaspoon salt
1 (18.25 ounce) package yellow cake mix
1 cup chopped pecans
1 cup margarine, melted
1 (8 ounce) container frozen whipped topping, thawed

Directions
1.Preheat oven to 350 degrees. Lightly grease one 9x13 inch baking pan.
2.In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt. Mix well, and spread into the prepared pan.
3.Sprinkle cake mix over the top of the pumpkin mixture, and pat down. Sprinkle chopped pecans evenly over the cake mix, then drizzle with melted margarine. I put aluminum foil over it so the nuts won't burn.
4.Bake for 60 to 80 minutes, or until done. Top with whipped topping when ready to serve

 

[saradela]

I have the low calorie/low fat version of the pumpkin ribbon bread if anyone wants it. I know most people don't need it, but sadly I do... I made some yesterday and it is just as wonderful as the original recipe.

Please, I want the low calorie/low fat version. I am diabetic.

 

[Tinker'n'Fun]

Please, I want the low calorie/low fat version. I am diabetic.

Here you go. It does have sugar in it, but I asked on my site and they said that you can use artificial sweeteners in place of the sugar, just use the same replacement as you would in other baking items. I know that many of the posters prefer certain changes and others don't like to use them.. stevia, honey, splenda, etc.

Batter:
1 cup pumpkin
1/2 cup unsweetened applesauce
1 egg
1 egg white
1 tbsp canola oil
1-2/3 cups all purpose flour
1-1/4 cups sugar
1 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/3 cup walnuts (I didn't use these)

Filling:
6 oz. reduced fat cream cheese
1/4 cup sugar
1 tbsp all purpose flour
2 egg whites

1. For filling, combine the cream cheese, sugar, flour, and egg whites in a bowl; set aside. In a mixing bowl, beat the pumpkin, applesauce, egg, egg whites, and oil. Combine the flour, sugar, baking soda, salt, cinnamon, and cloves; add to the pumpkin mixture. Stir in walnuts.

2. Divide half of the batter between two 8-in. x 4-in. x 2-in. loaf pans coated with cooking spray. Spread each with filling; top with remaining batter.

3. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Refrigerate leftovers.

Makes 2 loaves (12 slices each)

Serving size: 1 slices
Calories: 107
Fat: 3g
Saturated Fat: 1g
Cholesterol: 11mg
Sodium: 116mg
Carbohydrate: 19g
Fiber: 1g
Protein: 3g

You can use egg beaters which will bring down the counts also. I use egg beaters and egg white replacements. It does make the bread a little more moist, but not a bad moist.