Re: ISO: Good Pumpkin Bread Recipe

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: : I have 4- 7lb cans of pumpkin...I have in need of a good pumpkin bread recipe. : : Thanks for your help!! :o) : PUMPKIN BREAD SWIRL : Cream Cheese Mixture: : -------------------------------------------------------------------------------- : 1 (8 oz.) pkg. cream cheese, : softened : 1/4 c. sugar : 1 egg, beaten : Bread: : 1 3/4 c. flour : 1 tsp. baking soda : 1/2 tsp. salt : 1 c. canned pumpkin : 1 egg, beaten : 1 1/2 c. sugar : 1 tsp. cinnamon : 1/4 tsp. nutmeg : 1/2 c. margarine, melted : 1/2 c. water : Combine ingredients for cream cheese mixture until : blended. Set aside. Combine dry ingredients. Add pumpkin, : margarine, egg and water just until moistened. Reserve 1 1/2 : cups pumpkin batter. Pour remaining batter into a greased and : floured 9 x 5-inch loaf pan. Pour cream cheese mixture over : pumpkin batter. Top with reserved pumpkin batter. Cut through : batters with a knife several times for a swirl effect. Bake at : 350 degrees for one hour and 10 minutes or until a toothpick inserted : in the center comes out clean. Cool for 5 minutes. Remove : from pan. : -------------------------------------------------------------------------------- : PUMPKIN BREAD : -------------------------------------------------------------------------------- : 3 1/2 c. unsifted flour : 2 1/2 c. sugar : 2 tsp. baking soda : 1 tsp. salt : 2 tsp. ground cinnamon : 1 tsp. ground nutmeg : 2 c. pureed, cooked or canned : pumpkin : 1 c. corn oil : 1/3 c. water (omit if using : fresh pumpkin) : 4 eggs : 1 c. chopped walnuts : Grease and flour 2 (9 x 5 x 3-inch) loaf pans. Stir : together in large bowl flour, sugar, baking soda, salt, cinna- : mon and nutmeg. Mix together pumpkin, corn oil and water (if : using canned pumpkin). Add eggs, one at a time, beating well : after each addition. Make well in center of flour mixture. : Add pumpkin mixture and stir just until flour is moistened. : Add nuts. Pour into prepared pans and bake in 350 degrees oven 1 hour : or until toothpick inserted in center comes out clean. Remove : from oven and cool 10 minutes before removing from pans. When : completely cool, wrap in plastic film and store overnight. : Makes 2 loaves. : This recipe is an excellent use of leftover jack-o-lan- : terns. Winter squash may also be substituted for the pumpkin. : Loaves may be frozen for later use. : -------------------------------------------------------------------------------- : CRANBERRY PUMPKIN BREAD : -------------------------------------------------------------------------------- : 2 slightly beaten eggs : 2 c. sugar : 1/2 c. pumpkin : 2 1/4 c. flour : 1 Tbsp. pumpkin pie spice : 1 tsp. baking soda : 1/2 tsp. salt : 1 c. chopped cranberries : 1/2 c. oil : Combine eggs, sugar, oil and pumpkin; mix well. Combine : flour, spice, soda and salt in large bowl. Make well in : center. Pour pumpkin mixture into well. Stir pumpkin mixture : into flour mixture, stirring just until dry ingredients are : moistened. Stir in cranberries. Spoon batter into 2 greased : and floured loaf pans. Bake at 350 degrees for 1 hour. : -------------------------------------------------------------------------------- : PUMPKIN CAKE BREAD : -------------------------------------------------------------------------------- : 3 c. flour : 1 tsp. baking powder : 2 tsp. pumpkin spice : 1 tsp. salt : 4 eggs, beaten : 1 c. sugar : 1 c. brown sugar : 1 can pumpkin : 1 c. oil : Stir together flour, baking powder, pumpkin spice and : salt; set aside. Beat eggs until frothy. Add sugar and beat : until very thick. Stir in pumpkin and oil until smooth. Blend : flour mixture into pumpkin mixture; pour into a greased and : floured 10-inch pan. Bake at 350 degrees for 1 hour, until cake tests : done.

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