Spiced Pumpkin Bread in a Jar

INGREDIENTS:

2/3 c Shortening
2 2/3 c Sugar
4 Eggs
2 c Canned pumpkin
2/3 c Water
3 1/3 c Flour
1/2 ts Baking powder
2 ts Baking soda
1 ts Cinnamon
1 ts Ground cloves
1 1/2 ts Salt
2/3 c Nuts

DIRECTIONS:

Cream shortening and sugar; beat in eggs, pumpkin and water. Sift together flour, baking powder, baking soda, salt and spices. Add to pumpkin mixture. Stir in nuts. Pour mixture into greased wide mouth pint jars, filling 1/2 full. Bake at 325 degrees for 45 minutes. When done, remove jars one at a time; wipe sealing edge with paper towel and screw cap on tightly. The heat will vacuum seal the jar and the bread will keep up to 1 year. Makes 8 pints.

Spicy Low Fat Pumpkin Bread

INGREDIENTS:

1/2 c Apple sauce
1 c Cooked; pureed pumpkin
2 Egg substitute equivalent -or- 2 Egg whites; for the non-vegans
1/3 c Water
1 3/4 c Of flour
1 ts Baking soda
1 c Sugar
1/2 ts Salt
1 ts Cinnamon
1/2 ts Nutmeg and ginger
1/4 ts Allspice and powdered cloves
1/2 c Currants (optional)

DIRECTIONS:

Beat together first four ingredients. Add baking soda, sugar and salt. Mix. Stir in flour and mix until just combined. Add all spices and currants. Stir in. Spray 3 baby loaf pans with PAM and fill each about 2/3 full. Bake in a 350 F oven for 45 minutes.

West Bend Pumpkin Nut Bread

INGREDIENTS:

1 c Plus 2tbsp Evaporated milk
1/2 c Canned pumpkin
3 c All purpose flour
1/4 c Whole wheat flour
1/2 c Ground nuts; your choice
2 tb Brown sugar
3 ts Pumpkin pie spice
1 1/2 ts Salt
2 tb Butter or marg
2 ts Active dry yeast

DIRECTIONS:

Add milk and pumpkin to the pan. Add flours, nuts, sugar, spice and salt to the pan. Level dry ingredients. Place a 1/2 tb butter in each corner. Make a well and add the yeast. Program for basic.

Spicy Raisin Walnut Pumpkin Bread

INGREDIENTS:

2/3 c Sifted soy flour
1 c Whole-grain pastry flour
1/4 ts Baking powder
3/4 ts Baking soda
1 1/2 ts Cinnamon
1/2 ts Ground cloves
1/4 ts Nutmeg
1/2 ts Salt
1 c Pumpkin; canned
1 c Sugar
2 Eggs; lightly beaten
2 tb Water
1/2 c Raisins
1/3 c Chopped walnuts

DIRECTIONS:

Combine soy flour, pastry flour, baking powder, baking soda, cinnamon, cloves, nutmeg and salt; mix well.In separate bowl, mix together pumpkin, sugar, eggs and water. Add dry ingredients gradually, blending well. Stir in raisins and walnuts.

Pour batter into a loaf pan, coated with nonstick cooking spray. Bake at 350 degrees for 50 to 55 minutes. Remove loaf from pan immediately and cool on wire rack.

Yields 12 servings.

Pumpkin Bread

INGREDIENTS:

3 c Flour
1/2 ts Baking powder
1 ts Baking soda
1 ts Ground nutmeg
1 ts Ground cloves
1 ts Cinnamon
1/2 ts Salt
3 c Sugar
1 c Veg. oil
3 Eggs
16 oz Canned pumpkin
1 c Raisins

DIRECTIONS:

In large bowl, sift together flour, baking powder, baking soda, nutmeg, cloves, cinnamon, and salt. In large mixing bowl, place sugar, veg. oil and eggs. Stir until blended. Add pumpkin. Gradually add flour mixture, stirring well after each addition. Fold in raisins. Pour batter into greased and floured tube pan. Bake in preheated 350 oven for 1 hour. Cool on wire rack 10 minutes; then remove from pan and cool again.

Cranberry - Orange Nut Bread

INGREDIENTS:

3/4 c. chopped cranberries
3/4 c. nuts
2 1/2 c. flour
2 1/2 tsp. baking powder
1/2 tsp. baking soda
2 tbsp. shortening
1/2 c. sugar
1 egg
1 1/2 tbsp. orange rind
2 tsp. honey
3/4 c. orange juice

DIRECTIONS:

Add cranberries and nuts. Mix together ingredients. Spoon into greased loaf pan 2/3 full. Let stand, covered in warm place 20 minutes. Bake at 325 degrees (preheated oven 60-70 minutes).

Date - Nut Orange Bread

INGREDIENTS:

2 c. dates, chopped
1/2 c. boiling water
1 med. orange
1/3 c. sugar
1 egg or equivalent egg substitute
1 tsp. vanilla
2 tbsp. vegetable oil
1 c. white flour
1 c. minus 2 tbsp. whole wheat flour
1 tsp. baking soda
1/4 tsp. salt
1/2 to 1 c. walnuts, chopped

DIRECTIONS:

Cover dates with water and set aside. Grate the rind of the orange. Cut up pulp, remove seeds and blend in blender until nearly smooth. Combine dates with water, orange rind and orange pulp. Add sugar, egg, extract and oil; mix thoroughly. Sift together flour, baking soda and salt; add to wet ingredients. Stir until moist. Fold in chopped nuts. Fill 2 small loaf pans about half full. Bake at 325 degrees for 35 minutes.

Orange Pumpkin Nut Bread

INGREDIENTS:

1 c. flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
1 tsp. allspice
2 eggs
1 c. pumpkin
1/4 c. melted butter
1/2 c. orange juice
3/4 c. sugar
1/2 c. raisins
1/2 c. chopped nuts

DIRECTIONS:

1. Combine all ingredients (except for the raisins and nuts) in a bowl. Mix well.

2. Stir in the raisins and nuts.

3. Pour into a greased and floured 9″x5″x3″ loaf pan.

4. Bake in a 350 degree oven for 55 to 60 minutes or until done.

California Date Orange Nut Bread

INGREDIENTS:

1 c. pitted California dates
1/2 c. walnuts
3 c. sifted all purpose flour
3 1/2 tsp. baking powder
1 1/2 tsp. salt
2/3 c. sugar
1 egg, beaten
2 tbsp. soft shortening
1 tsp. vanilla
1/2 tsp. grated orange rind
1/2 c. orange juice
1 c. milk

DIRECTIONS:

Slice dates; chop walnuts. Sift flour, baking powder, salt, and sugar into bowl. Add egg, shortening, vanilla, orange rind and juice and milk. Mix only to blend ingredients. Stir in dates and nuts. Turn into greased and floured 9″x5″x3″ loaf pan. Bake in a moderate oven, 350 degrees, about 1 hour 10 minutes or until loaf tests done in center. Turn out on rack to cool before storing. Makes 1 loaf.

Orange Nut Bread

INGREDIENTS:

1/2 c. softened butter
1 c. sugar
2 eggs
1 1/4 c. flour
1 tsp. baking powder
1/2 tsp. salt
1 tsp. orange rind, grated
1/2 c. milk
1/2 c. pecans, finely chopped

GLAZE:

1/4 c. orange juice
1/4 c. sugar

DIRECTIONS:

All ingredients should be at room temperature. Cream butter and 1 cup of sugar. Beat in the eggs, 1 at a time. Sift together the flour, baking powder and salt. Alternately add the flour mixture and milk to the butter mixture. Mix in the orange rind and the nuts.

Pour into a buttered loaf pan, preferably metal, and bake at 350 degrees for 50 to 60 minutes. Prepare a glaze by combining the orange juice and sugar; blend until sugar is dissolved. When the cake is removed from the oven, poke holes in the top and pour glaze over all. Let stand until cool before removing the cake from the pan.

Monkey Bread

INGREDIENTS:

4 cans of biscuits (10 each Pillsbury light)
1 c. sugar
1 tsp. cinnamon
1/2 c. chopped pecans
Karo syrup

DIRECTIONS:

Mix cinnamon and sugar together. Sprinkle 1/3 cup of mixture in bottom of greased bundt cake pan. Add chopped nuts to the rest of the mixture.

Melt 1/3 cup of butter. Dip 2 cans of biscuits that have been rolled in balls (4 balls per biscuit) in butter. Layer balls and sugar mixture in pan. Repeat.

Pour 1/3 cup Karo white syrup on top layer. Bake 350 degrees for 40 to 45 minutes. Cool, turn out on plate and drizzle 1/4 cup Karo over this. Delicious!

Monkey Bread

INGREDIENTS:

4 cans refrigerator biscuits, cut into 4 pieces each
2 c. sugar
4 tbsp. cinnamon
Nut and raisins, etc. (optional)
1 stick melted butter

DIRECTIONS:

Shake biscuits with sugar mixture and put into greased bundt pan. Pour melted butter over. Bake at 350 degrees for 30-35 minutes. Watch carefully. Done when top starts to brown. Pull apart to eat.

Monkey Bread

INGREDIENTS:

4 pkgs. Pillsbury biscuits
1/2 c. sugar
1/2 tsp. cinnamon
1/2 stick butter
1/4 c. sugar
1/4 tsp. cinnamon

DIRECTIONS:

Cut each biscuit in 1/4’s. Shake in bag with 1/2 cup sugar and 1/2 teaspoon cinnamon. Place in bundt pan. Melt butter, sugar and cinnamon. Pour over top. Bake at 350 degrees for approximately 30 minutes.

Monkey Bread

INGREDIENTS:

4 tubes Pillsbury Biscuits (not buttermilk)
1 c. sugar
3 tbsp. cinnamon
2 c. chopped nuts (walnuts)
1 1/2 sticks butter
1 c. brown sugar

DIRECTIONS:

Cut each biscuit into 1/4, roll each one into balls; shake them in a plastic bag with the sugar and cinnamon.

In a well greased Bundt pan sprinkle some nuts around the bottom. Put the balls in layers with another layer of nuts in between each layer of balls.

Monkey Bread

INGREDIENTS:

4 tubes canned biscuit dough
1 c. sugar
1/2 c. butter
1 tbsp. cinnamon
1 tsp. cinnamon
1 c. chopped nuts

DIRECTIONS:

Cut biscuits into quarters and shake in bag with 1/2 cup of the sugar and 1 tablespoon of cinnamon. Place in four layers in bundt pan, sprinkling each layer with the chopped nuts. Melt the butter, add 1/2 cup sugar and 1 teaspoon sugar and pour over the dough. Bake 30 minutes at 350 degrees.

Garlic Pull Apart Bread

INGREDIENTS:

1 loaf frozen bread dough
1/4 c. melted butter
1 egg, beaten
1/2 tsp. garlic powder
1 tsp. parsley flakes
Melted butter

DIRECTIONS:

Thaw and soften dough. Blend together next 4 ingredients. Cut off pieces of dough about walnut size. Dip pieces into butter mixture with slotted spoon. Place pieces into greased loaf pan, cover, let rise until doubled in size. Bake at preheated 375 degree oven for 30 minutes. Brush with melted butter. Cool on wire rack.

Cheese & Garlic For Bread

INGREDIENTS:

4 oz. Parmesan cheese
1 tsp. garlic powder
2 tbsp. freeze dried chives
1 tsp. rosemary
1/2 tsp. oregano

DIRECTIONS:

Mix well and store in refrigerator. Cut French bread lengthwise, brush with melted butter butter. Sprinkle with cheese mixture on bread. Bake in hot oven, 425 degrees for 10-12 minutes until golden brown.

Cheese Garlic Bread

INGREDIENTS:

1/2 c. shredded cheese
1/2 c. butter (room temp.)
1/4 c. mayonnaise
1 tsp. chopped garlic

DIRECTIONS:

Split French bread lengthwise, spread over both halves and bake at 350 degrees 15-20 minutes. Wonderful with chili, spaghetti or lasagna.

Garlic Bubble Bread

INGREDIENTS:

1/4 c. melted butter
1 tsp. dried parsley flakes
1/2 tsp. dried garlic flakes
1/4 tsp. salt
1 egg, beaten

DIRECTIONS:

Mix all together. Thaw a loaf of frozen white bread and let it rise. After it is risen, pinch off pieces of bread and dip in the mixture and put bread back in pan. Let rise again. Then bake 30 minutes in 350 degree oven until golden brown.

Super Cheese Garlic Bread

INGREDIENTS:

6 garlic cloves
1/2 cup cream cheese cheese spread
1/4 cup mozzarella
1 tsp Herbs de Provence
1/2 tsp paprika powder
1/2 tsp freshly ground black pepper
a pinch of nutmeg
1 small loaf French bread
butter

DIRECTIONS:

Slice the loaf into roughly 1 inch slices. Spread with butter and keep aside.
Mince the garlic and sauté in a small amount of butter along with the herbs until aromatic.

Combine the cream cheese with remaining condiments, garlic and herbs.

Spread the mixture thickly on the buttered slices and top with a sprinkle of mozzarella.

Grill at 475°F (250°C) until the cheese melts and begins to brown.

Note: Adjust all ingredients to taste.