Our Harvest Pumpkin Bread Recipe
To preserve the last of our pumpkins from our 2022 harvest, we turned them into pumpkin puree and used the puree to make our Harvest Pumpkin Bread.
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This yummy pumpkin bread is a great treat any time of year. We love using our home-grown pumpkins to make the pumpkin puree but you can also substitute 16oz of canned pumpkin. (Puree, not pie filling) We make these ahead for the holidays and they store well for months in the freezer. If you like a little extra added to your bread, you can add walnuts, raisins or chocolate chips to mix things up a little or make it an extra special dessert. These simple ingredients combine to make a delicious breakfast bread or anytime snack and is loved by our entire family. Enjoy!!!
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INGREDIENTS
• 2/3 cup shortening
• 2 2/3 cups sugar
• 4 eggs
• 2 cups pumpkin puree
• 2/3 cup water
• 3 1/3 cups all-purpose flour if using Self-Rising Flour, do not use the salt, baking powder or baking soda
• 1 /12 tsp salt
• 1/2 tsp baking powder
• 2 tsp baking soda
• 1 tsp ground cloves
• 1 tsp ground cinnamon
• shortening, butter or margarine to grease bread pan
INSTRUCTIONS
Preheat oven to 325 degrees Fahrenheit
1. Grease bread pans
2. Blend shortening and sugar in your mixing bowl
3. Add eggs, pumpkin and water then blend thoroughly
4. Blend in the flour, salt, baking powder, baking soda, cinnamon and cloves then mix until completely incorporated. Batter will be somewhat stiff not runny.
5. Divide evenly into both greased bread pans
6. Bake for approx. 70 minutes (may take a little longer depending on your oven)
7. Test with a wooden tooth pick in center of loaf until it comes out clean. Return to oven if needed for 5-minute intervals
#rootcellar #coldstorage #pantrycleanout #selfrelience #homesteadlife #pumpkinbread #pumpkins #1950srecipes #homemade #quickandeasyrecipe #bread #frugalliving #pumpkinpuree
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bettycrocker.com/recipes/harvest-pumpkin-spice-bars/0ca6cc1d-4afd-452e-af7e-b931cfcb159a
Recipe ^^^^
Betty's Best Harvest Time Pumpkin Bread
Betty demonstrates how to make Harvest Time Pumpkin Bread. This is a delicious bread containing pumpkin, flavorings, raisins, and nuts. It can be baked in a variety of pans for various purposes, and this is the perfect time of the year to make it!
Best Harvest Time Pumpkin Bread
¾ cup butter, softened to room temperature
2 cups sugar
4 eggs
2 tablespoons molasses
2/3 cup orange juice
2 cups canned or cooked mashed pumpkin
3 1/3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 ¼ teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 ½ teaspoons vanilla extract
1 cup raisins (I used golden raisins, but you may use any type of raisins.)
1 cup chopped pecans (You may omit the pecans, or substitute another type of nut, if you don't like pecans.)
In a very large mixing bowl, beat ¾ cup butter at medium speed of an electric mixer. Gradually add sugar, beating well. Add 4 eggs, one at a time, beating after each addition. Add 2 tablespoons molasses, 2/3 cup orange juice, and 2 cups cooked mashed pumpkin. Set aside. In a large mixing bowl, combine 3 ½ cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 ½ teaspoon salt, 1 teaspoon ground cinnamon, and 1 teaspoon ground cloves. Stir thoroughly. Add to pumpkin mixture, mixing just until blended. Add 1 ½ teaspoons vanilla, 1 cup raisins, and 1 cup chopped pecans. Spoon batter into four greased and floured 7-inch by 3 ½-inch by 2-inch loaf pans. Bake at 350 for 50 to 55 minutes, or until a toothpick inserted in the middle comes out clean. Note: I use 5 greased and floured 5-inch by 3-inch by 2-inch baking pans, plus 6 muffin tins with paper liners, and had a small amount that I placed in a small Pyrex glass dish. I bake all of these at the same time at 350, using 40 minutes for the pumpkin loaves, 15 minutes for the pumpkin muffins, and 10 minutes for the small glass dish of pumpkin bread. Each of these was tested for doneness, using a toothpick. You can see that this is a large recipe, and you can choose to use it in various ways. It is particularly nice at this time of year to make the miniature pumpkin bread loaves to give as gifts from fall up through Christmas. These do freeze well also. Happy holiday season from my house to yours, and I hope you enjoy this Harvest Time Pumpkin Bread! Love, Betty ♥
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DELICIOUS EASY PUMPKIN DUMP CAKE!! Last minute Thanksgiving Dessert that's Better than Pumpkin Pie!!
Looking for the perfect Thanksgiving dessert? This cake is made with a box of cake mix and can be baked and ready in an hour! It is seriously my favorite dump cake and half of it was gone within the first day!
What would you like to see me bake next?
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Cups are American
INGREDIENTS:
One 29-oz can OR two 15-oz cans (822 grams) Pumpkin Puree(not pumpkin pie filling)
1 can (12 oz/354 ml) Evaporated Milk
3 Whole Eggs
1 cup(200 grams) White Sugar
3 tsp(8 grams) Cinnamon
One 15 oz box(432 grams) Yellow Cake Mix
1 cup(109 grams) Chopped Pecans (optional)
3/4 cup(170 grams) Butter, melted
Preheat oven to 350 degrees Fahrenheit and bake until it is set and the top is golden brown. Mine took 45 minutes and I ended up having to cover it after 30 minutes to prevent excess browning, but every oven is different.
I got this recipe from my Uncle Todd. Thanks so much!
Watch my remake of this with recommendations from YOU:
Music: bensound.com