Pumpkin Apple Bread

Recipe courtesy of Happy8-13-05

*recipe makes 2 9-BY-5-INCH loaves, or 24 muffins*

FOR TOPPING
1 tablespoon all-purpose flour
5 tablespoons of sugar
1 teaspoon ground cinnamon
1 tablespoon unsalted butter, softened

FOR BREAD
3 cups all-purpose flour
3/4 teaspoon salt
2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1 (15-ounce) can solid-pack pumpkin
3/4 cup vegetable oil
2 1/4 cups sugar
4 large eggs, lightly beaten
2 Granny Smith apples, peeled, cored, and chopped (2
cups)

MAKE THE TOPPING:
Blend together flour , sugar, cinnamon, and butter in
a small bowl with your fingertips until mixture
resembles coarse meal.

MAKE THE BREAD:
Put a rack in middle of oven and preheat oven to 350
F.  Butter two 9-BY-5-inch loaf pans or two 12 cup
muffin trays.

Sift together flour, salt, baking soda, cinnamon,
nutmeg, cloves, and allspice into a medium bowl.
Whisk together pumpkin, oil, sugar, and eggs in a
large bowl.  Add flour mixture, stirring until well
combined.  Fold in apples.

Divide batter between buttered loaf pans.  Sprinkle
half of topping evenly over each loaf.  Bake until a
wooden pick or skewer inserted in center of bread
comes out clean, 50 to 60 minutes.

Cool loaves in pan on a rack for 45 minutes, then turn
out onto rack and cool completely, about 1 hour.

Pat Quinn's Yummy Pumpkin Bread

Recipe courtesy of tpquinn72

Preheat oven to 350 degrees.

Grease 3 medium loaf pans.

• 3 cups sugar
• 1 cup oil
• 4 eggs
• 2 cups pumpkin (1 pound can)
• 2 teaspoons baking soda
• 2/3 cup water
• 1 1/2 teaspoon salt
• 1 1/2 teaspoons cinnamon
• 1 1/2 teaspoons nutmeg
• 3 1/4 cup flour

Mix sugar, oil, eggs and pumpkin.  Add water.  Set aside.  Sift together salt, spices, flour and soda; add to first mixture.  Fill medium loaf pans 2/3 full.  Bake at 350 degrees for 50-60 minutes or until done.  Turn out and cool.  When cooled add some powdered sugar on top.   These also freeze really well, but don't put the powdered sugar on before you freeze them. 

Sweet Potato Biscuits

Recipe courtesy of seashorebride

These tips will help you turn out great biscuits. Keeping the fats cold gives the biscuits flakiness. Handling the dough as little as possible ensures the biscuits will be tender. Some recipes call for gathering and re-rolling scraps, which can lead to tough biscuits; cutting rectangular biscuits is a clever way to avoid this, as rectangles leave no scraps. Cutting the biscuits with a straight-down motion produces an even shape, and baking them at high heat results in biscuits that rise high and brown handsomely.

1 sweet potato
1 1/4 cups buttermilk
2 1/2 cups unbleached all-purpose flour
1 cup cake flour
5 tsp. baking powder
4 tsp. sugar
3/4 tsp. salt
2/3 cup cold solid vegetable shortening, cut into
small pieces
4 Tbs. (1/2 stick) cold unsalted butter, cut into
small pieces
For the honey butter:12 Tbs. (1 1/2 sticks) unsalted butter, at room
temperature
1/3 cup honey

Preheat an oven to 400°F.

*** the sweet potato several times with a fork. Place it directly on the oven rack and bake until very tender, about 1 1/4 hours. Let cool completely.

Position a rack in the upper third of the oven and increase the temperature to 450°F.

Peel the sweet potato and force it through the medium disk of a food mill or a large-mesh sieve into a bowl. Add the buttermilk and whisk until smooth.

In a large bowl, sift together the all-purpose flour, cake flour, baking powder, sugar and salt. Add the shortening and butter and, using a pastry blender, cut them into the dry ingredients until the pieces of fat resemble corn kernels. Add the buttermilk mixture and stir until a soft, crumbly dough forms. Turn the dough out onto a well-floured surface and knead 8 to 10 times, until it just holds together.

Roll out and pat the dough into a rectangle 6 by 12 inches. Using a knife or cookie cutter, cut the dough into 12 rectangular biscuits. Transfer the biscuits to an ungreased insulated baking sheet or doubled regular baking sheet. Bake until the biscuits have risen and their edges and bottoms are lightly browned, 12 to 14 minutes.

Meanwhile, make the honey butter. In a small bowl, stir together the butter and honey until light and fluffy. Serve the biscuits hot, accompanied with the honey butter. Makes 12 biscuits.
Make-Ahead Tip: The sweet potato can be baked 1 day ahead and kept at room temperature. The dry and wet mixtures can be prepared several hours in advance, but do not combine them until you are ready to bake. The honey butter can be prepared several days ahead and refrigerated.

Cranberry Bread

Recipe courtesy of Nataliec99

1 orange
2 tablespoons butter (plus more to grease pan)
1 egg
1 cup of sugar
1 cup chopped cranberries (I buy them fresh and whole and then use the food
processor to chop. In a pinch, "off season" when I couldn't find fresh
cranberries, I've used dried cranberries and they worked well too.)
1/2 cup chopped walnuts
2 cups of flour
1/2 teaspoon salt
1/2 teaspoon baking soda


Grate the rind of 1 orange.

Squeeze the juice and add enough boiling water to make 3/4 cup of liquid.

Add the grated rind and two tablespoons of butter to the liquid. Stir to
melt the butter.

In another bowl, combine 1 egg and 1 cup of sugar. Beat well and stir in the
orange mixture.

Then add, 1 cup of chopped cranberries and 1/2 cup of chopped walnuts.

Sift together 2 cups of flour, 1/2 teaspoon of salt and 1/2 teaspoon of
baking soda. Add this to the first mixture and combine.

Spoon batter into a buttered 9 x 5 loaf pan.

Bake 1 hour at 325 degrees.

* Instead of bread, I have also used the mixture to make muffins.

Crock Pot Pumpkin Bread

Recipe courtesy of smallbutfiesty

1 egg
2 egg whites
1 1/2 cups canned pumpkin
2 cans ( 12 oz each ) evap. skim milk
1 tsp margarine
1/3 c brown sugar
1/3 c white sugar
1 tsp cinn.
1/2 tsp nutmeg
1/2 c raisins
2 cups soft bread cubes

Beat egg and egg whites. Combine with pumpkin, milk, margarine, sugar, and spices. Place bread and raisins in the crock-pot and pour liquid over. Cover and cook on
low 5 hrs.