Pumpkin Bread

For your idea, here are recipes that can be used during the Thanksgiving season, Pumpkin Bread Recipes by Andrew Krause and Pumpkin Bread Pudding Recipe by Brandy SummersPumpkin Bread
Remember your ingredients should be at room temperature.

Pumpkin Bread Recipe

1-2/3 cups all purpose flour
1 ½ teaspoons baking powder
1 teaspoon baking powder
1 teaspoon cinnamon
½ teaspoon salt
2 large eggs slightly beaten
1 ½ cups sugar 1 ½ cups canned solid pack pumpkin
½ cup vegetable oil
1/3 cup each walnuts and raisins
Preheat your oven to 350 degrease. Grease a 9 x 5 inch loaf pan.
In a 5 quart mixing bowl combine the first 5 ingredients then add eggs, sugar, pumpkin, oil and mix until well combined then add your nuts and raisins and mix until smooth.
Pour your mix into the prepared loaf pan and bake for 70 minutes or until a pick placed into the center comes out clean. Cool in pan on wire rack 10 minutes then remove from pan and continue to cool on same rack.
Well now it’s time to eat it, get out the butter and coffee and “enjoy”.

Pumpkin Bread Pudding Recipe

This pumpkin bread pudding is a great alternative to the traditional pumpkin pie. Stuffed with raisins and nuts, each bite will be a wonderful experience.
1/2 loaf raisin bread, cut into cubes
1 cup canned pumpkin
1/2 cup brown sugar
2 eggs
1 teaspoon vanilla
1/2 teaspoon ginger
1 can evaporated milk
1/3 cup walnuts, chopped
Directions
Preheat oven to 400 degrees.
Grease an 9-inch pie plate.
Place bread cubes into the prepared pie plate.
In a medium bowl, combine the pumpkin, brown sugar, eggs, vanilla and ginger. Stir in the milk. Pour mixture over bread cubes; be sure to coat cubes well. Sprinkle walnuts on top.
Bake 25 to 30 minutes, or until knife inserted in middle comes out clean.

Tags: pumpkin bread, pumpkin bread recipe, pumpkin bread recipes, recipe for pumpkin bread