Raisin Pumpkin Bread Gluten Free

Ingredients

• Servings: 1
• 3/4 cup packed brown sugar
• 1/4 cup butter, softened
• 1 cup canned pumpkin
• 2 eggs
• 1/2 cup low-fat buttermilk
• 1/4 cup maple syrup
• 2 cups gluten-free all-purpose flour (such as better batter®)
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon baking soda
• 1/4 teaspoon ground cloves
• 1/2 cup raisins

Recipe

Preparation Time: 15 mins Cook Time: 55 mins Ready Time: 1 hr 10 mins


• preheat oven to 350 degrees f (175 degrees c). grease a 9x5x3-inch loaf pan.
• beat brown sugar and butter together in a mixing bowl. add pumpkin, eggs, buttermilk, and maple syrup; beat into the sugar mixture. stir flour, baking powder, salt, cinnamon, nutmeg, baking soda, and cloves together in a separate bowl; blend into the pumpkin mixture. fold raisins into the resulting batter; pour into prepared loaf pan.
• bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 60 minutes. cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Cooked Pumpkin

Ingredients

• Servings: 4
• 1 medium sugar pumpkin

Recipe

• preheat oven to 300 degrees f (150 degrees c).
• cut pumpkin into small manageable pieces and cut off pith and seeds.
• place cut pumpkin skin side up in a large roasting pan. add 1/4 inch of water and bake uncovered for 1 hour or until tender. remove from oven and allow pumpkin to cool.
• when cooled, cut away skin and mash or puree. use in any recipe that calls for canned pureed pumpkin.

pumpkin swirl cheesecake

Ingredients

• Servings: 16
• 25 nabisco ginger snaps, finely crushed
• 1/2 cup finely chopped planters pecans
• 1/4 cup butter, melted
• 4 (8 ounce) packages philadelphia cream cheese, softened
• 1 cup sugar, divided
• 1 teaspoon vanilla
• 4 eggs
• 1 cup canned pumpkin
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• dash of ground cloves

Recipe

Preparation Time: 20 mins Cook Time: 55 mins Ready Time: 5 hrs 15 mins


• preheat oven to 325 degrees f. mix ginger snap crumbs, pecans and butter; press firmly bottom and 1 inch up side of 9-inch springform pan.
• beat cream cheese, 3/4 cup of the sugar and the vanilla with electric mixer until well blended. add eggs, one at a time, mixing on low speed after each addition just until blended. remove 1-1/2 cups of the batter; place in small bowl. stir remaining 1/4 cup sugar, the pumpkin and spices into remaining batter. spoon half of the pumpkin batter into crust; top with spoonfuls of half of the reserved plain batter. repeat layers. cut through batters with knife several times for marble effect.
• bake 55 min. or until center is almost set. cool completely. refrigerate 4 hours or overnight. cut into 16 slices. store leftover cheesecake in refrigerator.

quick pumpkin cake

Ingredients

• Servings: 30
• 1 (18.25 ounce) package yellow cake mix
• 1 (15 ounce) can pumpkin puree
• 1/3 cup vegetable oil
• 2 eggs
• 2 teaspoons spice
• 3/4 cup cream cheese, softened
• 1/2 cup butter, softened
• 1 tablespoon vanilla extract
• 3 cups confectioners' sugar

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c). grease a 9x13-inch pan.
• mix cake mix, pumpkin puree, vegetable oil, eggs, and spice together in a bowl; pour into the prepared pan.
• bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 20 minutes; remove from oven and cool cake completely.
• beat cream cheese, butter, and vanilla extract together in a bowl until light and creamy. gradually beat confectioners' sugar into mixture until smooth; spread cooled cake.

easy muffins

Ingredients

• Servings: 18
• 1 (18.25 ounce) package spice cake mix
• 1 (15 ounce) can pumpkin puree
• 9 ounces cinnamon chips
• 1 cup chopped pecans (optional)

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 45 mins


• preheat oven to 375 degrees f (190 degrees c). line 18 muffin cups with paper liners.
• mix spice cake mix, pumpkin puree, and cinnamon chips together in a bowl until cake mix is completely moistened; add nuts and stir. spoon the batter into prepared muffin cups to about 2/3-full.
• bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. cool in the pans for 10 minutes before removing to cool completely on a wire rack.

frost on the pumpkin

Ingredients

• Servings: 1
• 1 tablespoon unflavored gelatin
• 1/4 cup cold water
• 3 eggs, separated
• 1/3 cup white sugar
• 1 1/4 cups cooked, mashed pumpkin
• 1 cup milk
• 1/2 teaspoon ground allspice
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 3/4 cup confectioners' sugar
• 1 cup whipping cream
• 1 teaspoon vanilla extract
• 1 (9 inch) pie crust

Recipe

Preparation Time: 40 mins Ready Time: 40 mins


• soften gelatin in cold water and set aside. beat egg yolks at high speed in mixer until ribbons form. gradually add the white sugar and beat until mixture thickens. add pumpkin, milk, allspice, 1/2 teaspoon cinnamon, ginger and nutmeg. beat well.
• pour pumpkin mixture into medium saucepan. cook over medium heat stirring constantly for 5 minutes or until thickened. remove from heat and add gelatin mixture. blend together and refrigerate until chilled.
• combine 1/2 cup of the powdered sugar and the remaining 1/2 teaspoon of the cinnamon. stir and set aside. beat whipping cream and vanilla until doubled in size. gradually add the powdered sugar and cinnamon mixture; beat until soft peaks form. refrigerate.
• beat egg whites (room temperature) at high speed until foamy. gradually add the rest of the divided powdered sugar a tablespoon at a time-beating until stiff peaks form. fold into chilled pumpkin mixture.
• spread half of the pumpkin mixture evenly into baked pie shell. spoon half of whipped cream mixture over pumpkin layer. repeat layers ending with whipped cream mixture and sealing to the edge of the pastry. chill until set.

chocolate chip and pumpkin bread

Ingredients

• Servings: 20
• cooking spray
• 1 (14.5 ounce) can pumpkin puree
• 1 cup white sugar
• 1 cup brown sugar
• 4 eggs, beaten
• 2/3 cup vegetable oil
• 2 teaspoons vanilla extract
• 2 teaspoons spice
• 3 cups self-rising flour
• 1 (16 ounce) package semisweet chocolate chips

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• preheat oven to 350 degrees f (175 degrees c). spray two 9x5-inch loaf pans with cooking spray.
• beat pumpkin puree, white sugar, brown sugar, eggs, vegetable oil, vanilla extract, and spice together in a bowl; add flour and beat until batter forms. fold chocolate chips into batter; divide between the 2 prepared loaf pans.
• bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour. cool bread in pans for 15 minutes before removing.

Berry Nut And Seed Crunch

Ingredients

• Servings: 16
• 1/2 cup brown sugar
• 1 1/2 cups walnuts
• 2 tablespoons sesame seeds
• 1 cup hulled pumpkin seeds
• 1 cup sunflower seeds
• 3/4 cup raspberry-flavored dried cranberries

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 50 mins


• line a baking sheet with parchment paper.
• heat brown sugar in a saucepan over medium-low heat until melted; stir in walnuts and sesame seeds until walnuts are coated with sugar and sesame seeds. transfer coated walnuts to the prepared baking sheet; set aside until cooled.
• mix coated walnuts, pumpkin seeds, sunflower seeds, and cranberries together in a bowl.

downeast maine pumpkin bread

Ingredients

• Servings: 3
• 1 (15 ounce) can pumpkin puree
• 4 eggs
• 1 cup vegetable oil
• 2/3 cup water
• 3 cups white sugar
• 3 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground ginger

Recipe

Preparation Time: 15 mins Cook Time: 50 mins Ready Time: 1 hr 5 mins


• preheat oven to 350 degrees f (175 degrees c). grease and flour three 7x3 inch loaf pans.
• in a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. in a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. stir the dry ingredients into the pumpkin mixture until just blended. pour into the prepared pans.
• bake for about 50 minutes in the preheated oven. loaves are done when toothpick inserted in center comes out clean.

downeast maine pumpkin bread

Ingredients

• Servings: 3
• 1 (15 ounce) can pumpkin puree
• 4 eggs
• 1 cup vegetable oil
• 2/3 cup water
• 3 cups sugar
• 3 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground ginger

Recipe

Preparation Time: 15 mins Cook Time: 50 mins Ready Time: 1 hr 5 mins


• preheat oven to 350 degrees f (175 degrees c). grease and flour three 7x3 inch loaf pans.
• in a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. in a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. stir the dry ingredients into the pumpkin mixture until just blended. pour into the prepared pans.
• bake for about 50 minutes in the preheated oven. loaves are done when toothpick inserted in center comes out clean.

downeast maine pumpkin bread

Ingredients

• Servings: 3
• 1 (15 ounce) can pumpkin puree
• 4 eggs
• 1 cup vegetable oil
• 2/3 cup water
• 3 cups sugar
• 3 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground ginger

Recipe

Preparation Time: 15 mins Cook Time: 50 mins Ready Time: 1 hr 5 mins


• preheat oven to 350 degrees f (175 degrees c). grease and flour three 7x3 inch loaf pans.
• in a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. in a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. stir the dry ingredients into the pumpkin mixture until just blended. pour into the prepared pans.
• bake for about 50 minutes in the preheated oven. loaves are done when toothpick inserted in center comes out clean.

Easy Freezy

Ingredients

• Servings: 2
• 1/2 cup packed brown sugar
• 1/2 teaspoon salt
• 1 cup canned pumpkin puree
• 1/2 teaspoon ground cinnamon
• 1 quart vanilla ice cream, softened
• 2 (9 inch) prepared graham cracker crusts

Recipe

Preparation Time: 10 mins Ready Time: 3 hrs 10 mins


• in a large bowl, stir together the brown sugar, salt, pumpkin and cinnamon. mix in the softened ice cream until well blended. spoon into the pie crusts and place them in the freezer. freeze for at least 3 hours before serving.

spiced pecan shortbread

Ingredients

• Servings: 16
• 2 cups all-purpose flour
• 1/2 cup packed dark brown sugar
• 1 teaspoon spice
• 1/2 teaspoon ground cloves
• 1/4 teaspoon baking powder
• 1 cup butter, softened
• 1/2 cup chopped pecans
• 3 tablespoons confectioners' sugar

Recipe

Preparation Time: 5 mins Cook Time: 25 mins Ready Time: 30 mins


• preheat the oven to 350 degrees f (175 degrees c).
• in a medium bowl, stir together the flour, brown sugar, spice, cloves, and baking powder. mix in the butter using a fork until well blended. the dough will be flaky and separated. stir in the pecans, and press into an 8 inch square pan.
• bake for 25 minutes in the preheated oven, or until lightly browned on the top. cut into squares while still warm, but do not remove from the pan. allow to cool, then dust with confectioners' sugar.

pumpkin cheesecake with sour cream topping

Ingredients

• Servings: 14
• 1 1/2 cups graham cracker crumbs
• 1/4 cup sugar
• 1/3 cup butter, melted
• 3 (8 ounce) packages cream cheese, softened
• 1 cup packed brown sugar
• 1 (15 ounce) can solid pack pumpkin
• 2 tablespoons cornstarch
• 1 1/4 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 (5 ounce) can evaporated milk
• 2 eggs
• 2 cups sour cream
• 1/3 cup sugar
• 1 teaspoon vanilla extract
• 1 pinch ground cinnamon, or to taste

Recipe

Preparation Time: 10 mins Cook Time: 1 hr 5 mins

Ready Time: 10 hrs 5 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease a 9-inch springform pan.
• combine graham cracker crumbs and 1/4 cup sugar in a bowl; stir in butter. press crust the bottom and 1 1/2-inches up the side of prepared springform pan.
• bake in preheated oven until set and lightly browned, 5 to 7 minutes. cool for 10 minutes.
• meanwhile, beat cream cheese and brown sugar in a large bowl until smooth. stir pumpkin, cornstarch, 1 1/4 teaspoons cinnamon, and nutmeg into cream cheese mixture. gradually beat in evaporated milk and eggs until just blended; pour into crust. place pan on a baking sheet.
• bake in preheated oven until center is almost set, 55 to 60 minutes.
• combine sour cream, 1/3 cup sugar, and vanilla extract in a small bowl. spread sour cream topping over cheesecake and bake 5 minutes longer. cool on wire rack for 10 minutes, then carefully run a knife around edge of pan to loosen; cool 1 hour then refrigerate overnight.
• remove sides of pan; let stand at room temperature 30 minutes before slicing. sprinkle with cinnamon.

downeast maine pumpkin bread

Ingredients

• Servings: 3
• 1 (15 ounce) can pumpkin puree
• 4 eggs
• 1 cup vegetable oil
• 2/3 cup water
• 3 cups sugar
• 3 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground ginger

Recipe

Preparation Time: 15 mins Cook Time: 50 mins Ready Time: 1 hr 5 mins


• preheat oven to 350 degrees f (175 degrees c). grease and flour three 7x3 inch loaf pans.
• in a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. in a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. stir the dry ingredients into the pumpkin mixture until just blended. pour into the prepared pans.
• bake for about 50 minutes in the preheated oven. loaves are done when toothpick inserted in center comes out clean.

pumpkin yogurt raisin muffins

Ingredients

• Servings: 12
• dry mixture:
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 2 teaspoons ground ginger
• wet mixture:
• 1 cup plain yogurt
• 1 cup pumpkin puree
• 1 cup sugar
• 2 eggs
• 1 cup sultana raisins

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 35 mins


• preheat oven to 375 degrees f (190 degrees c). grease 12 muffin cups.
• mix flour, baking powder, baking soda, and ginger together in a bowl.
• beat yogurt, pumpkin puree, sugar, and eggs together in a large mixing bowl until smooth. fold sultana raisins into the yogurt mixture. stir dry mixture into the wet mixture; pour into prepared muffin cups to about 3/4 full.
• bake in preheated oven until lightly browned and a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. cool in pans for 5 minutes before transferring to a serving platter.

downeast maine pumpkin bread

Ingredients

• Servings: 3
• 1 (15 ounce) can pumpkin puree
• 4 eggs
• 1 cup vegetable oil
• 2/3 cup water
• 3 cups sugar
• 3 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground ginger

Recipe

Preparation Time: 15 mins Cook Time: 50 mins Ready Time: 1 hr 5 mins


• preheat oven to 350 degrees f (175 degrees c). grease and flour three 7x3 inch loaf pans.
• in a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. in a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. stir the dry ingredients into the pumpkin mixture until just blended. pour into the prepared pans.
• bake for about 50 minutes in the preheated oven. loaves are done when toothpick inserted in center comes out clean.

downeast maine pumpkin bread

Ingredients

• Servings: 3
• 1 (15 ounce) can pumpkin puree
• 4 eggs
• 1 cup vegetable oil
• 2/3 cup water
• 3 cups sugar
• 3 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground ginger

Recipe

Preparation Time: 15 mins Cook Time: 50 mins Ready Time: 1 hr 5 mins


• preheat oven to 350 degrees f (175 degrees c). grease and flour three 7x3 inch loaf pans.
• in a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. in a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. stir the dry ingredients into the pumpkin mixture until just blended. pour into the prepared pans.
• bake for about 50 minutes in the preheated oven. loaves are done when toothpick inserted in center comes out clean.

downeast maine pumpkin bread

Ingredients

• Servings: 3
• 1 (15 ounce) can pumpkin puree
• 4 eggs
• 1 cup vegetable oil
• 2/3 cup water
• 3 cups sugar
• 3 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground ginger

Recipe

Preparation Time: 15 mins Cook Time: 50 mins Ready Time: 1 hr 5 mins


• preheat oven to 350 degrees f (175 degrees c). grease and flour three 7x3 inch loaf pans.
• in a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. in a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. stir the dry ingredients into the pumpkin mixture until just blended. pour into the prepared pans.
• bake for about 50 minutes in the preheated oven. loaves are done when toothpick inserted in center comes out clean.

downeast maine pumpkin bread

Ingredients

• Servings: 3
• 1 (15 ounce) can pumpkin puree
• 4 eggs
• 1 cup vegetable oil
• 2/3 cup water
• 3 cups sugar
• 3 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground ginger

Recipe

Preparation Time: 15 mins Cook Time: 50 mins Ready Time: 1 hr 5 mins


• preheat oven to 350 degrees f (175 degrees c). grease and flour three 7x3 inch loaf pans.
• in a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. in a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. stir the dry ingredients into the pumpkin mixture until just blended. pour into the prepared pans.
• bake for about 50 minutes in the preheated oven. loaves are done when toothpick inserted in center comes out clean.

pumpkin parfaits

Ingredients

• Servings: 4
• 1 (7 ounce) jar marshmallow creme
• 1 (8 ounce) package cream cheese, softened
• 1 tablespoon orange juice concentrate, thawed
• 1 (14 ounce) can pumpkin puree
• 1/4 cup maple syrup
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 tablespoon orange juice concentrate, thawed
• 1/4 cup chopped toasted pecans
• 1/4 cup crushed gingersnaps

Recipe

Preparation Time: 20 mins Ready Time: 2 hrs 20 mins


• combine the marshmallow creme, cream cheese, and 1 tablespoon orange juice concentrate in a large bowl; beat with an electric hand mixer until smooth. stir together the pumpkin, syrup, cinnamon, nutmeg, and 1 tablespoon orange juice in a separate bowl. fold 1/4 cup of the marshmallow creme mixture into the pumpkin mixture.
• beginning with the cream cheese mixture, layer 3 tablespoons of each mixture in each of four dessert cups. chill in refrigerator for 2 hours. top with pecans and gingersnaps before serving.

gluten free pumpkin cheesecake

Ingredients

• Servings: 1
• crust:
• 1 cup almond meal
• 1/2 cup crushed slivered almonds
• 1/4 cup sugar
• 1/4 teaspoon baking soda
• 1/4 teaspoon ground cinnamon
• 3 tablespoons melted butter
• filling:
• 2 (8 ounce) packages cream cheese, softened
• 2 cups sour cream
• 1 3/4 cups pumpkin puree
• 1 cup sugar
• 4 eggs
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon vanilla extract
• 1 teaspoon salt

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 10 mins

Ready Time: 3 hrs 55 mins


• preheat oven to 350 degrees f (175 degrees c).
• whisk almond meal, slivered almonds, 1/4 cup sugar, baking soda, and 1/4 teaspoon cinnamon together in a bowl; stir in butter until almond mixture is evenly moistened. pour almond mixture into a 10-inch springform pan and press firmly into the bottom.
• bake in the preheated oven until crust is set, about 10 minutes. remove crust from oven and reduce temperature to 325 degrees f (165 degrees c). place a pan of hot water the bottom rack of the oven to help reduce cracking in the cheesecake.
• beat cream cheese, sour cream, pumpkin puree, 1 cup sugar, eggs, 1 teaspoon cinnamon, ginger, vanilla extract, and salt together in a large bowl using an electric mixer, scraping bottom and sides of bowl frequently, until filling is smooth. pour filling over hot crust.
• place pan on the center rack in oven and bake until cheesecake peaks in the center, 1 hour to 1 hour 15 minutes. cool to room temperature before removing sides of pan. transfer cheesecake to a serving plate and cover loosely with plastic wrap. chill in refrigerator before serving, at least 2 hours.

downeast maine pumpkin bread

Ingredients

• Servings: 3
• 1 (15 ounce) can pumpkin puree
• 4 eggs
• 1 cup vegetable oil
• 2/3 cup water
• 3 cups sugar
• 3 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground ginger

Recipe

Preparation Time: 15 mins Cook Time: 50 mins Ready Time: 1 hr 5 mins


• preheat oven to 350 degrees f (175 degrees c). grease and flour three 7x3 inch loaf pans.
• in a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. in a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. stir the dry ingredients into the pumpkin mixture until just blended. pour into the prepared pans.
• bake for about 50 minutes in the preheated oven. loaves are done when toothpick inserted in center comes out clean.

Pumpkin Quinoa Bread

Ingredients

• Servings: 1
• 1 (15 ounce) can pumpkin puree
• 1 cup light brown sugar
• 1 cup sugar
• 3/4 cup canola oil
• 3 eggs
• 2 1/2 cups whole wheat flour
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 3/4 teaspoon baking soda
• 3/4 teaspoon baking powder
• 3/4 teaspoon salt
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground cloves
• 1 cup cooked quinoa
• 1 cup chopped walnuts
• 1/2 cup dried cranberries

Recipe

Preparation Time: 15 mins Cook Time: 50 mins Ready Time: 1 hr 5 mins


• preheat oven to 350 degrees f (175 degrees c). grease and flour a 9x5-inch loaf pan.
• whisk pumpkin, brown sugar, sugar, canola oil, and eggs together in a bowl until smooth. sift flour, cinnamon, nutmeg, baking soda, baking powder, salt, allspice, and cloves together in a separate bowl. stir flour mixture, a little at a time, into pumpkin mixture until batter is smooth; fold in quinoa, walnuts, and cranberries. pour batter into prepared loaf pan.
• bake in the preheated oven until top of loaf springs back when lightly touched, 50 to 60 minutes.

downeast maine pumpkin bread

Ingredients

• Servings: 3
• 1 (15 ounce) can pumpkin puree
• 4 eggs
• 1 cup vegetable oil
• 2/3 cup water
• 3 cups sugar
• 3 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground ginger

Recipe

Preparation Time: 15 mins Cook Time: 50 mins Ready Time: 1 hr 5 mins


• preheat oven to 350 degrees f (175 degrees c). grease and flour three 7x3 inch loaf pans.
• in a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. in a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. stir the dry ingredients into the pumpkin mixture until just blended. pour into the prepared pans.
• bake for about 50 minutes in the preheated oven. loaves are done when toothpick inserted in center comes out clean.

downeast maine pumpkin bread

Ingredients

• Servings: 3
• 1 (15 ounce) can pumpkin puree
• 4 eggs
• 1 cup vegetable oil
• 2/3 cup water
• 3 cups sugar
• 3 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground ginger

Recipe

Preparation Time: 15 mins Cook Time: 50 mins Ready Time: 1 hr 5 mins


• preheat oven to 350 degrees f (175 degrees c). grease and flour three 7x3 inch loaf pans.
• in a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. in a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. stir the dry ingredients into the pumpkin mixture until just blended. pour into the prepared pans.
• bake for about 50 minutes in the preheated oven. loaves are done when toothpick inserted in center comes out clean.

fluffy pumpkin spiced cupcakes

Ingredients

• Servings: 2
• 1 (15 ounce) can pumpkin puree
• 1 1/2 cups sugar
• 1 cup packed brown sugar
• 1/2 cup butter-flavored shortening
• 1/2 cup butter, softened
• 1/4 cup whole milk
• 1/4 cup vegetable oil
• 4 eggs
• 2 cups cake flour
• 1/4 cup dry buttermilk powder
• 1/4 cup cornstarch
• 2 teaspoons spice
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 3/4 teaspoon salt

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 1 hr 45 mins


• preheat oven to 350 degrees f (175 degrees c). line 24 muffin cups with paper muffin liners.
• beat the pumpkin puree, sugar, brown sugar, shortening, butter, milk, vegetable oil, and eggs together in a large bowl until smooth. whisk the cake flour, dry buttermilk powder, cornstarch, spice, baking powder, baking soda, and salt together in another bowl. add the dry ingredients to the pumpkin mixture, stirring until mixed. pour batter into the prepared muffin cups, filling each cup about 2/3 full.
• bake in the preheated until the center of the cupcakes spring back when touched, about 30 minutes. cool in the pans for 10 minutes before removing to cool completely on a wire rack.

downeast maine pumpkin bread

Ingredients

• Servings: 3
• 1 (15 ounce) can pumpkin puree
• 4 eggs
• 1 cup vegetable oil
• 2/3 cup water
• 3 cups sugar
• 3 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground ginger

Recipe

Preparation Time: 15 mins Cook Time: 50 mins Ready Time: 1 hr 5 mins


• preheat oven to 350 degrees f (175 degrees c). grease and flour three 7x3 inch loaf pans.
• in a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. in a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. stir the dry ingredients into the pumpkin mixture until just blended. pour into the prepared pans.
• bake for about 50 minutes in the preheated oven. loaves are done when toothpick inserted in center comes out clean.

downeast maine pumpkin bread

Ingredients

• Servings: 3
• 1 (15 ounce) can pumpkin puree
• 4 eggs
• 1 cup vegetable oil
• 2/3 cup water
• 3 cups sugar
• 3 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground ginger

Recipe

Preparation Time: 15 mins Cook Time: 50 mins Ready Time: 1 hr 5 mins


• preheat oven to 350 degrees f (175 degrees c). grease and flour three 7x3 inch loaf pans.
• in a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. in a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. stir the dry ingredients into the pumpkin mixture until just blended. pour into the prepared pans.
• bake for about 50 minutes in the preheated oven. loaves are done when toothpick inserted in center comes out clean.

downeast maine pumpkin bread

Ingredients

• Servings: 3
• 1 (15 ounce) can pumpkin puree
• 4 eggs
• 1 cup vegetable oil
• 2/3 cup water
• 3 cups sugar
• 3 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground ginger

Recipe

Preparation Time: 15 mins Cook Time: 50 mins Ready Time: 1 hr 5 mins


• preheat oven to 350 degrees f (175 degrees c). grease and flour three 7x3 inch loaf pans.
• in a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. in a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. stir the dry ingredients into the pumpkin mixture until just blended. pour into the prepared pans.
• bake for about 50 minutes in the preheated oven. loaves are done when toothpick inserted in center comes out clean.