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.