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.