Yummy Pumpkin Bread & Muffins

pumpkins

One of my favorite things about fall is the delish pumpkin recipes, especially for breads, muffins and pies. In my October edition of Southern Living, they have some yummy ones of which I will post later but it led me back to their website for some of my favorites from times-past.  Southern Living really does have a nice selection in their recipe index and lots of “tummy warmers” for those chilly, frosty days. I will post a few “fall-ish” posts over the next week or so and of course, when we get there, Thanksgiving goodies. Here are a few favorites:

Cream Cheese-Pumpkin Bread
Prep: 20 min.; Bake: 1 hr., 15 min.

3 1/2 cups all-purpose flour
3 cups sugar
2 teaspoons ground cinnamon
1 1/2 teaspoons baking soda
1 teaspoon ground nutmeg
1/2 teaspoon salt
2 cups canned unsweetened pumpkin
1 cup vegetable oil
2/3 cup water
4 large eggs
Cream Cheese Filling
Stir together 3 1/2 cups flour, sugar, and next 4 ingredients in a large bowl. Whisk together pumpkin and next 3 ingredients; add to flour mixture, whisking just until dry ingredients are moistened. Spoon 3 cups of batter into each of 2 greased and floured 9- x 5-inch loaf pans. Spoon Cream Cheese Filling evenly over batter. Spoon remaining batter evenly over Cream Cheese Filling.Bake at 350° for 1 hour and 15 minutes or until a wooden pick inserted in center of bread comes out clean. Let cool in pans 10 minutes. Remove bread from pan, and cool completely on a wire rack. Yield: Makes 2 (9-inch) loaves.

Pumpkin Muffins

3 cups self-rising flour

2 cups sugar
2 teaspoons pumpkin pie spice
4 large eggs
1/2 cup vegetable oil
1 (15-ounce) can pumpkin
2 cups chopped dates
1 cup chopped pecans, toasted
Vegetable cooking spray
Brown sugar
Stir together first 3 ingredients in a large bowl, and make a well in center of mixture. Stir together eggs, oil, and pumpkin; add to dry ingredients, stirring just until moistened. Stir in dates and pecans. Place paper baking cups in muffin pans, and coat with cooking spray; spoon batter into cups, filling two-thirds full. Sprinkle with brown sugar. Bake at 400° for 18 to 20 minutes. Remove from pans immediately, and cool on wire racks. Yield: Makes 2 dozen

Enjoy!

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5 thoughts on “Yummy Pumpkin Bread & Muffins

  1. Deb October 19, 2009 at 7:44 am Reply

    Sounds delicious Joan! Autumn definitely brings out the muffin recipes here too. We’ve made some the past week or so. I just bought a few small pumpkins over the weekend from a local farmer to make my own pumpkin puree for some of my autumn recipes. Looking forward to more of your recipes. 🙂

    Blessings!

  2. Admin October 19, 2009 at 12:32 pm Reply

    Thanks Deb, love to see your recipes as well. Send us the link so we can link you up. We are having yummy apple season here in the valley which screams for apple pie, cobbler and applesauce!

  3. Deb October 31, 2009 at 11:07 am Reply

    Sorry to be so slow getting back. The only muffin recipe I have up at my blog so far is for “Apple Pumpkin Muffins” — the link is here.

    Blessings!

  4. Yummy Pumpkin Bread & Muffins (via ) « October 15, 2010 at 7:26 am Reply

    […] One of my favorite things about fall is the delish pumpkin recipes, especially for breads, muffins and pies. In my October edition of Southern Living, they have some yummy ones of which I will post later but it led me back to their website for some of my favorites from times-past.  Southern Living really does have a nice selection in their recipe index and lots of "tummy warmers" for those chilly, frosty days. I will post a few "fall-ish" posts o … Read More […]

  5. stephysweetbakes April 8, 2015 at 11:41 am Reply

    Looks amazing, thanks for sharing

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