pumpkin bread
Photo by Rox Sm

By Melissa Page – 

Pumpkins are always popular during the month of October. Aside from being part of a traditional Halloween activity (pumpkin carving) or used as a decoration (Jack-O”-lantern), these orange cultivars of squash make healthy meals – whether starters, entrees, or desserts.

Pumpkin flesh is very high in fiber, magnesium, potassium, and the vitamins C and E. It has a large amount of beta-carotene (usually in yellow or orange-colored fruits), which is an anti-inflammatory agent that prevents heart attacks.

Here are two recipes of delicious pumpkin goodies for the whole family.

Pumpkin bread

It’s very quick and easy to make, and has the most intoxicating smell.

 

Ingredients:

●      3 â…“ cup flour

●      ½ teaspoon baking powder

●      ½ teaspoon baking soda

●      1 ½ teaspoon salt

●      1 cup veggie oil

●      1 teaspoon ground nutmeg

●      4 eggs

●      2 â…” cups sugar

●      2 cups canned pumpkin puree

●      â…” cup water

●      2 teaspoons vanilla extract

●      1 cup chopped walnuts (optional)

 

1. Preheat oven to 350 degrees Fahrenheit. Lightly grease the loaf pans.

2. In a medium bowl, combine pumpkin, eggs, oil. water, vanilla and sugar. Whisk together until well blended.

3. In another bowl, whisk together the flour, salt, and baking soda until well combined.

4. Add the dry ingredients and mix until combined.

5. Pour batter evenly on the prepared pans.

6. Bake for 60 to 80 minutes or until a toothpick inserted the center comes out clean.

7. Remove bread from oven and place pans on a cooling rack.

8. Get creative by adding walnuts, chopped nuts, chocolate chips or whatever sounds good to you.

Recipe makes two 8 ½ x 4 ½ inch loaves.

 

Pumpkin bread pudding

It’s quite similar to basic pumpkin bread, but has day-old wheat baguettes. For adults, this recipe would be great with a glass of Tiziano wine.

pumpkin bread pudding
Photo by Vegan Baking Network

 

 

Ingredients:

●      10.5 ounce day-old baguette

●      2 cups milk and cream (Fat-free Half-and-half)

●      ¾ cup brown sugar

●      1 cup pumpkin puree

●      1 teaspoon vanilla extract

●      ¼ teaspoon nutmeg

●      ¼ teaspoon ginger

●      1 teaspoon cinnamon

●      ¾ cup dark raisins

 

1.  Preheat oven to 350 degrees Fahrenheit. Lightly grease the baking pans.

2. Slice the baguette into 1 inch pieces, then into cubes.

3. Beat eggs lightly

3. Place ingredients into a large bowl, cover with the half-and-half, tossing the bread cubes.

4. Combine beaten eggs, brown sugar, pumpkin, and vanilla in a medium bowl.

5. Add to bread mixture with raisins.

6. Pour batter evenly into baking pan.

7. Bake for 40-45 minutes

Recipe makes one 11 x 7 inch loaf.

Happy baking and eating!

About the Author: 

Melissa Page is a professional writer and a health buff. Aside from writing and hitting the gym, she enjoys cooking and making arts and crafts.

 

 

 

 

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