Recipes that appear in Idea Alley have not been tested by the Arkansas Democrat-Gazette.
We've received several requests for pumpkin bread recipes recently. Here are a few from the archives, online and our personal files.
This first one is from Joe Riddle.
Joe's Pumpkin Bread
1 ½ cups oil
5 eggs, beaten
2 cups canned pumpkin
2 cups all-purpose flour
2 cups granulated sugar
1 (3-ounce) package instant coconut OR pumpkin spice pudding mix
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
1 cup pecans, chopped
1 cup shredded or flaked coconut
Heat oven to 350 degrees (325 if using glass bake ware).
In a large bowl, combine oil, eggs and pumpkin; beat well.
In a separate bowl, combine flour, sugar, pudding mix, salt, baking soda, pie spice, nuts and coconut. Add to pumpkin mixture and mix well. Pour batter into 2 greased (9-by-5-by-4 ½ -inch) loaf pans and bake until a wooden pick inserted near the center comes out clean, at least 75 minutes.
This one from allrecipes.com is similar to the kind served at Starbucks.
Pumpkin Bread
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1/2 teaspoon baking powder
1/2 teaspoon salt
4 eggs
1 cup white sugar
1/4 cup light brown sugar
1/2 teaspoon vanilla extract
3/4 cup canned pumpkin
3/4 cup vegetable oil
Heat oven to 350 degrees. Grease a 8 1/2-by-4 1/2-inch loaf pan.
Combine flour, baking soda, nutmeg, cinnamon, cloves, baking powder and salt together in a large bowl.
Beat eggs, white sugar, brown sugar and vanilla extract in a large bowl with an electric mixer on high speed until combined, about 30 seconds. Beat in pumpkin and oil. Add flour mixture; mix until batter is blended and smooth.
Pour batter into the prepared loaf pan.
Bake until the top is dark brown and a toothpick inserted into the center of the bread comes out clean, about 70 minutes. Let cool in the pan, about 30 minutes. Invert onto a wire rack and slice it into 1-inch thick slices.
If you like something sweeter, this pumpkin pound cake has been a favorite of mine for many years.
Pumpkin Pound Cake
3 cups PLUS 3 tablespoons all-purpose flour
2 teaspoons pumpkin pie spice blend
1 1/2 teaspoons kosher salt, optional
2 cups butter, at room temperature
2 cups granulated sugar
8 eggs, at room temperature
1 cup pumpkin puree
2 teaspoons vanilla extract
Heat oven to 350 degrees. Coat 2 (9-by-5-inch) loaf pans with baking spray or coat with butter and dust with flour, shaking out excess.
In a large bowl, mix flour, pumpkin pie spice blend and salt (if using).
In a large mixing bowl, using an electric mixer, cream butter and sugar on high speed until light and fluffy -- this should take at least 5 minutes -- scraping down sides as necessary.
Beat in eggs, two at a time, mixing well and scraping down sides after each addition. If the batter "breaks," keep beating without adding more eggs, until batter comes back together, and then add remaining eggs. Beat in pumpkin puree and vanilla extract. On low speed, add flour in three additions, mixing well after each addition. Continue mixing until all of the flour is completely incorporated.
Batter will be thick.
Pour or spread batter into prepared pans, filling each pan two-thirds full. Lightly tap pans on counter to level batter. Bake 50 to 60 minutes or until a toothpick inserted in the center comes out almost clean. Rotate pans halfway through cooking. Cool in pans 10 minutes. Remove cakes from pans and cool completely on a wire rack. For best results, slice using a knife with a serrated blade.
Makes 2 cakes.
REQUESTS
• Homemade mincemeat made with beef and fruit for Leona Stiles. "My mother (who passed in 1981) used to make it for us at this time of year ... I know mother's had lots of raisins in it also."
• Mongolian barbecue like that served at Mr. Chen's for an unidentified reader.
Send recipe contributions, requests and culinary questions to Kelly Brant, Idea Alley, Arkansas Democrat-Gazette, P.O. Box 2221, Little Rock, Ark. 72203; email:
kbrant@arkansasonline.com
Please include a daytime phone number.
Food on 11/16/2016