Hello Friends.
How was your Thanksgiving? Did you get your fill of turkey and stuffing, potatoes and gravy, pumpkin pie and whipped cream? Our family certainly did.
I have two recipes that I came across from Better Homes and Gardens. Both are delicious and go hand-in-hand like bread and butter...pumpkin bread and pumpkin butter that is.
I have two recipes that I came across from Better Homes and Gardens. Both are delicious and go hand-in-hand like bread and butter...pumpkin bread and pumpkin butter that is.
The coffee is on and I still have some pumpkin bread and butter in the fridge so have a seat and share some with me.
Double Decker Pumpkin Bread
4 Ounces Cream Cheese
1/4 Cup Sugar
8 Ounces Sour Cream
1 Egg
2 Tablespoons Crystallized Ginger, finely chopped
3 Cups All-purpose Flour
2 Teaspoons Baking Soda
2 Teaspoons Ground Cinnamon
1 Teaspoon Ground Ginger
1 Teaspoon Ground Nutmeg
1/2 Teaspoon Salt
4 Eggs
15 Ounce Can Pumpkin Puree
1 Cup Oil
1/3 Cup Water
Preheat
oven to 350* F. Spray the bottom of 2 loaf pans (9"x5"x3") with
cooking spray. (I line the bottom with parchment paper and then spray)
In
a medium bowl, combine cream cheese and 1/4 cup sugar. Beat with
electric mixer on medium speed until combined. Add sour cream and 1
egg; beat until combined. Stir in the crystallized ginger and set
aside.
In another medium bowl, stir together flour, baking soda, cinnamon, ground ginger, nutmeg, and salt; set aside.
In
a large bowl, combine the 2 cups of sugar, 4 eggs, pumpkin, oil, and
water. Beat on low speed until combined, scraping the side of the bowl
occasionally. Gradually add flour mixture, beating until combined.
Spoon
1-1/2 cups of pumpkin batter into each prepared loaf pan. Divide the
cream cheese mixture between pans and spread evenly. Spoon the
remaining pumpkin batter onto cream cheese layer, spreading evenly.
Bake
for 60-70 minutes or until a toothpick inserted in the center comes out
clean. Cool in pans on wire racks for 10 minutes. Remove bread from
pans and cool completely on wire racks.
Wrap and store in the refrigerator for up to 1 week. Makes 32 servings.
What is bread without butter? No worries. Better Homes and Gardens also
had a recipe for pumpkin butter. If you like apple butter, you will
like this spicy butter. It is such a pretty color; perfect for your
holiday table.
Spiced Pumpkin Butter
4 Cups Pumpkin Puree
1-1/4 Cups Maple Syrup
1/2 Cup Apple Juice
2 Tablespoons Lemon Juice
2 Teaspoons Ground Ginger
1/2 Teaspoon Ground Cinnamon
1/2 Teaspoon Ground Nutmeg
1/4 Teaspoon Salt
In
5-quart Dutch Oven, combine all ingredients. Bring to a boil; reduce
heat. Cook, uncovered, over medium heat, stirring frequently,25 minutes
or until thick. (If mixture splatters, lower heat to medium-low).
Remove from heat and cool.
Ladle
into jars or freezer containers, leaving 1/2 inch head-space. Cover
and refrigerate up to 1 week or in the freezer for up to 6 months.
These
recipes are so simple and very tasty. What a wonderful gift this pair
would make for co-workers, teachers, neighbors....or yourself! ENJOY ~
MAKE IT A GREAT DAY!