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Tuesday, November 29, 2011

Pumpkin Bread and Butter

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 ~



  1. That is major pumpkin overload, La! I know I would prefer the bread over a pie, any day. So moist and yummy.... Oh and yes- I ate way too much on turkey day! No sweets- just carbs! LOL

  2. I am having some serious spacing issues today on Blogger.

  3. I have visions of warm pumpkin butter dancing in my head.

  4. Hello La,
    we had no turkey at all in this days. Turkey is here for Christmas. Your pumpkin bread and pumpkin butter makes a nice addition for my collection of pumpkin recipes. Thank you for sharing, they looks both tempting.
    Best greetings, Johanna

  5. They both sound great! Love the cream cheese in the bread:@)


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