Pumpkin Gingerbread Loaves recipe


5/5 - 0 Total votes

Servings: 4
Prep time: None None
Cooking time: None None

Ingredients

1 : Package(8.25)spice cake mix

1 : /2 c Libby's Pumpkin pie mix

4 : Med. eggs

1 : Envelope (.25oz)

Whipped : Whipped topping mix

1/2 : c Shortening

1 : c Brown sugar

1/2 : c Granulated sugar

2 : Egg yolks

3/4 : c Mashed pumpkin

2 : c Flour

1/4 : ts Soda

3 : ts Baking powder

1 : ts Salt

1 : ts Cinnamon

2/3 : c Chopped nut meats

1/3 : c Sour milk

Box : Box yellow cake mix

3 : Eggs

1/3 : c Oil

1 : c Solid canned pumpkin

1 : tb Pumpkin pie spice

1 : c Nuts

2 : c Sugar

16 : oz Can pumpkin

1 : c Vegetable oil

4 : Eggs, beaten

2 : c All purpose flour

1 : ts Salt

1 : ts Soda

2 : ts Baking powder

2 : ts Cinnamon

1/2 : c Flaked coconut

1/2 : c Chopped pecans

Directions

0: Grease the bottom and sides of four 4 1/2 x 2 1/2 1 1/2-inch loaf pans

1: Grease only halfway up the sides

2: That way the loaves will have nicely rounded tops and no unwanted rims around the edges

3: Set aside

4: Stir together 1 cup of the flour, the brown sugar, baking powder, cinnamon, and baking soda

5: Add the pumpkin, molasses, eggs, margarine or butter, and gingerroot or ginger

6: Beat with an electric mixer on low to medium speed until combined, about 30 seconds

7: Beat on medium to high speed for 2 minutes, scraping the sides of the bowl occasionally

8: Add the remaining flour; beat for 2 minutes or until mixed

9: Divide the batter evenly among the prepared pans

10: For the topping, stir together the walnuts and sugar; sprinkle evenly over the batter in the pans

11: Bake in a 350 F oven for 40 to 50 minutes or until a wooden pick inserted near the center of each loaf comes out clean

12: Cool the loaves in the pans on wire racks for 10 minutes

13: Remove the loaves from the pans

14: Cool thoroughly on the wire racks

15: To Freeze: Wrap each loaf tightly in moisture- and vaporproof wrap

16: Seal, label, and freeze for up to 6 months

17: To thaw, let stand, loosely covered, at room temperature for 1 hour

18: Or, to micro-thaw, place 1 unwrapped loaf on a microwave-safe paper towel

19: Microcook, uncovered, at 30% power (medium-low) for 1 to 1 1/2 minutes

20: Makes 4 loaves, 8 servings each

21: Nutrition Information per Serving: 89 Calories, 2 g Protein, 3 g Fat, 14 g Carbohydrate, 14 mg Cholesterol, 61 mg Sodium, 100 mg Potassium [BETTER HOMES & GARDENS; November 1990] Posted by Fred Peters

22: Courtesy of Shareware PROFESSIONAL RECIPE CLIPPER 2

23: 0 From Gemini's MASSIVE MealMaster collection at www

24: synapse

25: com/~gemini







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