Last week I promised you my fabulous pumpkin bread recipe and this is where I’m delivering on that promise! But, I’m going to do you not one, but TWO better.
Check out these recipes that are must-have’s in your fall baking lineup. One I clipped from a magazine long before we had Pinterest. The second is from an old friend. And the third is from a friend’s mother. You’ll love them all!
Pumpkin Bread
(Yields 3 loaves)
3 C sugar
4 eggs, unbeaten
1 1/2 tsp salt
1 tsp ground cinnamon
2/3 C water
1 C vegetable oil
1 1/2 16-ounce cans pumpkin
3 1/2 C flour
2 tsp baking soda
1 C chopped pecans or walnuts (optional)
1 C (or more) semi-sweet chocolate chips (I use mini chips and I am very generous with them!)
Instructions
1. Mix sugar, eggs, salt, spices, water, and oil thoroughly.
2. Add pumpkin and blend well.
3. Add flour and baking soda and mix well.
4. Blend in nuts and/or chocolate chips.
5. Pour into 3 greased loaf pans and bake at 350 degrees for about an hour.
My original recipe does not call for nuts, but I just have to have them. I don’t always use chocolate chips because then I don’t feel justified eating it for breakfast! LOL! Did I mention it’s best warm with butter?
Peggy’s Pumpkin Cake
(Our kids were little when I first tasted this yummy cake Peggy made. I’ve loved it for about 30 years! So many years ago…How did that happen?!)
2 C flour
2 tsp baking soda
2 tsp baking powder
1/2 tsp salt
2 tsp cinnamon
2 C sugar
1 C vegetable oil
4 eggs
2 C (1 16-oz can) pumpkin
1/2-1 C pecans, chopped (optional)
Cake Instructions:
1. Sift dry ingredients together.
2. Mix oil and eggs together then add to the dry ingredients. Add pumpkin and nuts and mix well.
3. Pour into 3 8-inch round pans (or 1 13×9)
4. Bake at 350 degrees for 30-35 minutes
Icing
1 8-oz package cream cheese, room temperature
1 stick butter, softened to room temperature
1 tsp vanilla (real, not imitation!)
1 box powdered sugar
Icing Instructions:
1. Mix the cream cheese, butter, and vanilla together well
2. Slowly add powdered sugar.
3. Mix until smooth.
Mrs. Myers’ Pumpkin Roll
(My friend Teresa’s mother makes this every year for special occasions. I don’t see any reason to wait till a holiday rolls around, though. Did you see what I did there?)
Ingredients for cake:
3 eggs
1 C sugar
3/4 C pumpkin
1 tsp baking soda
2 tsp. cinnamon
1 tsp ginger
1 tsp baking powder
1/2 tsp nutmeg
3/4 C flour
nuts, optional
Ingredients for filling:
8 oz. block cream cheese
1 C powdered sugar
2 T butter
2 tsp vanilla
1. Preheat oven to 350 F degrees.
2. Grease and flour a large cookie sheet or jelly roll pan.
3. Beat eggs for 5 minutes. Add sugar and beat.
4. Stir in pumpkin and flour.
5. Add next 5 ingredients and mix well.
6. Pour mixture on cookie sheet.
7. Spread out thin and sprinkle with nuts (optional)
8. Bake for 15 minutes.
9. Turn the cake out on a dampened tea towel and roll up like a jellyroll.
10. Cool 30 minutes and unroll.
Filling Instructions:
1. Mix together ingredients for filling until fluffy.
2. Spread filling on pumpkin roll and roll up again.
3. Refrigerate.
Let me know which one(s) you make. Better yet, bring a couple of pieces over! We’ll sit on the screened-in porch and eat until the evidence is gone.
Do you like pumpkin goodies? What recipes do you pull out every autumn?