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Yummy Pumpkin Bread
Oh my gosh, what can I say about Pumpkin Bread; I absolutely LOVE Pumpkin Bread!! I could eat it for breakfast, lunch and dinner. I put it in the fridge and just eat it like a treat, you can put cream cheese frosting on it, butter or just plain; between my kids and myself we ate 2 loaves in a very short time. This was one treat I was so sad I wasn't going to be able to enjoy ever again, honestly most Gluten Free treats SUCK!! I am just sad I don't have anymore of this bread left in the freezer, but hey, I can always make more anytime I want, they sell pumpkin all year! I originally made this recipe gluten full, so I know what it should taste like, and I will say I was NOT disappointed! This recipe converted great, I hope you enjoy it too, Natalie.
Ingredients:
This recipe originally came from Taste of Home
-5 eggs
- 1 1/4 cups buttermilk
-1 can 15oz pumpkin
-2 cups Pamela's Bread flour
-2 cups sugar
-2 packages (3oz each) cook and serve Jello brand, vanilla pudding
-2 tsp baking soda
-1 tsp baking powder
-1/2 tsp ginger
-1 tsp cinnamon
-1/4 tsp salt
-1/2 tsp pure vanilla extract
Add the eggs, buttermilk and
pumpkin in a large bowl or mixer, and mix them together until they are
smooth. Then add the rest of the ingredients in and mix until they
are all combined, make sure and scrape the sides. Then pour into the pans, and bake.
Preheat the oven to 350 degrees, and use then small loaf pans 5 3/4x3x2 inch (5) or (3) 8x4x2 inch loaf pans. Make sure and spray them with Pam. If you use the small pans bake them for 55-60 min and the big ones for 75- 80 min or until a toothpick comes out clean in the center. This is a really moist bread, and looks like normal BREAD! woohoo!!
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Pumpkin Chocolate Chip Cookies
My sister really likes Pumpkin cookies, so I really wanted to find a great recipe that I could convert; I can't wait to make these for her ! Pumpkin is such a great food, you can use it any time of year, in sweets or even savory foods( but of course,I am all about the sweets!) If you like Pumpkin Cookies, these are delicious with a little twist. I hope you enjoy them, Natalie
Ingredients:
The recipe was adapted from Taste of Home
-1 cup butter softened
-3/4 cup granulated sugar
-3/4 cup packed brown sugar
-1 egg
-1 tsp pure vanilla extract
-2 cups Pamela's Bread flour
-1 cup GF quick cooking oats
-1 1/2 tsp baking soda
-1 tsp cinnamon
-1/4 tsp ginger
-1 cup canned pumpkin
-1 1/2 cups chocolate chips(semi-sweet) Guittard is what I use
In a large bowl or mixer, cream butter and sugars and beat until they are light and fluffy. Next add in the egg, vanilla and then the pumpkin, mix them all well and scrape the sides. Then add in the baking soda, cinnamon, ginger and oats, mix well then add in the flour mix and mix until they are combined. Lastly add in the chocolate chips. When you are done, put the cookie mixture into the fridge for 1 hr.
Preheat the oven to 350 degrees, spray the cookie sheet with Pam and drop the cookies in a tablespoon size, cook one pan at a time for 14-15 min, and cool them for 5 min before removing from the pan.
