I lost the pumpkin bread recipe?help?

[Severin]

The Oct 2000 issue had a pumpkin bread recipe on page 157. I went to the grocery today and bought all ingredients and somehow lost the recipe in route home. I really want to make this soon. Please send the recipe to me.

THANKS!

[HARRYET]

Here's the recipe, let us know how it turns out!

Kim's best pumpkin bread

1/3 c fat free milk
2 1/2 T vegetable oil
2 large eggs
2 large egg whites
1 (15 oz)can pumpkin
2 c all- purpose flour
1 c quick-cooking oats
1 c sugar
2 t baking pwder
2 t ground cinnamon
1/2 t baking soda
1/2 t salt
1 c raisins
1/4 c chopped peacans
cooking spray

1. preheat oven to 350 degrees
2. Combine the first 5 ingredients in a medium bowl, stir well with a whisk
3. Lightly spoon flour into dry measuring cops, level with a knife. Combine flour and next 6 ingredients (flour through salt) in a large bowl, make a well in center of mixture. Add pumpkin mixture to flowr mixture, stirring just until moist. Fold in raisins and pecans.
4. Spoon batter into 2 (8 x 4 inch) loaf pans coated with cooking spray. Bake at 350 degrees for 50 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pans on a wire rack, remove from pans. Cool completely on rack. Yield 2 loaves, 12 servings per loaf. (serving size one slice).

Calories 134(19% from fat); Fat 2.8 g (sat 0.5g, mono 1.1g, poly 1g); protien 2.9 g;Carb 25.2 g; fiber 1.7 g; Chol 18mg; Iron 1.2mg;Sodium 103mg;Calc 39mg

[laden]

please let me know if anyone has tried this recipe. I made one from last year and would not make it again.

[cookingmonkey]

I have made the recipe several times now. I did change it a bit however. I cut out the oil and added apple butter for a better flavor and instead of 2 teaspoons of cinnamon, I did 1 tea of cinnamon and 1 generous tea. of pumpkin pie spice. It turned out great! It is very pumpkiny with the pumpkin spice, but that's the way I like it. It might be too strong for some, but I find the taste very comforting. Hope you enjoy it.

[kltcarley]

This recipe wasn't my favorite. I am still looking for an awesome pumpkin bread recipe to equal the zucchini lemon bread recipe and the Jamician banana bread. Any suggestions?

[Grace]

How about this one? I haven't tried it, but CL thought it was really good...

CookWare(tm) from Cooking Light(r)

Spicy Pumpkin Bread

SOURCE: Cooking Light YEAR: November 1998 PAGE: 135

INGREDIENTS FOR 24 SERVINGS:
3-1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
3/4 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground cloves
1-1/3 cups packed brown sugar
3/4 cup fat-free milk
1/3 cup vegetable oil
2 teaspoons vanilla extract
2 large eggs
1 (15-ounce) can pumpkin
Cooking spray
1/3 cup chopped walnuts

INSTRUCTIONS:
If you're tempted to fiddle with the spices (maybe substitute pumpkin-pie
spice for the allspice, cinnamon, nutmeg, and cloves), think again. We tried
it that way in our Test Kitchens, but it wasn't as good. There's just
something special about this four-spice combination.

1. Preheat oven to 350 degrees.

2. Lightly spoon flour into dry measuring cups; level with a knife. Combine
flour and the next 7 ingredients (flour through cloves) in a large bowl; make
a well in center of mixture. Combine sugar and the next 5 ingredients (sugar
through pumpkin) in a bowl, and stir well with a whisk until smooth. Add to
flour mixture, stirring just until moist.

3. Spoon batter into 2 (8 x 4-inch) loaf pans coated with cooking spray, and
sprinkle with walnuts. Bake at 350 degrees for 1 hour or until a wooden pick
inserted in center comes out clean. Cool loaves in pans 10 minutes on a wire
rack; remove from pans. Cool loaves completely; cut each loaf into 12 slices.
Yield: 24 slices (serving size: 1 slice).

NUTRITIONAL INFORMATION:
CALORIES 161 (26% from fat); FAT 4.7g (sat 0.8g, mono 1.3g, poly 2.3g);
PROTEIN 3.1g; CARB 26.9g; FIBER 1.3g; CHOL 18mg; IRON 1.4mg; SODIUM 138mg;
CALC 46mg

[SHERRY]

Hands down, this is one of my favorites. It is so moist and irresistible

Pumpkin Swirl Bread
8 oz. cream cheese, softened
1 beaten egg
1/4 c. sugar
1 c. pumpkin
1/2 c. melted butter
1 1/2 c. sugar
1 beaten egg
1/3 c. water
1 3/4 c. flour
1 t. cinnamon
1/2 t. salt
1 t. baking soda
1/4 t. nutmeg

Mix first three ingredients, cream well and set aside. Mix pumpkin, melted butter, sugar, one egg, and water. Now add dry ingredients to pumpkin mixture. Pour about half of pumpkin into greased loaf pan. Pour cream chese mixture on top and swirl with a fork. Top with remaining pumpkin mixture. Bake at 350 for one hour. Cool before slicing. I store it in fridge after completely cooled and sampled!

[nanadee]

I made this tonight and didn't like it at all. I will not ever make it again, but I think I will try Sherry's Pumpkin Swirl Bread.

[Denise]

I have to agree, I won't be making the Oct 00 pumpkin bread again. It was edible, but nothing special.

[Abby]

Ditto on Denise's and Nanadee's reviews. I made it last night as muffins instead of a loaf. It was just ok; I don't think it was quite sweet enough.

[CrystalB]

Does anyone have a recipe for a Pumpkin Cream Cheese Swirl cake? I saw Sherry's post for bread, and I have been searching for something similiar but more cake like. Thanks for your help!

[KimberlyE]

I made the Spicy Pumpkin Bread that Grace posted above and thought it was good but I think I undercooked it because it came out really dense & moist inside with a crunchy crust (my oven runs very hot and I was afraid I'd overcook it so I took it out early). It had good spice flavor though.

[Kathy]

Sherry, your recipe looks fantastic! I immediately put it into Mastercook! Out of interest, how many servings

[Shirley Panek]

I guess I'll be one of the few who liked this bread. I made some changes, too, though. I used dried cranberries in place of the raisins, walnuts instead of pecans, and added nutmeg and ginger. It was a much denser bread than a banana nut bread. My husband said it reminded him of a (good) fruitcake.

http://www.cookinglight.com/bbs/smile.gif
Shirley

[SHERRY]

Kathy, Ive been gone a while, sorry the response is so late. The recipe does not have a serving size. However, I usually buy the large can of pumpkin and make two loves. It freezes great. Just thaw in fridge. I usually store it in the fridge too., we like it cold. Have you tried it Yet?

[bookworm]

You should really try the pumpkin streusel recipe from the November issue, it was wonderful. Let me know if you need the recipe.