Thursday, November 4, 2010

Pumpkin Treats

Time for pumpkin treats!

Last week I realized that I had yet to enjoy a pumpkin treat this fall. I opened our neighborhood cookbook and found a recipe for Pumpkin Chocolate Chip Bread, submitted by my friend, Jodie. I knew it would be wonderful because all of Jodie's recipes are wonderful. Only one problem: I'd recently recommitted to eating healthy. Maybe we (whomever it is out there I make these commitments to and I) could compromise. How about if I changed the white flour to wheat flour and replaced the shortening with applesauce? And the chocolate chips with raisins? I did, and it was wonderful.

Whole Wheat Pumpkin Bread with Raisins

2/3 cup applesauce
2 2/3 cups sugar
4 eggs
1 2/3 cups pumpkin
2/3 cup water
3 1/3 cups whole wheat flour
2 tsp. baking soda
1 1/2 tsp. salt
1/2 tsp. baking powder
1 tsp. cinnamon
1 tsp. ground cloves
2 cups raisins

Heat oven to 350 degrees. Spray a bundt pan with non-stick spray. In large bowl, mix together applesauce and sugar. Beat well. Stir in eggs, pumpkin and water. Mix flour and other dry ingredients together in another bowl. Add to pumpkin mixture. Mix well. Stir in raisins. Pour into prepared pan and bake for about 70 minutes. Bread is done when a toothpick or skewer inserted in center comes out clean. Let cool for about fifteen minutes, then invert onto a plate.

Okay, how about a couple of not-so-healthy pumpkin treats? I'm not making them this year- I'm only telling about them.

Pumpkin Bread Pudding  (also from the neighborhood cookbook - Deniece - another excellent cook)

6 T. dark brown sugar
1 cup raisins
2/3 cup hot water
1 (15 oz.) can pumpkin
4 large eggs
1 cup sugar
1 1/2 cups milk
2 tsp. vanilla
1 tsp. cinnamon
1 tsp. ginger
1/4 tsp. allspice
pinch of salt
1 (12 oz.) loaf day old bread, cut into 3/4 inch cubes

Preheat oven to 350 degrees. Butter a bundt pan and sprinkle with the 6 T. dark brown sugar. Set aside on a baking sheet. Place raisins in a small bowl and cover with hot water until plump. (I've made this without the raisins. Still really good.) In a large bowl, whisk together pumpkin, eggs, sugar, milk, vanilla, spices, and salt. Toss in the bread cubes and stir gently to evenly coat. Let stand for a few minutes. Fold in the raisins. Put in prepared pan and press down slightly to make level. Bake for about 40 minutes or until custard is set in the center and top is golden. Let cool slightly, invert onto a plate and dust with powdered sugar. Slice and serve. This is my children's favorite fall dessert.
 Deniece gives a recipe for macadamia sauce to go with it. I've never made it. I think it's really good as is. I did put caramel sauce on it once and that was really good.

Pumpkin Pie Shake

vanilla ice cream
canned pumpkin
brown sugar
ground cloves

If your blender works better than mine, put all ingredients in blender and blend. If not, put all ingredients in large bowl and mash with a potato masher. All amounts are to taste.


1 comment:

  1. aw heck i love my mom's pumpkin chocolate chip bread! (probably because we disregard the measurements for the chocolate chips and dump the whole bag in). Now i'm excited to come home for Thanksgiving :)