Del Monte Pumpkin Bread Recipes

PUMPKIN BREAD

Steps:

• Cream together sugar and oil.
• Add eggs and pumpkin; mix well.
• Sift together flour, baking soda, salt, baking powder, nutmeg, allspice, cinnamon and cloves.
• Add to pumpkin mixture alternately with water.
• Mix well after each addition.
• Pour into well greased and floured 9 X 5-inch loaf pans.
• Bake at 350 °F for 1 ½ hours, until loaves test done.
• Let stand for 10 minutes.
• Remove from pans to cool.

PUMPKIN BREAD

Steps:

• Preheat the oven to 325 degrees F.
• Sift the flour, cinnamon, baking soda, baking powder, and salt together.
• In a separate bowl, mix the sugar, vegetable oil, eggs, and vanilla. Combine both mixtures and fold in the shredded pumpkin and pumpkin seeds. Once the ingredients are all incorporated pour into a non- stick 9 by 5 by 3-inch loaf pan. If your pan is not non- stick coat it with butter and flour.
• Bake for 1 hour and 15 minutes. At this point a knife inserted into the middle of the loaf should come out clean. Cool for 15 minutes and turn out onto a cooling rack. Cool completely. For muffins temperature should also be 325 degrees F., but bake for 30 minutes.

DRUNKEN CHOCOLATE PUMPKIN BREAD

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Toss pumpkin cubes, olive oil, and 1 teaspoon salt together in a bowl; spread onto a baking sheet.
• Roast pumpkin in preheated oven for 30 minutes, increase heat to 425 degrees F (220 degrees C), and continue roasting until the pumpkin is tender, about 30 minutes more.
• Cool pumpkin cubes completely. Trim away outer edges so you have only soft, mashable pumpkin remaining. Measure 2 cups of mashed pumpkin; reserve remainder for another use.
• Preheat oven to 350 degrees F (175 degrees C). Prepare a 9x13-inch baking dish with cooking spray.
• Mash 2 cups pumpkin, sour cream, and creme de cacao together in a bowl with a potato masher until the mixture is relatively lump-free.
• Beat butter and sugar together in a large bowl with an electric mixer until light and fluffy; add eggs one at a time, thoroughly beating each egg into the butter mixture before adding the next. Beat vanilla extract and the pumpkin mixture into the butter mixture with the last egg.
• Mix flour, pumpkin pie spice, baking soda, baking powder, and 1/4 teaspoon salt together in a separate bowl; stir into the pumpkin mixture. Fold chocolate chips through the resulting batter and pour into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes.

GOLDEN SWEET CORNBREAD FROM DEL MONTE®

Steps:

• Preheat oven to 400 degrees F. Coat a glass or metal 9-inch square baking dish with non-stick cooking spray.
• Stir together all ingredients in a large mixing bowl; batter will be slightly lumpy. Pour batter evenly into prepared pan.
• Bake 40 to 45 minutes or until deep golden brown and wooden pick inserted in center comes out clean. Cool 10 minutes before cutting.

DEL MONTE BANANA BREAD

Steps:

• Cream margarine and brown sugar together until fluffy. Add eggs, one at a time, beating after each addition.
• Sift together dry ingredients.
• Add raisins and nuts to dry ingredients and toss. Add to creamed mixture alternately with mashed bananas.
• Pour into two well-greased 9"x5" loaf pans.
• Bake at 350 degrees for 1 1/3 hours.

PUMPKIN PIE - DEL MONTE RECIPE - (3.3/5)

Steps:

• Beat eggs slightly, add pumpkin, sugar, salt and spices and mix well. Add melted butter and hot milk and stir throughly. Pour into uncooked pastry shell. Bake in hot oven (450)for 15 minutes then reduce heat to 350 for 35 minutes or until done.