Go Big Orange Pumpkin Grits Recipes

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ORANGE PUMPKIN LOAF



Orange Pumpkin Loaf image

You can try this moist loaf with an orange cream spread, butter, or leave plain. For a variation, try substituting dates for the raisins.

Provided by Carol

Categories     Bread     Quick Bread Recipes     Pumpkin Bread Recipes

Time 1h40m

Yield 12

Number Of Ingredients 14

1 large orange
⅓ cup butter, softened
1 ⅓ cups white sugar
2 eggs
1 cup canned pumpkin
⅓ cup water
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
¾ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground cloves
½ cup chopped walnuts
½ cup chopped raisins

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
  • Cut orange into wedges, and remove seeds. Place orange, peel and all, in a food processor. Pulse until finely chopped; set aside.
  • In a large bowl, cream butter and sugar until smooth. Beat in the eggs one at a time, then stir in the pumpkin, water, and the ground orange. Mix together flour, baking soda, baking powder, salt, cinnamon, and cloves. Stir into batter just until moistened. Stir in nuts and raisins. Spoon into the prepared loaf pan.
  • Bake for 1 hour in the preheated oven, or until a toothpick inserted near the center comes out clean. Let stand 10 minutes, then remove from pan, and cool on a wire rack.

Nutrition Facts : Calories 286.2 calories, Carbohydrate 47.9 g, Cholesterol 44.6 mg, Fat 9.5 g, Fiber 2.2 g, Protein 4.6 g, SaturatedFat 3.9 g, Sodium 369.4 mg, Sugar 28.6 g

PUMPKIN CHEDDAR GRITS



Pumpkin Cheddar Grits image

Make and share this Pumpkin Cheddar Grits recipe from Food.com.

Provided by ratherbeswimmin

Categories     Grains

Time 9h15m

Yield 4 serving(s)

Number Of Ingredients 8

2/3 cup coarse stone ground corn grits
1 1/2 cups water
1 cup evaporated milk
1 teaspoon salt
1 cup mashed cooked pumpkin (or 1 cup canned pumpkin puree)
black pepper
1/4 cup unsalted butter
1/2 cup finely shredded cheddar cheese

Steps:

  • Combine the grits and some cold water in a bowl; the husks will rise to the top; drain in a mesh strainer.
  • Combine the grits, 1 1/2 cups water, evaporated milk, and salt in a slow cooker.
  • Using a wooden or plastic spoon, stir for 15 seconds.
  • Add in the pumpkin and pepper, stir to combine.
  • Cover and cook on HIGH for 3 to 3 1/2 hours or on LOW for 7 to 9 hours, until thick and creamy.
  • Stir in the butter and cheese; cover, turn off the cooker and let stand for 10 minutes or until the butter and cheese melt.
  • Serve immediately.

Nutrition Facts : Calories 351.8, Fat 21.3, SaturatedFat 13.2, Cholesterol 63.6, Sodium 740.1, Carbohydrate 30.2, Fiber 1.1, Sugar 0.9, Protein 10.7

MINI PUMPKIN MUFFINS WITH ORANGE DRIZZLE



Mini Pumpkin Muffins with Orange Drizzle image

Spiced pumpkin and a tangy, orange drizzle roll the flavors of fall into a warm little muffin.

Provided by USA WEEKEND Pam Anderson

Categories     Bread     Quick Bread Recipes     Pumpkin Bread Recipes

Time 50m

Yield 36

Number Of Ingredients 14

1 (15 ounce) can 100% pure pumpkin
1 ½ teaspoons ground ginger
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
1 cup dark brown sugar
½ cup vegetable oil
2 large eggs, lightly beaten
2 cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
½ cup confectioners' sugar
¼ teaspoon finely grated orange zest
4 teaspoons orange juice

Steps:

  • Adjust oven rack to center position and heat oven to 425 degrees. Spray 36 mini-muffin cups with vegetable cooking spray.
  • Bring pumpkin, ginger, cinnamon and cloves to a simmer in a medium saucepan until puree thickens enough to start sticking to pan bottom, 6 to 8 minutes. Turn hot puree into a bowl. Whisk in brown sugar and oil, then slowly beat in eggs.
  • Meanwhile, whisk the flour, baking powder, baking soda and salt in a medium bowl; whisk into pumpkin mixture until just combined.
  • Divide batter among the muffin cups and bake until golden and cooked through, about 10 minutes. Let stand a few minutes, then transfer mini-muffins to a wire rack to cool. Mix the drizzle ingredients together and drizzle over warm muffins.

Nutrition Facts : Calories 90.9 calories, Carbohydrate 14.2 g, Cholesterol 10.3 mg, Fat 3.4 g, Fiber 0.6 g, Protein 1.2 g, SaturatedFat 0.6 g, Sodium 95.4 mg, Sugar 8.1 g

PUMPKIN ORANGE CAKE



Pumpkin Orange Cake image

"This moist make-ahead spice cake with its flavorful orange frosting is popular at family gatherings," shares Shirley Glaab of Hattiesburg, Mississippi. "It's simple to prepare and it tastes so good, everyone asks for the recipe."

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 12 servings.

Number Of Ingredients 22

1/2 cup butter, softened
1-1/4 cups sugar
2 large eggs, room temperature
1 cup canned pumpkin
1/2 cup orange juice
1/4 cup 2% milk
1 tablespoon grated orange zest
2 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 cup chopped walnuts
ORANGE FROSTING:
1/3 cup butter, softened
3 cups confectioners' sugar
3 tablespoons 2% milk
2 teaspoons orange juice
4-1/2 teaspoons grated orange zest
Candied orange peel, optional

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. In another bowl, beat pumpkin, orange juice, milk and orange zest. Combine dry ingredients; add to creamed mixture alternately with pumpkin mixture, beating well after each addition. Fold in nuts., Pour into a greased 13x9-in. baking pan. Bake at 350° for 30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, in a large bowl, beat butter and confectioners' sugar until smooth. Beat in the milk, orange juice and zest. Frost cake. Garnish with candied peel if desired.

Nutrition Facts : Calories 445 calories, Fat 17g fat (9g saturated fat), Cholesterol 71mg cholesterol, Sodium 395mg sodium, Carbohydrate 70g carbohydrate (51g sugars, Fiber 1g fiber), Protein 5g protein.

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