Janets Pumpkin Bread Recipes

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GLUTEN-FREE PUMPKIN BREAD



Gluten-Free Pumpkin Bread image

This gluten-free pumpkin bread is sweet and light and can double as a dessert or breakfast.

Provided by Janet Harlow

Categories     Baked Goods

Time 1h30m

Number Of Ingredients 18

1/2 c vegetable oil
1 cup sugar + 1 Tbsp
3 large eggs
1 15 oz can pumpkin puree (not pumpkin pie filling)
1 tsp vanilla extract
2 cups gluten-free flour blend*
1 tsp cinnamon
1/8 tsp allspice (optional)
1/8 tsp ground ginger (optional)
3/4 tsp salt
3/4 tsp baking soda
3/4 tsp baking powder
3/4 tsp xanthan gum
1/2 c chopped walnuts or pecans (optional)
3/4 c powdered sugar (sifted)
2 tsps dark or spiced rum
1 Tbsp sour cream (vegan versions ok)
1-2 tsp water

Steps:

  • Make the Pumpkin bread
  • Pre-heat the oven to 350°F and grease an 8½" loaf pan if not adding nuts or a 9" loaf pan if using nuts.
  • In medium-sized mixing bowl, whisk the flour, salt, cinnamon, baking powder, baking soda and xanthan gum together,
  • In a large mixing bowl, whisk the oil, sugar, eggs, pumpkin, and vanilla.
  • Add the dry ingredients to the wet and stir with a rubber spatula until combined. Then stir with a whisk until smooth.
  • Stir in the nuts if using.
  • Pour into the loaf pan and bake for 45 minutes. Then cover with a foil tent and bake another 20-25 minutes or until the top is set and a toothpick inserted in the center comes out dry.
  • Make the Rum Icing
  • Add the sifted powdered sugar to a small bowl.
  • Stir in the rum and 1 tsp water. Stir until smooth. Stir in the sour cream. If it is too thick, add more water, 1 tsp at a time.
  • Drizzle over the cooled loaf just before serving.

Nutrition Facts : ServingSize 1 1/2" slice, Calories 356 kcal, Carbohydrate 52 g, Protein 4 g, Fat 16 g, SaturatedFat 5 g, Cholesterol 48 mg, Sodium 283 mg, Fiber 2 g, Sugar 37 g, UnsaturatedFat 10 g

JANET'S PUMPKIN BREAD



Janet's Pumpkin Bread image

The only thing that could make this pumpkin bread better is to pair it with a steaming cup of hot coffee! It's a very easy pumpkin bread recipe that's dense, yet airy and fluffy. We opted to use walnuts for the chopped nuts because we like how walnuts and pumpkin pair together. But, use a nut you prefer - pecans would be great! A...

Provided by JANET JORDAN

Categories     Other Breakfast

Time 1h5m

Number Of Ingredients 12

2 1/2 c sugar
2/3 c vegetable oil
4 eggs
1 can(s) pumpkin (15 oz)
2/3 c water
3 1/3 c all-purpose flour
2 tsp baking soda
1 1/2 tsp salt
1 tsp ground cinnamon
1 tsp ground cloves
1/2 tsp baking powder
1/2 c chopped nuts

Steps:

  • 1. Preheat oven to 350 degrees grease bottom only of two loaf pans.
  • 2. Mix sugar, eggs, pumpkin, and water in a large bowl.
  • 3. Stir in remaining ingredients.
  • 4. Pour into pans.
  • 5. Bake 45 to 50 minutes or until a wooden toothpick comes out clean.
  • 6. Cool and remove from pans.

AUNT JANET'S PUMPKIN DUMP CAKE



Aunt Janet's Pumpkin Dump Cake image

A yummy dump cake suitable for those pressed for time!

Provided by AELFIE

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h5m

Yield 12

Number Of Ingredients 12

1 (15 ounce) can pumpkin
1 (12 fluid ounce) can nonfat evaporated milk
4 eggs
1 cup white sugar
1 teaspoon ground nutmeg
1 teaspoon ground ginger
1 teaspoon ground cloves
2 teaspoons ground cinnamon
½ teaspoon salt
1 (18.25 ounce) package yellow cake mix
½ cup butter, melted
1 cup chopped pecans

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
  • In a large bowl, whisk together the pumpkin, sugar, salt, nutmeg, ginger, cloves and cinnamon. Stir in the milk, then beat in the eggs one at a time. Pour pumpkin mixture into the prepared pan.
  • Sprinkle the yellow cake mix over the pumpkin mixture, then sprinkle on the pecans. Drizzle melted butter over all. Bake in the preheated oven for 55 minutes, or until the edges are lightly browned. Allow to cool.

Nutrition Facts : Calories 443.1 calories, Carbohydrate 58.3 g, Cholesterol 84.4 mg, Fat 21.2 g, Fiber 3.2 g, Protein 7.8 g, SaturatedFat 6.8 g, Sodium 493.3 mg, Sugar 40.4 g

JANET'S RICH BANANA BREAD



Janet's Rich Banana Bread image

This is the moistest banana bread that I have ever tasted. It's also very easy to make!

Provided by vjonsson

Categories     Bread     Quick Bread Recipes     Fruit Bread Recipes     100+ Banana Bread Recipes     Banana Nut Bread Recipes

Time 1h10m

Yield 15

Number Of Ingredients 10

½ cup butter, melted
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
½ cup sour cream
½ cup chopped walnuts
2 medium bananas, sliced

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
  • In a large bowl, stir together the melted butter and sugar. Add the eggs and vanilla, mix well. Combine the flour, baking soda and salt, stir into the butter mixture until smooth. Finally, fold in the sour cream, walnuts and bananas. Spread evenly into the prepared pan.
  • Bake at 350 degrees F (175 degrees C) for 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely.

Nutrition Facts : Calories 217.6 calories, Carbohydrate 27.4 g, Cholesterol 44.4 mg, Fat 11.1 g, Fiber 1 g, Protein 3.2 g, SaturatedFat 5.4 g, Sodium 218.9 mg, Sugar 15.5 g

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