Pumpkin Bread
1-3/4 cups sugar
1 cup vegetable oil
3 eggs
1-1/2 cups canned pumpkin (unsweetened)
3 cups flour
1 tsp. baking soda
1-2 tsp. salt
2 tsp. cinnamon
1 cup raisins
1 cup chopped walnuts
(optional) - 1 ripe banana
Directions
Preheat oven to 350 degrees. Grease 1 Bundt pan or 2 loaf pans. Beat sugar and oil. Beat in eggs until fluffy. Add pumpkin. Mix well. Add dry ingredients and stir. Add nuts and raisins. Pour into pan. Bake 1 hour.
Low fat recipe
Substitute 3/4 cup Egg Beaters for the eggs. Decrease sugar to 1-1/4 cup. Use only ½ cup oil, and add 3/4 cup unsweetened applesauce. May also decrease or omit nuts.
Donated by Julia Ullman
Apple Slice Cake
1-1/3 cups sugar
3 eggs
1 tsp. baking soda
1 cup oil
1/2 tsp. cinnamon
2 cups sliced apples
1/2 tsp. salt
1 cup chopped nuts
2 cups sifted flour
1 tsp. vanilla
1/4 tsp. rum flavoring (optional)
Directions
Preheat oven to 375 degrees. Beat sugar, eggs and oil at high speed (about 5 minutes). Add dry ingredients. Sprinkle in vanilla. Fold in apple slices. Add nuts. Bake in well-greased and floured pan (spring form or 9 inch square) at 375 degrees for 60 minutes. Check for doneness after 50 to 55 minutes. Let cool 5 to 10 minutes before removing spring form rim. Should be cool enough to handle before removing bottom of spring form pan. Invert on cake plate and, using small knife, carefully loosen cake around edge and lift off bottom.
Preparation time: 30 minutes. Cooking time: 60 minutes.
Donated by Rita Miller
Pumpkin Mousse
1 4-serving pkg. Fat-free/sugar-free vanilla pudding
2 cups skim milk
1 15 oz can pumpkin
3 tsp. pumpkin spice
1 cup fat-free Cool Whip
Directions
In a medium bowl, mix pudding and milk as directed on package. Refrigerat3e five minutes to set. Stir in pumpkin and pumpkin spice until well-blended. Fold in Cool Whip. Chill and enjoy.
Donated by Paula Goddard
Pumpkin Raisin Muffins
2/3 dry powdered milk
1 tsp. vanilla
2 tsp. pumpkin pie spice
1 cup pumpkin
1 tsp. cinnamon
4 Tbsp. raisins
6 Tbsp. flour1/2 cup grated carrots
1 tsp. baking soda or 6 pkgs. of sweetener (to taste) - I use Sweet & Low. Do not use Equal; it breaks down when baked
1/2 tsp baking powder
2 eggs
Directions
Mix dry ingredients; set aside. Beat eggs and vanilla. Add pumpkin and dry ingredients. Mix well. Add raisins and carrots. Spray muffin tin with Pam. Divide mixture into 12 muffin cups. Bake at 350 degrees for 20-25 minutes. ENJOY!
Donated by Paula Goddard
