Posts Tagged ‘Pumpkin’

Chocolate Swirl Pumpkin Bread


Butter, for coating the pan
3 ounces semisweet chocolate, coarsely chopped
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon fine salt
1 1/2 cups granulated sugar
1/2 cup vegetable oil
2 large eggs
1 cup canned pumpkin purée (not pie filling)
1 teaspoon vanilla extract


  1. Heat the oven to 350°F and arrange a rack in the middle. Coat a 9-by-5-inch loaf pan with butter; set aside.
  2. Place the chocolate in a small microwave-safe bowl and microwave in 20-second intervals, stirring in between, until melted and smooth; set aside. (Alternatively, melt the chocolate in a small saucepan over low heat, stirring often.)
  3. Place the flour, baking soda, cinnamon, baking powder, nutmeg, and salt in a medium bowl and whisk to combine and aerate; set aside.
  4. Place the sugar and oil in the bowl of a stand mixer fitted with a paddle attachment and beat on medium-high speed until well combined (it’ll look like wet sand), about 1 minute. Stop the mixer and scrape down the sides of the bowl and the paddle.
  5. Turn the mixer to medium speed and add the eggs 1 at a time, beating well after each addition. Reduce the speed to low, add the pumpkin and vanilla, and mix until just combined, about 30 seconds. Stop the mixer and scrape down the sides of the bowl and the paddle.
  6. Return the mixer to low speed, slowly add the reserved flour mixture, and mix until just combined, about 2 minutes total.
  7. Remove the bowl from the mixer and drizzle the melted chocolate evenly over the batter. Using a rubber spatula, fold the chocolate into the batter until it’s just swirled in, making sure to scrape the bottom of the bowl with each stroke, about 5 strokes total. (Be careful not to fully incorporate the chocolate into the batter.)
  8. Pour the batter into the prepared pan and spread it into an even layer. Bake until the bread is browned on top and a toothpick inserted into the center comes out clean (test several spots because you may hit a pocket of chocolate), about 60 to 70 minutes.
  9. Remove from the oven and let cool in the pan on a wire rack for 10 minutes. Remove the bread from the pan and let it cool on the wire rack for at least 20 minutes more before slicing.

Easy Raisin and Pumpkin Bread


Photo By Carolyn Davidson Hicks

Photo By Carolyn Davidson Hicks


1/3  cup vegetable oil
1  cup canned pumpkin (fresh baked  pumpkin, add 1/2 cup more)
3  eggs
2 1/3  cups Bisquick® Original baking mix
1 1/4  cups sugar
2  teaspoons ground cinnamon
1/2  cup raisins


Heat oven to 350°. Generously grease bottom only of loaf pan, 9x5x3 inches.
Stir all ingredients except raisins in pan with fork until moistened; beat vigorously 1 minute. Stir in raisins.
Bake 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Run knife or metal spatula around sides of loaf to loosen; remove from pan to wire rack. Cool completely before slicing.

Homemade Pumpkin Pie



Photo By Carolyn Davidson Hicks

Ingredients (double recipe for two pies):

  • 2 cups of pumpkin pulp purée from a sugar pumpkin or from canned pumpkin purée
  • 1 1/2 cup heavy cream or 1 12 oz. can of evaporated milk
  • 1/2 cup packed dark brown sugar
  • 1/3 cup white sugar
  • 1/2 teaspoon salt
  • 2 eggs plus the yolk of a third egg
  • 2 teaspoons of cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground allspice
  • 1/2 teaspoon of lemon zest
  • 1 Marie Callenders Pie Crusts

To make pumpkin purée from a sugar pumpkin: start with a small to medium sugar pumpkin, cut out the stem and scrape out the insides, discard (save the seeds to toast!). Cut the pumpkin in half and lay cut side down on a rimmed baking sheet lined with parchment paper or aluminum foil. Bake at 350°F until fork tender, about an hour or so. Remove from oven, let cool, scoop out the pulp. If you want the pulp to be extra smooth, put it through a mixer.


Preheat oven to 425°F.

Mix sugars, salt, and spices, and lemon zest in a large bowl. Beat the eggs and add to the bowl. Stir in the pumpkin purée. Stir in cream. Whisk all together until well incorporated.

Pour into pie shell and bake at 425°F for 15 minutes. After 15 minutes reduce the temperature to 350°F. Bake 40-50 minutes, or until a toothpick inserted near the center comes out clean.

Cool on a wire rack for 2 hours. Note that the pumpkin pie will come out of the oven all puffed up (from the leavening of the eggs), and will deflate as it cools.

Serve with whipped cream, cool whip or vanilla ice cream as a topping.


If you have any left over pumpkin pie mix, here’s a suggestion! Grab a few Cinnamon Graham Crackers and crush them. Add mixture to a few Ramekins that have been wiped with oil or butter. Top with Crumbled Crackers and  poor a little melted butter on each pie to soften the crumbs a bit, and bake half the time the above recipe calls for!



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