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Homemade Pumpkin Bread


Want to impress mama and them? Show up at Thanksgiving dinner with Homemade Pumpkin Bread. Your family will love it and your house will smell wonderful all day long– like a harvest time candle.

Ingredients:

  • 1 can pumpkin
  • 1 ⅔ cups Southern Cane Pure Cane Sugar
  • ⅔ cup vegetable oil
  • 2 teaspoons vanilla
  • 4 eggs
  • 3 cups all-purpose flour
  • ½ cup nuts (coarsely chopped)
  • ½ cup raisins (optional)
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon baking powder
  • ½ teaspoon ground cloves

    • DIRECTIONS

    1. Put oven rack in low position, allowing the top of pans to be in the center of oven.

    2. Preheat oven to 350°F.

    3. Grease the bottom of 2 loaf pans with shortening or coat with cooking spray.

    4. In large bowl, stir in pumpkin, sugar, oil, vanilla, and eggs. Add remaining ingredients and pour into pans.

    5. If you’re making 8-inch loaves, bake approximately 50-60 minutes. Bake 9-inch loaves for approximately 1 hour and 10 minutes. Use toothpick test to ensure doneness.

    6. Cool for 10 minutes before loosening the sides of each loaf in the pans and moving to cooling rack. Let cool for approximately 2 hours before slicing. 

    7. Store at room temperature up to 4 days or refrigerate up to 10 days.

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    Banana Bread


    Banana bread has been popular in the U.S. since the depression era when the idea of throwing out anything, including overripe bananas, was frowned upon. Today it continues to be the most searched for bread recipe on the Internet. Banana bread freezes well, tightly wrapped in foil, for up to three months.

    Ingredients:

  • 2 to 3 medium (7" to 7-7/8" long) very ripe bananas, peeled (about 1 1/4 to 1 1/2 cups mashed)
  • 1/3 cup butter, unsalted or salted, melted
  • 1 teaspoon baking soda
  • 1 pinch salt
  • 3/4 cup sugar (1/2 cup if you would like it less sweet, 1 cup if more sweet)
  • 1 large egg, beaten
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all purpose flour

    • Directions

    1. Preheat the oven to 350°F (175°C), and butter a 4 x 8-inch loaf pan.

    2. In a large mixing bowl, mash the ripe bananas with a fork until completely smooth. Stir the melted butter.

    3. Add the baking soda and salt. Stir in the sugar, beaten egg, and vanilla extract.

    4. Add in the flour and mix until all ingredients are combined.

    5. Pour the batter into your prepared loaf pan. Bake for 50 minutes to 1 hour at 350°F, or until a toothpick inserted into the center comes out clean.

    6. Remove from oven and let cool in the pan for a few minutes. Then remove the banana bread from the pan and let cool completely before serving.

    7. Slice, serve, and enjoy!

     

    Monkey Bread


    Nobody knows for sure why this popular breakfast treat is called Monkey Bread. Did it come from the term “monkey food,” Southern slang for snack food? Is it because it’s so easy to make a monkey could do it? Or maybe it’s because your little monkeys will love it. What’s your theory?

    Ingredients:

    Dough

  • 3-1/4 to 3-3/4 cups all-purpose flour
  • 1/4 Southern Cane Pure Cane Sugar
  • 1 packet Fleischmann's® RapidRise® Yeast (2 1/4 teaspoons)
  • 1 teaspoon salt
  • 3/4 cup milk
  • 1/4 cup water
  • 1/4 cup butter (sliced into 4 tablespoons)
  • 1 egg

    • Filling

  • 1 cup brown sugar packed
  • 1 tablespoon ground cinnamon
  • 1/2 cup butter melted

    • DIRECTIONS

    1. Preheat oven to 375°F.

    2. Combine 2 cups flour, sugar, dry yeast and salt in a large mixing bowl. Whisk until blended. (Tip: It’s best to use a stand mixer fitted with a dough hook. You can also do this by hand or with an electric mixer.)

    3. In a microwave-safe bowl, combine milk, water and butter and microwave on high for about a minute in 15 second increments until very warm, but not hot to the touch. Your butter shouldn’t be completely melted. Add to flour mixture. 

    4. Next, add egg to mixture and beat 2 minutes on medium speed, scraping sides of bowl occasionally. Add another 1 cup flour and beat 2 minutes at high speed. Stir in just enough remaining flour so that the dough will form into a ball.

    5. Knead on a lightly floured surface for around 7 minutes until smooth and dough springs back when lightly pressed with 2 fingers. Cover with a towel and let rest for 10 minutes.

    6. In a small bowl, combine cinnamon and brown sugar.  In another small bowl, place melted butter.  

    7. Cut your dough into 36 pieces by cutting in half, cutting each half into thirds and each third into thirds again, then each third in halves. Dip each piece into melted butter and roll in the cinnamon and sugar mixture.

    8. Place dough into a pan coated with cooking spray. Combine remaining butter and sugar and drizzle over rolls. Cover with towel and let rise in warm place about 45 minutes (until doubled in size). 

    9. If you’re using a 9x13-inch baking dish, place dough pieces in a single layer. After rising, bake for about 20 minutes or until golden and cooked all the way through.

    10. If you’re using a Bundt or tube pan, bake for about 30 minutes. If you’re using 9x5-inch bread pans, bake for about 20 minutes.

    11. To make a dozen monkey bread muffins, put 3 pieces in each greased muffin cup and bake for about 20 minutes, or until golden and cooked through.