Pumpkin Recipes
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Super Moist Pumpkin Bread
Serves 20 - The moistness comes from the addition of coconut milk!
Ingredients
3 1/2 cups all-purpose flour
2 cups packed dark brown sugar
2/3 cup white sugar
2 cups pumpkin puree
1 cup vegetable oil
2/3 cup coconut milk
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground nutmeg
1 1/2 teaspoons ground cinnamon
2/3 cup flaked coconut
1 cup toasted walnuts, chopped
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8x4 inch loaf pans.
2. In a large bowl combine the flour, brown sugar, white sugar, pumpkin puree, oil, coconut milk, baking soda, salt, ground nutmeg and ground cinnamon. Mix until all of the flour is gone. Fold in the nuts and flaked coconut. Pour batter into the prepared pans.
3. Bake at 350 degrees F (175 degrees C) for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cover loaves with foil tightly. Allow to steam for 10 minutes. Remove foil and turn out onto a cooling rack. Tent lightly with the foil and allow to cool completely.
Nutrition Info:
* Servings Per Recipe: 20
* Amount Per Serving
* Calories: 361
* Total Fat: 17.9g
* Cholesterol: 0mg
* Sodium: 259mg
* Total Carbohydrates: 48.6g
* Dietary Fiber: 1.6g
* Protein: 3.6g
Addictive Pumpkin Muffins
A low-fat version of a pumpkin bread recipe using no oil. Try using a heat stable sugar substitute for half of the sugar for an even healthier treat.
Prep Time: 15 Minutes
Cook Time: 35 Minutes
Ready In: 1 Hour
Servings: 36
Ingredients:
* 1 1/2 cups raisins
* 4 3/4 cups all-purpose flour
* 4 cups white sugar
* 1 1/2 teaspoons baking powder
* 1 1/2 teaspoons baking soda
* 1 1/2 teaspoons salt
* 1 1/2 teaspoons nutmeg
* 1 1/2 teaspoons cinnamon
* 1 1/2 teaspoons ground cloves
* 6 eggs
* 1 (29 ounce) can pumpkin
* 1 cup unsweetened applesauce
* 1 cup chopped walnuts
Directions:
1. Preheat oven to 350 degrees F (175 C). Grease three 12 cup muffin pans, or line with paper muffin liners. Soak raisins in hot water for ten minutes to plump, then drain.
2. In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, nutmeg, cinnamon, and ground cloves. In a separate bowl, mix the eggs, pumpkin, and applesauce, until smooth. Add this mixture to the dry ingredients and stir thoroughly to make a smooth batter. Stir the raisins and walnuts into the batter. Spoon batter into the prepared muffin cups.
3. Bake for 30 to 35 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean.
Nutrition Info:
* Servings Per Recipe: 36
* Amount Per Serving
* Calories: 207
* Total Fat: 3.3g
* Cholesterol: 35mg
* Sodium: 236mg
* Total Carbohydrates: 42.1g
* Dietary Fiber: 1.6g
* Protein: 3.6g
Pumpkin Flax Quickbread
This is a moist, dense quick bread suitable for breakfast or even Thanksgiving. It is a vegan version, containing no animal products.
Prep Time: 10 Minutes
Cook Time: 1 Hour 10 Minutes
Ready In: 1 Hour 20 Minutes
Servings: 12
Ingredients
* 2 tablespoons flax seed meal
* 6 tablespoons water
* 1 1/2 cups sugar
* 1 cup canned pumpkin puree
* 1/2 cup applesauce
* 1 1/3 cups all-purpose flour
* 1/3 cup whole wheat pastry flour
* 1 teaspoon baking soda
* 1 teaspoon ground cinnamon
* 3/4 teaspoon salt
* 1/2 teaspoon baking powder
* 1/2 teaspoon ground nutmeg
* 1/4 teaspoon ground cloves
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x5 inch loaf pan.
2. Whisk together flax seed meal and water. Mix in sugar, pumpkin and apple sauce.
3. In a large bowl, stir together all-purpose flour, whole wheat flour, baking soda, cinnamon, salt, baking powder, nutmeg, and cloves. Add flour mixture to pumpkin mixture; stir until smooth. Pour batter into prepared pan.
4. Bake in preheated oven for 65 to 70 minutes, until a toothpick inserted into center of the loaf comes out clean.
Nutrition Info:
* Servings Per Recipe: 12
* Amount Per Serving
* Calories: 178
* Total Fat: 1g
* Cholesterol: 0mg
* Sodium: 312mg
* Total Carbohydrates: 41.2g
* Dietary Fiber: 2g
* Protein: 2.4g
Toasted Pumpkin Seeds
This is what you can do with all those seeds after the Jack O' Lantern is carved! Any seasoning will work in place of salt. Try Cajun!
Read Reviews (14)
Prep Time: 5 Minutes
Cook Time: 45 Minutes
Ready In: 50 Minutes
Servings: 8
Ingredients:
* 2 cups raw whole pumpkin seeds
* 2 tablespoons vegetable oil
* 1 tablespoon salt
Directions:
1. Preheat oven to 325 degrees F (165 degrees C).
2. Spread the pumpkin seeds on a medium baking sheet. Drizzle with oil. Sprinkle with salt.
3. Bake 45 minutes in the preheated oven, stirring occasionally, until lightly toasted.
Nutrition Info:
* Servings Per Recipe: 8
* Amount Per Serving
* Calories: 101
* Total Fat: 6.5g
* Cholesterol: 0mg
* Sodium: 875mg
* Total Carbohydrates: 8.6g
* Dietary Fiber: 0.6g
* Protein: 3g
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