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04/20/18

Pineapple Pumpkin Bread

Submitted By: Betty V., Johnson City

3 ½ c all-purpose flour
2 c sugar
1 tsp baking soda
1 tsp baking powder
1 tsp ground ginger
1 tsp ground cinnamon
½ tsp salt
¼ tsp ground nutmeg
4 large eggs
1 c vegetable oil
1 (16 oz) can pumpkin
1 (8 oz) can crushed pineapple (drained)
1 c chopped pecans

Preheat oven to 350 degrees. Grease and flour 2 (9x5-inch) loaf pans. 
In a large bowl, combine flour and next 7 ingredients. Add eggs and oil; beat well. Stir in pumpkin, pineapple, and pecans.

Pour batter evenly into prepared pans. Bake 35-40 minutes, or until a tester inserted in center comes out clean. Makes 2 loaves.

04/20/18

Pumpkin Bread

Submitted By: R M

3 c sugar 
1 c salad oil
4 eggs, beaten
1 (16 oz) can Del Monte Pumpkin
3 ½ c flour
2 tsp soda
2 tsp salt
1 tsp baking powder
1 tsp nutmeg
1 tsp allspice
1 tsp cinnamon
½ tsp cloves
2/3 c water

Cream sugar and oil together. Add eggs and pumpkin; mix well. Sift together dry ingredients. Add dry ingredients alternately with water. Pour into two well greased and floured 5” x 9” loan pans. Bake at 350 degrees for 1½ hours or until bread tests done. Let stand 10 minutes. Remove from pan to cool. Suitable for freezing. Makes 2 loaves.

04/20/18

Pumpkin Muffins

Submitted By: Jean W., Kingsport

1 spice cake mix
1 (15 oz) can pumpkin

Mix together*. Spray muffin pan or use cupcake liners. Bake at 350 degrees for 17-18 minutes.

*Batter is very thick.

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