Double Decker Pumpkin Bread

As we come across yummy receipes for Harvest season – we’ll share them with you.  So be sure to check out our Farm Recipes.  Here’s another we’ve added to the collection!

Double Decker Pumpkin Bread

Pick a pumpkin from the farm — and make your own pumpkin bread!

Ingredients
1/2  of an 8-ounce package  cream cheese, softened
1/4  cup  sugar
1  8-ounce carton  dairy sour cream
1    egg
2  tablespoons  finely chopped crystallized ginger
3  cups  all-purpose flour
2  teaspoons  baking soda
2  teaspoons  ground cinnamon
1  teaspoon  ground ginger
1  teaspoon  ground nutmeg
1/2  teaspoon  salt
2  cups  sugar
4    eggs
1  about 2 cups of cooked/mashed  pumpkin
1  cup  cooking oil
1/3  cup  water

Directions
1. Preheat oven to 350 degrees F. Grease the bottoms and 1/2 inch up the sides of two 9x5x3-inch loaf pans; set aside. In a medium bowl, combine cream cheese and the 1/4 cup sugar. Beat with an electric mixer on medium speed until combined. Add sour cream and the 1 egg; beat until combined. Stir in the crystallized ginger; set aside.
2. In another medium bowl, stir together flour, baking soda, cinnamon, the ground ginger, the nutmeg, and salt; set aside.
3. In a large bowl, combine the 2 cups sugar, the 4 eggs, the pumpkin, oil, and water. Beat on low speed until combined, scraping side of bowl occasionally. Gradually add flour mixture, beating until combined.
4. Spoon 1-1/2 cups of the pumpkin batter into each of the prepared pans. Divide the cream cheese mixture between pans, spreading evenly. Spoon the remaining pumpkin batter onto cream cheese mixture, spreading evenly.
5. Bake for 60 to 70 minutes or until a toothpick inserted in the center comes out clean. Cool in pans on wire racks for 10 minutes. Remove bread from pans. Cool completely on wire racks.
6. Wrap and store in the refrigerator overnight before slicing. Store any leftover bread in the refrigerator for up to 1 week. Makes 32 servings.

Carving Pumpkins

brandiecraig_pumpkins - CopyWe had tons of folks visiting the pumpkin patch this weekend in search of ‘the perfect pumpkin’.  There were tiny ones going home in the hands of kiddos, and giant ones having to be rolled out of the patch by wheel barrow.

So, some of you may be thinking… Ok, I bought a pumpkin, now what do I do?  Carve it!!  We found some really neat patterns you can trace on your pumpkin and carve.  Check out these free, printable pumpkin carving stencils.  Then, after you cut a hole in the top, scoop out all the ooey-gooey stuff (and seeds) on the inside – try this!

Roasted Pumpkin Seeds

Ingredients

  • 1 cup shelled, raw pumpkin seeds*
  • 2 teaspoons olive oil
  • 1/4 teaspoon ground thyme
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

Preparation

  • 1. Preheat oven to 350°. Rinse seeds, and pat dry. Toss together seeds and remaining ingredients in a bowl. Spread in a single layer on an aluminum foil-lined or parchment paper-lined baking sheet. Bake 20 to 25 minutes or until toasted. Cool completely in pan (about 15 minutes).
  • *Fresh pumpkin seeds may be substituted.
Source: Free, printable pumpkin carving stencils from Better Homes & Gardens bhg.com
Source: Roasted Pumpkin Seeds and others from MyRecipies.com

Once you’re all done, show us your carved pumpkin creation!  Share a picture with us on Facebook!!

Pumpkin Spice Bars Recipe

Harvest Pumpkin-Spice Bars

Bars

4 eggs
2 cups granulated sugar
1 cup vegetable oil
1 can (15 oz) pumpkin (not pumpkin pie mix)
2 cups Gold Medal® all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 cup raisins, if desired

Cream Cheese Frosting

1 package (3 oz) cream cheese, softened
1/3 cup butter or margarine, softened
1 teaspoon vanilla
2 cups powdered sugar
1/2 cup chopped walnuts, if desired
  1. Heat oven to 350°F. Lightly grease bottom and sides of 15x10x1-inch pan with shortening. In large bowl, beat eggs, granulated sugar, oil and pumpkin until smooth. Stir in flour, baking powder, cinnamon, baking soda, salt, ginger and cloves. Stir in raisins. Spread in pan.
  2. Bake 25 to 30 minutes or until light brown. Cool completely in pan on cooling rack, about 2 hours.
  3. In medium bowl, beat cream cheese, butter and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable. Spread frosting over bars. Sprinkle with walnuts. For bars, cut into 7 rows by 7 rows. Store in refrigerator.

Source:  Betty Crocker Home Recipes online.

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