Double Decker Pumpkin Bread
Pick a pumpkin from the farm — and make your own pumpkin bread!
1/2 of an 8-ounce package cream cheese, softened
1/4 cup sugar
1 8-ounce carton dairy sour cream
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
1 about 2 cups of cooked/mashed pumpkin
1 cup cooking oil
1/3 cup water
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.
PUMPKIN PIE RECIPE
From the kitchen of Miz Kathy Carter!
1 3/4 cup cooked pumpkin
1 3/4 cup condensed milk
2 large eggs lightly beatened
2/3 cup light brown sugar
2 tbsp sugar
1/1/4 tsp ground cinnamon
1/2 tsp salt
1/2 tsp ground ginger
1/2 tsp ground nutmet
1/4 ground cloves
Refrigerated pie crust
- Fit Pit Crust in 9 inch pie plate.
- Fold edges under.
- Combine pumpkin with other 9 ingredients in a large bowl-beat with electric mixer for 2 minutes.
- Pour into pie crust.
- Bake at 425 degrees for 15 minutes.
- Reduce temperature to 350 degrees for 50 minutes.
- Insert Knife to check center. Cool on baking rack.
- After cooled, add cool whip to top for a little sweet topping. Store in refrigerator.
Easy Blackberry Cobbler cannot get any better when you use farm fresh ingredients!! Give this easy recipe a try with our plump summer berries! Southern Belle Farm is open to the public for berry picking during the summer. The farm located in McDonough, Ga – just south of Atlanta.
- 4 cups fresh blackberries
- 1 tablespoon lemon juice
- 1 large egg
- 1 cup sugar
- 1 cup all-purpose flour
- 6 tablespoons butter, melted
- Whipped cream (optional)
- Garnish: fresh mint sprig
- Preheat oven to 375°. Place blackberries in a lightly greased 8-inch square baking dish; sprinkle with lemon juice. Stir together egg, sugar, and flour in a medium bowl until mixture resembles coarse meal. Sprinkle over fruit. Drizzle melted butter over topping. Bake at 375° for 35 minutes or until lightly browned and bubbly. Let stand 10 minutes. Serve warm with whipped cream, if desired. Garnish with fresh mint sprig, if desired.
- For a neat presentation, bake for the same amount of time in 6 (8-oz.) ramekins on an aluminum foil-lined baking sheet.
If you try this recipe – take a picture of your beautiful creation, or your family eating it and share it with us on Facebook! We love when you share your photos with us!