Pumpkin recipes
Sour cream pumpkin cake
Streusel:
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
2 teaspoons butter or margarine
Cake:
3 cups all-purpose flour
1 tablespoon ground cinnamon
2 teaspoons baking soda
1 teaspoon salt
2 cups granulated sugar
1 cup (2 sticks) butter or margarine, softened
4 large eggs
1 cup pure pumpkin
8 ounces sour cream
2 teaspoons vanilla extract
Glaze:
11/2 cups sifted powdered sugar
2 to 3 tablespoons orange juice or milk
Preheat oven to 350 degrees. Grease and flour 12-cup Bundt pan.
For streusel: Combine brown sugar, cinnamon and allspice in small bowl. Cut in butter with pastry blender or two knives until mixture is crumbly.
For cake: Combine flour, cinnamon, baking soda and salt in medium bowl. Beat granulated sugar and butter in large mixer bowl until light and fluffy. Add eggs one at a time, beating well after each addition. Add pumpkin, sour cream and vanilla extract; mix well. Gradually beat in flour mixture.
To assemble: Spoon half of batter into prepared pan. Sprinkle streusel over batter, not allowing streusel to touch sides of pan. Top with remaining batter. Make sure batter layer touches edges of pan.
Bake for 55 to 60 minutes or until wooden pick inserted in cake comes out clean. Cool for 30 minutes in pan on wire rack. Invert onto wire rack to cool completely. Drizzle with glaze.
To make glaze: Combine powdered sugar and orange juice or milk in small bowl; stir until smooth.
from Real Simple
Pumpkin-honey beer quick bread
31/4 cups all-purpose flour
2 teaspoons salt
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1/2 cup water
1⁄3 cup ground flaxseed
21/2 cups sugar
2⁄3 cup canola oil
2⁄3 cup honey beer (at room temperature)
1/2 cup egg substitute
2 large eggs
15-ounce can pumpkin
Cooking spray
Preheat oven to 350 degrees. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, salt, baking soda, baking powder, cinnamon and pumpkin pie spice in a medium bowl; stir with a whisk.
Combine 1/2 cup water and flaxseed. Place sugar, oil, honey beer, egg substitute and eggs in a large bowl; beat with a mixer at medium-high speed until well blended. Add flaxseed mixture and pumpkin; beat at low speed just until blended. Add flour mixture; beat just until combined. Divide batter between two (9-inch by 5-inch) loaf pans coated with cooking spray. Bake 70 minutes, or until a wooden pick inserted in the center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pans. Cool completely on wire rack.
From Cooking Light
Pumpkin cream cheese spread
8 ounces cream cheese, softened
1/2 cup canned pumpkin
1/4 cup sugar
3/4 teaspoon pumpkin pie spice
1/2 teaspoon vanilla
Beat all ingredients in medium mixing bowl with electric mixer on medium speed until smooth. Cover and refrigerate at least 1 hour or as long as 24 hours. Makes 11/2 cups (24 1-tablespoon servings).
From Better Homes and Gardens
This story was originally published October 7, 2010 at 12:00 AM with the headline "Pumpkin recipes."