Pumpkin Bread Two Ways

28 Sep

MamaKef makes just about the most delicious pumpkin bread on earth (and it’s my Aunt Carole’s recipe, so we’re really talking about a family affair here). Strangely, I have no picture of it, despite knowing that I have photographed it at every Thanksgiving and Christmas since 1999.

What I do have a picture of, however, is the imitation version I made for my first shift EVER as an RN (yowza!).  You already KNOW this gluten-free sugar-free pumpkin bar is delicious, because no sane person would ever bring a sub-par treat into the nurse’s station of a very busy unit without being 100% positive that it would be gobbled up and that she would have 15 new friends and colleagues who want to make her transition to nursing easier… right?

Right. So, please enjoy both the gf/sf version AND the full o’ flour version–they’re both delicious and easy-peasey recipes that are proven crowd pleasers (just ask Nurse Ratchet!).

 Gluten-Free, Sugar-Free Yumcito Pumpkin Bars
Ingredients
–3/4 c pumpkin puree
–3/4 c almond butter (you could prob use any nut butter–just make sure it does not have sugar in it if what you want is a sugar free dessert!)
–1/2 c honey 
–3 eggs
–2 tsp cinnamon
–1 tsp ground ginger
–1/2 tsp nutmeg
–1/2 tsp ground cloves
–2 tsp vanilla extract
–1 tsp baking soda
–1/2 tsp salt 

Assembly 
1. Preheat oven to 350. Grease your pan–I used a 9-inch shallow disposable tin for easy transport–but a cake round, cupcake tin, or casserole dish would work, too, as long as you keep them thin. I would say NOT to use a loaf pan because I do not think the baking soda will do enough to make the batter rise.
2. Combine all the ingredients in a bowl and mix well.
3. Pour into pan. Bake for about 22 minutes, or until edges are brown and center is set. (In my little oven the edges looked burnt before the center set, but those turned out to be the best pieces!)


KefFamily’s Favorite Chocolate Chip Pumpkin Bread

Ta Da!

Ingredients

  • 1 cup salad oil
  • 2/3 cup water
  • 1 16-oz can Libby’s pumpkin
  • 2 eggs
  • 3 cups sugar
  • 3 1/2 cups flour
  •  1 1/2 tsp  cinnamon
  • 1 1/2 tsp nutmeg
    1 1/2 tsp salt
  • 2 tsp baking soda
  • 12 oz bag choc chips

Assembly 
1. Preheat oven to 350. Grease two loaf pans well (these can also be made as muffins if that suits your fancy).

2. Mix the wet ingredients together.
3. Add in the dry ingredients – except the choc chips.
4. After everything is well blended, stir in the chocolate chips.

5. Pour into 2 well greased loaf pans and bake for approximately 1 hour and 10 minutes (I always start checking at about 45 minutes but it really does take this long).

One Response to “Pumpkin Bread Two Ways”

Trackbacks/Pingbacks

  1. Aunt Carole’s Microwavable Sherried Chicken and Spinach Casserole | Cooking Up Kefi - September 18, 2013

    […] a lot of truly wonderful things about my Aunt Carole, not the least of which being that she always shares her most-delicious […]

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