Pumpkin Cinnamon Rolls ~ By Caroline

Super soft Pumpkin Cinnamon Rolls filled with a gooey cinnamon swirl and topped with maple cream cheese icing. Need I say more?! :-)

 

Ingredients:

Pumpkin Dough

• 1/3 cup (80 ml) milk
• 2 Tablespoons unsalted butter
• 1/2 cup 100% pure pumpkin
• 2 Tablespoons packed dark brown sugar (or light brown)
• 1/4 teaspoon nutmeg
• 1/2 teaspoon salt
• 1 large egg, beaten
• 2 and 1/4 teaspoons (1 standard package) instant active dry yeast
• 2 and 1/2 cups bread flour OR all-purpose flour

Filling

• 1/2 cup packed dark or light brown sugar
• 1 Tablespoon ground cinnamon
• 1/2 teaspoon EACH ground nutmeg and ground cloves
• 1/4 teaspoon ground allspice
• 3 Tablespoons unsalted butter, melted

Maple Cream Cheese Glaze

• 3 oz full-fat cream cheese, softened to room temperature
• 1/4 cup pure maple syrup
• 2 Tablespoons milk
• 1 cup confectioners' sugar, sifted 

Directions:

1. Make the dough: warm the milk and butter together over the stove or in the microwave. Warm the two together until the butter is *just* melted.  A few butter specks is OK.  You want the mixture lukewarm (105-115F degrees), not scorching hot.  Set aside. Using your electric mixer with paddle attachment, beat pumpkin puree, brown sugar, a dash of nutmeg, and salt together on medium speed. Add your warmed milk/butter to this mixture and beat until combined. Then add 1 beaten egg and the yeast. Beat all of this together for 30 seconds, then turn your mixer to low speed and add 1 cup of flour. Mix for 5 full minutes, scraping down the sides of the bowl frequently.  Add 1 and 1/4 cups more flour and beat for 1 more minute. The dough will be VERY, very, very soft. Place dough into a bowl coated with nonstick spray.  Turn the dough around in the bowl so all sides of the dough are coated.  Cover tightly with plastic saran wrap and allow to rise in a warm, draft-free place until doubled in size. This will take about 60-75 minutes. I place my dough into an oven that I pre-heated to 200F degrees and then turned off.
2. The dough will be very puffy after this time. See above for how the dough should look.  Punch the dough down to deflate it and turn it out onto a lightly floured surface. Kneed the dough a few times to form a smooth dough.  You will need to add 1/4 cup more flour to make it easy to handle. The dough will stick to your hands, so flour your hands as well. You want the dough as soft as possible, so don't go adding too much flour. Anywhere from 1/4 cup to 1/3 cup would be OK.
3. Make the filling: Roll the dough out into a 16x10 inch rectangle. Combine the brown sugar, cinnamon, and spices into a small bowl.  Spread the top with melted butter and then sprinkle evenly with brown sugar mixture. See above for a photo. Roll it up tightly. Using a very sharp knife, cut into 10-13 pieces, about 1.5 inches each. (I cut the ends off of my dough log, so I have 11 rolls). Arrange rolls into a 9-inch or 11x7 inch pan that has been lightly sprayed with nonstick spray. Allow the rolls to rise again in a warm, draft-free place until doubled in size. This takes about 1 hour (or use my overnight option, detailed below).
4. Preheat oven to 350F degrees. Bake the rolls for 22-27 minutes, covering with aluminum foil at the 15 minute mark to prevent heavy browning.
5. Make the glaze: Using a handheld or stand mixer with a paddle attachment, beat the softened cream cheese in a medium bowl on medium speed until smooth. Add the maple syrup and milk and beat on high until smooth. Add the sifted confectioners' sugar and beat on medium speed until creamy. Pour over warm cinnamon rolls. Rolls taste best served on the same day, though they remain fresh for one day covered tightly at room temperature. Unglazed rolls freeze well up to 2 months.

Overnight instructions

Prepare the rolls through step 4. Instead of allowing the cut rolls to rise in a warm environment, place the pan into the fridge and allow the rolls to rest for up to 14 hours before baking. When it’s time to bake the next day, allow the rolls to come up to room temperature and rise for 1 hour on the counter, or until almost doubled in size. Then, bake as directed.

Moist Cranberry Pumpkin Bread ~ By Caroline

This pumpkin bread recipe has been a favorite in our family ever since we first discovered it, for it's amazing moist consistency and delicious flavor!  Usually we make this with apples in it, but this time I decided to switch the apples with dried cranberries, and top it with some pecan streusel... the result was amazing! :-) 

 

 

12 ServingsPrep: 15 min. Bake: 1-1/2 hours + cooling

Ingredients

• 1-2/3 cups all-purpose flour
• 1-1/2 cups sugar
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon pumpkin pie spice
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon baking powder
• 1/4 teaspoon ground cloves
• 1 cup canned pumpkin
• 1/2 cup water
• 2 eggs
• 1/3 cup canola oil
• 1 1/2 cups dried cranberries
• 3/4 cup chopped walnuts (we usually omit these)

Pecan Streusel Topping

• 1/2 cup all-purpose flour
• 1/2 cup firmly packed brown sugar
• 5 tablespoons butter, melted
• 1 cup coarsely chopped pecans
• 1 tsp. cinnamon
• 1/2 tsp. salt 

Directions for Streusel

In a medium bowl wisk together the flour, brown sugar, pecans, cinnamon and salt. met butter, and pour into dry ingredients; mix until well combined and when the mixtures is very crumbly.

 

Directions for Bread

 

In a large bowl, combine the flour, sugar, baking soda, salt, cinnamon, nutmeg, baking powder and cloves. In another large bowl, whisk the pumpkin, water, eggs and oil. Stir into dry ingredients just until moistened. Fold in cranberries and walnuts. Pour into a greased 9-in. x 5-in. loaf pan. Bake at 325° for 1 hour, then add the streusel topping pressing it down slightly into the bread to keep it from falling off, and continue baking for another 30-45 minutes or until a toothpick inserted near the center comes out clean.  Cool for 10 minutes before removing from pan to a wire rack to cool.

 

Yield: 1 loaf (12 slices).

Chocolate Zucchini Bread ~ By Victoria

This bread it perfect for an afternoon snack, breakfast, or dessert!

It is soooo moist! 

And having zucchini in it makes you feel like you're eating a healthy food!

Well, sorta. :)

 

Ingredients:

2 (1 ounce) squares unsweetened chocolate 3 eggs 2 cups white sugar *1 cup sour cream 1 cup vegetable oil 2 cups grated zucchini

1 teaspoon vanilla extract 2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon ground cinnamon 3/4 cup semisweet chocolate chips

Directions:

1.	Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans. In a microwave-safe bowl, microwave chocolate until melted. Stir occasionally until chocolate is smooth.
2.	In a large bowl, combine eggs, sugar, oil, grated zucchini, vanilla,  sour cream and chocolate; beat well. Stir in the flour baking soda, salt and cinnamon. Fold in the chocolate chips. Pour batter into prepared loaf pans.
3.	Bake in preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of a loaf comes out clean. Source: All Recipes http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?recipeID=17289&origin=detail&servings=20&metric=false * The recipe we use has the exact same direction and ingredients, but a cup of sour cream was added.

Poppyseed Bread - By Valerie

This delicious poppyseed bread has to be one of the most moist sweet bread recipes ever!  We just love everything about it: with the wonderful almond flavor; being sweet and super moist; having a flavorful glaze that seeps into the warm bread and a delight to the eyes; being baked in a bundt pan with a dusting of powdered sugar.  (How was that for descriptive adjectives? :) Another very nice thing about this recipe is it is all mixed in one bowl by hand, so no mixer needed!  It is the perfect thing to bring to a spring or summer party and is sure to be a big hit!  This recipe has been a family favorite for a long time and came out of our Desert Treasures cook book.  

3 eggs

1 1/2 cups milk

1 1/8 cups oil

2 1/4 cups sugar

2 tablespoons poppyseeds

1 1/2 teaspoons vanilla

1 1/2 teaspoons almond extract

1 1/2 teaspoons butter extract

3 cups sifted flour, measured after sifting

1 1/2 teaspoons salt

1 1/2 teaspoons baking powder

Glaze

1/4 cup orange juice

3/4 cup sugar

1 1/2 teaspoons vanilla

1 1/2 teaspoons almond extract

1 1/2 teaspoons butter extract

• Mix eggs, milk, oil and sugar with a fork.
• Add poppyseeds, vanilla, almond extract and butter extract.
• Add flour, salt and baking powder.  Beat thoroughly by hand.
• Grease and flour 2 loaf pans or a bundt pan.  Bake at 350 degrees for 45 minutes or until toothpick comes our clean.  Cool 10 minutes (45 for bundt.)
• Glaze:
• Mix glaze ingredients in a small sauce pan.  Heat to dissolve sugar.
• Pour glaze over warm bread.
• Serves 10-12.

 

 

Chunky Pumpkin Apple Bread ~ by Victoria

This is probably our family's all-time favorite sweet bread!
It is soooooo moist and delicious . . .

and fairly nutritious with pumpkin and apples in it!
We also enjoy making it to share with others,

and have often been asked for the recipe!

So, here it is!  Enjoy!

 

 

12 ServingsPrep: 15 min. Bake: 1-1/2 hours + cooling

Ingredients

• 1-2/3 cups all-purpose flour
• 1-1/2 cups sugar
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1/2 teaspoon ground cinnamon (we like things extra flavorful, so we usually add more of these spices!)
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon baking powder
• 1/4 teaspoon ground cloves
• 1 cup canned pumpkin
• 1/2 cup water
• 2 eggs
• 1/3 cup canola oil
• 1 cup chopped peeled tart apples (most often we add more!)
• 3/4 cup chopped walnuts (we usually omit these)

Directions

In a large bowl, combine the flour, sugar, baking soda, salt, cinnamon, nutmeg, baking powder and cloves. In another large bowl, whisk the pumpkin, water, eggs and oil. Stir into dry ingredients just until moistened. Fold in apples and walnuts. Pour into a greased 9-in. x 5-in. loaf pan. Bake at 325° for 1-1/2 to 1-3/4 hours or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool.

 

Yield: 1 loaf (12 slices).

 

Source:  Taste of Home magazine

Cinnamon Swirl Banana Bread

We found this recipe a day or two before Christmas,

and decided to bake it as part of our Christmas morning brunch!

The cinnamon aroma was delightful,

and the bread was delicious in every way!

We decided then and there it should be a keeper,
and have already had several requests for the recipe!
So, here it is!
 

 

3 over-ripe bananas, smashed up

1/3 cup melted butter

3/4 cup sugar

1 egg, beaten

I tsp. vanilla

1 tsp. baking soda

dash of salt

1 1/2 cups of flour

 

For the swirl:

1/3 cup sugar

1 TB. cinnamon

 

1.  Preheat oven to 350 degrees.  Butter and flour a 9 X 5 loaf pan

2.  Mix bananas, butter, sugar, egg and vanilla together.  Sprinkle baking soda and salt around top of the banana mixture.  Then gently stir in flour.  Be careful not to over-mix!

3.  In a small dish, mix together the 1/3 cup sugar and 1 TB. cinnamon.

4.  Add 1/2 of the batter to the loaf pan and then sprinkle half, or a little more than half of the cinnamon-sugar mixture all over the batter in the pan.  Add the rest of the batter, and then sprinkle the leftover cinnamon-sugar on top.

5.  Bake for 50-60 minutes.

Source: From the internet:  lovintheoven.com