Pumpkin Breads

CHOCOLATE CHUNK PUMPKIN BREAD

2 cups flour
2 tsp. Calumet Baking Powder
1/2 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
2 eggs
1 cup mashed cooked fresh pumpkin*
1 cup granulated sugar
1/2 cup firmly packed light brown sugar
1/2 cup milk
1/4 cup vegetable oil
6 squares Baker's Semi-Sweet Baking Chocolate, coarsely chopped

Preheat oven to 350 degrees F. Mix flour, baking powder, baking soda, salt and spices until well blended; set aside.

Beat eggs, pumpkin, sugars, milk and oil in large bowl with wire whisk until well blended. Add dry ingredients; stir just until moistened. Stir in chopped chocolate.

Pour into greased 9x5-inch loaf pan.

Bake 55 minutes to 1 hour or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan; cool completely on wire rack. Cut into 18 (1/2-inch thick) slices to serve.

*Mashed, cooked fresh pumpkin might have a higher moisture content than canned pumpkin puree. For best results, do not substitute canned pumpkin puree in recipes calling for homemade mashed pumpkin.

Note:
For easier slicing, wrap bread in plastic wrap and store overnight before cutting into slices.
Makes: 18 servings, 1 slice each

PUMPKIN CHEESE BREAD

1/2 cup (1 stick) butter or margarine
1 pkg. (8 oz.) Philadelphia Cream Cheese, softened
2 1/2 cups sugar
4 eggs
1 can (16 oz.) pumpkin
3 1/2 cups flour
2 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. Calumet Baking Powder
1/4 tsp. ground cloves
1 cup Planters Pecan Pieces

Preheat oven to 350 degrees F.

Beat butter, cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing well after each addition. Blend in pumpkin.

Add combined dry ingredients, mixing just until moistened. Stir in pecans. Pour evenly into 2 greased and floured 9x5-inch loaf pans.

Bake 1 hour or until toothpick inserted in centers comes out clean. Cool 5 minutes; remove from pans. Cool. Cut each loaf into 16 slices.

Make-Ahead
Bake bread as directed; cool completely. Wrap securely in plastic wrap. Freeze up to 1 month. Thaw, wrapped, at room temperature for 12 hours.

Makes: 32 servings or 2 loaves

PUMPKIN PECAN BREAD

2 eggs
1 1/4 cups firmly packed brown sugar
1 cup canned pumpkin
1/2 cup Miracle Whip Dressing*
1/4 cup milk
2 cups flour
2 tsp. Calumet Baking Powder
1-1/2 tsp. ground cinnamon
1/2 tsp. salt
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1/2 cup Planters Chopped Pecans

Preheat oven to 350 degrees F.

Beat eggs lightly in large bowl with wire whisk. Add sugar, pumpkin, dressing and milk; mix well. Add combined dry ingredients; stir just until moistened.* Gently stir in pecans.

Pour into greased and floured 9x5-inch loaf pan.

Bake 55 minutes to 1 hour or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely. Cut into 16 slices to serve.

*Great Substitute
Prepare as directed, using Miracle Whip Light Dressing.

**For best results, use a light touch when mixing quick bread batter. Over-stirring creates a dense tough loaf.

Makes: 16 servings