PUMPKIN BREAD Day 3 (New recipe just try it today yummy)

JENNIFER CONWAY’S PUMPKIN BREAD

Ingredients

• 3 1/2 cups Flour
• 1/4 tsp. Baking Powder
• 2 tsp. Baking Soda
• 1 1/2 tsp. Salt
• 1 tsp. each: Nutmeg, Cloves, Cinnamon
• 1 1/2 cups each: Granulated Sugar, Packed Brown Sugar
• 1 cup Vegetable Oil
• 2 cups Canned Pumpkin (Libby's is best!)
• 4 Eggs

Directions

1. Sift together flour, baking soda, baking powder, salt and spices.
2. Add sugar and mix well
3. Add oil and pumpkin, stirring until well-combined
4. Add eggs one at a time, blending thoroughly
5. Pour into 2 greased and floured 9 1/2x5 1/4" loaves
6. Bake @ 350 degrees for 50-60 minutes or until toothpick comes out clean
7. Let cool for 5 minutes
8. Remove from pans and place in wire racks to cool completely

Pumpkin Recipe #2 My all time favorite Pumpkin Pancakes

Pumpkin Pancakes

INGREDIENTS

2 1/2 cup Aunt Jermima Original Pancake Mix
3 tablespoons brown sugar
2 1/2 teaspoon pumpkin pie spice
1 3/4 cups milk
1 cup pumpkin puree
2 eggs
2 tablespoons vinegar
2 tablespoons vegetable oil

DIRECTIONS

1. In a separate bowl, mix together the milk, eggs, pumpkin, oil, and vinegar. Combine the dry ingredients, stir into the pumpkin mixture just enough to combine.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Try maple pumpkin syrup. Mix 1/2 c. pure maple syrup with 1/2 c. or so pumpkin puree and a pinch of cinnamon. Heat it up until warm. Adds the perfect touch to these pancakes!These are good any season but taste best on cold winter mornings. You can use canned or cooked fresh pumpkin.