PS:
I asked Beth (my book winner) for her favorite recipe, and she responded right away with this link to Kraft!
Here’s what it says:
1-3/4 cups flour
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1 Tbsp. CALUMET Baking Powder
2 tsp. pumpkin pie spice
1 tsp. baking soda
1/2 cup butter, melted
1 cup sugar
1 can (15 oz.) pumpkin
2 eggs
1/3 cup chopped PLANTERS Walnuts
Make It
HEAT oven to 350ºF.
MIX flour, dry pudding mix, baking powder, spice and baking soda; set aside.
WHISK butter, sugar and pumpkin in large bowl. Blend in eggs. Add flour mixture; stir just until dry ingredients are moistened. Pour into 8×4-inch loaf pan sprayed with cooking spray; top with nuts.
BAKE 1 hour to 1 hour 5 min. or until toothpick inserted in center comes out clean, covering loosely with foil for the last 20 min. Cool bread in pan 10 min. Remove from pan to wire rack; cool completely.
Kraft Kitchens Tips
Special Extra
Slice the bread loaf, then spread with softened PHILADELPHIA Cream Cheese. If desired, you can heat the bread slices in the microwave before spreading with the cream cheese.
Variation
Instead of sprinkling the nuts on top of the batter in the pan, you can stir them into the batter before pouring the batter into the pan. Or, you can stir half the nuts into the batter and sprinkle the remaining nuts on top.
Pumpkin Pie Spice Substitute
No pumpkin pie spice on hand? No problem! Here’s an easy way to make your own. For each 1 tsp. of pumpkin pie spice needed, just combine 1/2 tsp. ground cinnamon, 1/4 tsp. ground ginger, 1/8 tsp. ground allspice and 1/8 tsp. ground nutmeg.
Thank you, Beth AND Kraft!!!
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January 23, 2013 at 11:01 am
thanks for linking my pumpkin whoopie pies to your recipe. They are fantastic and one of my most requested recipes from friends this past Christmas season. Hope you try them sometime.
January 25, 2013 at 5:30 pm
You’re welcome, Teresa. They sound good. 🙂
January 23, 2013 at 8:24 pm
Sounds yummy. And I just happen to have most of the ingrediants.