pumpkin

THE most amazing bread…serve warm, right out of the oven!

 

Ingredients:

1/2 cup sugar

2 tbsp pumpkin pie spice

4 cans of flaky layers biscuits (8 to a can)

1 cup brown sugar

3/4 cup butter

1/4 cup canned pumpkin

 

Preheat the oven to 350 degrees and spray your bundt pan with cooking spray.  In a large covered container, or a large gallon sized resealable bag, add the 1/2 cup sugar and the pumpkin pie spice.

Next, open all of the biscuit containers.  Pull apart each individual biscuit and cut it into quarters.

Add the cut pieces of the biscuits to the sugar mix and shake to coat.

Once all biscuit quarters have been cut and coated, add them into the bundt cake pan.

In a sauce pan, melt the butter.  Add the brown sugar and the pumpkin.  Bring to a boil and stir constantly for 1 minute.  Remove from heat and pour over stacked biscuit pieces in the bundt pan.

Bake the bread for 35 minutes or until golden brown.  Serve up warm!

IF there are any leftovers, you can freeze them in individual portions in resealable plastic bags.  They can be thawed and re-toasted for a yummy treat another time!

 

Caramel Pumpkin Monkey Bread
Author:
Serves: 15
Prep time: 
Cook time: 
Total time: 
Ingredients
  • ½ cup sugar
  • 2 tbsp pumpkin pie spice
  • 4 cans of flaky layers biscuits (8 to a can)
  • 1 cup brown sugar
  • ¾ cup butter
  • ¼ cup canned pumpkin
Instructions
  1. Preheat the oven to 350 degrees and spray your bundt pan with cooking spray.  In a large covered container, or a large gallon sized resealable bag, add the ½ cup sugar and the pumpkin pie spice.
  2. Next, open all of the biscuit containers.  Pull apart each individual biscuit and cut it into quarters.
  3. Add the cut pieces of the biscuits to the sugar mix and shake to coat.
  4. Once all biscuit quarters have been cut and coated, add them into the bundt cake pan.
  5. In a sauce pan, melt the butter.  Add the brown sugar and the pumpkin.  Bring to a boil and stir constantly for 1 minute.  Remove from heat and pour over stacked biscuit pieces in the bundt pan.
  6. Bake the bread for 35 minutes or until golden brown.  Serve up warm!

 

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Remember those frozen banana chips you’ve been keeping in the freezer since the last time your bananas got too ripe?!  Well, here is a great fall recipe to use them up!  I swear, it is just like eating a slice of pumpkin pie!

 

Ingredients:

1 – 5 oz. container of Greek yogurt – I used honey flavored

1 frozen banana – previously cut into chips and frozen

1/2 cup canned pumpkin (or cooked fresh, if you have it)

1/4 cup milk

1/4 cup dry oats

2 tsp honey

1 tsp pumpkin pie spice

1 tsp vanilla

 

In the blender, add your yogurt and frozen bananas.

Next add the pumpkin.

Add the oats and the milk.

Drizzle in the honey and add the pumpkin pie spice and vanilla.

Blend well until smooth.  Serve with a little cinnamon on top!

 

Pumpkin Pie Smoothie
Author:
Recipe type: Smoothie
Serves: 2
Prep time: 
Total time: 
Ingredients
  • 1 - 5 oz. container of Greek yogurt - I used honey flavored
  • 1 frozen banana - previously cut into chips and frozen
  • ½ cup canned pumpkin (or cooked fresh, if you have it)
  • ¼ cup milk
  • ¼ cup dry oats
  • 2 tsp honey
  • 1 tsp pumpkin pie spice
  • 1 tsp vanilla
Instructions
  1. In the blender, add your yogurt and frozen bananas.
  2. Next add the pumpkin.
  3. Add the oats and the milk.
  4. Drizzle in the honey and add the pumpkin pie spice and vanilla.
  5. Blend well until smooth. Serve with a little cinnamon on top!

 

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I LOVE anything pumpkin!  I like it all year long, not just during the fall season.  I always keep my cabinets stocked with canned pumpkin!  This is a pretty simple quick bread recipe that has amazing flavor!

 

You will need:

2 cups of all purpose flour

2 tsp baking powder

1/2 tsp baking soda

1 tsp salt

1 tsp ground cinnamon

1/2 tsp ground nutmeg

2 eggs

1 cup mashed fresh cooked or canned pumpkin

1 cup sugar

1/2 cup brown sugar

1/2 cup milk

1/4 cup oil

6 oz of white chocolate chips

 

Preheat your oven to 350 degrees.  To get started on the batter, mix together flour, baking powder and soda, salt, cinnamon and nutmeg in a bowl – set aside.

Next, in a separate bowl, cream together the eggs, sugars, milk and oil.  After they are well mixed, you will add the cup of pumpkin and blend.

Once the pumpkin has been blended into the egg/sugar mix, you will slowly pour the pumpkin mix into the other bowl which contains your dry baking ingredients.

Completely mix together the wet and dry ingredients.  You should end up with a nice thick (yet pourable) batter.  Last step is to add the 6 oz of white chocolate chips!

Mix the chips into the batter and you are ready to bake!  I like to use the mini loaf pans vs. a large loaf pan.  It makes individual servings that stay fresh longer than a larger loaf.  You can make this recipe in a large loaf pan as well, you will just need to adjust the baking time.  Make sure to spray your pan really well before adding the batter.

Place your pan in the preheated oven and bake 25-30 minutes, depending on your oven.  And that’s it! Once they are done baking, you have eight perfect single-serving sized mini loafs to enjoy!  These loaves fit into sandwich sized ziplock bags and can keep for several days out on the counter, or can be frozen and thawed out when needed.

White Chocolate Chip Pumpkin Bread Loaves
Author:
Recipe type: Bread
Serves: 8
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 2 cups of all purpose flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp salt
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • 2 eggs
  • 1 cup mashed fresh cooked or canned pumpkin
  • 1 cup sugar
  • ½ cup brown sugar
  • ½ cup milk
  • ¼ cup oil
  • 6 oz of white chocolate chips
Instructions
  1. Preheat your oven to 350 degrees. To get started on the batter, mix together flour, baking powder and soda, salt, cinnamon and nutmeg in a bowl - set aside.
  2. Next, in a separate bowl, cream together the eggs, sugars, milk and oil. After they are well mixed, you will add the cup of pumpkin and blend.
  3. Once the pumpkin has been blended into the egg/sugar mix, you will slowly pour the pumpkin mix into the other bowl which contains your dry baking ingredients.
  4. Completely mix together the wet and dry ingredients. You should end up with a nice thick (yet pourable) batter. Last step is to add the 6 oz of white chocolate chips!
  5. Mix the chips into the batter and you are ready to bake! I like to use the mini loaf pans vs. a large loaf pan. It makes individual servings that stay fresh longer than a larger loaf. You can make this recipe in a large loaf pan as well, you will just need to adjust the baking time. Make sure to spray your pan really well before adding the batter.
  6. Place your pan in the preheated oven and bake 25-30 minutes, depending on your oven. And that's it! Once they are done baking, you have eight perfect single-serving sized mini loafs to enjoy! These loaves fit into sandwich sized ziplock bags and can keep for several days out on the counter, or can be frozen and thawed out when needed.

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