Apple Cider Pumpkin bread

It is the season of the the Pumpkins and the apple ciders....mmmmmmmmm Apple Cider...One of the best drinks . So I got a whole gallon of Apple cider and after having my fill...now I need ways to use the rest of it. And here comes the apple cider Pumpkin bread. Yummy for a quick break fast. Toast a slice and serve it with butter or as is

Apple Cider Pumpkin bread

Apple cider pumpkin bread

Apple cider pumpkin bread with home made cream cheese frosting

Ingredients:

1. 1 cup each of apple cider, pumpkin puree
2. 2 large eggs
3. 1/4 cup vegetable oil
4. 1/2 cup brown sugar, firmly packed
5. 2 cups all-purpose flour
6. 2 teaspoons  baking powder
7. 1/2 teaspoon each of salt, baking soda, cinnamon, nutmeg
8. 1/2 cup chopped walnuts or pecans (optional)
9. 1 medium apple peeled, cored and chopped

Preheat oven to 350°.

In saucepan, boil cider until it's reduced to about 1/4 cup; let it cool.

In bowl, whisk together well pumpkin purée, eggs, oil, brown sugar, and cider.

In bowl, sift the flour, baking powder, salt, baking soda, cinnamon and nutmeg.

Stir in walnuts or pecans if using, and stir in apple pieces.

Pour batter to a well-buttered 8 1/2" x 4 1/2" loaf pan.

Bake in middle of oven 1 hour, or until a tester comes out clean.

Let bread cool in the pan.

Pumpkin dinner rolls

So...its the season of pumpkin again. Not that I love pumpkin dishes but the gourds themselves look very nice with their bright color and all. So when I came across this dish, I had to make it and share it.
This Thanksgiving add a little extra on top of all the extras to your dinner party.

The looks of it is exceptional. I loved them and so did everyone else.

Pumpkin Dinner Rolls (Dinner rolls with pumpkin)

Pumpkin dinner rolls

Ingredients:

1. 1 package active yeast
2. 1/2 cup water
3. 1/2 cup butter
4. 1/2 cup pumpkin puree
5. 2 eggs + 1 egg for glazing
6. 1/4 cup brown sugar +2 teaspoon white sigar
7. 3-3.5 cups of all purpose flour
8. pinch of salt

In a bowl warm 1/2 cup water and add the yeast and the white sugar and let it froth for 10 minutes. Beat the eggs and add the rest of the ingredients + 3 cups flour (Add more as needed depending on how watery you pumpkin puree is)

Apply oil to the inside of a bowl and set the dough in it covered for 60-90 minutes to raise. (Th weather here is pretty cold, so I heated my oven for 170 degrees for 3 minutes and set the bowl inside for 60 minutes.)

Take the dough out and knead it for 3-5 minutes. Divide it into 12-15 equal parts and knead each one a bit and set them about 2-3 inches apart on a baking sheet and cover and let rise for 45 minutes.

To get the pumpkin shape take a roll and cut 8 slits in it leaving about an inch of dough intact in the center. This looks like a flower. Add a cashew to the center to represent the pumpkin steam.

Heat oven to 375 degrees. Beat the remaining egg with 1 tablespoon milk and brush it on the pumkins and bake for 20-25 minutes. Enjoy cute little pumpkin dinner rools