BETTY CROCKER PUMPKIN BREAD RECIPE RECIPES

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ZUCCHINI BREAD RECIPE - BETTYCROCKER.COM



Zucchini Bread Recipe - BettyCrocker.com image

If your garden has blessed you with an abundance of everyone’s favorite squash, then it’s time to get out the grater, fire up the oven and bake some loaves with this moist, tender, spice-infused easy Zucchini Bread recipe. We'll show you how to make homemade Zucchini Bread with a quick-prep recipe and tips for easily swapping veggies or adding fruit for a dash of sweetness. Master this recipe and you'll open the door to a delicious season of homegrown goodness.

Provided by Betty Crocker Kitchens

Total Time 3 hours 25 minutes

Prep Time 15 minutes

Yield 24

Number Of Ingredients 13

3 cups shredded zucchini (2 to 3 medium)
1 2/3 cups sugar
2/3 cup vegetable oil
2 teaspoons vanilla
4 eggs
3 cups Gold Medal™ all-purpose or whole wheat flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon baking powder
1/2 cup coarsely chopped nuts
1/2 cup raisins, if desired

Steps:

  • Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of 2 (8x4-inch) loaf pans or 1 (9x5-inch) loaf pan with shortening or cooking spray.
  • In large bowl, stir zucchini, sugar, oil, vanilla and eggs until well mixed. Stir in remaining ingredients except nuts and raisins. Stir in nuts and raisins. Divide batter evenly between 8-inch pans or pour into 9-inch pan.
  • Bake 8-inch loaves 50 to 60 minutes, 9-inch loaf 1 hour 10 minutes to 1 hour 20 minutes, or until toothpick inserted in center comes out clean. Cool in pans on cooling rack 10 minutes.
  • Loosen sides of loaves from pans; remove from pans and place top side up on cooling rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

Nutrition Facts : Calories 200 , CarbohydrateContent 27 g, CholesterolContent 35 mg, FatContent 1 1/2 , FiberContent 1 g, ProteinContent 3 g, SaturatedFatContent 1 1/2 g, ServingSize 1 Slice, SodiumContent 230 mg, SugarContent 14 g, TransFatContent 0 g

PUMPKIN PIE SPICE PIE CRUST RECIPE - TABLESPOON.COM



Pumpkin Pie Spice Pie Crust Recipe - Tablespoon.com image

For when you just can’t get enough pumpkin in your pumpkin pie.

Provided by Buns In My Oven

Total Time 1 hours 0 minutes

Prep Time 15 minutes

Yield 1

Number Of Ingredients 16

1 1/4 cups flour, plus more for rolling
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon cloves
1/2 cup cold butter
5 to 6 tablespoons ice water
3/4 cup sugar
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon cloves
2 large eggs
15 oz. canned pumpkin
12 oz. evaporated milk

Steps:

  • Preheat oven to 425° F. To make pie crust, add flour, cinnamon, ginger, sugar, salt and cloves to bowl of a food processor fitted with dough blade. Pulse to combine.
  • Cut cold butter into cubes and add to food processor. Pulse until mixture has pea-sized clumps of butter throughout.
  • Pour 4 tablespoons cold water over mixture and pulse until dough begins to come together. Be careful not to overmix at this point. Dump dough onto a clean, floured work surface.
  • Gather mixture into a ball. Drizzle with more cold water if needed, being careful to add just enough water to make a shaggy dough. Pat into a disc and roll into a 12-inch circle. Transfer dough to a 9-inch pie plate.
  • To make the filling, whisk together the sugar, cinnamon, salt, ginger and cloves in a small bowl.
  • In a large bowl, whisk together the eggs and pumpkin. Stir in the sugar spice mixture. Gradually stir in the evaporated milk until fully combined.
  • Pour filling into prepared pie crust. Bake at 425° F for 15 minutes.
  • Reduce heat to 375° F and continue baking for 45 minutes or until a knife inserted in the center comes out clean. Cool for 2 hours before serving.

Nutrition Facts : ServingSize 1 Serving

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