BUTTERMILK PUMPKIN BREAD RECIPES

Steps:

• Heat oven to 350°F. Generously grease 12-cup fluted tube pan with shortening or cooking spray. In large 1-gallon plastic food-storage bag, mix granulated sugar and pumpkin pie spice.
• Separate dough into 16 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan. Sprinkle any remaining sugar over biscuits.
• In 2-quart saucepan, heat brown sugar, butter, pumpkin and cream cheese over medium heat, stirring with whisk frequently, until mixture is melted and smooth. Pour mixture over biscuit pieces in pan.
• Bake 40 to 45 minutes or until deep golden brown and no longer doughy in center. Cool in pan 2 minutes. Loosen edges of pan with metal spatula. Turn upside down onto serving plate, replacing any biscuit pieces and mixture from pan. Pull apart to serve. Serve warm.

Steps:

• Preheat the oven to 350º F (180º C). Line a 9-inch loaf pan with parchment paper, then grease the parchment paper with cooking spray.
• In a large bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice. Set aside.
• In a separate medium bowl, whisk together the melted butter, oil, brown sugar, granulated sugar, yogurt, applesauce, pumpkin puree, and vanilla.
• Add the wet ingredients to the dry ingredients and mix just until combined. Pour the batter into the prepared baking pan loaf.
• Bake for about 50 -55 minutes, or until a toothpick inserted in the center comes out clean. Remove the bread from the oven and allow it to cool in the pan for 10 minutes. Using the parchment paper overhang, lift the loaf out of the pan and put it onto a cooling wire rack to cool completely.
• Slice and serve.