Pumpkin Bread

Prep Time: 25 minutes

Feeds: 6-8 people. Yields 2 large loaves.

Ingredients:

  • 2 cups white sugar
  • 1 cup brown sugar
  • 3.5 cups flour
  • 2 teaspoons baking soda
  • 1.5 teaspoons salt
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1/2 teaspoon cloves
  • 1 cup vegetable oil
  • 4 eggs
  • 2  cups pumpkin
  • 1.5 teaspoons vanilla
  • 1/2 cup pecans, chopped (optional)
  • 1/2 cup semi-sweet chocolate chips (optional)


Combine all dry ingredients. Then add the wet ingredients. Fold in optional ingredients Mix until smooth and pour into 2 greased 9×5 inch pans. Baked at 350°F for about 1 hour (until toothpick comes out clean).

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Pumpkin Pie Cheesecake

The perfect fall dessert – a combination of cheesecake and pumpkin pie! (I have made this three times in the past 2 months…)

Prep Time: 25 minutes

Feeds: 6-8 people

Ingredients:

  • 16 ounces cream cheese, softened and cut into 1 inch cubes
  • 1/2 cup white sugar
  • 1 teaspoon vanilla
  • 2 eggs
  • graham cracker crust
  • 1/2 cup pumpkin puree
  • 1/2 teaspoon ground cinnamon
  • 1/8 ground cloves
  • 1/8 ground nutmeg
  • 1/2 cup whipped topping (like Cool Whip)

Preheat oven to 325°F.

Combine cream cheese, sugar, and vanilla. Blend until smooth. Mix in eggs one at a time. Pour one cup of batter into crust.

Add pumpkin, cinnamon, cloves, and nutmeg into remaining batter. Stir gently until well blended. Spread over the cheesecake batter in crust.

Bake 35-40 minutes, until center is almost set. Allow to cool and then refrigerate for 3-12 hours. Top with whipped topping before serving.