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Homemade Holidays

Pumpkin treats to bake and share

Posted: November 30, 2010 10:27 p.m.
Updated: December 1, 2010 4:55 a.m.
Spiced pumpkin fudge Spiced pumpkin fudge
Spiced pumpkin fudge
Mini-pumpkin-muffin mix Mini-pumpkin-muffin mix
Mini-pumpkin-muffin mix
Pumpkin carrot swirl bars Pumpkin carrot swirl bars
Pumpkin carrot swirl bars
Pumpkin cranberry bread Pumpkin cranberry bread
Pumpkin cranberry bread

It’s time once again to start baking some holiday cheer to share with friends and neighbors. These recipes make plenty of sweet treats to go around — and they’re so good you just may want to keep some for yourself.

Make the holidays special by giving something fresh, homemade and from the heart. For more recipes you can bake and share, visit

Pumpkin cranberry bread

Makes two, 9 x 5-inch loaves
Prep: 10 minutes
Baking: 1 hour

    3     cups all-purpose flour
    1     tablespoon plus 2 teaspoons pumpkin pie spice
    2     teaspoons baking soda
    1 1/2     teaspoons salt
    3     cups granulated sugar
    1     can (15 ounces) Libby’s 100% Pure Pumpkin
    4     large eggs
    1     cup vegetable oil
    1/2     cup orange juice or water
    1     cup sweetened dried, fresh or frozen cranberries

PREHEAT oven to 350°F. Grease and flour two 9 x 5-inch loaf pans.
COMBINE flour, pumpkin pie spice, bak­ing soda and salt in large bowl.
Combine sugar, pumpkin, eggs, oil and juice in large mixer bowl; beat until just blended.
Add pumpkin mixture to flour mixture; stir just until moistened.
Fold in cranberries.
Spoon batter into prepared loaf pans.
BAKE for 60 to 65 minutes or until wooden pick inserted in center comes out clean.
Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.
For three 8 x 4-inch loaf pans:
Prepare as above. Bake for 55 to 60 minutes.
For five or six 5 x 3-inch mini loaf pans:
Prepare as above. Bake for 50 to 55 minutes.

Mini-pumpkin-muffin mix
Makes 1
Prep: 15 minutes

    3     cups all-purpose flour
    4     teaspoons baking powder
    1 1/2     teaspoons salt
    1     cup granulated sugar
    1     teaspoon ground cinnamon
    1     teaspoon ground nutmeg
    1     cup raisins, sweetened dried cranberries, or chopped nuts (optional)
    1     can (15 ounces) Libby’s 100 percent Pure Pumpkin

COMBINE all ingredients, except pump­kin, in large bowl. Pour into one-quart resealable plastic bag; seal. Wrap muffin mix and can of pumpkin in fabric; tie with ribbon or twine.
Recipe to attach:
Pour muffin mix into large bowl. Cut in 1/2 cup vegetable shortening with pastry blender until mixture is fine.
Add one cup Libby’s 100% Pure Pumpkin, one cup milk and two large eggs; mix until just moistened.
Spoon into greased or paper-lined mini-muffin pans, filling 2/3 full. Bake in pre­heated 400°F oven for 15 minutes; remove to wire racks. Sprinkle with powdered sugar, if desired. Makes about five dozen mini muffins.

Pumpkin carrot   swirl bars
Makes 4 dozen
Prep: 20 minutes
Baking: 25 minutes

    2     cups all-purpose flour
     2 1/4 teaspoons pumpkin pie spice
    2     teaspoons baking powder
    1     teaspoon baking soda
    1     cup granulated sugar
    1/3     cup butter or margarine, softened
    1/2     cup firmly packed brown sugar
    2     large eggs
    2     large egg whites
    1     can (15 ounces) Libby’s 100% Pure Pumpkin
    1     cup finely shredded carrot Cream Cheese Topping (recipe follows)

PREHEAT oven to 350°F. Grease 15 x 10-inch jelly-roll pan.
COMBINE flour, pumpkin pie spice, baking powder and baking soda in small bowl. Beat granulated sugar, butter and brown sugar in large mixer bowl until crumbly.
Add eggs, egg whites, pumpkin and carrot; beat until well blended.
Add flour mixture; mix well. Spread into prepared pan. Drop teaspoonfuls of Cream Cheese Topping over batter; swirl mixture with spoon.
BAKE for 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack. Store in covered container in refrigerator.
For cream-cheese topping:
COMBINE four ounces softened light cream cheese (Neufchâtel), 1/4 cup granulated sugar and one tablespoon milk in small mixer bowl until thoroughly blended.

Spiced pumpkin fudge
Makes about 3 pounds
Prep: 10 minutes
Cooking: 20 minutes

    2     cups granulated sugar
    1     cup packed light brown sugar
    3/4     cup (1 1/2 sticks) butter or margarine
    2/3     cup (5 fluid-ounce can) Nestlé Carnation evaporated milk
    1/2     cup Libby’s 100% Pure Pumpkin
    2     teaspoons pumpkin pie spice
    2     cups (12-ounce package) Nestlé Toll House Premier white morsels
    1     jar (7 ounces) marshmallow crème
    1     cup chopped pecans
    1 1/2     teaspoons vanilla extract

LINE 13 x 9-inch baking pan with foil.
COMBINE sugar, brown sugar, butter, evaporated milk, pumpkin and spice in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly.
Boil, stirring constantly, for 10 to 12 minutes or until candy thermometer reaches 234° to 240°F (soft-ball stage).
QUICKLY STIR in morsels, marshmallow crème, nuts and vanilla extract.
Stir vigorously for one minute or until morsels are melted.
Immediately pour into prepared pan.
Let stand on wire rack for two hours or until completely cooled.
Refrigerate tightly covered.
To cut, lift from pan; remove foil. Cut into one-inch pieces. Makes 48 servings, two pieces each.


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