canned pumpkin recipes

There’s no cream in this Creamy Pumpkin Polenta. Instead, this polenta is made with pumpkin puree, Pecorino Romano, and a pinch of nutmeg.

Creamy Pumpkin Polenta

water

salt

yellow polenta cornmeal

unsalted butter

pumpkin puree

Pecorino Romano

nutmeg

A pumpkin is a cultivar of a squash plant, most commonly of Cucurbita pepo, that is round, with smooth, slightly ribbed skin, and deep yellow to orange coloration. The thick shell contains the seeds and pulp. Some exceptionally large cultivars of squash with similar appearance have also been derived from Cucurbita maxima. Specific cultivars of...

pumpkin

Heat salted water to a boil over high heat in a heavy-bottomed 2 or 3 quart pot.

Slowly add the polenta into the boiling water, whisking while you add it to prevent any lumps from forming.

Lower the heat to a very low simmer and add the butter.

Continue to whisk the polenta until it starts to thicken. Then cover the pan and let the polenta cook for 25 to 30 minutes, stirring occasionally with a wooden spoon so the polenta doesn&#39;t stick to the bottom of the pot.

The polenta should be soft and tender when done. If not, let it cook a few minutes longer.

Add the pumpkin, Pecorino cheese and nutmeg, stir it into the polenta.

Taste for salt as needed.

This easy Pumpkin Bread is a quick bread recipe made with canned pumpkin. Moist and flavored with spices, it&#039;s perfect for breakfast, a snack, or even dessert!

Easy Pumpkin Bread

sugar

plain pureed pumpkin, (canned)

eggs

all-purpose flour

baking soda

cinnamon

baking powder

nutmeg (fresh grated)

cloves

whipped cream (optional

Preheat

Preheat oven to 350F/176C degrees.  If using a dark pan, lower temperature to 325F/163C.

Make Wet Mixture

In a large bowl, combine 1 1/2 cups sugar, 1 cup pumpkin, 1/2 cup oil, 1/2 cup water, and 2 large eggs and mix well.

Make Dry Mixture

In a separate bowl, add 1 2/3 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 3/4 teaspoon salt, 1/2 teaspoon baking powder, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves.  Mix well using a whisk. 

Gradually add the dry mixture to the wet mixture and mix until just combined.  **Gently stir in optional 1/2 cup each of nuts and raisins, if desired.

Bake

Pour into well greased 9X5 inch loaf pan and bake 50-60 minutes.  Cool in the pan for 10 minutes.  Remove the bread from the pan and serve warm or place on a wire rack to finish cooling.

My daughter just turned 16 yesterday, and she had asked me to make her some pumpkin bread for her birthday.. I wanted to make her some mini loaves of pumpkin bread so she could easily take some with her to school and such.. so I found your recipe here and made it for her and she said, “omg mom, this pumpkin bread is to die for!” Lol! I tried it myself and can confirm it is absolutely delicious! So moist too! I will definitely be making this my go to pumpkin bread recipe! Thank you for sharing! :)

Eating this all day...  Brought this into work and all my coworkers have been commenting how good it is.  Thanks for the great recipe.

https://videos.scriptwrapper.com/1378/mjgbu9vfyirbqfkl7gzx/original/video.mp4

This easy Pumpkin Bread is a quick bread recipe made with canned pumpkin. So moist and flavored with delicious spices, it’s perfect for breakfast, a snack, or even dessert!

Top 2 canned pumpkin recipes recipes from across the web

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Creamy Pumpkin Polenta

Easy Pumpkin Bread

Top 2 canned pumpkin recipes recipes from across the web

The most viewed canned pumpkin recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Creamy Pumpkin Polenta

Easy Pumpkin Bread

The most viewed canned pumpkin recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine