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Baked Bananas
Snack American

Baked Bananas

4.3

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Coat a baking dish with cooking spray.
  2. 2 Arrange banana halves in the prepared baking dish. Drizzle with maple syrup; sprinkle with cinnamon, ginger, and nutmeg. Cover dish with aluminum foil.
  3. 3 Bake in the preheated oven until heated through, 10 to 15 minutes.

By HurdBird

Our Apple Butter
Snack American

Our Apple Butter

4.6

Prep
15 min
Cook
540 min
Total
555 min

Instructions

  1. 1 Place apples, in batches, into a blender; blend until no large chunks remain. Transfer to a slow cooker.
  2. 2 Add white sugar, brown sugar, vanilla, cinnamon, cloves, nutmeg, and ginger to the slow cooker; stir to combine.
  3. 3 Cook, uncovered, on High for 1 hour. Cover slow cooker; cook on High until smooth, 6 to 8 hours, stirring twice per hour. Uncover; cook and stir until thick and spreadable, 2 to 4 hours more.
  4. 4 Meanwhile, inspect eleven 4-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until apple butter is ready. Wash new, unused lids and rings in warm soapy water.
  5. 5 Spoon apple butter into sterilized jars, filling to within 1 inch of the top; seal and freeze.

By Shellie

Donut Muffins
Snack American

Donut Muffins

4.5

Prep
15 min
Cook
15 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 24-cup mini muffin tin.
  2. 2 Make the muffins: Mix sugar, margarine, and nutmeg together in a large bowl. Stir in milk, then mix in flour and baking powder until just combined. Spoon batter into the prepared muffin cups, filling each 1/2 full.
  3. 3 Bake in the preheated oven until the tops are light golden brown, 15 to 20 minutes. Remove from the oven and transfer to a wire rack.
  4. 4 Immediately place melted margarine in a bowl, and mix sugar and cinnamon together in another bowl.
  5. 5 Dip the top of each warm muffin in melted margarine, then dip in sugar mixture to coat. Let cool for 10 minutes before serving.

By Dianne

Basic Buttermilk Muffins
Snack American

Basic Buttermilk Muffins

4.0

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat an oven to 375 degrees F (190 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
  2. 2 Sift together the flour, sugar, baking soda, baking powder, salt, and nutmeg. In a separate bowl, whisk together the melted butter, egg, buttermilk, and vanilla.
  3. 3 Pour the buttermilk mixture into the dry ingredients and stir just until mixed (the batter will not be smooth). Gently stir in fruit, if desired (see Cook's Note).
  4. 4 Scoop the batter into the prepared muffin tins; fill the cups almost to the top. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 18 minutes.

By DCKatie

Old Fashioned Pumpkin Butter
Snack American

Old Fashioned Pumpkin Butter

5.0

Prep
10 min
Cook
50 min
Total
630 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine pumpkin puree, sugar, maple syrup, cinnamon, ginger, nutmeg, cloves, salt, cayenne pepper, apple juice, and apple cider vinegar in a deep, heavy-bottomed saucepan; whisk until thoroughly combined. Place over medium-high heat and stir occasionally until simmering.
  3. 3 Reduce heat to medium-low and cook, stirring occasionally, until the mixture thickens and reduces by about half, 45 to 60 minutes. The sauce will be very hot, so wear an oven mitt and stir carefully. You may also want to use a splatter guard to keep the sauce from dirtying your stove.
  4. 4 Once reduced, remove from the stove and let cool for 10 minutes. Toss in butter and whisk until it disappears. Let cool to room temperature, about 1 1/2 hours.
  5. 5 Transfer pumpkin butter into an airtight container and place in the refrigerator until thoroughly chilled and flavors have developed, 8 hours to overnight. Store in the refrigerator.

By John Mitzewich

Browned Butter Banana Bread
Snack American

Browned Butter Banana Bread

4.3

Prep
15 min
Cook
50 min
Total
80 min

Instructions

  1. 1 Melt butter in a small saucepan over medium heat; bring to a low simmer and cook, stirring frequently, until butter is browned, fragrant, and foamy, with brown bits in it, 5 to 10 minutes. Set aside to cool to room temperature, about 15 minutes. Measure 1/3 cup of browned butter; reserve remaining browned butter for another use.
  2. 2 Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan.
  3. 3 Mash bananas in a large bowl; stir in brown sugar, white sugar, egg, vanilla extract, and 1/3 cup brown butter.
  4. 4 Whisk flour, baking soda, cinnamon, and nutmeg together in a bowl. Fold flour mixture into banana mixture just until all ingredients are moistened; pour into prepared pan.
  5. 5 Bake in the preheated oven until a toothpick inserted near the center comes out clean, about 45 minutes.

By Chef V

Campfire S'Mores Bread Pudding
Snack American

Campfire S'Mores Bread Pudding

4.8

Prep
15 min
Cook
50 min
Total
95 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease a 2-quart square baking dish.
  2. 2 Arrange hot dog bun pieces on a baking sheet. Bake in the preheated oven until dry and crisp, 7 to 8 minutes. Cool completely.
  3. 3 Beat sweetened condensed milk, eggs, ¾ cup milk, vanilla extract, and nutmeg together in a bowl.
  4. 4 Transfer bun pieces to the prepared baking dish; pour milk mixture over top. Scatter 1 cup marshmallows and ¾ cup chocolate chips over top; let stand until milk mixture slightly soaked into buns, about 5 minutes. Sprinkle graham cracker crumbs over top.
  5. 5 Bake in the preheated oven until a knife inserted into the center comes out clean, about 35 minutes.
  6. 6 Whisk 2 tablespoons milk, 2 tablespoons marshmallows, and 2 tablespoons chocolate chips together in a saucepan over medium heat until marshmallows and chocolate are melted and incorporated; pour over bread pudding. Cool for 20 to 30 minutes.

By RMason84

Southern Sweet Potato Bread with Pecans
Snack American

Southern Sweet Potato Bread with Pecans

4.7

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 325 degrees F ( 165 degrees C ). Grease an 8x4 inch loaf pan.
  2. 2 In a medium bowl, stir together the flour, baking powder, salt, nutmeg cinnamon, and sugar. Add the eggs, oil, and milk; mix until well blended. Finally, stir in the mashed sweet potatoes, pecans, and golden raisins. Pour the batter into the prepared pan.
  3. 3 Bake for 70 minutes, or until a toothpick inserted comes out clean. Allow bread to cool in the pan at least 15 minutes before removing. For best flavor, store overnight before serving.

By Tanja Miller

Chai Butter Tarts
Snack American

Chai Butter Tarts

5.0

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Place tart shells on a baking sheet.
  2. 2 Beat brown sugar and butter together with an electric mixer until creamy; beat in eggs, corn syrup, vanilla extract, lemon juice, cardamom, cinnamon, nutmeg, and ginger.
  3. 3 Divide raisins evenly into the bottom of tart shells; pour about 2 tablespoons syrup mixture into each tart shell.
  4. 4 Bake in the preheated oven until pastry is golden and filling is set, about 20 minutes; remove to cool on a wire rack.

By Jody

Coconut Pumpkin Nut Bread
Snack American

Coconut Pumpkin Nut Bread

4.5

Prep
10 min
Cook
75 min
Total
95 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 8 x 4-inch loaf pans.
  2. 2 Mix flour, brown sugar, pumpkin, oil, coconut milk, white sugar, baking soda, cinnamon, nutmeg, and salt together until well combined. Fold in walnuts and flaked coconut. Pour evenly into prepared pans.
  3. 3 Bake until a toothpick inserted into the center comes out clean, about 1 hour and 15 minutes. Remove from the oven and wrap tightly with foil; let steam 10 minutes. Turn out onto a rack. Tent lightly with foil; let cool completely.

By Kevin Ryan

Blueberry Buttermilk Scones
Snack American

Blueberry Buttermilk Scones

4.5

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C). Coat 2 baking sheets with cooking spray.
  2. 2 Whisk flour, 3 tablespoons sugar, baking powder, baking soda, salt, and nutmeg together in a large bowl. Cut in butter with 2 knives or a pastry blender until mixture resembles coarse meal. Stir blueberries and buttermilk into the flour mixture until combined.
  3. 3 Gather dough into a ball and knead on a lightly floured board for 2 minutes. Then roll dough out into a 3/4-inch-thick slab. Cut into 3-inch triangles with a sharp knife and distribute scones evenly onto the prepared baking sheets. Brush tops with egg white and sprinkle with remaining 1 tablespoon sugar.
  4. 4 Bake in the preheated oven until lightly browned, about 15 minutes. Remove from the baking sheets and place on cooling racks. Dust tops with powdered sugar; serve warm.

By CHINER

Butternut Squash and Cranberry Muffins
Snack American

Butternut Squash and Cranberry Muffins

4.5

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin tins or line with paper liners.
  2. 2 Whisk flour, white sugar, brown sugar, cinnamon, baking powder, ground nutmeg, cloves, baking soda, and freshly grated nutmeg together in a bowl; fold in cranberries. Beat butternut squash, eggs, coconut oil, safflower oil, and ginger together in a separate bowl until smooth; stir into flour mixture until batter is just combined. Spoon batter into the prepared muffin cups.
  3. 3 Bake in the preheated oven until a toothpick inserted into centers of muffins comes out clean, about 25 minutes.

By InvisiGyrl

Almond Flour Banana Bread
Snack American

Almond Flour Banana Bread

4.1

Prep
20 min
Cook
60 min
Total
90 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Preheat the oven to 300 degrees F (150 degrees C). Spray a 9x5-inch loaf pan with cooking spray.
  3. 3 Whisk eggs and vinegar together in a bowl. Stir in bananas, coconut oil, honey, and vanilla until blended.
  4. 4 Sift almond flour, cinnamon, baking powder, nutmeg, and salt together in a large bowl.
  5. 5 Stir dry ingredients into wet ingredients until well blended.
  6. 6 Pour batter into the prepared bread pan.
  7. 7 Bake in the preheated oven until a knife inserted into the center comes out clean, about 1 hour; cover with foil if it begins to brown too much. Cool in the pan for 10 minutes, then remove loaf and cool completely on a wire rack.

By Janice

Sweet Potato Muffins with Pecan Streusel
Snack American

Sweet Potato Muffins with Pecan Streusel

4.5

Prep
15 min
Cook
Total
40 min

Instructions

  1. 1 Preheat oven to 375 degrees F. Spray 12-cup regular muffin pan with cooking spray; set aside. Pierce sweet potato with a fork 6 to 8 times; microwave on HIGH 5 minutes or until tender.
  2. 2 Meanwhile, stir together 1/4 cup brown sugar, pecans and 1 tablespoon oil in small bowl until just moistened but still crumbly; set aside. In another small bowl stir together flour, remaining 1/2 cup brown sugar, baking powder, salt, cinnamon and nutmeg; set aside.
  3. 3 Carefully scoop flesh of sweet potato in blender container; discard skin. Add almond milk, egg and remaining 4 tablespoons oil; blend until smooth. Add dry ingredients to blender and blend just until moistened, scraping down sides as needed.
  4. 4 Divide batter evenly between prepared muffin cups. Sprinkle with pecan mixture. Bake 20 minutes or until wooden pick inserted in center comes out clean. Cool in pan 5 minutes. Remove and serve warm or cool completely on wire rack.

By Pam Cooking Spray

Blueberry Pumpkin Muffins
Snack American

Blueberry Pumpkin Muffins

4.4

Prep
15 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease and flour a 12-cup muffin tin or line cups with paper liners.
  2. 2 Whisk flour, oats, sugar, baking powder, salt, cinnamon, and nutmeg together in a bowl until evenly blended. Combine pumpkin, milk, butter, and egg in a separate bowl; gradually stir in flour mixture just until moistened. Fold in blueberries. Spoon batter into the prepared muffin cups, filling each to the top.
  3. 3 Bake in preheated oven until tops spring back when lightly pressed, about 20 minutes.

By CKLEWIS

Spiced Banana Bread
Snack American

Spiced Banana Bread

4.7

Prep
15 min
Cook
45 min
Total
70 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 8x3-inch loaf pans.
  2. 2 Whisk together flour, baking powder, and baking soda; set aside.
  3. 3 Mash bananas, sugar, eggs, cinnamon, salt, nutmeg, and cloves together in a large bowl with a fork until well combined. Stir in melted butter and vanilla, then fold in flour mixture until a batter forms and no dry lumps remain. Pour into the prepared loaf pans.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.
  5. 5 Cool in the pan for 10 minutes, then remove from the pan, and allow to cool completely on a wire rack.

By Jennifer Walsh

Shana's Spaghetti Squash Muffins
Snack American

Shana's Spaghetti Squash Muffins

Prep
20 min
Cook
110 min
Total
145 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Place spaghetti squash, cut-side down, in a shallow baking pan; add about 1 inch water.
  2. 2 Bake in the preheated oven until flesh is soft, about 1 hour 25 minutes. Scoop out flesh with a spoon; set aside 2 cups. Refrigerate until cool, 15 to 20 minutes. Save any remaining squash flesh for another use.
  3. 3 Increase oven temperature to 400 degrees F (200 degrees C). Lightly grease two 12-cup muffin tins.
  4. 4 Whisk flour, sugar, baking powder, cinnamon, nutmeg, ginger, allspice, and salt together in a large bowl.
  5. 5 Combine milk, eggs, butter, and vanilla extract in a separate bowl; stir in spaghetti squash. Fold squash mixture into flour mixture just until moistened.
  6. 6 Spoon batter into the prepared muffin cups, filling each 1/2 full.
  7. 7 Bake in the preheated oven until a toothpick inserted into centers comes out clean, about 25 minutes. Transfer to wire racks to cool completely.

By starfroggie

Banana Cranberry Bread
Snack American

Banana Cranberry Bread

4.4

Prep
15 min
Cook
50 min
Total
75 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease two 9x5-inch loaf pans.
  2. 2 Beat sugar and shortening together in a large bowl until light and fluffy. Beat in eggs, one at a time, then beat in bananas, cranberry sauce, milk, and vanilla.
  3. 3 Whisk flour, baking soda, baking powder, cinnamon, and nutmeg together in a bowl; gradually stir into banana mixture. Fold in walnuts. Pour into the prepared loaf pans.
  4. 4 Bake in the preheated oven until a toothpick inserted into centers comes out clean, 50 to 60 minutes. Cool in pans for 10 minutes, then turn out onto a wire rack, and cool completely.

By LINDA VOLLRATH

Sweet Potato and Coconut Bread
Snack American

Sweet Potato and Coconut Bread

4.7

Prep
15 min
Cook
70 min
Total
85 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch tube pan.
  2. 2 Whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt together in a bowl; set aside.
  3. 3 Beat butter with an electric mixer in a large bowl until creamy, about 2 minutes. Gradually beat in sugar until fully incorporated, about 3 minutes. Add eggs, one at a time, beating well after each addition before adding the next. Beat in sweet potatoes and vanilla until well combined. Stir in flour mixture, coconut, and walnuts until just combined. Pour batter into the prepared pan.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour 10 minutes.

By Maybelle Miller

Pumpkin Chocolate Chip Muffins
Snack American

Pumpkin Chocolate Chip Muffins

4.6

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin pan, or line with paper liners.
  2. 2 Whisk sugar, eggs, and oil together in a medium bowl. Stir in pumpkin and water until well combined.
  3. 3 Mix flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt together in a large bowl.
  4. 4 Stir pumpkin mixture into flour mixture until just combined; do not overmix. Fold in chocolate chips.
  5. 5 Divide batter evenly among muffin cups, filling each about 2/3 full.
  6. 6 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Cool in the pan for a few minutes, then transfer to a wire rack to cool completely.

By Donna

Pumpkin Nut Muffins
Snack American

Pumpkin Nut Muffins

4.5

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin tins or line cups with paper liners.
  2. 2 Whisk flour, baking soda, baking powder, cinnamon, nutmeg, and ginger together on wax paper.
  3. 3 Beat sugar, pumpkin purée, buttermilk, melted butter, eggs, molasses, and vanilla extract together in a bowl; stir in flour mixture until just moistened. Fold in pecans.
  4. 4 Divide batter among the prepared muffin cups, filling each almost to the top.
  5. 5 Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes. Cool in the tins for 5 minutes, before transferring muffins to a wire rack to cool. Serve warm.

By Amy Posont

Christmas Gift Loaf
Snack American

Christmas Gift Loaf

4.6

Prep
Cook
65 min
Total
65 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x5 inch loaf pan.
  2. 2 In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each one. Combine the flour, baking soda, salt, 1 teaspoon of cinnamon, 1/2 teaspoon of nutmeg, and ginger. Stir the dry ingredients into the sugar mixture alternately with the pumpkin puree, beginning and ending with the dry ingredients. Fold in the chocolate chips and 3/4 cup of the walnuts until evenly distributed. Spoon into the prepared loaf pan, and sprinkle the remaining walnuts over the top.
  3. 3 Bake for 65 minutes in the preheated oven, or until a knife inserted into the crown of the loaf comes out clean. Cool, then remove from the pan, and drizzle with icing.
  4. 4 To make the icing, stir together the confectioners' sugar and heavy cream with a pinch of cinnamon and nutmeg until smooth.

By Sharon K Grams

Mommy's Banana Bread
Snack American

Mommy's Banana Bread

4.7

Prep
20 min
Cook
60 min
Total
90 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 9x5-inch loaf pan with 2 teaspoons butter. Mix together 1 tablespoon sugar and 1 teaspoon cinnamon in a small bowl; pour into the buttered pan. Swirl and tap the pan to distribute cinnamon sugar all over the inside, up to the rim. Set aside.
  2. 2 Whisk together flour, baking powder, remaining 1 teaspoon cinnamon, salt, and nutmeg in a medium bowl until well combined.
  3. 3 Beat together 1/2 cup butter and 1 cup sugar in a large bowl with an electric mixer until creamy. Beat in eggs one at a time, mixing well after each addition. Stir in mashed bananas and milk. Mix in flour mixture until thoroughly moistened (a few lumps are fine), then scrape batter into the prepared pan. Sprinkle with 1 teaspoon sugar.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center of loaf comes out clean, about 1 hour. Let cool in the pan for 10 minutes before removing bread to a wire rack to cool completely.

By Saraphim

Perfect Pear Muffins
Snack American

Perfect Pear Muffins

4.0

Prep
20 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a 12-cup muffin tin with paper liners.
  2. 2 Sift flour, ¾ cup sugar, baking powder, 1 teaspoon cinnamon, baking soda, salt, and nutmeg together into a large bowl. Add pears; stir to evenly coat.
  3. 3 Combine buttermilk, egg yolks, oil, and vanilla extract in a bowl; mix well. Stir into pear mixture until batter is just moistened.
  4. 4 Beat egg whites in a separate bowl with an electric mixer until stiff but not dry; fold into batter until just barely incorporated. Spoon batter into muffin cups, filling each ⅔ full.
  5. 5 Combine 2 tablespoons sugar and 1 tablespoon cinnamon together in a bowl; sprinkle over batter.
  6. 6 Bake in the preheated oven until light golden brown and tops spring back when lightly pressed, 25 to 30 minutes.

By joyjoy77

Moistest Sugar-Free Zucchini Muffins Ever
Snack American

Moistest Sugar-Free Zucchini Muffins Ever

2.5

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin with cooking spray.
  2. 2 Mix banana, butter, egg, and coconut oil together in a large bowl until well combined. Add zucchini and vanilla; mix well.
  3. 3 Combine flour, baking soda, cinnamon, nutmeg, and salt in a separate bowl. Gradually add flour mixture to zucchini mixture, stirring until well combined. Slowly stir in milk until incorporated. Scoop 1/4 cup batter into each prepared muffin cup. Sprinkle each muffin with 1 teaspoon brown sugar.
  4. 4 Bake in the preheated oven until the tops spring back when lightly pressed, about 20 minutes.

By rplouse29

Cucumber Nut Bread
Snack American

Cucumber Nut Bread

4.7

Prep
15 min
Cook
50 min
Total
155 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C). Spray 2 5x9-inch loaf pans with cooking spray.
  2. 2 Place shredded cucumbers into a colander and let drain for about 30 minutes.
  3. 3 Stir eggs, vegetable oil, sugar, vanilla extract, drained cucumber, and pecans together in a large bowl. Whisk flour, cinnamon, baking soda, salt, baking powder, nutmeg, and cloves in a separate bowl. Stir dry ingredients into the cucumber mixture until batter is thoroughly combined. Spoon batter into prepared loaf pans.
  4. 4 Bake loaves in the preheated oven until lightly browned and a toothpick inserted into the center of each loaf comes out clean, 50 minutes to 1 hour. Let loaves cool in pans for 10 minutes before removing from pans to finish cooling on wire racks.

By Marcella

Classic Buttermilk Pie
Snack American

Classic Buttermilk Pie

Prep
30 min
Cook
65 min
Total
155 min

Instructions

  1. 1 In a medium mixing bowl, combine the flour, salt and sugar. Use hands to cut in the butter until the mixture resembles coarse breadcrumbs and no pieces are larger than a pea. Stir in the cold buttermilk until mixture starts to clump together. Use hands to form the dough into a tight ball, pat it into a disk about 1 1/2-inch thick and wrap tightly in plastic wrap. Chill for a least an hour and up to a day.
  2. 2 Preheat oven to 425 degrees F. On a floured surface, roll pie crust into large circle. Press dough into a pie pan. Line the crust with a sheet of Reynolds Wrap® Aluminum Foil and fill the foil with pie weights or dried rice/beans. Make sure to get the weights into the corners of the pie and press into the bottom and sides. Chill the crust for 15 minutes and then bake for 15 minutes. Remove piecrust from the oven and remove the weights and foil. Reduce the oven to 350 degrees F and let the crust cool while you make the filling.
  3. 3 Beat egg whites in a stand mixer with whisk attachment until soft peaks form. Set aside. Using the whisk attachment, cream butter and sugar. Add yolks to butter-sugar mixture and combine well. Add the flour, lemon juice, nutmeg and salt to the mixture. Slowly add in buttermilk and mix for 1 minute. Buttermilk will curdle slightly but will smooth out upon baking.
  4. 4 Gently fold the egg whites into the buttermilk mixture. Pour mixture into the crust. Smooth with spatula and bake for 45-50 minutes or until golden and set in the middle. Cool thoroughly on a rack before serving.

By Reynolds KitchensR

Whole Wheat Pumpkin Bread
Snack American

Whole Wheat Pumpkin Bread

4.5

Prep
10 min
Cook
50 min
Total
80 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x5-inch loaf pan.
  2. 2 Place raisins in a small bowl; cover with boiling water by 1 inch. Set aside until raisins are plump and rehydrated, 3 to 4 minutes; drain, reserving ⅓ cup soaking water in a separate bowl.
  3. 3 Combine whole wheat flour, all-purpose flour, cinnamon, baking soda, baking powder, salt, cloves, and nutmeg in a large bowl. Combine pumpkin, sugar, eggs, reserved soaking water, and oil in a separate bowl; stir into flour mixture until just moistened. Fold in walnuts and raisins. Pour batter into the prepared loaf pan.
  4. 4 Bake in the preheated oven until a toothpick inserted into center comes out clean, 50 to 55 minutes. Cool in the pan for 15 minutes, then remove from the pan and transfer loaf to a wire rack to cool completely.

By Donna Scheletsky

Pumpkin Coconut Bread
Snack American

Pumpkin Coconut Bread

4.7

Prep
10 min
Cook
60 min
Total
70 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 x 5 inch loaf pans.
  2. 2 Mix together sugars, oil, and eggs. Mix in pumpkin. Add flour, salt, soda, and spices, and then water. Stir together until just moistened. Stir in coconut and nuts. Pour batter into prepared pans.
  3. 3 Bake for 60 minutes, or until tester inserted in the center comes out clean.

By Donna Abbott