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ruboid123 · 01-21-2008, 02:35 PM

Harvest Pumpkin-Pineapple Loaf

I used 2 C Splenda in this recipe and it was wonderful. Next time I'll use 1-1/2 cups as it was still very sweet.

Non-stick cooking spray
2-1/2 cups sugar
1 stick (1/2 cup) butter, softened
1 (15-oz.) can pumpkin
1 (8-1/4-oz.) can crushed pineapple in juice, undrained
4 eggs
3-1/2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons pumpkin pie spice
1 teaspoon salt
Powdered sugar

Yield: 2 loaves

Baking time: 1 hour

Heat oven to 350 degrees. Lightly spray two 8-1/2 x 4-1/2-inch loaf pans with cooking spray. In a mixer bowl, beat together sugar and butter until blended. Add pumpkin, undrained pineapple and eggs. Beat well. Set aside.

In a medium bowl, combine flour, baking soda, pumpkin pie spice and salt; add to pumpkin mixture, mixing until dry ingredients are just moistened. Divide batter into prepared pans; spread evenly. Bake 55 to 65 minutes or until a wooden pick inserted in center comes out clean. Cool 5 minutes. Remove from pans to wire racks; cool completely.

Loaves can more easily be sliced if served the next day. Sprinkle powdered sugar over the top of each loaf just before slicing, if desired.

Recipe from the Canned Food Alliance

ruboid123 · 01-21-2008, 02:38 PM

Coll's Banana Bread

I used 1-1/2 C Splenda in place of sugar. Next time I'll add extra banana and cut back on the butter. I also used sugar-free chocolate chips and craisens in it. Wonderful stuff.

* 2 1/2 C flour
* 1 t salt
* 2 t baking soda
* 1 C Margarine or butter (*I Can't Believe It's Not Butter)
* 2 C sugar
* 2 C mashed ripe bananas (4-6)
* 4 eggs, slightly beaten
* Added options: walnuts, dried cranberries
* *1/2 C mini chocolate chips, **our personal FAV!

Preheat oven to 350°

Grease and flour baking pan (*muffin tins or bread pan)

Combine flour, salt, baking soda - set aside

In a large mixing bowl, combine margarine, sugar and eggs, blend well. Add bananas and blend well.

Add flour mixture to the banana mixture until thoroughly blended. Batter may be lumpy from bananas.

Pour into prepared pan or muffin tins.
Bake until center is done when checked with a wooden skewer.

Baking times for full recipe:
4 mini loaf pans : 45 minutes
24 mini muffins : 15-17 minutes
18 large muffins : 25 minutes
2 loaf pans: 65-70 minutes

NOTES:
Muffins and bread will turn a very dark brown. Check center for doneness. Remove from oven and cool for 5-10 minutes before inverting.
Ripe bananas can be tossed in the freezer for months, peels and all until ready to use, Just simply defrost.

01-21-2008, 02:35 PM	#1
ruboid123 Smart Beaver Join Date: Jun 2007 Posts: 172 Threads: 16 Thanks: 102 Thanked 28 Times in 12 Posts SMARTIES: 110. Donate ruboid123's Inventory	Sugar Free Pumpkin Bread Harvest Pumpkin-Pineapple Loaf I used 2 C Splenda in this recipe and it was wonderful. Next time I'll use 1-1/2 cups as it was still very sweet. Non-stick cooking spray 2-1/2 cups sugar 1 stick (1/2 cup) butter, softened 1 (15-oz.) can pumpkin 1 (8-1/4-oz.) can crushed pineapple in juice, undrained 4 eggs 3-1/2 cups all-purpose flour 2 teaspoons baking soda 2 teaspoons pumpkin pie spice 1 teaspoon salt Powdered sugar Yield: 2 loaves Baking time: 1 hour Heat oven to 350 degrees. Lightly spray two 8-1/2 x 4-1/2-inch loaf pans with cooking spray. In a mixer bowl, beat together sugar and butter until blended. Add pumpkin, undrained pineapple and eggs. Beat well. Set aside. In a medium bowl, combine flour, baking soda, pumpkin pie spice and salt; add to pumpkin mixture, mixing until dry ingredients are just moistened. Divide batter into prepared pans; spread evenly. Bake 55 to 65 minutes or until a wooden pick inserted in center comes out clean. Cool 5 minutes. Remove from pans to wire racks; cool completely. Loaves can more easily be sliced if served the next day. Sprinkle powdered sugar over the top of each loaf just before slicing, if desired. Recipe from the Canned Food Alliance

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01-21-2008, 02:38 PM	#2
ruboid123 Smart Beaver Join Date: Jun 2007 Posts: 172 Threads: 16 Thanks: 102 Thanked 28 Times in 12 Posts SMARTIES: 110. Donate ruboid123's Inventory	Coll's Banana Bread I used 1-1/2 C Splenda in place of sugar. Next time I'll add extra banana and cut back on the butter. I also used sugar-free chocolate chips and craisens in it. Wonderful stuff. * 2 1/2 C flour * 1 t salt * 2 t baking soda * 1 C Margarine or butter (I Can't Believe It's Not Butter) 2 C sugar * 2 C mashed ripe bananas (4-6) * 4 eggs, slightly beaten * Added options: walnuts, dried cranberries * 1/2 C mini chocolate chips, our personal FAV! Preheat oven to 350° Grease and flour baking pan (muffin tins or bread pan) Combine flour, salt, baking soda - set aside In a large mixing bowl, combine margarine, sugar and eggs, blend well. Add bananas and blend well. Add flour mixture to the banana mixture until thoroughly blended. Batter may be lumpy from bananas. Pour into prepared pan or muffin tins. Bake until center is done when checked with a wooden skewer. Baking times for full recipe: 4 mini loaf pans : 45 minutes 24 mini muffins : 15-17 minutes 18 large muffins : 25 minutes 2 loaf pans: 65-70 minutes NOTES: Muffins and bread will turn a very dark brown. Check center for doneness. Remove from oven and cool for 5-10 minutes before inverting. Ripe bananas can be tossed in the freezer for months, peels and all until ready to use, Just simply defrost.