Sunday, November 22, 2009

Thanksgiving Cooking Has Begun!

I finalized my menu and did my shopping over the weekend!  So tonight I made pumpkin quick bread.  Tomorrow I will make the banana quick bread and the cranberry sauce.  This year I am going to try to do a little bit each night so that the night before Thanksgiving and Thanksgiving day will not be so hectic!

I had an abundance of Libby's Easy Pumpkin Pie Mix this year so I found a Pumpkin bread recipe that used that instead of the plain pumpkin.  I always have the pie mix because my boys like that better for pies.  I add extra spice to it so it ends up being a very dark and flavorful pie.  I noticed a few years ago that one of the major frozen brands sells a heavy spiced one now too.  One year I made pies from both the mix and from the plain pumpkin and the boys preferred the mix. 

Anyway You Like It Pumpkin Breads
(Adapted From a Libby's Recipe)

Estimated Times:
Preparation - 15 min | Cooking - 50 min | Cooling Time - 30 min cooling
Yields - 10 slices per loaf
(Makes two loaves)

Be creative and add in your favorite fruit like dried cranberries or dates to make this moist and delectable pumpkin bread that is perfect for a snack or breakfast treat.

3 3/4 cups all-purpose flour
1 cup granulated sugar
2 teaspoons pumpkin pie spice
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup Stir Ins (raisins, sweetened dried cranberries or chopped dates)
1 can (30 oz.) LIBBY'S® Easy Pumpkin Pie Mix
1/2 cup vegetable oil
1/2 cup orange juice, apple juice or water
2 large eggs
2 to 3 tablespoons Sprinkle Ons (chopped nuts, cinnamon sugar, seeds such as: poppy, sesame or sunflower, optional)

PREHEAT oven to 350° F. Grease two 8 x 4-inch loaf pans.
COMBINE flour, sugar, pumpkin pie spice, baking powder, baking soda and salt in large bowl. Combine pumpkin pie mix, oil, orange juice and eggs in another large bowl. Pour pumpkin mixture into flour mixture; stir just until moistened. Fold in Stir Ins. Spoon batter into prepared pans. Sprinkle with your choice of Sprinkle Ons.

BAKE for 50 to 55 minutes or until wooden pick inserted in centers comes out clean. Cool in pans for 10 minutes; remove to wire rack to cool completely.

PREPARE as above. Bake for 38 to 42 minutes.
PREHEAT oven to 400° F. Prepare as above. Bake for 16 to 18 minutes.

Update 1 day later...

I never cut into quick bread until the next day.  I think it needs that time for the moistness to permeate the loaf an the flavors to develop!  I was nervous about this new recipe but it is very good!  A good way to use up the Libby's Easy Pumpkin Pie Mix if you have some!

Today I came home from work early for an appointment and had a slice with a cup of coffee for lunch.  I guess I will be making many unhealthy tradeoffs this week in my food selections!  But I don't mind or feel one bit guilty.  I am down 21.4 pounds since 5 September 2009.  I have 3.6 pounds to go.  This week my goal is to just maintain!

I didn't mention it in my original post but I doubled the recipe and then put it in three 8X4 pans. I do that a lot with quick breads depending on the size pan they call for.

Here's a photo of the cut loaf!

Anyway You Like It Pumpkin Breads

See Anyway You Like It Pumpkin Breads on Key Ingredient.

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  1. Donnita your pictures are wonderful!! Three quick breads....I wouldn't know where to start :D Sounds like Thanksgiving at your house will be wonderful!

  2. Thanks Kim... Tonight is the banana bread! It is just as easy to make three as it is to make one! It freezes well and besides one loaf of these type breads are never enough around my boys!

  3. VERY nice! Gorgeous fact over the top photos! Makes me want to make more pumpkin bread!

    Recipe card looks great!

  4. Wow! Your loaves look beautiful! Fabulous photos. I'm drooling!

  5. Beautiful bread! I want to reach in and cut a slice. Happy Thanksgiving!

  6. Delicious! Happy Thanksgiving to you and your family.