Pumpkins - Fun to Carve; Delicious to Eat

This week, I'll provide recipes using canned pumpkin. No, I don't prepare my Halloween Jack-O-Lanterns for baking; sorry if the title misled you, but I'm not Martha Stewart. And you won't find a pumpkin pie recipe here, either, I'm afraid. Besides the fact that you can find the recipe on the back of the Libby's can, I've never made a pumpkin pie and I don't want to give you a recipe I've never tried myself.

The smell of pumpkin bread wafting through your home as it bakes on a chilly fall day is not only comforting, but can lift your spirits as well. This recipe makes two loaves; wrap one tightly and freeze to have on hand for a special treat. Let defrost in the refrigerator, still wrapped; heat in a 350 degree oven (wrapped in foil) for about 20 to 30 minutes.

Pumpkin Bread

Ingredients:

2-2/3 cups sugar
2/3 cup shortening
1 15- or 16-ounce can of pumpkin
2/3 cup water
4 eggs
3-1/3 cups all-purpose flour
2 teaspoons baking soda
1-1/2 teaspoons salt
2 teaspoons ground cinnamon
1/2 teaspoon baking powder
2/3 cup chopped nuts (optional)

Heat oven to 350 degrees F. Grease bottoms only of two loaf pans, 9x5x3 inches. Beat sugar and shortening in a large bowl. Mix in pumpkin, water and eggs until well blended. Mix in flour, baking soda, salt, cinnamon and baking powder until well blended; stir in nuts if desired. Pour into pans. Baking until toothpick inserted in center comes out clean, 60 to 70 minutes; cool 5 minutes. Loosen sides of loves from pans; remove from pans and cool completely.

If you're heading out to a potluck, these pumpkin bars will be a hit. You might want to bake an extra pan for your family, because you won't be bringing home any leftovers!

Pumpkin Bars

Ingredients:

BARS:

2 cups all-purpose flour
2 cups sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup oil
1 16-ounce can pumpkin
4 eggs

FROSTING:

2 cups powdered sugar
1/2 cup margarine or butter, softened
1 3-ounce package cream cheese, softened
1 tablespoon milk
1 teaspoon vanilla

Heat oven to 350 degrees F. Grease a 15x10x1-inch baking pan. In large bowl, combine all ingredients; beat at low speed until moistened. Beat two minutes at medium speed. Pour into prepared pan.

Bake for 25 to 30 minutes, or until toothpick inserted in center comes out clean. Cool completely.

In small bowl, combine all frosting ingredients; beat until smooth. Frost cooled bars; cut into squares or rectangles. Cover pan with foil; store in refrigerator.

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