Pumpkin Bread

I found this recipe using Google.  It was submitted by Laurie Bennett.  Any additions to her recipe by myself, my mom, or friend Rachel will have a star by them.

Downeast Maine Pumpkin Bread

15 ounces of pumpkin puree

4 eggs

1 cup vegetable oil

2/3 cup of water

3 cups of white sugar*(I used 2 c. white sugar and 3/4 c. brown sugar)

3 1/2 cups all purpose flour

2 tsp. baking soda

1/2 tsp. baking powder*(Mom said to add this-made the bread pretty)

1 1/2 tsp. salt

1 tsp. cinnamon*(Mom said to add more than the recipe called for 1  1/2 tsp.)

1 tsp. nutmeg

1/2 tsp. ground cloves(this is the ingredient I omitted and Rachel won!)

1/4 tsp. ground ginger

1/4 tsp. allspice*(Rachel's other secret weapon)

Preheat oven to 350 degrees.  Grease and flour (3) 7x3 loaf pans.  I just used Pam.  Mix together wet ingredients.  Mix together dry ingredients.  Add dry ingredients to wet ingredients and stir.  Pour into pans.  Bake for 50 minutes or until toothpick comes out clean.

Yummy recipe that gets better the next day so it is best to bake it a day ahead.  It stays moist as long as it is kept covered.

Blueberry Coffee Cake-ish

Love the title of this recipe submitted by my sister-n-law Stephanie.  It looks pretty easy to make which is definitely a plus and it is even possible to keep the items on hand for when you are looking for something sweet in a hurry.

1/2 c. packed light brown sugar

1/2 teaspoon ground cinnamon

1 (12 ounce) can buttermilk biscuits

1/2 c.  (1 stick) butter, melted

1 c. quick-cooking rolled oats

1 1/2 c. fresh or frozen blueberries

1/2 c. sugar

Preheat oven to 375 degrees.  Generously grease a 9-inch square baking dish.  In a small bowl, combine brown sugar and cinnamon and mix well with a fork.  Separate biscuit dough into 10 biscuits.  Cut each biscuit into quarters, dip each piece in melted butter, and coat with brown sugar mixture.  Arrange in a single layer in baking dish.  Sprinkle with 1/2 cup of the oats.

Combine blueberries and sugar in a bow and toss to coat.  Spoon over oats and biscuits and sprinkle with remaining 1/2 cup oats.  Drizzle remaining melted butter on top.  Baker for 20 minutes or until cake is golden brown and center is done.  Cool for 20 minutes...and enjoy!

*an added bonus is to top it with some whipped cream...DELICIOUS!