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Pumpkin Pancakes and Pumpkin Cranberry Bread Just in Time For Fall
What Is It About The Fall Season That Makes One Get Hungry For Pumpkin?
I guess because this is the time of the year that pumpkins start to show up in grocery stores and in roadside tents that dot the country side. The air is a little cooler and in anticipation of Thanksgiving, there is the all American, every loving, pumpkin pie.
There are so many other recipes for pumpkin that delight our taste buds. At a local fair I had pumpkin funnel cakes; out of this world.
Our doughnut shops are now producing pumpkin muffins with delicious toppings. Two of my recipes today in this hub are pumpkin pancakes and pumpkin bread. Both are moist and delicious and super easy to make. Hope you enjoy!
Some Health Benefits of Pumpkin
- Weight Loss: Pumpkin is low and calories and just about no fat and rich in fiber, keeping you fell full longer.
- Sharper Vision: Pumpkins orange coloring comes from a rich supply of beta-catotene, which gets converted into vitamin A in the body which is essential for eye health and helps the retina absorb and process light. (Carrots are great for that also).
- Better Immunity: The large amount of vitamin A pumpkin produces also helps you body fight infections, viruses and infectious diseases. Pumpkin oil even hlep fight various bacterial and fungal infections.
- Younger Looking Skin:The beta-carotene also helps us from the sun's wrinkle-causing UV rays. and the pulp also makes a great face mask that exfoliates and soothes the skin. All you need is 1/4 cup pureed pumpkin, an egg, a tablespoon of honey and a tablespoon of milk, miss it the apply to your face and wait for 20 minutes then wash it off with warm water.
- Fighting Cancer: Beta-Carotene is also beneficial to that.
There are other reasons too.
Pumpkin Pancakes Courtesy of Sandra Lee- Semi Homemade Cooking.
Pumpkin Pancake Recipe
1 cup buttermilk pancake mix - 2/3 cup cold water
1/2 cup canned pumpkin (Not pie mix) - 1/2 teaspoon cinnamon - 1/8 teaspoon ginger
In a medium bowl, whisk pancake mix, water, pumpkin, cinnamon and ginger until just blended (do not overmix; batter should be lumpy).
Spread butter over a hot griddle or large frying pan. At medium heat spoon batter onto griddle to form each pancake. Cook 2 minutes or until bubbles appear and then burst and then flip the pancakes and cook 2 minutes longer or until golden in color. Serve hot with your favorite topping or syrup and/or butter.
Pumpkin Bread with Dried Cranberries
Great with Toppings
This pumpkin bread is pictured here with cranberry orange marmalade, and it was heavenly. Other toppings that pair good with it is whipped cream cheese, butter, orange marmalade or even applebutter.
Ingredients for Pumpkin Bread
- 2 cups sugar
- 1 cup salad oil*
- 4 eggs, beaten
- 1 (16oz) can pumpkin
- 3 1/2 cups flour, sifted
- 2 teaspoons baking soda
- 2 teaspoons salt
- 1 teaspoon baking powder
- 1 teaspoon nutmeg
- 1 teaspoon allspice
- 1 teaspoon cinnamon
- 2/3 cup water
- 1 cup dried cranberries, optional
- *I used 1/2 cup oil and 1/2 cup orange juice Preheat oven to 350 degrees Cream sugar and oil.
- Add eggs, pumpkin and mix well.
- In a medium bowl, sift the flour, baking soda, salt, baking powder, and spices. Add the cranberries to the dry mix.
- Add to pumpkin mixture, mixing well. Add the water and mix well.
- Pour into 2 well greased 9" x 5" loaf pans. Bake at 350 for at least 45 minutes or a toothpick comes out clean when inserted in the middle. Let sit a 10 minutes and remove from pans to cool