I generally 3 times the recipe because a large can of pumpkin is approximately 3 cups. However, during Halloween I would decorate my front porch with extra large fresh pumpkins, then puree them in my Vitamix after Thanksgiving and freeze the pulp by the quart. This I did my first Halloween in Taiwan, and the pumpkin lasted 18 months!For holiday baking, 4 times the recipe is a lot easier to measure out:
- This bread will stay moist for over a week. To freeze, wrap well in plastic wrap; freezes for several weeks.
- If adding chocolate chips, they tend to sink to the bottom and stick to the pan. When removing the bread from the pan, you’ll end up with holes in the bottom of your loaf. Solution: spray sides of baking pans. Line bottom only of pan with parchment or wax paper. Your loaf will remove easily, then peel off the paper to cool!
- Amazing Pumpkin Bars: just bake in a pan! Cool completely and frost with cream cheese frosting!
- Killer Cream Cheese Frosting:
8oz. (1 cup) cream cheese, softened
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/3 cup butter
1/4 cup unsweetened cocoa powder
1 cup sugar
1 large egg
1 tsp vanilla extract
3/4 cup milk (I always use powdered when baking)
1 cup whole cranberries, fresh or frozen
With a banana tree in the backyard of the mission home, about twice a year, we'd have a huge bunch of bananas that would ripen all at the same time. what to do? Bake banana bread!