Monday, September 19, 2011

{easy} Pumpkin Bread

Simple {easy} Day

It is not to often that I have a free or easy week-end day {so} when I do I/we take full advantage.

Some take a little more advantage then others but non the less we all took part this week end.

Movies on Netflex, fire in the fire place and layers of blankets on daughter and Pug.


whom I am thankful for.

Mark ~Treats to be made for children in my Sunday school class~ off list.

There is even a simple easy icing to drizzle all over these if you so incline to do so.

We drizzled half with and the rest were left as they were.

We, at first, did not care for this frosting...(tasted like powder sugar)but must say, they tasted perfect after they cooled off.

{let} rest

The daughter made up a batch of what she has named, "Flippin good Brownie Cookies," and I made up a batch of pumpkin bread loafs/muffins.

Neither one of us like the long time consuming task of making each individual cookie so the whole batch was put onto the cookies sheet and baked all at once. Once baked and cooled they were all cut into individual squares. I'll post that recipe another day.

Found these decorative muffin goodies at our local TJMaxx store on sale about a week ago.



This is all you'll need for the muffins...told you it was easy.

These were very tasty and the texture was good and hearty.

I used half the batch for muffins and the other for mini loafs. They freeze up very nicely and I have already pulled a couple out of the freezer for a few of our drop in guests this week.



“You visit the earth and water it
you greatly enrich it;
the river of God is full of water;
you provide their grain,
for so you have prepared it.”
Psalms 65


Pumpkin Cake/Bread/muffins

One Cake mix- I used spice
1 -15 ounce can 100% pumpkin- puree, not pumpkin pie filling (I used the one that was marked pie mix~ turned out great)

Preheat oven to 350°. In a large bowl mix cake mix with pumpkin filling using a hand mixer or a stand mixer. Beat on medium for 2 minutes. Pour batter into a greased 7 x 11 inch baking dish, your muffin tins or mini loaf pan. Bake for 28 minutes or until tooth pick comes out clean. Cool completely before frosting. Serves 8.

Apple Cider Glaze
1 cup powdered sugar
2 T. apple cider
1/2 t. pumpkin pie spice (I added a tsp or more)

In a small bowl blend all ingredients until smooth. Pour over Pumpkin Cake letting it drizzle down the sides of the cake. Let set before covering.


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