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Good Cook Sweet Creations Giveaway and Spiced Pumpkin Bread Recipe

December 1, 2013 by Karen

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Disclosure:  I received products in exchange for an honest review.  No other compensation was received.  The thoughts and feelings expressed are my own.

Even though my creations are not always a success, I love to cook.  My Pinterest account has mainly foods, especially sweets, that I would love to someday try.  I received a Good Cook Sweet Creations 4 cup loaf pan and their White Snowflake Parchment Paper and was asked to share a creation using these products.  I made Spiced Pumpkin Bread.

I hand washed the 4 cup loaf pan and towel dried before using.  This piece of bakeware should not go in the dishwasher or be washed with anything abrasive.

Then I mixed the batter and sprayed the 4 cup loaf pan lightly with grape seed oil.  Any non-stick vegetable spray will do.  The loaves baked for about 50 minutes and after cooling, popped out effortlessly!  I did not have to loosen up the edges like with my other baking loaf pans.  I use my own pumpkins and make purée to use in this recipe.

spiced pumpkin bread

Spiced Pumpkin Bread
2013-12-02 03:07:38
A lightly spiced pumpkin bread with no eggs
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Prep Time
20 min
Cook Time
50 min
Total Time
1 hr 10 min
Prep Time
20 min
Cook Time
50 min
Total Time
1 hr 10 min
Ingredients
  1. 3 Tbsp. ground flax seed
  2. 1/2 c. plus 1 Tbsp. water
  3. 2 c. sugar
  4. 3/4 c. plus 2 Tbsp. melted organic coconut oil
  5. 2 c. pumpkin puree or one 15 oz. can pumpkin
  6. 3 c. unbleached all-purpose flour
  7. 1/2 tsp. ground ginger
  8. 1 tsp. ground cinnamon
  9. 1/2 tsp. ground nutmeg
  10. 1 tsp. baking soda
  11. 1/2 tsp. salt
  12. 1/2 tsp. baking powder
Instructions
  1. 1. Grease the 4 mini-loaves with non-stick vegetable spray.
  2. 2. Preheat the oven to 350 degree Fahrenheit.
  3. 3. In a small bowl, combine the ground flax and water. Let the mixture rest for approximately two minutes.
  4. 4. In a large bowl, mix the sugar and coconut oil. Add the ground flax seed/water mixture and the pumpkin.
  5. 5. Then blend in the flour, ginger, cinnamon, nutmeg, baking soda, salt, and baking powder to the large bowl. Mix well.
  6. 6. Pour the batter into the prepared pans. They should be about 3/4 full. Bake for 50 minutes to 1 hour. Insert a toothpick in the center until it comes out clean.
  7. 7. Transfer to wire racks and let cool for 10 minutes. Remove the loaves from the pans and allow to cool on the rack until cooled completely.
Notes
  1. Once the loaves are cooled, they can be placed in plastic wrap and then in freezer bags and frozen. It takes approximately 1 hour to thaw.
Adapted from Not Your Mother's Make-Ahead and Freeze Cookbook by Jessica Fisher
Adapted from Not Your Mother's Make-Ahead and Freeze Cookbook by Jessica Fisher
Central Minnesota Mom https://centralmnmom.com/
Currently, you can get 25% off the 4 Cup Mini Loaf Pan at goodcook.com.  The code to use is SWEETLOAF.  

One reader will also win their own mini loaf pan and parchment paper from Good Cook.  To enter, please use Rafflecopter below.  

Guidelines for contest entry:  This contest is open to U.S. resident 18 and older.  Each household is only eligible to win 1 Good Cook prize via blog reviews and giveaways. Only one entrant per mailing address per giveaway. If you have won the same prize on another blog, you will not be eligible to win it again. Winner is subject to eligibility verification.

a Rafflecopter giveaway

Filed Under: Primary, Recipes Tagged With: Giveaway, good cook, holiday parchment paper, loaf pan, mini loaf pan, parchment paper, pumpkin bread

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About Karen

Comments

  1. Debbie Jackson says

    December 2, 2013 at 5:18 am

    My pumpkin rolls

  2. Susan says

    December 2, 2013 at 6:32 am

    I love to try the prize-winning cookies from the StarTribune Christmas cookie contest each year!

  3. Nikolette B says

    December 2, 2013 at 6:38 am

    I love baking cookies for the holidays: chocolate chip, sugar, snickerdoodles, they’re all yummy!

  4. D SCHMIDT says

    December 2, 2013 at 9:42 am

    I really love to make rich fruit cakes for the holidays

  5. Alexis K. says

    December 2, 2013 at 12:42 pm

    My favorites to bake are a toss up between spritz cookies and cranberry vanilla bread.

  6. David says

    December 2, 2013 at 4:36 pm

    While dinner rolls aren’t a holiday item, this is the only time of year when we make them from scratch. I like to make these because the kids get a kick out of how much the dough will rise. They constantly want to check it, which actually hurts the rising a little because they poke at it.

  7. Lisa says

    December 2, 2013 at 5:32 pm

    I love to make gingerbread cookies!

  8. Margot C says

    December 2, 2013 at 5:43 pm

    I like to make cup cakes with fantastic designs and lots of sprinkles on top.

  9. latanya says

    December 3, 2013 at 10:55 am

    sugar cookies

  10. Karin A says

    December 11, 2013 at 11:57 pm

    I like to make sugar cookies.

  11. laurie says

    December 14, 2013 at 8:01 pm

    we like making peanut butter balls-buckyeye’s

  12. liz says

    December 14, 2013 at 8:26 pm

    Oreo balls!

  13. Lea says

    December 15, 2013 at 3:38 am

    Yum pumpkin bread

About Me

 

Karen is a 40 something Minnesotan who enjoys crafting, cooking, reading, fishing, gadgets, and family life.

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