Buttery cloverleaf rolls. Breakfast-ready blueberry muffins.
Spicy pumpkin bread. Your famous banana-nut loaves.
We all have our favorite bread or muffin recipe and whether you bake it in a big round right on the rack or make mini muffins perfect for popping, today's the day we're rounding 'em up! So tell us...
What's YOUR favorite BREAD OR MUFFIN recipe?
Share 'em all in today's Recipe Round-Up!
Here's one to inspire you from
our Cookbook of the Week !
Scrumptious Pumpkin Bread
Shared with us by frequent contributor, Amy Hunt of Traphill, North Carolina, this recipe is a keeper, especially for this time of year. She writes, "My husband and newphews love pumpkin rolls and this is an easy version of that famous fall treat."
1 c. canned pumpkin
1 c. plus 2 T. sugar,
divided
1/2 c. brown sugar,
packed
4 egg whites, divided
1/2 c. fat-free milk
1/4 c. canola oil
2 c. all-purpose flour
2-1/2 t. baking powder
2 t. pumpkin pie spice
1/4 t. salt
1 c. walnut pieces
8-oz. pkg. Neufchâtel
cheese, softened
Combine pumpkin, one cup sugar, brown sugar, 3 egg whites, milk and oil in a large bowl. In a separate bowl, sift together flour, baking powder, pumpkin pie spice and salt; stir into pumpkin mixture just until moistened. Stir in walnut pieces. Blend together Neufchâtel cheese, remaining sugar and egg white until smooth. Spoon half the pumpkin mixture into a greased 9"x5" loaf pan. Spoon Neufchâtel cheese mixture over pumpkin layer; cover with remaining pumpkin mixture. Bake at 350 degrees for one hour, or until a wooden toothpick inserted near the center comes out clean. Cool in pan for 10 minutes, then remove bread from pan to a wire rack to finish cooling. Makes one loaf.
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