Pumpkin Cookies

Pumpkin Nut Cookies

• 1/2 cup butter
• 1 cup granulated white sugar
• 2 large eggs, beaten
• 1 cup solid packed pumpkin puree
• 2 cups sifted all-purpose flour
• 4 tsp baking powder
• 1 tsp salt
• 2-1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp ginger
• 1 cup chopped walnuts 

1. Preheat oven to 350 degrees F.
2. Cream butter until light and fluffy.
3. Add sugar gradually, mix in.
4. Combine beaten eggs and pumpkin in a separate bowl.
5. In another bowl, sift flour, baking powder, salt and spices.
6. Add pumpkin egg mixture to butter and sugar mixture, beat well.
7. Add dry ingredients until well blended.
8. Stir in nuts.
9. Drop on greased cookie sheets, bake 15 minutes at 350 degrees.

Pumpkin Shortbread Cut-outs

• 1 cup salted butter
• 1/3 cup light brown sugar
• 1/3 cup honey
• 1 tsp pumpkin spice
• 1/4 tsp. salt
• 2-1/2 cups sifted all-purpose white flour

Chocolate Dip Option:

• 1 cup semisweet chocolate chips
• 2 tsp butter
• chopped nuts, coarse sugar, or candy sprinkles (also optional)

1. Let butter stand on counter until it reaches room temperature.
2. Cream 1 cup butter and 1/3 cup brown sugar together in a mixer until light and fluffy, about 5 minutes.
3. Mix in 1/3 cup honey.
4. Sift together 2-1/4 cups flour, 1 tsp pumpkin spice and 1/4 tsp. salt.
5. Add flour mixture to butter mixture 1/2 cup at a time, mixing after each addition.
6. Wrap cookie dough in plastic wrap and chill in the refrigerator 30 minutes or more.
7. Preheat oven to 325 degrees F.
8. Line a cookie sheet with parchment paper.
9. Use remaining flour to sprinkle on another sheet of parchment paper.
10. Roll out cookie dough on the floured paper, 1/2 inch thick.
11. Use a round cookie cutter (or cut dough in shapes).
12. Use a spatula to transfer cut-out cookies to the parchment-lined baking sheet.
13. Gather dough scraps and roll again until all dough is used, using another cookie sheet if you have one.
14. Bake cookies in preheated 325 degree oven until lightly golden, 14-16 minutes.
15. Remove from oven, cool on pan 2 minutes, then use a spatula to transfer cookies to a cooling rack to finish cooling. 
16. In a microwavable bowl, dab 2 tsp. butter on 1 cup chocolate chips and microwave until just melted, about 1-1/2 minutes. Stir.
17. Drizzle chocolate on the cookies or dip an edge of each cookie into the chocolate.
18. Chocolate can be sprinkled with ground nuts or coarse sugar or candy sprinkles.

Pumpkin Muffins

Plain Pumpkin Muffins

 Makes 3 dozen.

• 4 large eggs
• 2 cups white granulated sugar
• 1-1/2 cups vegetable oil
• 1-3/4 cups pumpkin puree (a 14 oz. can)
• 3 cups all-purpose sifted flour
• 1 Tbsp cinnamon
• 2 tsp baking soda
• 2 tsp baking powder
• 1 tsp salt
• 2 cups sultana raisins

Preheat oven to 400 degrees F.

In a large bowl, beat eggs well.

Add sugar, oil and pumpkin. Mix well.

Add remaining ingredients. Combine.

Bake 15 minutes at 400 degrees F.

Pumpkin Muffins with Crumble Topping

These are also good plain, without the topping, but the topping adds that extra sweet crunch.

Makes 2 dozen muffins.

Batter

• 2-1/2 cups all-purpose flour
• 1/2 cup oatmeal (rolled oats)
• 4 tsp. pumpkin pie spice* 
• 2 tsp. baking soda
• 1 tsp. baking powder
• 1 tsp. salt
• 2 cups pumpkin puree OR 1-1/2 cups pumpkin puree + 1/2 cup applesauce OR 1-1/2 cups pumpkin puree + 1/2 cup mashed banana
• 1 cup packed brown sugar
• 1 cup granulated white sugar
• 2/3 cup vegetable oil
• 3 large eggs at room temperature
• 1 tsp vanilla extract
• 1 cup raisins and/or chopped walnuts (optional)

Crumble Topping

• 1/2 cup packed brown sugar
• 4 Tbsp cold butter
• 1/3 cup rolled oats OR combination of oats and chopped nuts or coconut flakes
• 4 Tbsp all-purpose flour

Directions

1. Preheat oven to 350 degrees F.
2. Prepare muffin pans for 24 muffins: grease pans or line with paper liners.
3. Mix dry ingredients thoroughly: 2-1/2 cups flour, 1/2 cup oatmeal, 4 tsp. pumpkin pie spice, 2 tsp baking soda, 1 tsp baking powder, 1 tsp salt.
4. In a separate bowl, whisk or mix together: pumpkin puree or mixture, 1 cup brown sugar, 1 cup white sugar, 2/3 cup vegetable oil, 3 lightly beaten large eggs, 1 tsp vanilla.
5. Fold dry ingredients into pumpkin mixture and stir just until combined.
6. Stir in raisins and/or nuts (optional).
7. In a separate bowl make crumble topping: mix together sugar, oats and flour. Cut in butter until crumbly. You can use your fingers to make the mixture crumbly.
8. Use an ice cream scoop if you have one, to spoon batter evenly into prepared muffin cups, filling each 2/3 full.
9. Sprinkle each muffin with crumble topping.
10. Bake in preheated 350 degree F oven 25-30 minutes or until centre of muffin springs back when touched lightly with a finger, and a toothpick inserted in the centre of a muffin comes out clean.

*Pumpkin Pie Spice Mix

If you don't have any pumpkin pie spice, you can mix your own.

• 3 Tbsp ground cinnamon
• 2 tsp ground ginger
• 2 tsp ground nutmeg
• 1 tsp ground cloves

Pumpkin Enchiladas

I doubled this recipe for a Halloween dinner for 8 and served it with a big green salad. If doubling the recipe use a food processor or process pumpkin sauce in two batches.

This recipe serves 4, two small enchiladas per person.

•  1 package of 8 small corn tortillas (or flour tortillas)
• 2 Tbsp butter
• 1/2 whole Vidalia (sweet) onion, diced
• 2 small green bell peppers, diced
• 3 cups cooked, shredded chicken* OR cooked ground beef
• 1/2 cup grated parmesan cheese, divided
•  salt and pepper
• 1 jalapeno pepper, seeded and chopped
• 2  cloves peeled, smashed garlic
• 1 cup pumpkin puree
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/4  tsp oregano
• 3/4 cups plain greek yogurt OR sour cream
• 1/2 cup unseasoned chicken stock or beef broth or water
• 1 cup or more grated cheddar cheese
• green onions
• fresh cilantro

*Using skinned, deboned, cooked rotisserie chicken, 1 chicken is usually about 2 cups of shredded meat. Or cook boneless, skinless chicken thighs in the oven and chop meat when cool enough to handle.

1. Preheat oven to 425 degrees F. Spray a 9 x 13" cooking dish with cooking oil to prevent sticking.
2. Melt butter or oil in a skillet over medium heat. Add onion and bell peppers. Sautee until soft, 5 minutes.
3. Stir in cooked meat, heat through, turn heat to low.
4. Add 1/4 cup parmesan cheese, salt and pepper to taste. Mix. Remove from heat and set aside. 
5. In food processor or blender, mince together: chopped jalapeno and garlic. Add:
6. pumpkin puree, chili powder, cumin, oregano, yogurt or sour cream, broth or water. Pulse to combine.
7. Pour 1 cup of sauce from food processor in the bottom of the baking dish.
8. Heat corn tortillas in microwave just till warm and pliable (about 40 seconds). Not necessary for flour tortillas.
9. Quick method: Lay tortillas flat on top of sauce to cover bottom of dish, overlapping tortillas to cover. Spread meat mixture on tortillas. Sprinkle with grated cheese. Top with another layer of warm tortillas, then the rest of pumpkin mixture and top with grated cheese and parmesan.
10. Traditional method:
11. Spoon 1/2 cup of chicken mixture onto each tortilla.
12. Roll up tortillas and lay in pan seam side down.
13. Pour remaining sauce over tortillas.
14. Top with grated cheddar and remaining 1/4 cup parmesan cheese.
15. Bake 25-30 minutes at 425 degrees F or until cheese melts.
16. If cheese melts and browns before pan bubbles and looks heated through, tent with foil.
17. Garnish with green onions and chopped cilantro just before serving.
18. Sprinkle with salt OR hot sauce.
19. Serve with extra sour cream if desired.

Roast Pumpkin with Cream & Thyme

• 1.5 kg whole pumpkin
• 300 ml whipping cream
• ½ cup milk
• 3 garlic cloves, crushed
• 2 tsp thyme leaves
• 1 cup grated parmesan cheese
• 6 slices crusty bread

1. Cut "lid" off pumpkin and reserve.
2. Scoop out and discard seeds and sinew.
3. Preheat oven to 150C or 300 F convection, or 325 F in regular oven.
4. Place pumpkin on a baking tray.
5. Heat cream, milk, garlic and half of the thyme in a saucepan on medium-low, until just simmering.
6. Add 1/2 cup parmesan cheese and season with salt.
7. Pour into pumpkin and replace lid.
8. Bake 1 hr 30 mins, till pumpkin is tender.
9. Remove from oven.
10. Remove lid of pumpkin. 
11. Sprinkle in remaining 1/2 cup cheese, season with pepper.
12. Increase oven temp to 200C or 400 F convection.
13. Bake for 15 minutes without pumpkin lid till cheese has melted.
14. Scatter remaining thyme on to.
15. Scoop pumpkin flesh and cheesy cream into bowls and serve with crusty bread.

Pumpkin Cheesecakes (Bake the Day Before)

Pumpkin, Caramel & Pecan Cheesecake

Makes 16 servings in a large pan. Cut in squares to serve with a dollop of whipped cream on the side.

• 1/2 cup finely chopped pecans, divided
• 38 gingersnaps, finely crushed (1-1/2 cups)
• 1/4 cup butter, melted
• 4 packages (8 oz each) cream cheese, softened
• 1 cup sugar
• 1 can (15 oz) pumpkin puree
• 1 Tbsp pumpkin pie spice
• 1 tsp vanilla
• 4 large eggs
• 25 Kraft Caramels + 1/4 cup milk (or jar of caramel sauce)
• whipped cream

1. Grease a 9 x 13 inch pan
2. Preheat oven to 325 degrees F.
3. In medium bowl, mix well: 1/2 cup chopped nuts, 1-1/2 cups gingersnap crumbs, 1/4 cup melted butter. Press onto bottom of 9 x 13 inch pan.
4. In large mixer bowl blend: 4 pkgs cream cheese and sugar. Add 15 oz. pumpkin puree, 1 Tbsp pumpkin pie spice, 1 tsp vanilla, mix well.
5. Add eggs, 1 at a time, mixing on low speed after each just until blended.
6. Pour pumpkin mixture over crust.
7. Bake 45 minutes or until centre is almost set. Remove from oven and let cool completely in pan on a rack.
8. Refrigerate at least 4 hours.
9. Microwave caramels and milk in microwaveable bowl on High setting, stirring every 30 seconds, for 1-1/2 minutes, or until caramels are completely melted. (Or use prepared caramel sauce.)
10. Cut cold cake into squares and spoon custard sauce over individual servings of cheesecake. Sprinkle with remaining nuts.

Pumpkin Cheesecake with Pecan Topping

Use a 9" (23 cm) springform pan.

Prepare the cake a day before you plan to serve it, as it needs to sit in the fridge several hours.

Crust:
1-1/4 cups (300 mL) all-purpose flour
1/4 cup (50 mL) packed brown sugar
1/4 cup (50 mL) ground pecans (or walnuts or almonds)
1/4 tsp (1 mL) ground cinnamon
1/2 cup (125mL) butter

Filling:
2 pkgs (250 g each) cream cheese, softened to room temperature
1 cup granulated sugar
14 oz or 398 mL pure pumpkin puree
2 tsp. (10 mL) corn starch
1-1/2 tsp (7 mL) ground cinnamon
1/2 tsp. (2 mL) ground ginger
1/2 tsp. (2 mL) pure vanilla extract
3 whole eggs and 1 egg white (reserve the yolk)

Topping:
1/2 cup (75mL) packed brown sugar
1 egg yolk
1/2 cup (125 mL) evaporated milk
3 tbsp. (45 mL) butter
1/2 cup nuts (pecans, walnuts or almonds)

Make the Crust:
Preheat oven to 350 degrees F.  (180 C)
Combine flour, brown sugar, nuts and cinnamon in a medium sized bowl.
Cut in butter till mixture looks like coarse cornmeal.
Press mixture onto bottom of springform pan and 1 inch (2.5 cm) up the sides.
Bake in preheated 350 degree F oven 10 minutes.
Remove from oven and set aside to cool slightly.

While the Crust is Baking, Make the Filling:
Beat softened cream cheese in large bowl of electric mixer.
Gradually beat in sugar, pumpkin, and a mixture of  corn starch, cinnamon, sugar and vanilla.
One at a time, beat in whole eggs and the egg white.
When mixture is smooth, pour into baked crust.
Bake in 350 degree (180 C) oven 60-65 minutes or until center feels slightly firm to touch.  Turn off oven and let cheesecake stand in the warm oven for half an hour (30 min.)

While the cake is standing in the oven, make the topping: 
In a heavy-based pot, combine the brown sugar with the egg yolk reserved from the filling.
Stir in the evaporated milk and butter.
Cook over medium heat, stirring all the while, until thickened (about 7 minutes).
Stir in nuts.

When the cake has stood in the turned-off oven for 30 minutes, remove it and place on a cooling rack.
Spread the topping gently over the top.
Refrigerate overnight.
Before serving, take the sides off the springform pan.  Place cake, still on its base, on a plate to cut and serve.

Pumpkin Cheesecake with Gingersnap Crust for Queen Elizabeth II

This is one of three cakes I made for a group birthday party  on Hallowe'en night. Five of us have birthdays near Hallowe'en, so we had chocolate cake, a white cake with raspberry gelatin glaze, and a pumpkin cheesecake with a crumbled ginger cookie crust, decorated with a chocolate spider net (drizzle some melted chocolate on top to make a net design.) The dinner seemed superfluous and next time we should just get together for dessert.

This cake was served to Queen Elizabeth II of England when she visited Winnipeg, Manitoba in 1984 and dined at the Dubrovnik Restaurant.  The Queen ate three quarters of her portion of this dessert, "...a sure sign of success, since the Queen has a small appetite," according to the blurb accompanying the recipe, published in the September 1989 issue of Homemaker's magazine.

I have made this with a can of ED Smith pumpkin pie filling instead of  homemade pumpkin puree + pumpkin pie spice. Another shortcut is to use canned pumpkin puree.

Ikea sells very good gingersnaps so I get them there instead of making my own. Crush them in your food processor, blender, or between sheets of parchment paper with a rolling pin.

• 1 cup (250 ml) crushed gingersnap cookies
• 3 tbsp. (45 ml) melted butter
• 1 tsp (5 ml) ground cinnamon
• 2 tbsp. (30 ml) brown sugar
• 1 lbs. (1 kg) cream cheese, softened
• 1-1/2 cups (375 ml) sugar
• 5 eggs
• 1/4 cup (60 ml) flour
• 2 tsp. (10 ml) pumpkin pie spice
• 1 can (14 oz/398 ml) pumpkin
• 2 Tbsp (30 mL) light rum (I substitute milk)
• 1 cup (250 ml) whipping cream for topping

1. Combine crushed gingersnaps, melted butter, cinnamon and brown sugar. Press into the base of a lightly greased 9" (23 cm) springform cake pan. Pat firmly. Chill.
2. Beat softened cream cheese with electric mixer till fluffy. Slowly beat in sugar. Add eggs one at a time. Beat well after each addition.
3. Gradually beat in flour, pumpkin pie spice, pumpkin and rum.
4. Pour batter over crust. Bake in preheated 325 degree F oven for 1 -1-1/4 hours, or until filling is set. Set the cake in its pan on a wire rack to cool for 1 hour. Then refrigerate several hours or overnight. Remove from pan.
5. Serve with fresh whipped cream.

King Arthur's Pumpkin Gingersnap Cheesecake

A recipe from the makers of King Arthur flour.

Bake in a greased 10" springform pan. Use a baking thermometer to test for doneness. Make early in the morning or the day before you want to serve the cake as chilling time is required.

Crust:

• 1-1/4 cups (191 g) gingersnap cookie crumbs
• 1/4 cup (30 g) all-purpose flour
• 1/4 to 1/2 tsp ginger
• 2 Tbsp (28 g) light OR dark brown sugar, packed
• 4 Tbsp melted butter

Filling:

• three 8 oz pkgs (680g) cream cheese, at room temperature
• 1-3/4 cups (347 g) white granulated sugar
• 1 tsp cinnamon
• 1/2 tsp ginger
• 1/4 tsp nutmeg
• 1/8 tsp cloves
• 1/4 cup (28 g) all purpose flour
• 1 tsp pure vanilla extract
• 1 cup (227 g) pumpkin puree
• 5 large eggs, at room temperature
• 1/2 cup (113 g) sour cream, at room temperature

Instructions:

1. Take cream cheese, eggs and sour cream from the fridge and leave on the counter to reach room temperature.
2. Preheat oven to 350 degrees F.
3. Lightly grease a 10" round springform pan.
4. Make the crust, combining all ingredients in the bowl of a food processor and pulsing until evenly mixed.
5. Press crust ingredients into the bottom of the prepared springform pan, and up the sides of the pan at least 1 inch high.
6. Bake the crust for 10 to 15 minutes at 350 degrees F, just until you can smell the gingersnaps.
7. Remove the pan from the oven onto a cooling rack.
8. Reduce the oven temperature to 300 degrees F.
9. In a large mixing bowl, blend room temperature cream cheese on low speed for a few minutes, until no lumps remain.
10.  Add sugar, flour, spices. Mix 2 to 3 more minutes, stopping mixer at least twice to scrape down the sides and bottom of the bowl with a spatula.
11. Add vanilla and pumpkin. Mix to combine.
12. Add room temperature eggs one at a time, mixing well after each egg is added.
13. Remove bowl from mixer. Stir in sour cream by hand.
14. Pour mixture on top of the cooked crust in the pan.
15. Bake in preheated 300 degree F. oven for 50 to 60 minutes. The cake is ready when the centre of the cake is still a bit wobbly but a baking thermometer placed an inch from the side of the cake reads 170 degrees F.
16. Turn off the oven, prop open the door, and allow the cake to slowly cool in the oven for one hour.
17. Remove the cake from the oven. Chill lightly covered, for 4 to 8 hours before serving.

Bundt Cakes

Pumpkin Bundt Cake

Use dried cranberries or raisins. Good toasted if any is left-over.

• 1-2/3 cup white granulated sugar
• 1 cup packed dark brown sugar
• 2/3 cup softened butter
• 2 cups cooked mashed pumpkin or 1 398 mL can pumpkin puree (not pie filling)
• 4 large eggs
• 2/3 cup water
• 2-1/2 cups sifted all-purpose flour
• 1 cup whole wheat flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp cinnamon
• 1 tsp salt
• 1/2 tsp ground cloves
• 1/2 tsp grated nutmeg
• 1-1/2 cups dried cranberries or raisins

1. Preheat oven to 350 degrees F.
2. Lightly grease a 10-inch (4L) tube pan and line the base with parchment paper.
3. In a large bowl, cream together white and brown sugars and butter.
4. Beat in pumpkin, eggs and water.
5. In a separate large bowl, stir together all-purpose and whole wheat flours, baking powder, baking soda, cinnamon, salt, cloves and nutmeg.
6. Add pumpkin mixture to flour mixture in batches, stirring well after each addition.
7. Stir in cranberries or raisins until well-combined
8. Pour batter into prepared pan, then bang lightly on counter to remove any air pockets.
9. Bake 1 hour and 30 minutes or until a toothpick inserted in the centre comes out clean.
10. Let cool in the pan for 10  minutes, then turn out and let cool on a wire rack.

Mike Harris' One-Bowl Chocolate Cake

This recipe, Mike Harris' favourite, was printed in the Toronto Star when he was Premier of the province of Ontario, Canada.

Preheat oven to 350 degrees F. In a large bowl, beat:

• 1-1/2 cups firmly packed brown sugar
• 1/2 cup vegetable oil
• 1/2 cup milk
• 2 large eggs, beaten
• 1 tsp. vanilla
• 1/2 tsp. salt
• 1-3/4 cups sifted all-purpose flour
• 2 tsp. baking soda
• 2 tsp. baking powder
• 1/4 cup cocoa powder

When all ingredients are mixed, add:

• 3/4 cups boiling water

1. Blend well. Cake batter will be runny.
2. Pour into a greased and floured bundt or tube pan.
3. Bake 30-40 minutes in a preheated 350 degree F oven.
4. Cake should spring back when touched when done.
5. Cool in pan 10 minutes before removing onto wire rack. Cool completely.
6. Dust with icing sugar.

"One Two Three" Sour Cream Coffee Cake

Almost all the cake quanitities are either 1, 2 or 3 of this or that.

• 1 cup butter (or 1/2 cup butter and 1/2 cup shortening)
• 1 cup sugar
• 1 tbsp. baking powder
• 1 tsp. baking soda
• 1 tsp. cinnamon
• 1 cup sour cream
• 2 tsp. vanilla
• 1/2 tsp. salt
• 3 eggs
• 3 cups sifted cake flour

Topping

• 1/4 cup cocoa
• 1/2 cup sugar
• 1/2 cup chopped pecans or walnuts or coconut or a combination

Grease a bundt or tube pan and preheat the oven to 350 degrees F.

Cream butter and sugar.
Beat in eggs one at a time.

Sift dry ingredients together: flour, baking powder, baking soda, salt.

Mix sour cream and vanilla.

Alternate adding flour mixture and sour cream mixture to the butter and egg mixture.
Pour half the batter into the greased tube pan.
Mix the topping ingredients.
Sprinkle half the topping mixture over the batter in the pan.

Add the remaining batter.

On top, sprinkle the rest of the topping.

Swirl a knife through the batter to make a marbled effect.
Bake at 350 degrees F for 45-60 minutes.

Serve warm.

Honey-Apple Caramel Bundt Cake

Serves 12

• 3/4 cup canola or vegetable oil
• 1/2 cup white granulated sugar
• 1/2 cup liquid honey
• 3 large eggs, beaten
• 1 tsp vanilla
• 2 cups all-purpose flour
• 1-1/2 tsp cinnamon
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 3 cups tart apples, diced
• lemon juice (optional)

1. Grease and flour a 10 inch bundt pan.
2. Wash, core, peel and dice apples. If apples aren't tart, toss with a squeeze of fresh lemon juice, set aside.
3. Preheat oven to 325 degrees F.
4. In large bowl, whisk together oil, sugar, honey, eggs, vanilla.
5. In separate bowl, whisk together flour, cinnamon, baking powder, baking soda and salt.
6. Stir flour mixture into egg mixture just to combine.
7. Stir in apples.
8. Scrape into prepared bundt pan.
9. Bake in preheated 325 degree F oven 40-50 minutes or until cake tester inserted in centre comes out clean.
10. Cool in pan on rack 10 minutes.
11. Take cake out of pan and let cool completely on rack.
12. Drizzle warm honey caramel sauce over cake to serve.

Honey Caramel Sauce

Use a non-stick saucepan if you have one.

• 1/2 cup granulated white sugar
• 1/2 cup liquid clover or wildflower honey
• 2 Tbsp water
• 3 Tbsp heavy (whipping) cream 35% fat
• 2 Tbsp butter

1. Stir sugar, honey and water together in heavy saucepan.
2. Turn heat to medium-high and bring to boil, brushing down sides of pan with pastry brush or small spatula dipped in cold water.
3. Cook about 8 minutes until mixture becomes a deep amber colour.
4. Remove from heat.
5. Carefully stir in butter and cream.
6. Let cool about 15 minutes or until caramal has thickened enough to coat the back of a spoon.
7. Serve sauce warm over cake.

Poppy Seed Cake

• 2 cups flour
• 1 tsp. salt
• 1 tsp. baking powder
• 2 large eggs
• 3/4 cup cooking oil
• 1-1/2 cups sugar
• 1 cup milk
• 1 Tbsp poppy seeds
• 1 tsp vanilla
• 1 tsp almond flavouring

1. Mix all ingredients.
2. Beat 2 minutes.
3. Pour into prepared bundt pan or 2 small loaf pans.
4. Bake in preheated 350 degree F oven for 1 hour or until done (top will split).
5. Cool 5-8 minutes before removing from pan.