1 bag Pamela's Pumpkin
Bread Mix 3 large eggs ½ cup butter, melted
(or butter alternative) ¾ cup milk (or milk alternative) ¾ cup pecan or walnut pieces
TOPPING (OPTIONAL): 2 tablespoons butter, melted ⅓ cup brown sugar ½ cup sliced almonds Preheat oven to 350 degrees. Whisk eggs, butter, and milk together. Add dry mix (and nuts if using) and mix together until fully incorporated. Pour batter into lightly greased bread pan. To make the topping, combine topping ingredients and spread evenly over pumpkin batter before baking. If using an 8x4-inch pan, create an inside collar with parchment 2 inches above the pan rim to prevent the topping from overflowing as the bread bakes, or use a 9x5-inch pan without a collar. Bake for 50 to 55 minutes until a toothpick comes out clean. Let bread cool in pan for 5 minutes, then remove from pan and continue cooling on rack. ( This recipe makes great muffins, too! Just reduce baking time to 18 to 20 minutes until a toothpick comes out clean.) Source: Pamela’s 1 cup Pamela's Artisan
Flour Blend 1½ teaspoons pumpkin
pie spice ½ teaspoon baking
powder ¼ teaspoon soda ¼ teaspoon salt ⅓ cup unsalted butter ½ cup sugar 1 large egg 1 teaspoon vanilla ½ cup sour cream
GLAZE: 1½ cups powdered
sugar 2 tablespoons unsalted
butter, melted 2 tablespoons water Orange food coloring Licorice twists for stems Preheat oven to 350 degrees. Grease pan. Mix first 5 ingredients. Beat butter with sugar until fluffy. Beat in egg and vanilla. Add dry ingredients and sour cream alternately in two batches. Bake in center of oven for 25 minutes in mini-Bundt pan. To make the glaze, combine all ingredients except licorice (you can make natural orange food coloring from fresh carrot juice, if you desire). When cakes are cool, dip into glaze and coat completely, then add licorice stems. Source: Pamela’s
Samhainophobia is the fear of Halloween.
Serve up breakfast in style with this light and crunchy seasonal treat!