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PUMPKIN’N PEAR BREAD
1 can (15 ounces) pumpkin
1
/4 cup oil
2 eggs
1 can (8.25 ounces) pears with liquid,
mashed
1
1
/4 cup brown sugar, firmly packed
4 cups flour
1
/2 teaspoon salt
2 tablespoons baking powder
1 teaspoon cinnamon
1
/4 teaspoon nutmeg
1
/4 teaspoon allspice
1
/2 cup chopped walnuts
Grease two (8
1
/2" x 4
1
/2 " x 2") loaf
pans. In a large mixing bowl combine
pumpkin, oil, eggs, pears, and brown
sugar. In another mixing bowl, combine
the remaining ingredients. Stir the dry
ingredients into the pumpkin mixture
until all the flour is incorporated. Spoon
batter into prepared pans. Place the
pans on the OVEN RACK in the lowest
position facing up. Set the oven to
375˚F. Bake for 45-50 minutes or until
a toothpick inserted in the center comes
out clean.
Makes 2 loaves
SOUR CREAM CHOCOLATE CAKE
1 box (18.5 ounces) chocolate cake mix
with pudding in the mix
1 cup sour cream
1
/3 cup water
1
/2 cup oil
4 eggs
1 cup semi-sweet chocolate morsels
Grease a 10-inch bundt pan. In a large
mixing bowl, combine all ingredients,
except chocolate chips, using a hand
mixer at low speed. Continue to mix at
medium speed for about 3 minutes. Stir
in the chips. Spoon the batter into the
prepared pan. Place the pan with the
cake on the rack in the low position
facing down. Set the oven to 350˚F.
Bake for 45-50 minutes or until a
toothpick inserted in the center comes
out clean. Remove from the oven and
allow to cool on a rack for 10 minutes.
Turn the cake onto a serving dish. Cool
and sprinkle with powdered sugar.
Makes 1 bundt cake
English
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RTC1700SS Manual 10/2/03 4:06 PM Page 20