Pumpkin Treats

Pumpkin Nut Bread:
2 C. unsifted flour	½ t. baking soda
2 t. baking powder	½ t. salt
1 t. ground cinnamon	1 C. pumpkin
½ ground nutmeg	1 C. sugar
¼ C. butter, softened	½ C. milk
½ C. chopped nuts	2 eggs
Preheat oven to 350°. Grease 9 x 5 x 3" pan. Sift flour, baking powder, baking soda, cinnamon, nutmeg, and salt; set aside. In large bowl, combine pumpkin, sugar, milk, eggs and butter; beat until well blended. Add flour mixture, beating until smooth. Stir in nuts. Bake 50 to 60 minutes. Cool in pan 10 minutes. Before serving, sprinkle with confectioners' sugar. Cut into thin slices.

Pumpkin Cookies with Lemon Glaze:
2 C. flour	2 t. cinnamon
2 t. baking powder	½ t. nutmeg
½ t. salt	¼ ginger
½ C. butter	1 C. sugar
2 eggs	1 C. pumpkin (8 oz. can)
1 C. raisins	1 C. chopped nuts
Lemon Glaze:
1 ¾ C. confectioners' sugar	1 T. lemon peel and 1 T. lemon juice
Grease cookie sheets. Heat oven to 350°. Drop by T. about 2" apart. Bake 12 to 15 minutes. Glaze while cookies are hot.

Pumpkin Bread (using Bisquick mix):
1⁄3 C. oil	2 1⁄3 C. Bisquick mix
1 C. pumpkin	1 ¼ C. sugar
3 eggs	2 t. cinnamon
½ C. raisins
Heat oven to 350°. Grease 9 x 5 x 3" loaf pan. Mix. Bake 45 to 55 minutes. Cool 5 minutes.

Chocolate Almond Pumpkin Bread:
1 ½ C. sugar	¼ t. baking powder
1 t. baking soda	¾ t. salt
2 t. pumpkin pie spice	1 2⁄3 C. flour
1⁄3 C. water	2 eggs
½ C. vegetable oil	1 C. canned pumpkin
1 C. chocolate bits	½ C. toasted chopped almonds
In mixing bowl, combine sugar, baking powder, baking soda, salt, pumpkin pie spice, and flour. Add water, eggs, vegetable oil and pumpkin; beat until smooth. Stir in chocolate bits and toasted chopped almonds. Oil a 9 x 5" loaf pan; line with aluminum foil and oil the foil. Turn mixture into pan. Bake at 350° for 1 ¼ hours. Let cool in pan; remove and chill. Makes 1 large loaf.