The Grand Central Bakery Pumpkin Pie Spice Recipes

THE GRAND CENTRAL BAKERY PUMPKIN PIE SPICE

Steps:

• Combine all ingredients in a small bowl and stir with a fork until well combined.
• Store in a cool, dry place for up to 3 months.

HOLIDAY PUMPKIN PIE SPICE

Steps:

• NOTE: USE ONLY CEYLON OR SAIGON CINNAMON. SNIP VANILLA BEANS INTO SMALL PIECES BEFORE GRINDING, THEN GRIND AS FINELY AS POSSIBLE IN A CLEAN SPICE MILL OR COFFEE GRINDER, PAUSING TO SCRAPE GRINDER BIN. (STEP 1): PRE-GRIND all ingredients (except orange zest), separately in a clean spice mill or coffee grinder before using.
• MEASURE level units of all spices into spice mill.
• PROCESS mixture until finely ground and aromatic.
• FUNNEL mixture into an airtight container and keep in a cool, dry place.
• USE measure-for-measure in your favorite pumpkin pie spice recipes and enjoy.

HEAVENLY PUMPKIN PIE SPICE

Steps:

• Simply stir these spices together well and store in a small airtight jar or old spice container that will hold about 6 oz.
• Sprinkle some onto your coffee grounds before you start the coffeemaker every morning -- it lends a wonderful aroma.
• You can also mix this with some white sugar, as you would cinnamon-sugar, to sprinkle on your buttered toast etc.
• Use it in any sweet baking -- its heavenly!

EXCEPTIONAL PUMPKIN PIE SPICE

Steps:

• Thoroughly mix all ingredients together.

PUMPKIN PIE SPICE MIX

Steps:

• Mix the ingredients up and use in your recipe.

PUMPKIN PIE SPICE BREAD

Steps:

• In a large bowl, combine sugar, oil and eggs.
• Add pumpkin and mix well.
• Combine dry ingredients; add to the pumpkin mixture alternately with water.
• Pour into two greased 9-in. x 5-in. x 3-in. loaf pans.
• Bake at 350 F for 60-70 minutes or until bread tests done. Cool in pans 10 minutes before removing to a wire rack; cool completely.

GRAND CENTRAL BAKERY PUMPKIN BREAD

Steps:

• Preheat oven to 350°; lightly grease and flour two 9 x 5 inch loaf pans.
• Measure the flour, baking soda, salt, and pumpkin pie spice into a bowl; whisk to combine.
• Using a stand mixer with paddle attachment, mix the oil, sugar, brown sugar, and pumpkin puree on medium-low speed until well blended, about 2 minutes.
• Crack the eggs into a liquid measuring cup; whisk together.
• With the mixer on low speed, slowly pour in the eggs, incorporating each addition completely before adding the next; scrape the bottom and sides of the bowl.
• Add 1/3 dry ingredients and mix briefly on low speed, then add water; mix well and repeat, using half of the remaining dry ingredients and all of the buttermilk.
• Add the remaining dry ingredients and mix just until combined.
• Scrape the sides of the bowl and then divide the batter between the prepared pans.
• Bake for 60-75 minutes, rotating the pans every 20 minutes or so.
• The loaves should be dark golden brown with cracked tops, and a skewer inserted in the center should come out clean.