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•    3 c. flour
•    2 teas. ground cinnamon
•    2 teas. baking soda
•    1 1/2 teas. salt
•    3 c. sugar
•    1 can (15 oz.) Pumpkin
•    4 large eggs
•    1 c. oil
•    1/2 c. apple juice (or water)
•    1 large apple, peeled, cored, diced
Preheat oven to 350 degrees.  Grease and flour 2 9×5″ loaf pans.  Combine flour, cinnamon, soda, and salt in large bowl.  Combine sugar, pumpkin, eggs, oil and apple juice in large mixer bowl, beat until just blended.  Add pumpkin mixture to flour mixture, stir until moistened.  Fold in apples. Spoon into pans
Bake for 65 to 70 min. or until pick comes out clean.  Cool pans on rack for 10 min. Remove from pans, cool.

Buns:
•    1 Package dry yeast(2 1/4 teas.)
•    ¼ cup warm water (100°to 110?)
•    2 ¾ cups all purpose flour, divided
•    ½ cup Pumpkin Puree
•    ½ cup 1% low-fat milk
•    ¼ cup butter, melted
•    1 tablespoon granulated sugar
•    1 ¼ teaspoon salt
•    ¼ teaspoon ground nutmeg
•    Cooking Spray
•    3 tablespoons granulated sugar
•    3 tablespoons brown sugar
•    2 tablespoons all-purpose flour
•    1 ½ teaspoons group cinnamon
•    2 tablespoons chilled butter, cut into small pieces
Glaze:
•    ¾ cup sifted powdered sugar
•    1 tablespoon hot water
•    ¼ teaspoon vanilla extract
To prepare buns, dissolve yeast in warm water in a large bowl, let stand 5 minutes.  Lightly spoon 2 ¾¾ cups flour into dry measuring cups, and level with a knife. Add 2 cups flour, pumpkin puree, and add next 5 ingredients to yeast mixture, beat with a mixer at medium speed until smooth. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining ¾¾ cup flour, 1 tablespoon at a time, to prevent dough from stick to hands (dough will feel tacky). –– I just threw it all in the mixer and let the mixer do the work…… no need to do it yourself if you don’t have to!  Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°?), free from drafts, 45 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Combine 3 tablespoons granulated sugar, brown sugar, 2 tablespoons flour, and cinnamon in a small bowl. Cut in chilled butter with a pastry blender or 2 knives until mixture resembles coarse meal. –– a fork works better than knives if you don’t have a pastry blender.  Punch dough down, cover and let rest 5 minutes. Roll dough into a 12 x 10-inch rectangle floured surface. Sprinkle with brown sugar mixture. Roll up rectangle tightly, starting with a long edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Cut roll into 12 (1-inch) slices. Place slices in a 9-inch square baking pan coated with cooking spray. Cover and let rise 25 minutes or until doubled in size.  Preheat oven to 375?. Uncover rolls. Bake at 375°? for 20 minutes or until golden brown. Cool 15 minutes in pan on a wire rack. To prepare glaze, combine powdered sugar, 1 tablespoon water, and vanilla extract in a small bowl, stirring with a whisk until smooth. Drizzle glaze over buns. Serve warm. –– The glaze recipe is a bit thick so you can make whatever adjustments you think are necessary to get it to the consistency you like…… I think we have all had a lot of practice over the years making glaze out of milk and powdered sugar for Mom’s cinnamon rolls!