AUTUMN HARVEST PUMPKIN BREAD
This Autumn Harvest Pumpkin Bread is delicious, easy and a unique cross between three different types of bread into one super moist, utterly divine bread! With pumpkin, zucchini, carrots and pecans, this bread will soon become a favorite!
Provided by Hayley Parker, The Domestic Rebel
Categories Bread
Time 1h5m
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F. Lightly grease a 9" loaf pan with cooking spray. I like using a disposable aluminum foil pan for perfect baking. Note that you may have baking time discrepancies if using a glass loaf pan.
- In a large bowl, beat together the butter and brown sugar with a handheld electric mixer until creamy and smooth, about 30 seconds. Add in the pumpkin puree and beat well. Add in the eggs, one at a time, followed by the vanilla, beating well after each addition. Lastly, add in the dry ingredients and mix with a rubber spatula until barely combined together. Lightly fold in the shredded zucchini, carrots and pecans until barely combined.
- Spread the batter into the prepared pan and smooth out the top. Place the pan on a rimmed baking sheet and bake for 45-55 minutes or until a toothpick inserted near the center comes out clean or with moist, not wet, crumbs. Cool for about 30 minutes or completely in the pan before cutting into slices.
PUMPKIN BREAD
For a low-fat treat, bake a healthy loaf of Alton Brown's Pumpkin Bread recipe, made with fresh shredded pumpkin, pumpkin seeds and cinnamon.
Provided by Alton Brown
Categories dessert
Time 1h35m
Yield 1 loaf or 1 1/2 dozen small muffins
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees F.
- Sift the flour, cinnamon, baking soda, baking powder, and salt together.
- In a separate bowl, mix the sugar, vegetable oil, eggs, and vanilla. Combine both mixtures and fold in the shredded pumpkin and pumpkin seeds. Once the ingredients are all incorporated pour into a non- stick 9 by 5 by 3-inch loaf pan. If your pan is not non- stick coat it with butter and flour.
- Bake for 1 hour and 15 minutes. At this point a knife inserted into the middle of the loaf should come out clean. Cool for 15 minutes and turn out onto a cooling rack. Cool completely. For muffins temperature should also be 325 degrees F., but bake for 30 minutes.
Nutrition Facts : Calories 205, Fat 11 grams, SaturatedFat 1 grams, Cholesterol 35 milligrams, Sodium 154 milligrams, Carbohydrate 26 grams, Fiber 1 grams, Protein 3 grams, Sugar 12 grams
AUTUMN PUMPKIN BREAD
OK, I admit it, this is from an ad for Crisco oil. but it sounded like a great non-dairy dessert to me- and it is!
Provided by chia2160
Categories Quick Breads
Time 1h10m
Yield 2 loaves
Number Of Ingredients 17
Steps:
- Preheat oven to 350°F and spray 2 loaf pans with cooking spray.
- Mix together the first 7 dry ingredients in the bowl of an electric mixer; add pumpkin, oil, sugar and eggs. Mix well.
- Add dry ingredients, mix well.
- Mix in nuts and raisins by hand.
- Pour the mixture into prepared loaf pans and bake 50-55 minutes until done. Cool on wire rack for 15 minutes, remove from pans to wire rack and cool completely.
- If glazing, mix glaze ingredients together with a spoon and drizzle over loaves; top with walnuts.
Nutrition Facts : Calories 3674.1, Fat 157.8, SaturatedFat 20.8, Cholesterol 317.2, Sodium 2144.3, Carbohydrate 543.1, Fiber 14.3, Sugar 347.3, Protein 44.5
GRANDMA'S PUMPKIN BREAD
The aroma of pumpkin bread baking never fails to whet the appetite. This classic recipe is tender, moist and perfectly spiced and creates a sugary crust around the edges.-Kathleene Baker, Plano, Texas
Provided by Taste of Home
Time 1h20m
Yield 2 loaves (16 slices each).
Number Of Ingredients 12
Steps:
- In a large bowl, cream shortening and sugar until light and fluffy. Beat in the eggs, pumpkin and water (mixture will appear curdled). Combine the flour, baking soda, cinnamon, baking powder, salt and nutmeg; gradually beat into pumpkin mixture until blended. Stir in nuts. , Transfer to two greased 9x5-in. loaf pans. Bake at 350° for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 179 calories, Fat 7g fat (1g saturated fat), Cholesterol 26mg cholesterol, Sodium 92mg sodium, Carbohydrate 28g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.
AUTUMN PUMPKIN BREAD WITH PECAN STREUSEL TOPPING
Make and share this Autumn Pumpkin Bread With Pecan Streusel Topping recipe from Food.com.
Provided by ratherbeswimmin
Categories Quick Breads
Time 1h30m
Yield 2 loaves
Number Of Ingredients 17
Steps:
- Bread: preheat oven to 350°.
- Arrange pecans on a baking sheet in a single layer and toast them in the oven for 7-9 minutes, until golden brown and aromatic.
- Reserve 1/2 cup of the toasted pecans for the topping.
- Grease two 9 x 5 inch loaf pans or 36 standard-size muffin cups with butter or cooking spray.
- Whisk the oil and sugar in a big bowl; add in eggs, pumpkin, and water; whisk until combined.
- Stir in the flour, baking soda, spices, and salt; gently stir in 1 cup of the pecan pieces.
- Pour half the batter into each loaf pan (for muffins, fill muffin pans almost to the top with batter).
- Topping: Stir the sugar, butter, cinnamon, and the reserved 1/2 cup of pecan pieces in a bowl; sprinkle the topping liberally over the loaves or the muffins before baking.
- Bake the loaves for 1 hour, or until a pick comes out clean; bake the muffins for 30-35 minutes.
- **May substitute 1 cup of whole wheat pastry flour for 1 cup of all-purpose flour.
Nutrition Facts : Calories 4079, Fat 218.2, SaturatedFat 39, Cholesterol 484, Sodium 2011.9, Carbohydrate 513, Fiber 19.2, Sugar 343.4, Protein 44.1
AUTUMN PUMPKIN BREAD WITH PECANS
Steps:
- Place the yeast and warm water in a large bowl and stir with a fork to dissolve the yeast. Allow to stand for about 3 minutes.
- Add the honey, pumpkin puree, milk, egg yolks, cornmeal, and 1 2/3 cups (8 ounces) of the high-gluten flour to the yeast mixture. Stir briskly with a whisk until the ingredients are well combined. Let this sponge stand for at least 15 minutes but not longer than 30 minutes.
- In a medium bowl, whisk the remaining 2 1/3 cups (11 3/4 ounces) high-gluten flour, cinnamon, ginger, cloves, and salt together to mix well. Add to the sponge and stir with your fingers to incorporate the flour, scraping the sides of the bowl and folding the dough over itself until it gathers into a shaggy mass. Knead the dough in the bowl until it becomes smooth and somewhat elastic, about 5 minutes. Gradually add the melted butter, kneading it in gently until well incorporated.
- Move the dough to a lightly floured work surface and knead until it is very smooth, silky, and elastic, about 5 minutes. The dough will be sticky, so keep the work surface and your hands lightly floured, but don't overdo it. The dough should be soft, supple, and springy. Shape the dough into a loose ball, cover it with plastic wrap, and let it rest for 20 minutes. (This rest period is the autolyse.)
- Flatten the dough and stretch it gently with your fingers to form a rectangle about an inch thick. Spread the toasted pecans evenly over the rectangle. Fold the whole mass into an envelope and knead it gently until the nuts are well distributed, about 2 to 3 minutes. If the dough resists, let it rest for 5 minutes and then continue kneading it. Some of the pecans may pop out of the dough, but they can easily be incorporated again after the first rise, when the dough has softened.
- Shape the dough into a loose ball and place it in a lightly oiled bowl, along with any loose pecans. Turn to coat the dough with oil, then cover the bowl tightly with oiled plastic wrap. Let the dough rise at room temperature (75 degrees to 77 degrees F) until it has doubled in volume, about 2 hours.
- While the bread is rising, make a cornstarch wash: Put the cold water in a small saucepan and whisk in the cornstarch. Bring to a boil, stirring frequently until it thickens. Remove from the heat and cover to keep a skin from forming. Set aside to cool.
- When the dough has doubled, gently pour it out of the bowl onto the floured work surface, pressing in any loose nuts. Flour your hands lightly and gently divide the dough into 2 equal pieces (each weighing about 24 ounces). Shape each piece into a knot.
- Generously dust a peel or the bottom of a baking sheet with flour or coarse cornmeal. Carefully place the shaped loaves on the peel or sheet, leaving several inches between them so they won't grow into each other as they rise. Cover the dough with oiled plastic wrap and allow it to rise at room temperature until it has just doubled in volume, about 1 1/2 to 2 hours.
- Thirty minutes before baking, preheat the oven to 425 degrees F. Place a baking stone in the oven to preheat and place an empty water pan directly below the stone.
- When the loaves have doubled, use a pastry brush to paint each loaf with the cornstarch wash. Brush gently so you won't deflate the loaves. (Reserve the remaining cornstarch wash.) Shake the peel or pan gently to be sure the loaves aren't sticking and slide the dough onto the baking stone. Quickly pour 1 cup of very hot water into the water pan and immediately shut the door. After 1 minute, using a plant sprayer, mist the top and sides of the oven 6 to 8 times, then immediately shut the oven door. Repeat the misting procedure 1 minute later.
- Bake for 15 minutes, then reduce the oven temperature 350 degrees F and bake for 20 to 25 minutes longer, until the loaves are golden brown and the surface feels firm but not hard when you press it lightly. These should have a thin soft crust, not a hard crunchy one. Transfer the loaves to a rack and paint them again with the cornstarch wash. Allow to cool completely before serving. This bread is best eaten the day it is baked, but it also freezes exceptionally well if you wrap it in aluminum foil and then a heavy duty plastic freezer bag. Thaw at room temperature before serving.
AUTUMN PUMPKIN SEED BREAD (ABM)
Make and share this Autumn Pumpkin Seed Bread (ABM) recipe from Food.com.
Provided by dicentra
Categories Breads
Time 1h35m
Yield 1 loaf
Number Of Ingredients 14
Steps:
- Place everything in bread machine in order recommended by the manufacturer.
Nutrition Facts : Calories 2664.3, Fat 70.8, SaturatedFat 12.1, Cholesterol 192, Sodium 3762.6, Carbohydrate 431.5, Fiber 27.9, Sugar 90.9, Protein 88.6
AUTUMN BREAD
Make and share this Autumn Bread recipe from Food.com.
Provided by ratherbeswimmin
Categories Quick Breads
Time 1h20m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- In a bowl, combine the first 4 ingredients; set aside.
- In another bowl, blend the eggs, sugar, pumpkin, and oil together; add to flour mixture.
- Stir until just moistened; fold in cranberries.
- Spoon/pour batter into two greased/floured 9x5 inch loaf pans.
- Bake in a 350° oven for 55-60 minutes or until pick comes out clean.
- Cool in pans for 5-10 minutes; remove loaves to wire rack and cool completely.
Nutrition Facts : Calories 241.3, Fat 7.7, SaturatedFat 1.1, Cholesterol 26.4, Sodium 127.7, Carbohydrate 41.3, Fiber 0.9, Sugar 25.7, Protein 2.9
AUTUMN PUMPKIN APPLE CIDER BREAD
This is so easy to make! This bread is just perfect for Autumn.The cider and pumpkin combine wonderfully!
Provided by OceanIvy
Categories Quick Breads
Time 1h15m
Yield 1 loaf
Number Of Ingredients 14
Steps:
- Preheat oven to 350°.
- In saucepan, boil cider until it's reduced to about 1/4 cup; let it cool.
- In bowl, whisk together well pumpkin purée, eggs, oil, brown sugar, zest, and cider.
- In bowl, sift the flour, baking powder, salt, baking soda, mace, cinnamon and cloves.
- Add the walnuts; stir batter just until combined.
- Pour batter to a well-buttered 8 1/2" x 4 1/2" loaf pan.
- Bake in middle of oven 1 hour, or until a tester comes out clean.
- Let bread cool in the pan.
Nutrition Facts : Calories 2647.6, Fat 106, SaturatedFat 14.6, Cholesterol 423, Sodium 3255.1, Carbohydrate 386.4, Fiber 19.6, Sugar 169.8, Protein 50.3
AUTUMN PUMPKIN BREAD
Every Fall when it begins to get cool I look for a bread recipe that is good for serving with a hot drink. Beautifully colored Pumpkin simply scream Autumn. Add nuts and Pumpkin to make bread and it simply has an Autumn bite to it. You can serve it warm, cold or freeze it to serve later.
Provided by Jewel Hall
Categories Sweet Breads
Time 1h40m
Number Of Ingredients 13
Steps:
- 1. Move oven rack to low position so tops of pans will be in center of oven. Pre-heat oven to 350 degrees, Grease bottoms only of two loaf pans, (8 1/2 by 4 inches or 1 loaf pan 9x5x3) with shortening.
- 2. Stir together pumpkin, sugar, oil,vanilla and eggs in a large bowel. Stir in remaining ingredients. Pour into pans.
- 3. Bake 8 inch loaf pans 50 - 60 minutes, 9 inch loaf pan 1 hr and 10 minutes to 1 hr and 20 minutes until a tooth pick inserted in center comes out clean. Cool and place tops sides up 10 minutes, Loosen sides of loaves from pans, remove from pans and place top side up on cooling rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
PUMPKIN AUTUMN BREAD
I have been baking this bread for over 20 years. I'm not sure where I got the recipe from but its a KEEPER! It is very moist and makes the house smell like AUTUMN. This recipe makes 2 loaves.
Provided by SoCalCookerGal
Categories Quick Breads
Time 1h20m
Yield 2 loaves, 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Grease 2 loaf pans.
- In a large bowl mix together the dry ingredients thoroughly.
- In a seperate bowl beat together the pumpkin, oil, eggs and water.Add to the dry ingredients and stir just until dry ingredients are moistened. DO NOT OVER MIX.
- Pour one half of the batter into each loaf pan.
- Bake for 1 to 1 1/4 hours or until toothpick inserted in the center comes out clean.
- Place on a rack and after 10 minutes remove from pan and let cool.
PUMPKIN & GINGER TEABREAD
A moist cake bread to serve thickly sliced and buttered- it's good for lunchboxes and with a cup of tea
Provided by Mary Cadogan
Categories Dessert, Snack
Time 1h30m
Yield Cuts into 10 slices
Number Of Ingredients 8
Steps:
- Preheat the oven to 180C/gas 4/ fan 160C. Butter and line the base and two long sides of a 1.5kg loaf tin with a strip of baking paper.
- Mix the butter, honey and egg and stir in the pumpkin or squash. Then mix in the sugar, flour and ginger.
- Pour into the prepared tin and sprinkle the top with the demerara sugar. Bake for 50-60 minutes, until risen and golden brown. Leave in the tin for 5 minutes, then turn out and cool on a wire rack. Serve thickly sliced and buttered.
Nutrition Facts : Calories 351 calories, Fat 15 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 24 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.69 milligram of sodium
AUTUMN APPLE PUMPKIN BREAD
Autumn Apple Pumpkin Bread is a delicious way to welcome fall! This simple yet delicious quick bread is bursting with the flavors of the season! Try this for brunch!
Provided by Cleanfreshcuisine
Categories Quick Breads
Time 1h10m
Yield 3 Loaves, 36 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 350 degrees.
- Butter and flour three 9″ x 4″ loaf pans; or line with parchment paper so that edges overhang.
- Place pumpkin in large mixing bowl. Add eggs, honey, butter and milk until blended.
- Add cane sugar and beat well.
- In a smaller bowl, combine the flour, baking soda, cinnamon, nutmeg, cloves and ginger.
- Stir into the pumpkin mixture and beat well at medium speed for three to four minutes.
- Peel and dice the apples; stir into batter.
- Pour evenly into prepared loaf pans.
- Bake at 350 degrees 40 t0 45 minutes or until toothpick inserted in center of loaf comes out clean.
- Cool in pans 10 minutes.
- Loosen with sharp knife and invert pans onto baking sheet.
- Serve warm or cool and store. Freezes well.
- 3 Loaves.
Nutrition Facts : Calories 149.5, Fat 5.9, SaturatedFat 3.5, Cholesterol 34.5, Sodium 124.6, Carbohydrate 22.4, Fiber 1, Sugar 10.4, Protein 2.4
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