BEST EVER PUMPKIN SPICE BREAD
Steps:
- Preheat the oven to 350 degrees Fahrenheit.
- In the bowl of your stand mixer (or in a large bowl using a hand mixer), add the pumpkin, sugar, oil and eggs and beat on low speed until the mixture is combined and smooth.
- Add the flour, baking powder, baking soda, cinnamon, nutmeg, allspice, cloves, ginger, and salt and mix on low speed, just until combined and no streaks of flour are visible.
- Grease 2 loaf pans with butter and line with parchment paper.
- Divide the batter evenly between the loaf pans and bake for 55-60 minutes at 350 degrees Fahrenheit or until a toothpick inserted into the middle of one of the loaves comes out clean.
- Remove from the oven and cool in the pans for about 5 minutes before removing to a wire rack to cool completely.
- Serve when cool, or store in an airtight container for up to 4 days.
Nutrition Facts : ServingSize 1 loaf, Calories 2009 kcal, Carbohydrate 299 g, Protein 28 g, Fat 84 g, SaturatedFat 63 g, Cholesterol 327 mg, Sodium 1241 mg, Fiber 12 g, Sugar 175 g
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
CHAI-SPICED PUMPKIN LOAF
Provided by Kardea Brown
Time 2h30m
Yield 1 loaf
Number Of Ingredients 20
Steps:
- For the loaf: Preheat the oven to 350 degrees F. Grease a 9-by-5-inch loaf pan with nonstick cooking spray. Line with a piece of parchment paper, allowing the sides to hang over the edges of the pan.
- Whisk together the flour, baking powder, cinnamon, baking soda, cardamom, ginger, salt, cloves and nutmeg in a medium bowl until well combined.
- Whisk together the pumpkin, butter, brown sugar, granulated sugar, eggs and vanilla in a large bowl until well combined. Add the dry ingredients to the bowl and stir until completely incorporated.
- Pour into the prepared loaf pan and bake until a toothpick inserted in the center comes out mostly clean with a few moist crumbs sticking to it and the cake springs back when gently pressed, 50 minutes to 1 hour. Let cool for 30 minutes before unmolding and cooling completely on a wire rack.
- For the glaze: In the meantime, whisk together the confectioners' sugar, chai tea, cream and cinnamon in a small bowl. Drizzle over the top of the cooled loaf and let the glaze set before slicing and serving.
AUTUMN PUMPKIN SEED BREAD (BREAD MACHINE)
For mom's fall baking; make sure the pumpkin puree is at room temperature or the loaf will be short and heavy. If using fresh pumpkin, make sure it has the same consistency as canned
Provided by ratherbeswimmin
Categories Yeast Breads
Time 3h20m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Measure ingredients into baking pan in the order recommended by the manufacturer.
- Insert pan into the oven chamber.
- Select Whole Wheat Cycle.
- Remove bread immediately from oven when baking cycle is complete.
- Cool on wire rack until room temperature before slicing.
Nutrition Facts : Calories 278.4, Fat 8.4, SaturatedFat 1.9, Cholesterol 30.3, Sodium 369.2, Carbohydrate 43.5, Fiber 3.3, Sugar 9.1, Protein 8.6
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 MUFFINS
These muffins freeze really well, especially when you decide to throw a last minute coffee. Just thaw them out overnight and pop them in the microwave or in a real low oven for a few minutes for a just baked aroma throughout the house! Enjoy!
Provided by Designing Diva
Categories Quick Breads
Time 40m
Yield 18 muffins
Number Of Ingredients 18
Steps:
- Preheat oven to 350°F Spray 18 muffin tin openings with non stick cooking spray.
- Combine flour, baking powder, baking soda, cloves, cinnamon, nutmeg, and salt in medium bowl; set aside.
- In bowl of an electric mixer, combine pumpkin, oil, sugar, and eggs, then mix until well blended.
- Add set-aside dry ingredients and mix well.
- By hand, stir in walnuts and raisins.
- Pour batter evenly into prepared muffin tin openings.
- Bake 20-23 minutes. Cool in pan 15 minutes. Remove from pan and cool completely.
- For Orange Glaze:.
- Combine confectioner's sugar, orange peel, and orange juice in small bowl. Stir with spoon to blend. Spoon glaze over top of cooled muffins, letting excess glaze run down sides. Sprinkle with additional nuts before glaze hardens.
Nutrition Facts : Calories 429.8, Fat 17.6, SaturatedFat 1.6, Cholesterol 35.2, Sodium 303, Carbohydrate 65.5, Fiber 2, Sugar 44.5, Protein 4.9
FALL HARVEST BREAD FOR THE ABM
From Electric Bread. This is a regular bread, not a sweet, cake-like pumpkin bread. Canned pumpkin is fine. Time will vary by machine.
Provided by Chocolatl
Categories Yeast Breads
Time 3h5m
Yield 1 1/2 pound loaf, 12 serving(s)
Number Of Ingredients 13
Steps:
- Add ingredients to bread pan in order suggested by manufacturer.
- Bake on regular cycle.
- This will also work on rapid bake cycles.
Nutrition Facts : Calories 179, Fat 5.2, SaturatedFat 2, Cholesterol 6.3, Sodium 311.9, Carbohydrate 27.7, Fiber 1.2, Sugar 2.3, Protein 5.2
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 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
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.
AUTUMN PUMPKIN LOAF (ABM)
Make and share this Autumn Pumpkin Loaf (ABM) recipe from Food.com.
Provided by dicentra
Categories Breads
Time 1h35m
Yield 1 loaf
Number Of Ingredients 14
Steps:
- Place everything except cranberries and pumpkin seeds in bread machine in order recommended by the manufacturer. Add cranberries and pumpkin seeds during the "add-in" cycle.
Nutrition Facts : Calories 2652.3, Fat 59, SaturatedFat 22.6, Cholesterol 441.1, Sodium 4069, Carbohydrate 442.6, Fiber 19.3, Sugar 93.3, Protein 88.2
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