Autumn Spice Bread Food

AUTUMN SPICED BRAN MUFFINS

Autumn Spiced Bran Muffins image

I have loved bran muffins ever since I was a child. Mom would buy them at the Van De Kamp's Bakery in the Von's Grocery Store. I have been in a search to capture the deliciousness of the muffins I grew up with. I am not sure how exact these are, but they are certainly extremely good. They are made with oil. The Van De Kamp's...

Provided by Garrison Wayne

Categories Muffins

Time 50m

Number Of Ingredients 13

Ingredients

1 c wheat bran
1/3 c black raisins
1/3 c blackstrap molasses
1 1/4 c milk
2 c flour
1/3 c sugar
1/2 tsp kosher salt
1 1/4 tsp baking soda
1 1/4 tsp baking powder
1 tsp pumpkin pie spice
1 large egg, beaten
1/3 c cooking oil
1 tsp vanilla

Steps:

1. Grease a muffin tin or spray with non-stick spray. Preheat oven to 375 degrees.
2. Place bran, raisins, molasses, and milk in a large bowl. Stir to mix and let set for 15 minutes or so.
3. Measure flour, sugar, salt, baking soda, baking powder, and spice in a medium bowl. Mix well with a fork.
4. Beat egg in a small bowl.
5. Measure cooking oil in a measure cup. Measure vanilla in a little ramekin.
6. Add dry ingredients, beaten egg, oil, and vanilla all at once to large bowl with the soaked bran. Stir just until mixed.
7. Fill muffin tin. Batter should be to the top.
8. Bake 18 minutes. Test with a pick. Remove from tin immediately and cool on a rack.
9. Serve warm or at room temperature.

AUTUMN SPICED BUTTERNUT SQUASH BREAD

Autumn Spiced Butternut Squash Bread image

This is a good way to use butternut squash. It has the aroma and flavors of a pumpkin bread. A great bread for Thanksgiving time.

Provided by BOLTONLANE

Categories Bread Quick Bread Recipes

Time 2h15m

Yield 20

Number Of Ingredients 13

Ingredients

2 ⅔ cups white sugar
⅔ cup shortening
2 cups pureed cooked butternut squash
4 eggs
⅔ cup water
3 ⅓ cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1 ½ teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground cloves
⅔ cup chopped walnuts
⅔ cup raisins

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans.
Beat sugar and shortening together in a bowl until fluffy. Stir butternut squash, eggs, and water into sugar mixture.
Mix flour, baking soda, baking powder, salt, cinnamon, and cloves in another bowl; stir into sugar mixture. Add nuts and raisins; stir until batter is just blended. Pour batter into prepared loaf pans.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 15 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 305.9 calories, Carbohydrate 50.2 g, Cholesterol 37.2 mg, Fat 10.6 g, Fiber 1.8 g, Protein 4.5 g, SaturatedFat 2.3 g, Sodium 365.1 mg, Sugar 30.1 g

AUTUMN SPICE BREAD

Autumn Spice Bread image

When I was growing up, my mom made this every Christmas. The smell of it lingering through the house would be sure to wake us all up, and run for the kitchen.

Provided by Shirl J 831

Categories Quick Breads

Time 1h15m

Yield 2 loaves

Number Of Ingredients 18

Ingredients

3 1/2 cups flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon ground nutmeg
1/2 teaspoon ginger
1/2 teaspoon ground cloves
1 cup butter
2 cups sugar
2 cups canned pumpkin
4 eggs, lightly beaten
1 1/2 cups chocolate chips
1 1/2 cups walnuts, chopped
1 cup powdered sugar
1 1/2 teaspoons ground nutmeg
1/4 teaspoon ground cinnamon
2 -3 teaspoons cream or 2 -3 teaspoons milk
1/2 cup walnuts, chopped

Steps:

Grease 2 loaf pans; set aside.
Combine flour, soda and spices.
Cream butter with sugar and pumpkin, blend in eggs.
At low speed add dry ingredients to egg mixture.
Mix in chocolate and one cup walnuts, stir to blend.
Pour into pans and sprinkle with 1/2 cup nuts.
Bake 350 for 1 1/2 hrs, top with glaze.
For glaze:.
combine dry ingredients, blend in cream or milk till misture becomes the consistency of glaze.
Spread on loaves with removed from oven.
Sprinkle remaining nuts on.
After 5 minutes, remove from pans and cool on rack.

Nutrition Facts : Calories 4255, Fat 221.7, SaturatedFat 93.3, Cholesterol 672.6, Sodium 3831, Carbohydrate 547, Fiber 30.5, Sugar 340.6, Protein 62.4

AUTUMN PEAR BREAD

Autumn Pear Bread image

Make and share this Autumn Pear Bread recipe from Food.com.

Provided by ratherbeswimmin

Categories Quick Breads

Time 55m

Yield 3 mini loaves

Number Of Ingredients 12

Ingredients

2 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup butter or 1/2 cup margarine
2 eggs
1/4 cup buttermilk
1 teaspoon vanilla extract
1 cup finely chopped peeled ripe pear

Steps:

Mix together flour, sugar, baking powder, baking soda, and salt, cinnamon, and nutmeg.
With a pastry blender, cut in butter until mixture resembles coarse crumbs.
In a smaller bowl, beat eggs, buttermilk, and vanilla.
Add to dry ingredients and stir just until moistened.
Fold in pears.
Spoon into 3 mini loaf pans (5x2 1/2 inches).
Bake at 350 degrees for 35-40 minutes or until tests done.
Cool in pans 10 minutes, then remove to wire racks to cool completely.

Nutrition Facts : Calories 928.4, Fat 35.1, SaturatedFat 20.8, Cholesterol 223.2, Sodium 1006.9, Carbohydrate 140.9, Fiber 4.2, Sugar 73.7, Protein 14

More about "autumn spice bread food"

AUTUMN SPICED ZUCCHINI BREAD RECIPE | LITTLE SPICE JAR

Web May 17, 2020 Autumn Spiced Zucchini Bread Jump to Recipe Spiced zucchini bread with all the autumn flavors! A warm, comforting zucchini …
From littlespicejar.com
5/5 (5)
Category Bread & Baking
Servings 2
Total Time 55 mins

PREP: Position a rack in the center of the oven and preheat the oven to 350ºF. Spray two 9 x 5-inch loaf pans with a light coating of cooking spray. Line the loaf pans with parchment paper. Set aside. Place the grated zucchini in a sieve over a bowl to allow any excess moisture to drain.
DRY: In a medium bowl, whisk together the flour, baking soda, cinnamon, cloves, allspice, nutmeg, and salt until completely mixed.
WET: In a large bowl, use a whisk to beat together the brown sugar, sugar, eggs, vanilla extract, grated ginger, and melted butter (or oil) together.
FOLD: Add the grated zucchini to the flour mixture and fold so that most of the zucchini is nicely coated with the flour mixture. Add the flour mixture in 3 batches to the wet ingredients, stirring just enough to combine with each incorporation. DO NOT OVERMIX.

Autumn Spice Bread Food

AUTUMN SPICED BRAN MUFFINS

AUTUMN SPICED BUTTERNUT SQUASH BREAD

This is a good way to use butternut squash. It has the aroma and flavors of a pumpkin bread. A great bread for Thanksgiving time.

AUTUMN SPICE BREAD

When I was growing up, my mom made this every Christmas. The smell of it lingering through the house would be sure to wake us all up, and run for the kitchen.

AUTUMN PEAR BREAD

Make and share this Autumn Pear Bread recipe from Food.com.

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