Butterscotch Pumpkin Raisin Nut Bread Food

MARIE RAYNER

Steps:

• Preheat the oven to 180*C/350*F/ gas mark 4. Butter two (9 X 5 inch) loaf tins and then line with baking paper, leaving an overhang so that you can lift it out when done.
• Cream the shortening and sugar together until light and fluffy in a very large bowl. Beat in the eggs, one at a time. Beat in the pumpkin, water and vanilla paste.
• Sift together the flour, baking powder, soda, salt and spices. Stir into the creamed mixture, then stir in the butterscotch chips. Divide the batter equally between both loaf tins, levelling off the top.
• Bake for 1 hour to 1 1/4 hour until risen and a toothpick inserted in the centre of the loaves comes out clean. Check when it is about 3/4 done and if you think it is getting too brown, cover loosely with a sheet of foil.
• Remove from the oven and let cool for half an hour in the pan on a wire rack, then lift out of the tin and allow to cool completely on a wire rack. This will take several hours.
• Once the loaves are completely cold, whisk together the glaze ingredients to give you a smooth drizzle icing. Drizzle decoratively over the loaves. Leave to set completely before serving.
• Serve cut into thick slices. Store any leftovers in an airtight container.

PUMPKIN BUTTERSCOTCH BREAD

Steps:

• Pre-heat oven to 350°F.
• In your mixer, in a large bowl, beat together the shortening and the sugar. (Mix on medium-high for about 4 minutes, until light in texture, and little air bubbles are visible)
• Beat in the eggs, pumpkin, water and vanilla.
• Add the flour, baking powder, baking soda, salt, nutmeg, stirring to blend.
• Use a wooden spoon to mix in the butterscotch morsels.
• Spoon the batter into two well-greased 9" x 5" loaf pans.
• Bake the bread for 1 hour, or until a toothpick inserted in the middle come out clean.
• Remove the bread from the oven and cool for at least 30 minutes on a rack. Slide a sharp knife along the edges of the bread in the pan to help loosen the bread away from the pan. Carefully invert the pan, tap a couple times on the bottom and remove the bread. Set upright on a baking rack. Let cool completely, about 2 hours.
• In a small-medium bowl, mix together that confectoners sugar, melted butter, milk and vanilla. Drizzle over the bread with a spoon.
• Slice and serve, or loosely wrap in plastic wrap until ready to serve.

PUMPKIN BREAD WITH RAISINS AND PECANS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour 2 loaf pans.
• Sift flour, baking soda, pumpkin pie spice, baking powder, and salt together in a large bowl. Toss raisins and pecans with 1 tablespoon of the flour mixture in a separate bowl.
• Beat sugar and butter together using an electric mixer in a mixing bowl until fluffy. Add pumpkin puree, orange juice, eggs, and vanilla extract; blend until well combined. Add flour mixture slowly and blend thoroughly. Fold in raisins and pecans.
• Pour batter evenly between the 2 prepared loaf pans.
• Bake in the preheated oven until firm and tops spring back lightly when pressed, 30 to 40 minutes. Remove from the oven and cool completely on racks before serving.

BUTTERSCOTCH PUMPKIN BREAD

Steps:

• Preheat oven to 350.
• Spray 2 (9x5-inch) loaf pans with cooking spray.
• Sift first 7 ingredients together in large bowl.
• Make a well in the center. Combine the next 6 ingredients in seperate bowl, whisking until smooth. Add wet ingredients to dry ingredients, stirring just until moist.
• Stir in butterscotch chips (Batter will be on the thicker side).
• Spoon batter equally into the loaf pans.
• Bake 1 hour (rotating once for even baking) or until a wooden toothpick poked into the center comes out clean. Let cool -- or don't. Eat it warm! Oh yeah -- .

BUTTERSCOTCH RAISIN BREAD PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking dish.
• In a medium bowl, whisk together butterscotch topping, eggs and evaporated milk. Place half of bread cubes in bottom of baking dish. Cover with raisins. Pour half of topping mixture over raisins, and then layer remaining bread cubes and rest of topping over that. Press bread down to soak up butterscotch mixture. Let stand 20 minutes.
• Bake in preheated oven 20 minutes, until heated through and set. Let cool 5 minutes before serving.

RAISIN PUMPKIN BREAD

Steps:

• In a bowl, cream butter and brown sugar. Beat in the eggs, pumpkin, syrup, orange juice and zest; mix well. Combine the flour, baking powder, salt, cinnamon, nutmeg, baking soda and cloves; add to creamed mixture just until blended. Fold in raisins and pecans., Transfer to a greased 9x5-in. loaf pan. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean and top is golden brown. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

RAISIN-FILLED PUMPKIN SPICE BREAD

Steps:

• In a large bowl, sift together flour, soda, salt, cinnamon and nutmeg. Add sugar, oil, eggs and buttermilk. Mix well. Stir in flavorings, pumpkin, raisins and pecans. Pour into two greased 9x5-in. loaf pans. Bake at 350° for 60-65 minutes or until bread tests done. Let stand 10 minutes before removing from pans. Cool on a wire rack.

HOLIDAY RAISIN NUT PUMPKIN BREAD

Steps:

• Preheat oven to 350 degrees F. Grease loaf pans (can make in bundt pans but need to adjust timing). Mix oil, sugar, and eggs together in a large bowl. Mix in pumpkin puree. Stir together flour, soda, baking powder, salt, and spices. Add to pumpkin mixture and mix until just combined. Fold in nuts and raisins and spread evenly into desired baking pan. Depending on oven, bake for 45 minutes-1 hour or until done. Set aside to cool on wire racks before slicing.