Fruit Pumpkin Bread Food

HOLIDAY PUMPKIN BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7 x 3 inch loaf pans.
• Mix oil, sugar, and eggs together in a large bowl. Mix in pumpkin puree and water. Stir together flour, soda, baking powder, salt, and spices. Add to the pumpkin mixture, and mix until just combined. Stir in nuts and raisins. Divide batter into prepared pans.
• Bake for 1 hour. Cool on wire racks.

PUMPKIN MARMALADE BREAD

Steps:

• Heat oven to 350°F. Grease bottom only of one 9x5-inch loaf pan or two 8x4-inch loaf pans with shortening. In medium bowl, mix flour, sugars, pumpkin pie spice, baking powder, cinnamon and salt; set aside.
• In large bowl, beat eggs, pumpkin, butter, 1/3 cup marmalade and 3 tablespoons orange juice with electric mixer on medium speed until blended. On low speed, gradually beat in flour mixture. Spread in pan.
• Bake 9-inch pan 1 hour 10 minutes to 1 hour 15 minutes, 8-inch pans 45 to 48 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaf from pan; remove from pan to cooling rack.
• In small bowl, mix glaze ingredients. Spread glaze over warm loaf. Cool completely, about 2 hours. Store tightly wrapped in refrigerator up to 1 week.

FRUIT LOAF

Steps:

• Add water, oil, brown sugar, bread flour, gluten flour, milk powder, mixed spice, and yeast into the bread machine pan in the order suggested by the manufacturer. Select Fruit setting or the setting for Basic White Bread. Press Start.
• If your machine has a Fruit setting, add the golden raisins and peel at the signal, or around 5 minutes before the kneading cycle has finished.

PALEO PUMPKIN BREAD WITH ALMOND FLOUR RECIPE

Steps:

• Preheat oven to 350 F. degrees. Grease and line an 8 1/2 by 4 1/2 loaf pan (or 9X5 would also work) with parchment paper. Set aside.
• Mix together all the dry ingredients in a large bowl.
• In a separate bowl, whisk together all the wet ingredients.
• Fold in the wet ingredients to dry ones and mix until they are fully combined.
• Place the batter into the prepared loaf. Distribute it evenly using a spatula or the back of a spoon. Top it off with pumpkin seeds and chocolate chips, if using.
• Bake for 65-70 minutes or until a toothpick inserted in the middle comes out clean.
• Let it rest on a wire rack for 5-10 minutes, remove from the pan, and let it cool before slicing.
• Serve.

PUMPKIN BREAD WITH FRUIT TOPPING

Steps:

• In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Beat in the eggs, pumpkin and vanilla. Combine the flour, baking powder, cinnamon, salt, ginger, nutmeg, baking soda and cloves; add to the butter mixture just until blended., Transfer to three greased 5-3/4x3x2-in. loaf pans. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , Transfer loaves to a cutting board; cut into 1/2-in. slices. Place cut side down on ungreased baking sheets. Bake for 5-10 minutes on each side or until lightly browned and firm. Remove to wire racks to cool. , For topping, in a small saucepan, combine the pie filling, raisins, cranberries, molasses and spices. Bring to a boil over medium heat, stirring constantly. Combine cornstarch and apple cider until smooth; stir into apple mixture. Return to a boil; cook for 1-2 minutes or until thickened. Remove from the heat; cool. Serve with toast.

PUMPKIN BANANA BREAD

Steps:

• Preheat an oven to 350 degrees F. Line two 9 by 5-inch loaf pans with parchment paper, leaving a 2-inch overhang on the longer sides, then spray with nonstick cooking spray.
• Whisk together the flour, baking soda, pumpkin pie spice, baking powder and salt in a medium bowl until combined. Mash the bananas in a large bowl with a potato masher or fork until smooth, then whisk in the eggs, sugar, pumpkin puree, oil, sour cream and vanilla until smooth and combined. Add the flour mixture to the banana mixture, then stir the batter together with a rubber spatula until just combined (it's ok if there are a couple small lumps).
• Divide the batter evenly between the two prepared loaf pans, smoothing out the top with a spatula. Top each loaf with 3 tablespoons of pepitas. Bake in the center of the oven until a toothpick inserted in the center of each loaf comes out clean and each loaf reaches an internal temperature of 200 to 205 degrees F, 60 to 75 minutes.
• Let cool in the pans for 15 minutes, then use the parchment paper overhang to remove each loaf from the pan. Let cool completely on a wire rack, about 1 1/2 hours.