Golden Raisin Pumpkin Bread Food

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.

GRANDMA'S PUMPKIN BREAD WITH RAISINS AND PECANS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans.
• Cream sugar and shortening in a large bowl with an electric mixer until fluffy. Stir in pumpkin puree, eggs, and water. Mix flour, baking soda, salt, cinnamon, cloves, and baking powder in a separate bowl; stir into the egg mixture. Fold in pecans and raisins. Spoon equal amounts of batter into the prepared loaf pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 70 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely.

GOLDEN RAISIN PUMPKIN BREAD

Steps:

• Scald milk; stir in pumpkin, shortening, sugar, salt and spices.
• Cool to luke warm.
• Sprinkle yeast on warm water; stir to dissolve.
• To the yeast, add 3 cups flour, the milk mixture, and eggs.
• Beat with electric mixer at medium speed for 2 minutes, scraping the bowl occasionally.
• Stir in raisins (if desired).
• Mix in enough remaining flour, a little at a time, first with a spoon and then with hands, to make a dough that leaves the sides of bowl.
• Turn onto lightly floured counter.
• Knead until smooth and elastic, 8-10 minutes.
• (This step could probably be done with a KitchenAid Mixer and a bread hook for several minutes).
• Place dough in a lightly greased bowl and turn over to grease top.
• Cover and let rise in warm place until doubled in size (about 1- 1 1/2 hours).
• Punch down.
• Turn out onto counter and divide dough in half.
• Shape in loafs and place in 2 greased 9X5X3-inch loaf pans.
• Brush tops of loaves with melted butter.
• Cover and let rise until almost doubled, about 50 minutes.
• Bake in a preheated oven at 375°F for about 35 minutes, or until bread tests done.

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.

RAISIN PUMPKIN BREAD GLUTEN FREE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5x3-inch loaf pan.
• Beat brown sugar and butter together in a mixing bowl. Add pumpkin, eggs, buttermilk, and maple syrup; beat into the sugar mixture. Stir flour, baking powder, salt, cinnamon, nutmeg, baking soda, and cloves together in a separate bowl; blend into the pumpkin mixture. Fold raisins into the resulting batter; pour into prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 60 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

PUMPKIN & GINGER TEABREAD

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.

SPICY PUMPKIN BREAD WITH DATES, NUTS & RAISINS

Steps:

• Beat together first 6 ingredients until blended.
• combine and add the remaining ingredients and stir until dry ingredients are just moistened.
• Do not overmix.
• Divide batter between 3 greased mini-loaf foil pans, 6x3x2-inch, place pans on a cookie sheet, and bake in a 350 F.
• oven for 35 to 40 minutes, or until a cake tester, inserted in center, comes out clean.
• Allow to cool in pan for 15 min.
• and then remove from pans and continue cooling on a rack.
• Serve with sweet whipped butter, Yields 3 mini-loaves.
• Easiest& Best!
• Coffee Cakes and Quick Breads.

PUMPKIN BREAD PUDDING WITH RAISINS

Steps:

• In a large bowl, combine the eggs, pumpkin, milk, evaporated milk, sugar, butter, cinnamon, ginger if desired, vanilla, cloves and nutmeg. Stir in the bread cubes and raisins. , Pour into a greased 11x7-in. baking dish. Sprinkle with pecans. Bake at 350° for 50-60 minutes or until a knife inserted in the center comes out clean. Serve with whipped cream. Refrigerate leftovers.