HARVEST MOON YEAST RISEN CHOCOLATE CHIP PUMPKIN BREAD
A nice hearty and health loaf of bread. Unlike most pumpkin breads this one is yeast risen rather than a quick bread. Yeast breads require a bit of expierence in judgement as to proper amount of flour to add at the end, so yeast recipes are not easy for first time bakers. But expierience has to start some where and this one is not that difficult.
Provided by Steve P.
Categories Yeast Breads
Time 3h40m
Yield 1 Loaf, 8 serving(s)
Number Of Ingredients 13
Steps:
- In a large mixing bowl stir together 1-1/2 cups of the flour, the yeast, ginger, nutmeg, and cloves; set aside.
- In a 1-quart saucepan heat and stir milk, brown sugar, margarine or butter, and salt just until warm (120ºF to 130ºF) and margarine is almost melted.
- Add to the flour mixture; add pumpkin.
- Beat with an electric mixer on low speed for 30 seconds, scraping the sides of the bowl constantly.
- Beat on high speed for 3 minutes.
- Using a wooden spoon, stir in nuts, chocolate chips and as much of the remaining flour as you can while still keeping a pliable dough.
- Turn dough out onto lightly floured surface.
- Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total).
- Shape into a ball.
- Place in a lightly greased bowl; turn once to grease the surface.
- Cover and let rise in warm place until double (30 to 45 minutes).
- Punch dough down.
- Turn out onto a lightly floured surface.
- Cover and let rest for 10 minutes.
- Lightly grease an 8x4x2-inch loaf pan.
- Shape dough into a loaf; place in the prepared pan.
- Cover and let rise until double (25 to 30 minutes).
- Brush top with milk.
- Bake in a 375ºF oven for 35 to 40 minutes or until loaf sounds hollow when tapped.
- If necessary, cover with foil the last 10 to 15 minutes to prevent overbrowning.
- Remove from pan.
- Cool on a wire rack.
Nutrition Facts : Calories 410, Fat 16.3, SaturatedFat 4.7, Cholesterol 3.2, Sodium 232.6, Carbohydrate 60.2, Fiber 4, Sugar 16.2, Protein 9.3
CHOP SUEY LOAF 1954
This is the yeast risen fruit bread that we bought all the time at A & P stores besides the Spanish Bar. Never a week went buy without it in the house. Sliced up and served with orange coloured ( squeeze the bubble) margarine. That was a job we fought over to do. Now we make out own bread and serve with butter, a much better duo. The mixed fruit in the recipe is the glaced sticky fruits and peel that you buy for Christmas cakes, and glaced cherries.
Provided by andypandy
Categories Yeast Breads
Time 1h
Yield 3 loafs
Number Of Ingredients 16
Steps:
- Scald the milk and mix in the sugar, salt, cinnamon and nutmeg, Add in the shortening and corn syrup until all is melted and combined to dissolve.
- In another cup add the warm water with the sugar and yeast and let stand ten minutes to proof.
- Stir down the foam after ten minutes and add to the other milk mixture in large bowl.
- Blend in the three beaten eggs and the first amount of flour.
- Beat well by hand or with mixer.
- Mix in all the fruits.
- Continue mixing and add in the last of the flour combining well.
- Knead at least ten minutes.
- If you have to add a another half cup of flour do so, as it should be a soft not real sticky dough, just a bit tacky to the touch.
- Shape into a smooth ball and place in greased large bowl, rotating the ball so it greased all over.
- Cover with damp cloth and let rise until double. About two to three hours. In a draft free place.
- Punch down and divide into three loafs.
- Place into three greased 8 x 4 inch loaf pans and again let rise until doubled about one hour to hour and a half.
- Bake at 400 degree oven for about 30 to 35 minutes.
- When done, remove to rack to let cool.
- When cool you may make an icing glaze of powdered sugar, and milk with a touch of lemon juice to dizzle all over the tops, and down sides.
- Cooking time does not include the time to rise the dough.
Nutrition Facts : Calories 1799.7, Fat 28.4, SaturatedFat 8, Cholesterol 219.6, Sodium 1282.9, Carbohydrate 342.5, Fiber 12.5, Sugar 66, Protein 45.1
HARVEST PUMPKIN BREAD
Make and share this Harvest Pumpkin Bread recipe from Food.com.
Provided by Mycrazylife
Categories Quick Breads
Time 1h15m
Yield 2 loaves, 16 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Grease and flour two 8.5x5 inch loaf pans.
- In a large bowl, mix together pumpkin, sugar, eggs, oil, and water.
- In a separate bowl, stir together flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger.
- Next stir the dry ingredients into the pumpkin mixture until just moistened and pour into the prepared pans.
- Bake for approximately 50 to 60 minutes in a preheated oven.
- Bread is done when a toothpick or knife inserted into the center comes out clean.
Nutrition Facts : Calories 391.8, Fat 15.2, SaturatedFat 2.2, Cholesterol 52.9, Sodium 394.1, Carbohydrate 60.4, Fiber 1, Sugar 38, Protein 4.7
THE LIFE-CHANGING LOAF OF BREAD
This recipe was found on www.mynewroots.org. It was posted by Sarah Britton who got the recipe from a friend. I'm posting it here for safekeeping. This dense bread is high in protein and fiber; it's also gluten-free and vegan. SOME NOTES: Do not substitute the psyllium. If you have a nut allergy, replace nuts with seeds. If you use ground flax seeds you will need more water. You will also need more water if you use quinoa instead of oats. Use certified gluten-free oats if you have a gluten sensitivity. I just made this loaf; it was easy to put together. I'm not sure if it's the ingredients or I'm just not used to 'healthy' food. I didn't like it at room temperature (it is a little better refrigerated.) I tried to get all unsalted ingredients but was unsuccessful. I will probably omit the salt the next time I try it. the loaf had the saltiness of salt water. Thank you, Snowpea, for suggesting I add the parchment paper to the instructions.
Provided by marisk
Categories Breads
Time 3h15m
Yield 1 loaf
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Combine all dry ingredients in a flexible, silicon loaf pan. Stir well.
- Whisk maple syrup, oil and water together in a measuring cup. Add to dry ingredients. Mix very well until everything is completely soaked and dough becomes very thick (if the dough is too thick to stir, add one or two teaspoons of water until the dough is manageable). Smooth out the top with the back of a spoon. Let sit out on the counter for at least 2 hours, or all day or overnight. To ensure the dough is ready, it should retain its shape even when you pull the sides of the loaf pan away from it. If using a metal loaf pan, line it with parchment paper before adding the ingredients. The loaf will come out easily when it's time to take it out to turn it.
- Place loaf pan in the oven on the middle rack, and bake for 20 minutes.
- Remove bread from loaf pan, place it upside down directly on the rack and bake for another 30-40 minutes. Bread is done when it sounds hollow when tapped. Let cool completely before slicing.
- Store bread in a tightly sealed container for up to five days. Freezes well too - slice before freezing for quick and easy toast!
FAVORITE CHOCOLATE CHIP PUMPKIN BREAD
This is definitely my favorite recipe for fall and winter treats! I am a total pumpkin lover and combined a few recipes to make the most moist and flavorful bread ever! I double the batch every year and freeze the loaves for Christmas trays. Everyone always looks forward to this delicious treat!
Provided by Amber C.
Categories Quick Breads
Time 1h20m
Yield 36 slices, 36 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F.
- Grease and flour three 9x5 inch loaf pans.
- In a medium bowl, mix flour, cinnamon, nutmeg, baking soda and salt.
- In a large bowl, combine sugar, pumpkin, oil, water and eggs.
- Beat until smooth.
- Blend in flour mixture.
- Fold in chocolate chips.
- Pour evenly into 3 pans.
- Bake for one hour, or until toothpick comes out clean.
- Let cool on wire racks before removing.
- Note* You can definately use all of the same chocolate chip, I just love the taste of both!
DENSE AND HEARTY APPLE PUMPKIN BREAD
My own recipe, made for a filling, healthy breakfast or anytime you need a quick, healthy snack. Dice the apples according to how you like them, make them small if you don't like tasting big pieces of apple in your breads. Use 2 large eggs if you like the bread moister and melty. Otherwise 1 large egg will get you a very dense bread.
Provided by hellokitty
Categories Quick Breads
Time 1h
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Grease one 9x5 loaf pan.
- Combine cinnamon, baking soda, flour and salt in a bowl, set aside.
- Combine egg, pumpkin, sugar, water, applesauce and oil in another bowl, beat until blended (but don't blend too finely).
- Add the wet mixture to the dry mixture, stir in until just blended.
- Fold in the diced apples gently.
- Carefully spoon mixture into loaf pan.
- Bake for 35 minutes or until toothpick inserted into the middle comes out clean. (I have a small oven so it takes a shorter time to bake).
- Cool and enjoy. I like my bread sliced and hot, with melted honey spooned onto it or with fat free cream cheese spread.
Nutrition Facts : Calories 151.1, Fat 2.2, SaturatedFat 0.4, Cholesterol 17.6, Sodium 226.6, Carbohydrate 31.1, Fiber 2.9, Sugar 14.6, Protein 3.5
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