Harvest Pumpkin Bread Southern Living Food

NEW ENGLAND PUMPKIN BREAD

Steps:

• Preheat oven to 300 degrees.
• Mix sugar, oil, and pumpkin by hand. Beat in eggs, one at a time.
• Sift dry ingredients together. Mix into pumpkin mixture, alternating with milk. Add cranberries and walnuts to batter. Spread into greased loaf pans.
• Bake for 1 hour and 15 minutes (check after 1 hour, if using 3 small loaf pans.) Cool for 15 minutes before removing from pans.

HARVEST PUMPKIN BREAD

Steps:

• Lightly grease a 9x5x3-inch loaf pan or coat with vegetable spray.
• Beat sugar, margarine and applesauce until creamy and light (about 5 minutes).
• Add eggs one at a time and continue to beat.
• Add pumpkin and mix until smooth.
• Combine flour, salt, baking powder, baking soda and cinnamon.
• Stir into pumpkin mixture and mix until smooth.
• Add raisins, orange rind, orange juice and nuts.
• Stir well and pour into loaf pan.
• Bake at 350° for 60-65 minutes.
• Test for doneness by inserting wooden pick into loaf; if it comes out clean the bread is done.
• YIELD: 12 slices.

HARVEST PUMPKIN BREAD

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.

HARVEST PUMPKIN BREAD

Steps:

• Preheat oven to 350 degrees F (180C).
• Lightly oil a 9x5x3 inch loaf pan.
• In a large.
• bowl, stir flour with baking powder, salt, baking soda, spices and orange peel.
• In a seperate bowl, whisk egg with vanilla, oil, juice, pumpkin, milk and sugar.
• Pour into centre of dry ingredients.
• Stir just until mixed.
• Stir in raisins and pecans.
• Scrape batter into loaf pan and smooth top.
• Bake in centre of 350F oven until tester inserted into middle of loaf comes out clean, from 55 to 60 min.
• Place pan on rack to cool for 5 min.
• Run a knife around inside of pan, then turn out loaf and cool.

HARVEST LOAF

Steps:

• Combine flour, baking soda, salt and spices and set aside.
• In a large bowl, cream butter and sugar, mixing well. Blend in eggs.
• To the butter and sugar mixture add flour mixture and pumpkin alternately, beginning and ending with flour mixture.
• Stir in chocolate chips and 1/2 cup chopped walnuts.
• Spoon into greased 9 x 5 inch loaf pan. Sprinkle with remaining 1/4 cup walnuts.
• Bake at 350 degrees for 40 to 60 minutes. Test periodically with a toothpick or cake tester until it comes out clean.
• Cool in pan for about 10 minutes, then remove and cool completely on wire rack.

PUMPKIN BREAD

Steps:

• Preheat oven to 350 degrees. Butter two 8 1/2-by-4 1/2-inch loaf pans. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt.
• Combine pumpkin puree and sugars in a mixing bowl and beat with an electric mixer until combined, 2 to 3 minutes. Add eggs and melted butter and beat to combine, scraping down sides of bowl as needed. With mixer on low, add flour mixture in two batches, alternating with the buttermilk and beginning and ending with the flour; beat to combine.
• Divide batter between prepared pans; smooth tops. Bake, rotating once, until a cake tester inserted in center comes out clean, 70 to 80 minutes for large loaves, 45 minutes for small. Transfer to wire rack to cool 10 minutes. Turn out of pans, re-invert onto wire rack, and cool completely.