HOLIDAY PUMPKIN BREAD WITH ORANGE GLAZE
My grandmother and I always make tons of these at Christmas time to give as gifts. It isn't the holidays without this dessert. Not only are they delicious, they're freezer-friendly! I would classify these in the same family as banana bread (sweet loaf) rather than 'bread.'
Provided by song.unsung
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h40m
Yield 24
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray two 9x5-inch loaf pans with cooking spray.
- Mix flour, baking soda, baking powder, cloves, cinnamon, nutmeg, and salt together in a medium bowl. Set aside.
- Mix sugar, pumpkin, oil, and eggs together using an electric mixer in a large bowl until well blended. Mix in flour mixture until well combined. Stir in walnuts and raisins by hand. Divide batter between the prepared pans.
- Bake in the preheated oven until a toothpick inserted into the center of the loaves comes out clean, 50 to 55 minutes. Remove from the oven and let cool in the pans on a wire rack for 15 minutes. Remove loaves from the pans and let cool completely, about 15 minutes more.
- Combine confectioners' sugar, orange juice, and orange zest in a small bowl. Stir using a spoon to blend well. Spoon glaze over the top of cooled loaves, letting excess run down the sides. Sprinkle with additional 1 tablespoon walnuts before glaze hardens.
Nutrition Facts : Calories 342.9 calories, Carbohydrate 54.1 g, Cholesterol 23.3 mg, Fat 13.4 g, Fiber 1.7 g, Protein 3.9 g, SaturatedFat 2 g, Sodium 226.6 mg, Sugar 37.2 g
PUMPKIN BREAD WITH AN ORANGE SPICE GLAZE
This is a delicious pumpkin bread with a sweet orange glaze. It is perfect for a cool fall afternoon!
Provided by TriCam114
Categories Breads
Time 1h10m
Yield 2 loaves, 16 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350ºF.
- Grease 2 8"x4" loaf pans.
- In a large mixing bowl, cream together oil, eggs, pumpkin and sugar.
- Stir In orange juice.
- In another mixing bowl, sift together flour, baking soda, baking powder, salt, cloves, cinnamon and nutmeg.
- Combine both mixtures and mix well.
- Spoon batter into pans and bake for 50-60 minutes.
- Cool in pans for 10 minutes and turn onto wire racks to finish cooling.
- Combine glaze ingredients and brush on warm, but not hot, bread.
ORANGE-PUMPKIN BREAD
This recipe was inspired by a family recipe and my favorite orange cookies. I hope you enjoy it as much as I do! Flavor is best if baked the day before serving.
Provided by Monica
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h15m
Yield 18
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and lightly flour 2 loaf pans.
- Combine flour, white sugar, orange zest, baking soda, nutmeg, cinnamon, salt, and ginger in a bowl.
- Beat eggs in a separate bowl using an electric mixer until soft peaks form. Add pumpkin, oil, milk, and 1/4 cup orange juice; beat on medium speed until combined. Add the flour mixture in 2 batches, blending well after each addition. Pour batter into the prepared pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool slightly, about 5 minutes. Turn loaves onto a rack to finish cooling, about 20 minutes more.
- Mix confectioners' sugar, lemon juice, and 2 teaspoons orange juice until desired consistency is reached. Drizzle over the bread. Top with freshly grated cinnamon.
Nutrition Facts : Calories 353.5 calories, Carbohydrate 60.3 g, Cholesterol 42.1 mg, Fat 11.1 g, Fiber 2.2 g, Protein 4.8 g, SaturatedFat 1.3 g, Sodium 354.8 mg, Sugar 39.8 g
HOLIDAY PUMPKIN BREAD RECIPE - (4/5)
Provided by PineyCook
Number Of Ingredients 12
Steps:
- Combine all of the dough ingredients, and mix and knead them-by hand, electric mixer, or bread machine¬-until you've made a smooth, somewhat sticky dough. Transfer the dough to a lightly oiled bowl, cover the bowl with plastic wrap, and set it aside to rise for 1 to 1 1/2 hours; it should have expanded somewhat, but won't be wildly puffy. Turn the dough out onto a lightly greased surface (a silicone rolling mat works well here), divide it in half, and divide each half into three pieces. Roll each piece into an 18" log. Working with three logs at a time, make a braid, pinching the ends together. Coil the braid into a lightly greased 8" or 9" cake pan, shaping it into a wreath-like circle and pressing the ends together where they meet. Repeat with the remaining logs. Cover both pans with a proof cover or lightly greased plastic wrap, and let the wreaths rise for about 90 minutes, until they look puffy, though not doubled in bulk. Bake the bread in a preheated 350°F oven for 30 minutes, until lightly browned and an instant-read thermometer inserted into the center reads 190"F. Remove the wreaths from the oven, and allow them to cool on a rack. Keep one wreath for yourself and give one away; or serve one, and make the other into Pumpkin Bread Pudding. Yield: two 8-inch wreaths.
MAKEOVER HOLIDAY PUMPKIN BREAD
This bread has been served in Gale Spross' family for over 30 years. This Wills Point, Texas cook wanted to cut the fat and sugar from this holiday treat. Our Test Kitchen slashed the fat by more than half, reduced the cholesterol by a third, and shaved off 86 calories from the original.-Taste of Home's Test Kitchen
Provided by Taste of Home
Time 1h5m
Yield 2 loaves (12 slices each).
Number Of Ingredients 16
Steps:
- In a bowl, combine the all-purpose flour, 1-1/2 cups sugar, whole wheat flour, brown sugar, baking powder, cinnamon, allspice, baking soda, salt and nutmeg. Combine the eggs, pumpkin, oil, water and vanilla; mix well. Stir into dry ingredients just until moistened. Fold in pecans., Spoon into two 8x4-in. loaf pans coated with cooking spray. Sprinkle with remaining sugar. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 197 calories, Fat 7g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 124mg sodium, Carbohydrate 31g carbohydrate, Fiber 2g fiber), Protein 3g protein.
HOLIDAY PUMPKIN BREAD
This recipe has been in my family for about 30 years. We are not big pumpkin eaters, but no one turns down a slice of this bread.-Gale Spross, Wills Point, Texas
Provided by Taste of Home
Time 1h20m
Yield 2 loaves (12 slices each).
Number Of Ingredients 11
Steps:
- In a bowl, combine the sugar, flour, spices, baking powder, baking soda and salt. In another bowl, combine the eggs, pumpkin, oil and vanilla; mix well. Stir into dry ingredients just until moistened. Fold in pecans., Spoon into two greased and floured 8x4-in. loaf pans. Bake at 350° for 65-75 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 283 calories, Fat 15g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 94mg sodium, Carbohydrate 35g carbohydrate (0 sugars, Fiber 2g fiber), Protein 3g protein.
ORANGE PUMPKIN BREAD
Make and share this Orange Pumpkin Bread recipe from Food.com.
Provided by ratherbeswimmin
Categories Quick Breads
Time 1h40m
Yield 2 loaves
Number Of Ingredients 14
Steps:
- Cream shortening; gradually add sugar, beating at medium speed of an electric mixer.
- Add eggs, one at a time, beating after each addition.
- Combine flour and next 5 ingredients; add to creamed mixture alternately with pumpkin, beginning and ending with flour mixture.
- Add water and orange juice, mixing well.
- Stir in raisins and orange rind.
- Spoon batter into two greased and floured 9x5x3-inch loaf pans.
- Bake at 350°F for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean.
- Cool in pan 10 minutes; remove from pan and cool completely on wire racks.
PUMPKIN-ORANGE BREAD
Pepitas give this spiced Pumpkin-Orange Bread a pleasant crunch. Using canned pumpkin puree keeps the prep time to a minimum.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 2h
Yield Makes one 9-by-5 inch loaf
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees. Brush a standard 9-by-5-inch loaf pan with butter and dust with flour, tapping out excess.
- In a large bowl, whisk together flour, sugar, salt, baking powder, baking soda, allspice, and nutmeg, 30 seconds. In another bowl, whisk together butter, pumpkin, eggs, orange zest and juice, and vanilla until smooth. Make a well in flour mixture and pour pumpkin mixture into it. Stir together just until combined and no dry flour remains (do not overmix). Transfer to prepared pan and sprinkle top evenly with pepitas, pressing lightly to adhere.
- Bake until a tester inserted into center comes out clean, 1 hour to 1 hour, 10 minutes. Let cool in pan 10 minutes, then transfer loaf to a wire rack and let cool completely. Bread can be stored at room temperature, wrapped in parchment-lined foil, up to 3 days.
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