NO KNEAD HOLIDAY PUMPKIN BREAD
The dough is so soft, so supple, so sensual that it's a joy to make this bread. Pumpkin gives it a soft color and super-subtle flavor. It's a great country bread.
Provided by Chef John
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 14h40m
Yield 8
Number Of Ingredients 8
Steps:
- Place pumpkin puree into a large mixing bowl and whisk in 1 cup plus 1 tablespoon warm water, salt, yeast, and pumpkin pie spice until thoroughly combined. Beat in flour to make a dry crumbly dough. Keep stirring until dough becomes smooth and sticky, 2 to 3 minutes.
- Cover bowl with a damp towel and let dough stand 12 to 16 hours to rise.
- Generously sprinkle cornmeal onto center area of a baking sheet. Scrape dough out of bowl, using a floured spatula, onto a heavily floured work surface. Dough will be very sticky. Dust dough with flour and gently flatten into an oblong shape. Fold 2 opposite rounded ends together to meet in the center; fold remaining 2 rounded ends to meet in the center, creating a rectangle of dough. Using well-floured hands, gently form into a round loaf with the seams on the bottom.
- Transfer dough round onto center of prepared baking sheet. Dust top and sides of loaf generously with more flour.
- Dust a dry towel with flour and place towel with floured side down over loaf. Let rise until loaf has almost doubled in size, 1 1/2 hours. Use a sharp knife to cut a 1/2-inch deep slit across the top of the loaf.
- Place a loaf pan containing about 2 inches of water onto a bottom rack of oven. Preheat oven to 425 degrees F (220 degrees C).
- Bake on center rack of the preheated oven for 30 minutes; turn bread around in oven. Continue to bake until bread is golden brown and crusty, about 20 more minutes. Let bread cool completely on a rack before slicing.
Nutrition Facts : Calories 180.3 calories, Carbohydrate 37.9 g, Fat 0.5 g, Fiber 1.8 g, Protein 5.1 g, SaturatedFat 0.1 g, Sodium 402.3 mg, Sugar 0.7 g
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.
THE BEST PUMPKIN BREAD
This pumpkin bread is perfectly moist, not-too-sweet and couldn't be easier. It's perfect for toasting and slathering with butter or cream cheese, and maybe a drizzle of honey or maple syrup.
Provided by Food Network Kitchen
Time 1h20m
Yield 2 loaves
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F. Butter and flour two 9-by-5-inch loaf pans.
- Whisk together the sugar and oil in a large bowl until well combined. Whisk in the eggs and pumpkin until combined.
- Combine the flour, salt, baking soda, baking powder, nutmeg, allspice, cinnamon and cloves in a medium bowl and whisk until well combined. Add half the dry ingredients to the pumpkin mixture and stir to combine. Add half the water and stir to combine. Repeat with the remaining flour and water.
- Divide the batter between the prepared loaf pans. Bake until cake tester comes out clean and the loaves are golden brown, about 1 hour. Let the loaves cool in the pans on a wire rack for 10 minutes. Remove from the pans and let cool completely, about 1 hour.
HOLIDAY PUMPKIN BREAD
I honestly have no idea where I got this recipe. It's been hanging out in my recipe box as long as I've been doing holiday baking and I make it every year to put in my gift baskets at Christmas. It's always a huge hit and it's a little lower cal than most pumpkin breads. Oh . . . and it's milk free for those with milk allergies! Hope you like it as much as we do!
Provided by ktenille
Categories Quick Breads
Time 1h
Yield 1 9, 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F.
- Sift together flour, salt, sugar and soda.
- Mix the pumpkin, olive oil, eggs, water, nutmeg, cinnamon and allspice.
- Combine the two mixes (not to thoroughly).
- Stir in walnuts* (*Optional and should be chopped).
- Pour batter into well buttered pan.
- Bake 50-60 minutes until toothpick comes out clean.
- Turn out of pan and let cool on rack.
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
HOLIDAY RAISIN NUT PUMPKIN BREAD
Take the traditional pumpkin bread recipe and add some kick to it by throwing in some raisins and nuts. Similar to banana bread but with pumpkin. Great for the holidays and potluck parties!
Provided by Hopkins82
Categories Breads
Time 1h10m
Yield 3 loaves, 45-60 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F. Grease loaf pans (can make in bundt pans but need to adjust timing). Mix oil, sugar, and eggs together in a large bowl. Mix in pumpkin puree. Stir together flour, soda, baking powder, salt, and spices. Add to pumpkin mixture and mix until just combined. Fold in nuts and raisins and spread evenly into desired baking pan. Depending on oven, bake for 45 minutes-1 hour or until done. Set aside to cool on wire racks before slicing.
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.
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