Jennifers Pumpkin Bread Food

JENNIFER'S PUMPKIN BREAD

Steps:

• 1. Preheat Oven to 350º F.
• 2. Grease 4" x 8" loaf pan.
• 3. Combine dry ingredients, except walnuts, sift, and set aside.
• 4. Blend oil, sugar, and eggs. Stir in pumpkin. Add sifted dry ingredients. Stir in walnuts (optional).
• 5. Spoon batter into greased pan.
• 6. Bake for 1 hour 15 minutes (75 minutes).
• 7. Remove from oven and allow to cool 15 minutes. Remove from pan and finish cooling on rack. Store in air tight container when completely cooled. Serve warm or cold, plain or buttered.
• 8. Notes: Do not fill loaf pan more than 2/3 full-make muffins or a mini loaf if you have extra batter. You can substitute 2 tsp pumpkin pie spices for cloves and nutmeg. (My pumpkin pie spice does not have cinnamon listed in the ingredients so if yours doesn't either you will need to include cinnamon in your measures; otherwise, add an extra tsp of the spice mix.)

THE BEST PUMPKIN BREAD

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.

PUMPKIN BREAD

Steps:

• Grease and flour 2 small loaf pans.
• Sift dry ingredients together.
• Add oil, eggs, pumpkin, and water and mix well.
• Stir in dates and nuts.
• Bake in a 350°F oven for approximately 1 hour or when center is pierced with a wooden skewer and comes out clean.
• Let cool and unmold.

CINNAMON SWIRL PUMPKIN YEAST BREAD

Steps:

• In a large bowl or the bowl of a stand mixer fitted with the kneading hook, add the lukewarm milk and a pinch of sugar. Sprinkle the yeast over-top, stir and let stand 5 minutes.
• Add the egg, pumpkin puree, vegetable oil, brown sugar, salt and ginger if using. Mix to combine. Add 2 cups of the flour and mix in until moistened and well combined. You may need to scrape down the bowl a bit.
• Begin adding the last 1 cup of flour in small increments, mixing between additions and adding only as much flour as needed to make a moist dough that cleans the sides of the bowl and wraps around the dough hook. *If your dough is not to that point after you have added the 3 cups of flour, don't be afraid to add a little bit more, but don't add too much more, as you can always add a bit more on the counter when kneading.
• Remove dough to a lightly floured work surface. Knead dough about 1 minute, adding a little more flour only if the dough is sticking to your hands or the work surface. Form dough into a ball and add to a large container or bowl. Cover with plastic wrap and let rise until just doubled in size, about 45-60 minutes.
• Meanwhile, mix up the cinnamon sugar filling by stirring together the white sugar and cinnamon. Set aside. Prepare the egg wash as well, by stirring together the egg with the water. Set aside.
• Remove dough to a work surface and gently deflate. Using a rolling pin, roll dough into a 10x16-inch rectangle. Brush dough with egg wash, then sprinkle the cinnamon sugar mixture evenly over-top. (*If wanting to add raisins or dried cranberries, sprinkle them over the cinnamon mixture now).
• Starting from the long side of the dough, roll up the dough jelly-roll style, then pinch the seam together. Flip the dough over so the seam in at the bottom.
• *If the shaping instructions below are unclear, scroll up from this Recipe Card to have a look at the Step-by-Step photos, which illustrate the shaping of this loaf.
• Using a sharp knife, cut the log of dough down the centre, from end to end, cutting it into two even pieces. Rotate the pieces slightly so that the cut edge is facing straight up and lay them side-by-side. Pinch together the two pieces at the end furthest from you. Twist the two pieces together, by laying the right piece over the left piece and repeating 3 or 4 times, until you get to the end. Pinch the ends closest to you together.
• Grease an 8x4-inch loaf pan and place next to your twisted dough. If the loaf is longer than the loaf pan, press both ends of the loaf at the same time, pressing towards the centre, to shorten the loaf up to the same length as the loaf pan. Lift the dough into the greased loaf pan. Cover with plastic wrap and let rise until doubled, about 30 minutes.
• Meanwhile, preheat the oven to 350F. (regular bake setting/not convection), with rack in the middle of the oven.
• When loaf is ready, remove the plastic wrap and place into the preheated oven. Bake for about 40 minutes, covering the top loosely with a sheet of aluminum foil for the last 10 minutes of baking, if loaf is at risk of over-browning. Bake loaf until it reaches an internal temperature of between 195-200F, when tested with an instant read thermometer.
• Remove from oven. Run a knife around the outside of the pan and immediately remove the loaf to a cooling rack to cool completely before slicing. (Avoid slicing a hot loaf, as it will cause the inside crumb to be gummy.)

HOMEMADE PUMPKIN BREAD

Steps:

• Preheat Oven to 350 degrees
• Using an 8×8 baking pan, either coat your pan with a non-stick spray or line the pan with parchment paper. I prefer to use parchment paper as it makes clean-up so easy. You can also lift the bread straight out of the pan this way.
• In a small bowl, combine flour, baking soda, salt, pumpkin pie spice. Gently stir ingredients together. Set aside.
• In a separate bowl combine melted butter, brown sugar, eggs, vanilla, and pumpkin pie mix. Using an electric mixer, combine ingredients until well mixed.
• Using your electric mixer, slowly combine your wet and dry ingredients. I like to add several spoonfuls at a time of the dry ingredients into the mixer.
• Once all of your ingredients are mixed together, gently fold in the 1/2 cup of butterscotch chips.
• Next, pour your batter into your 8×8 baking pan. Using a rubber spatula, make sure that your batter is evening distributed in the pan.
• Just before inserting into the oven, I like to sprinkle 1 to 2 tbsps of decorative sugar on the top of the batter.
• Insert into oven and bake for 45-50 minutes. You can test whether it is done by inserting a toothpick into the center. If the toothpick comes out clean, the bread is done.
• Remove from the oven and let cool on your oven rack.
• Serve and Enjoy!

FRESH PUMPKIN BREAD

Steps:

• Preheat oven to 350°F Spray standard size loaf pan with cooking spray.
• Combine sugars, pumpkin, oil, vanilla extract, water, and eggs.
• Sift together dry ingredients. Slowly add to pumpkin mixture and mix well.
• Pour into prepared baking dish.
• Bake at 350°F for 1 hour 15 minutes.
• •Options:.
• BUNDT: Double recipe. (My personal preference.) Drizzle with a 1/2 cup brown sugar, 1/2 cup chopped pecans or walnuts, and 1/2 cup butter glaze. Melt sugar in butter. Add nuts and drizzle over top of cooled bundt bread.
• MUFFINS: Recipe makes 18 muffins. Reduce baking time to 35 minutes.
• Freezable for a quick, healthy alternative for dessert.