MINI PUMPKIN-DATE BREADS
These cute and spicy little breads, wrapped festively, are a great solution for a low-key holiday gift exchange at work.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 2h
Yield 11
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Grease bottoms only of 11 miniature loaf pans, 4 1/2x2 3/4x1 1/4 inches.
- Mix sugar, oil, vanilla, eggs and pumpkin in large bowl. Stir in remaining ingredients except dates. Stir in dates. Divide batter among pans (about 1/2 cup each).
- Bake 25 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 1 hour, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up 10 days.
Nutrition Facts : Calories 105, Carbohydrate 17 g, Cholesterol 20 mg, Fat 1, Fiber 1 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 slice, Sodium 100 mg
PUMPKIN-CREAM CHEESE MINI LOAVES
A very unique and moist pumpkin bread. Our family loves these mini loaves. Great for anytime snacks.
Provided by sladeslady
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 55m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease 8 mini loaf pans.
- Combine pumpkin and eggs in the bowl of a stand mixer and mix until smooth.
- Whisk flour, brown sugar, white sugar, pumpkin spice, and baking soda together in a medium-sized bowl. Pour into pumpkin mixture and mix until just smooth. Set aside.
- Combine cream cheese, sugar, egg, and flour in a bowl and mix filling until smooth.
- Pour or spoon 1/2 of the pumpkin bread mixture evenly into the bottom of each prepared mini loaf pan. Divide cream cheese mixture evenly between each pan and smooth out. Pour remaining bread mixture over each cream cheese section.
- Bake in the preheated oven until a toothpick inserted into the centers comes out clean, 25 to 30 minutes. Let stand for 10 to 15 minutes before serving.
Nutrition Facts : Calories 367.6 calories, Carbohydrate 56.6 g, Cholesterol 123.8 mg, Fat 12.7 g, Fiber 2.5 g, Protein 8.5 g, SaturatedFat 7.1 g, Sodium 427.3 mg, Sugar 34.3 g
HAZELNUT DATE PUMPKIN BREAD
In the fall when the leaves are changing, baking fever takes over. This tender pumpkin bread will make your home smell delicious. The crunchy hazelnuts and sweet dates make it feel extra special. -Lorraine Caland, Shuniah, Ontario
Provided by Taste of Home
Time 1h15m
Yield 3 loaves (12 slices each).
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. In a large bowl, whisk the first 7 ingredients. In a stand mixer, beat eggs, pumpkin, milk, oil and vanilla until blended. Beat in flour mixture just until moistened. Fold in hazelnuts and dates. , Transfer to 3 greased 8x4-in. loaf pans. Bake until a toothpick inserted in center comes out clean, 50-55 minutes. Cool in pans 10 minutes before removing to wire racks to cool. Freeze option: Securely wrap cooled loaves in foil, then freeze. To use, thaw at room temperature.
Nutrition Facts : Calories 252 calories, Fat 11g fat (1g saturated fat), Cholesterol 11mg cholesterol, Sodium 247mg sodium, Carbohydrate 37g carbohydrate (21g sugars, Fiber 2g fiber), Protein 4g protein.
PUMPKIN DATE NUT BREAD
We think this a moist and yummy bread. It is full of nuts and is topped with a pretty caramel-colored glaze. The flavors remind me of autumn.-Wendy Rusch, New Richmond, Wisconsin
Provided by Taste of Home
Time 1h30m
Yield 2 loaves (16 slices each).
Number Of Ingredients 19
Steps:
- In a large bowl, combine the flour, sugar, cinnamon, baking soda and salt. In a small bowl, whisk the eggs, pumpkin, oil, water and vanilla. Stir into dry ingredients just until moistened. Fold in dates and pecans., Transfer to two greased 9x5-in. loaf pans. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks., For glaze, in a small heavy saucepan, combine the brown sugar, sugar, butter and cream. Cook and stir over low heat until sugar is dissolved., Increase heat to medium. Do not stir. Cook for 3-6 minutes or until bubbles form in center and syrup turns amber brown. Remove from the heat; transfer to a small bowl. Cool to room temperature. Add confectioners' sugar and vanilla; beat until smooth. Drizzle over loaves.
Nutrition Facts : Calories 296 calories, Fat 14g fat (3g saturated fat), Cholesterol 33mg cholesterol, Sodium 134mg sodium, Carbohydrate 42g carbohydrate (30g sugars, Fiber 2g fiber), Protein 3g protein.
PRALINE PUMPKIN DATE BREAD
Meet a cousin to banana bread, easy to mix and pop in the oven. Worth the wait while it bakes!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 2h45m
Yield 48
Number Of Ingredients 15
Steps:
- Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches, or 1 loaf pan, 9x5x3 inches, with shortening.
- Mix all Praline Topping ingredients until crumbly; set aside.
- In large bowl, mix granulated sugar, oil, vanilla, eggs and pumpkin. Stir in remaining Date Bread ingredients except dates until well blended. Stir in dates. Pour batter into pans. Sprinkle with topping.
- Bake 8-inch loaves 50 to 60 minutes, 9-inch loaf 1 hour 10 minutes to 1 hour 20 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans to wire rack. Cool completely, about 1 hour, before slicing.
Nutrition Facts : Calories 110, Carbohydrate 18 g, Cholesterol 20 mg, Fat 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Slice, Sodium 100 mg
WONDERFUL DATE AND NUT MINI LOAF BREADS
One of the best recipes for date loaf...this recipe makes four mini loaves, if desired you may freeze a couple, they freeze very well --- servings is only estimated, raisins may be replaced for the dates or for the holidays use candied cherries in place of the dates, or half of each.
Provided by Kittencalrecipezazz
Categories Quick Breads
Time 35m
Yield 32 serving(s)
Number Of Ingredients 13
Steps:
- Set oven to 350 degrees F.
- Grease four 6x3-inch mini loaf pans.
- In a bowl sift first 5 ingredients.
- Combine 1/4 of the flour mixture with the chopped dates and nuts; toss to coat.
- In another bowl combine butter and sugar; beat with an electric mixer until light and fluffy.
- Add in eggs and beat well then add in the vanilla, almond extract, and beat for another 2-3 minutes.
- Add in dry ingredients alternately with milk beating after each addition.
- Fold in the dates/flour mixture by hand, then spoon into prepared mini loaf pans.
- Bake for 25-30 minutes or until loaves test done.
PUMPKIN DATE NUT BREAD
A touch of orange juice and orange zest make this a delightfully different and delicious bread for your holiday table or for any time!
Provided by Marie
Categories Quick Breads
Time 1h20m
Yield 1 loaf
Number Of Ingredients 15
Steps:
- Preheat oven to 350° and grease a 9x5 inch loaf pan.
- In large bowl, cream together the butter, sugar and 1 egg, then beat in second egg until batter is smooth.
- Stir in pumpkin, orange zest and orange juice.
- In another bowl, combine flour, baking powder, salt, and spices, then add nuts and dates.
- Pour all at once into batter in mixing bowl and stir by hand only to moisten.
- Pour into prepared loaf pan.
- Bake for 60 minutes or until toothpick inserted comes out clean.
- Cool in pan for 10 minutes, them remove loaf to rack to cool completely.
SPICY PUMPKIN BREAD WITH DATES, NUTS & RAISINS
This is another holiday treat, good with coffee, tea or hot cider. It can be frozen with excellent results. If you are tempted to slice it straight from the freezer, please be sure to defrost it before you eat it.
Provided by Olha7397
Categories Quick Breads
Time 50m
Yield 3 breads
Number Of Ingredients 13
Steps:
- Beat together first 6 ingredients until blended.
- combine and add the remaining ingredients and stir until dry ingredients are just moistened.
- Do not overmix.
- Divide batter between 3 greased mini-loaf foil pans, 6x3x2-inch, place pans on a cookie sheet, and bake in a 350 F.
- oven for 35 to 40 minutes, or until a cake tester, inserted in center, comes out clean.
- Allow to cool in pan for 15 min.
- and then remove from pans and continue cooling on a rack.
- Serve with sweet whipped butter, Yields 3 mini-loaves.
- Easiest& Best!
- Coffee Cakes and Quick Breads.
Nutrition Facts : Calories 1245.1, Fat 53.3, SaturatedFat 25.3, Cholesterol 233.6, Sodium 960.8, Carbohydrate 184.3, Fiber 8.9, Sugar 120.3, Protein 17.3
BAKED MINIATURE PUMPKINS
Individual baked pumpkins. Make one for every guest, festive and tasty. Originally submitted to ThanksgivingRecipe.com.
Provided by Kim Smith
Categories Side Dish Vegetables Squash
Yield 2
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cut off the top of the pumpkin and scrape out all the seeds. Place the butter or margarine and brown sugar inside the pumpkin and sprinkle with ground cinnamon. Put the pumpkin lid back on and place pumpkin in a baking pan with a little water in the bottom.
- Bake at 350 degrees F (175 degrees C) for about 30 minutes or until tender. These can also be baked in the microwave on high for about 10 to 15 minutes.
Nutrition Facts : Calories 79.2 calories, Carbohydrate 17.8 g, Cholesterol 2.7 mg, Fat 1.3 g, Fiber 1.7 g, Protein 2.3 g, SaturatedFat 0.8 g, Sodium 10.2 mg, Sugar 5.4 g
MINI PUMPKIN-DATE BREAD
Cute little miniature loaves of pumpkin-date bread with chopped dates. Great for gifts. Can also be made into 2 large loaves.
Provided by southern chef in lo
Categories Quick Breads
Time 50m
Yield 11 small loaves
Number Of Ingredients 12
Steps:
- Heat oven to 350°F.
- Grease bottom of 11 miniature loaf pans (4 ½ x 2 ¾ x 1 1/3 inches) or two 9 x 5 x 3 loaf pans. Mix sugar, oil, vanilla, eggs, and pumpkin in a large bowl. Stir in remaining ingredients except the dates.
- Divide the batter among the pans.
- Bake 25 to 30 minutes for the miniature loaves or 50 to 60 minutes for the larger loafs (or until toothpick inserted in center comes out clean).
- Cool 10 minutes; remove from pan and cool completely.
- For a special touch: before baking, mix 1/3 cup packed brown sugar, 1/3 cup chopped pecans and 1 tablespoon of soften butter until crumbly and sprinkle over loaves.
Nutrition Facts : Calories 467.2, Fat 15.5, SaturatedFat 2.4, Cholesterol 76.9, Sodium 431.1, Carbohydrate 77.5, Fiber 2.6, Sugar 47.4, Protein 6.6
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