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-SPICE PUMPKIN BREAD
This pumpkin loaf has wonderful flavour and great texture, and is easy to make. I love the combination of spices. From Williams-Sonoma, the recipe came with a pumpkin loaf pan and I'm posting it for someone who lost the recipe.
Provided by Cookin-jo
Categories Quick Breads
Time 1h20m
Yield 10 serving(s)
Number Of Ingredients 18
Steps:
- Bring all ingredients to room temperature.
- Preheat oven to 350°F.
- Grease loaf pan.
- Sift first 8 ingredients together.
- In mixer bowl beat together butter, brown sugar, white sugar, and orange zest (the 2 tsp) on medium speed until well combined, about 2 minutes.
- Add eggs, pumpkin puree and beat another 2 minutes.
- Remove bowl from mixer and fold in, by hand and in two additions, the sifted dry ingredients until just barely mixed.
- Pour into the pan and bake until a toothpick comes out clean, about 55-60 minutes.
- Cool for 15 minutes on a rack and then turn upside and tap gently to remove loaf from pan.
- For the glaze:.
- Whisk all glaze ingredients together in a small saucepan set over medium heat.
- Bring to a simmer and cook about 5 minutes, until slightly thickened.
- Pour through a sieve into a heatproof bowl.
- Brush onto warm loaf.
ORANGE AND SPICE PUMPKIN PIE
Categories Fruit Juice Egg Ginger Dessert Bake Thanksgiving Orange Pumpkin Fall Cinnamon Sour Cream Bon Appétit
Yield Serves 8
Number Of Ingredients 21
Steps:
- Make crust:
- Blend flour, butter, sugar and salt in processor until mixture resembles coarse meal. Add yolk, 3 tablespoons ice water and orange peel. Process until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic; chill 1 hour. (Can be made 2 days ahead. Keep refrigerated. Let soften slightly at room temperature before rolling out.)
- Position rack in bottom third of oven and preheat to 400°F. Roll out dough on lightly floured surface to 14-inch round. Transfer to 9-inch glass pie dish. Trim overhang to 3/4 inch; fold under and press into 1/2-inch-high standing rim. Using scissors, make diagonal cuts in dough rim at 1/2-inch intervals; press cut rim pieces alternately in and out. Pierce crust (not dough rim) all over with fork. Freeze crust 30 minutes.
- Line crust with foil; fill with dried beans or pie weights. Bake until crust edge is dry and set, about 12 minutes. Remove foil and beans. Bake crust until lightly colored, pressing with back of fork if crust bubbles, about 8 minutes. Transfer crust to rack and cool completely. Reduce oven temperature to 325°F.
- Make filling:
- Whisk first 10 ingredients in large bowl until well blended. Pour into prepared crust.
- Gently cover crust edge with foil to prevent over-browning. Bake until filling puffs and begins to split at edges and is just set in center, about 1 hour 5 minutes. Cool pie on rack. (Can be prepared 1 day ahead. Cover and refrigerate.)
- Top pie with whipped cream and orange peel strips, if desired. Serve cold or at room temperature.
SPICED PUMPKIN BREAD
Cloves, cinnamon and molasses add plenty of spice to this appealing pumpkin bread from Ruby Williams of Bogalusa, Louisiana. And you needn't wait till next autumn make it - you can use convenient canned pumpkin anytime of year!
Provided by Taste of Home
Time 1h20m
Yield 2 loaves.
Number Of Ingredients 15
Steps:
- In a bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Add the pumpkin, orange juice, molasses and vanilla. Combine dry ingredients; add to the creamed mixture and mix until blended. Stir in remaining ingredients. Pour into two greased and floured 9x5-in. loaf pans. , Bake at 350° for 65-75 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from the pans to wire racks.
Nutrition Facts : Calories 192 calories, Fat 8g fat (3g saturated fat), Cholesterol 38mg cholesterol, Sodium 179mg sodium, Carbohydrate 29g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.
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.
ORANGE-SPICE PUMPKIN PIE
Categories Milk/Cream Ginger Dessert Bake Thanksgiving Orange Pumpkin Fall Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F. Roll out dough on lightly floured surface to 12-inch round. Transfer to 9-inch-diameter glass pie dish. Fold overhang under and crimp decoratively. Pierce dough all over with fork. Freeze 15 minutes. Line crust with foil; fill with dried beans or pie weights. Bake until sides are set, about 12 minutes. Remove foil and beans. Bake until crust begins to color, pressing with back of fork if crust bubbles, about 5 minutes longer. Transfer crust to rack. Reduce oven temperature to 350°F.
- Whisk pumpkin and brown sugar in medium bowl to blend. Add all remaining ingredients and whisk until blended. Pour filling into crust. Bake pie until filling is set in center, about 1 hour. Transfer pie to rack; cool 30 minutes. Chill uncovered until cold, at least 3 hours. (Can be made 1 day ahead. Cover and keep chilled.)
ORANGE PUMPKIN LOAF
You can try this moist loaf with an orange cream spread, butter, or leave plain. For a variation, try substituting dates for the raisins.
Provided by Carol
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h40m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
- Cut orange into wedges, and remove seeds. Place orange, peel and all, in a food processor. Pulse until finely chopped; set aside.
- In a large bowl, cream butter and sugar until smooth. Beat in the eggs one at a time, then stir in the pumpkin, water, and the ground orange. Mix together flour, baking soda, baking powder, salt, cinnamon, and cloves. Stir into batter just until moistened. Stir in nuts and raisins. Spoon into the prepared loaf pan.
- Bake for 1 hour in the preheated oven, or until a toothpick inserted near the center comes out clean. Let stand 10 minutes, then remove from pan, and cool on a wire rack.
Nutrition Facts : Calories 286.2 calories, Carbohydrate 47.9 g, Cholesterol 44.6 mg, Fat 9.5 g, Fiber 2.2 g, Protein 4.6 g, SaturatedFat 3.9 g, Sodium 369.4 mg, Sugar 28.6 g
CRANBERRY-ORANGE PUMPKIN-SPICE BANANA BREAD
This super moist holiday loaf will help you ring in the fall and holiday season with warm pumpkin spice and seasonal cranberry! Bake one for snacks and breakfast at home, but remember that mini loaves make great holiday gifts for co-workers!
Provided by I Can't Believe its Not Butter!
Categories Trusted Brands: Recipes and Tips I Can't Believe It's Not Butter!®
Time 1h25m
Yield 14
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F. Brush 9 x 5-inch loaf pan with additional I Can't Believe It's Not Butter!® Spread; set aside.
- Combine mashed banana, I Can't Believe It's Not Butter!® Spread, brown sugar, eggs and vanilla in large bowl with wooden spoon. Stir in remaining ingredients except Glaze until blended. Spoon into prepared pan.
- Bake 60-70 minutes until toothpick inserted in center comes out clean. Cool 20 minutes on wire rack; remove from pan and cool completely.
- To make Glaze, combine confectioners sugar, melted Spread, vanilla, orange peel and 3 to 4 teaspoons warm water in small bowl. Drizzle over cooled banana bread.
Nutrition Facts : Calories 313.8 calories, Carbohydrate 52.9 g, Cholesterol 26.6 mg, Fat 10.9 g, Fiber 1.8 g, Protein 3.1 g, SaturatedFat 2.8 g, Sodium 256.4 mg, Sugar 33.9 g
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