Pats Pumpkin Bread Food

PUMPKIN PATCH BREAD

Steps:

• In a large bowl, combine the first five ingredients. Combine the flour, baking soda, salt, spices and baking powder; gradually add to pumpkin mixture and mix well. Fold in pecans., Pour into a greased 9x5-in. loaf pan. Bake at 350° for 70-80 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool.

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.

PAVLOV'S PUNKIN' BREAD

Steps:

• In a bowl, combine egg, flour, baking soda, baking powder, cinnamon and nutmeg. In a medium size mixing bowl mix applesauce, honey, pumpkin and water. Gradually add dry mixture to wet mixture, mixing together thoroughly.
• Pour into 14 by 8-inch bread pan. Bake at 350 degrees for approximately 50 minutes to 1 hour (when toothpick inserted comes out dry). Cool the bread on a rack. Store in a sealed container.

PAT'S PUMPKIN BREAD

Steps:

• Beat sugar and eggs.
• Add oil.
• Combine dry ingredients in separate bowl and add alternately with pumpkin and water to egg mixture.
• Pour into 3 5x9 inch pans or 6-8 3x6 inch pans and bake 1 hour at 325 degrees.
• Combine topping ingredients and pour over warm bread.

GRANNY KAT'S PUMPKIN ROLL

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch jelly roll pan or cookie sheet.
• In a large bowl, mix together flour, sugar, baking soda, and pumpkin pie spice. Stir in pumpkin puree, eggs, and lemon juice. Pour mixture into prepared pan. Spread the mixture evenly.
• Bake at 375 degrees F (190 degrees C) for 15 minutes.
• Lay a damp linen towel on the counter, sprinkle it with confectioner's sugar, and turn the cake onto the towel. Carefully roll the towel up (lengthwise) with the cake in it. Place the cake-in-towel on a cooling rack and let it cool for 20 minutes.
• Make the icing: In a medium bowl, blend cream cheese, butter, vanilla, and sugar with a wooden spoon or electric mixer.
• When the cake has cooled 20 minutes, unroll it and spread icing onto it. Immediately re-roll (not in the towel this time), and wrap it with plastic wrap. Keep the cake refrigerated or freeze it for up to 2 weeks in aluminum foil. Cut the cake in slices just before serving.

ONE PAN PUMPKIN BREAD

Steps:

• Preheat oven to 350°F Combine all ingredients, except raisins, in a generously greased (bottom only) 9x5 inch loaf pan. Stir with a fork until moistened. Beat vigorously 1 minute. Stir in raisins. Bake 45-55 minutes, or until a wooden toothpick inserted in center comes out clean. Let cool for 5 minutes. Run a knife or metal spatula around sides of loaf, pressing gently to loosen. Remove from pan.
• This recipe serves 12 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 12 only.
• Per serving: calories 279, fat 10.8g, 34% calories from fat, cholesterol 47mg, protein 3.7g, carbohydrates 43.1g, fiber 1.6g, sugar 28.1g, sodium 314mg, diet points 6.7.

PUMPKIN FRY BREAD

Steps:

• Cover the pumpkin with water in a saucepan, bring to a boil, reduce heat to medium-low, and simmer until the pumpkin is tender, about 15 minutes. Drain the pumpkin, and mash to a smooth texture.
• Stir the flour, baking soda, salt, cinnamon, and nutmeg together in a large bowl. In a separate bowl, mix together the mashed pumpkin, milk, brown sugar, and vanilla extract. Pour the wet ingredients in the flour mixture, and stir together to make a dough. Turn the dough out onto a floured surface, and knead a few times until thoroughly combined. Don't over knead the dough. Cover the dough and let it rest for 30 minutes to relax the gluten.
• Heat the lard over medium heat in a large heavy skillet until it shimmers. Break off egg-sized pieces of the dough, pat them out flat into rough circles about 4 inches across and 1/4 inch thick, and fry, turning once, until the dough puffs up and begins to brown at the edges, 2 to 3 minutes per side. Push the fry bread into the oil to help it puff. Drain on paper towels, and serve hot.

PUMPKIN BREAD

Steps:

• Preheat oven to 350°.
• Grease and flour 2 loaf pans.
• Mix all dry ingredients in a bowl; set aside.
• Mix pumpkin, eggs, oil, and nuts together.
• Combine mixtures and blend thoroughly.
• Pour into pans.
• Bake for 45-60 minutes or until a toothpick inserted comes out clean.
• Remove from pans and cool on a rack.

BRAD'S PUMPKIN BREAD

Steps:

• Mix all ingredients together and beat until smooth.
• (I put the mixture in a big bowl and then seperate into individual loaf tins) Bake at 350 for 45 to 55 minutes.
• Makes about 7 loaves.