Paula Deen Pumpkin Streusel Bread Food

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PUMPKIN BREAD



Pumpkin Bread image

Makes 2 (9-inch) loaves

Number Of Ingredients 11

3 1/2 cups all-purpose flour
3 cups sugar
2 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 1/2 cups canned pumpkin
4 large eggs
2/3 cup water
1/2 cup vegetable oil

Steps:

  • Preheat oven to 350°. Spray 2 (9-inch) loaf pans with nonstick cooking spray. In a large bowl, whisk together flour and next 6 ingredients. In a medium bowl, whisk together pumpkin and all remaining ingredients. Stir pumpkin mixture into flour mixture until well combined. Pour batter into prepared pans. Bake for 45 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on a wire rack.

PUMPKIN STREUSEL BREAD



PUMPKIN STREUSEL BREAD image

Perfect healthy gift from the kitchen for the holidays, whole grain pumpkin bread with classic eggnog flavor, topped with cinnamon streusel.

Provided by Anonymous

Categories     Breads

Time 1h20m

Yield 18 , 18 serving(s)

Number Of Ingredients 22

bread
1 (14 ounce) can pumpkin puree or 1 3/4 cups home-made pumpkin puree
1/2 cup brown sugar
1/2 cup sugar
2 eggs
1/4 cup unsalted butter, melted
3 tablespoons cream sherry or 3 tablespoons dark rum
2 tablespoons avocado oil or 2 tablespoons organic canola oil
2 teaspoons vanilla extract
1 1/2 cups white whole wheat or 1 1/2 cups whole wheat pastry flour
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon nutmeg
cinnamon, streusel
1/4 cup old fashioned oats
2 tablespoons all-purpose flour
2 tablespoons brown sugar
1 tablespoon unsalted butter, softened
1/2 teaspoon cinnamon

Steps:

  • Preheat oven to 350 degrees. Coat a loaf pan with cooking spray.
  • MAKE BREAD BATTER.
  • Beat pumpkin, brown sugar, sugar, egg, melted butter, sherry or rum, oil and vanilla in a mixing bowl on medium speed until creamy and smooth.
  • Whisk whole-wheat flour, all purpose flour, baking powder, 1 teaspoon cinnamon, baking soda, salt and nutmeg in a medium bowl. Add dry mixture to the pumpkin mixture and gently blend on slow until just combined. Spread batter in loaf pan.
  • MAKE STREUSEL TOPPING.
  • Mix oats, 2 tablespoons all purpose flour, 2 tablespoons brown sugar, softened butter and 1/2 teaspoon cinnamon in a small bow until crumbly. Top the batter with the streusel topping.
  • BAKE BREAD.
  • Bake until the center is puffed and set. It will spring back when lightly touched and a toothpick inserted in the center will come out with moist crumbs attached, 55 to 60 minutes. To remove from the oven, slide onto a pizza peel or un-rimmed baking sheet to handle. Let cool completely on wire rack.
  • NOTES.
  • This bread can be kept at room temperature for three to four days. Once it is completely cool, wrap it in two layers of plastic wrap.
  • To Freeze the Pumpkin Bread: Wrap in several layers of plastic wrap then seal it in a resealable freezer gallon bag. Tip: press the air out of the bag before sealing it shut! You can freeze this bread for up to a month without any changes to the breads texture. To thaw it, unwrap it and let it sit on a wire rack for two to three hours.
  • To rewarm the bread, wrap it in foil or set it on a baking sheet. Place it in a 300 degree oven for 20 minutes.
  • NUTRITION.
  • SERVING SIZE: 1/12 loafCALORIES: 277SUGAR: 21 gFAT: 10 gCARBOHYDRATES: 41 gFIBER: 3 gPROTEIN: 5 g.

Nutrition Facts : Calories 192.9, Fat 5.8, SaturatedFat 2.5, Cholesterol 29.1, Sodium 151.4, Carbohydrate 32.5, Fiber 2.3, Sugar 13.7, Protein 3.4

PUMPKIN BARS (PAULA DEEN)



Pumpkin Bars (Paula Deen) image

Make and share this Pumpkin Bars (Paula Deen) recipe from Food.com.

Provided by SharleneW

Categories     Bar Cookie

Time 40m

Yield 48 small bars or 24 large bars

Number Of Ingredients 14

4 eggs
1 2/3 cups sugar
1 cup vegetable oil
1 (15 ounce) can pumpkin
2 cups sifted all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 (8 ounce) package cream cheese, softened
1/2 cup butter or 1/2 cup margarine, softened
2 cups confectioners' sugar
1 teaspoon vanilla extract
ground cinnamon

Steps:

  • Preheat oven to 350°F.
  • In a mixing bowl, beat eggs, sugar, oil, and pumpkin at medium speed with an electric mixer until light and fluffy.
  • In a separate bowl, combine flour, baking powder, cinnamon, salt, and baking soda. Add to pumpkin mixture and beat at low speed with an electric mixer until thoroughly combined and batter is smooth.
  • Spread batter in an ungreased nonstick 13-x 10-inch baking pan. Bake for 30 minutes. Cool completely before frosting.
  • For frosting: In a mixing bowl, beat cream cheese and butter at medium speed with an electric mixer until smooth. Add confectioners' sugar and beat at low speed until combined. Add vanilla and beat until desired consistency is reached.
  • If desired, garnish with ground cinnamon.

PAULA DEEN'S PUMPKIN PECAN PIE



Paula Deen's Pumpkin Pecan Pie image

Hmm, the best of both worlds. Pecan & Pumpkin! Who could ask for more on their Thanksgiving table?

Provided by Tee Angel

Categories     Pie

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 9

3 eggs
1 cup dark corn syrup
1/2 cup sugar
4 tablespoons melted butter
1 cup canned pumpkin
1 teaspoon vanilla
1 cup chopped pecans
1 (9 inch) unbaked pie shells
whipped cream

Steps:

  • Preheat oven to 350°F
  • With a hand beater, beat eggs well. Beat in corn syrup, sugar, butter, pumpkin and vanilla until well-blended. Arrange pecans in bottom of pie shell. Slowly pour egg mixture over them. Bake for 1 hour or until knife inserted 1 inch from edge comes out clean. Let cool completely before serving to allow the filling to set up.
  • Garnish with whipped cream .

Nutrition Facts : Calories 618.5, Fat 33.3, SaturatedFat 9.3, Cholesterol 126.1, Sodium 428.6, Carbohydrate 78.9, Fiber 4, Sugar 33.6, Protein 7.2

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