KATIE LEE'S PUMPKIN MONKEY BREAD WITH ORANGE PUMPKIN GLAZE
Anyone who grew up on monkey bread will love this fake-out. Chop up your store-bought biscuit dough like you normally do. But instead of cinnamon, add some pumpkin pie spice. Then, mix some pumpkin puree and brown sugar into the melted butter and you've got your kids' next favorite Thanksgiving tradition.
Provided by Katie Lee Biegel
Categories dessert
Time 1h25m
Yield 12 servings
Number Of Ingredients 10
Steps:
- For the bread: Preheat the oven to 350 degrees F.
- Melt the butter in a saucepan. Whisk in the pumpkin puree, brown sugar and salt until smooth. Remove from the heat.
- Mix together the granulated sugar and pumpkin pie spice in a large bowl. Add the biscuit dough balls and toss in the sugar-spice mixture to coat.
- Spread a third of the pumpkin butter into the bottom of a 12-cup Bundt pan. Arrange half of the biscuit pieces on top, then layer in another third of the pumpkin butter. Top with the remaining biscuit pieces, then the remaining pumpkin butter. Bake until browned on top, 35 to 45 minutes. Allow to cool on a rack for 15 minutes.
- For the glaze: Meanwhile, combine the confectioners' sugar, zest, juice and pumpkin pie spice in a bowl and whisk until smooth and pourable. Invert the monkey bread onto a plate and drizzle with the glaze.
PUMPKIN CRANBERRY BREAD WITH ORANGE GLAZE
Talk about the flavors of the fall season! Pumpkin, cranberry and orange flavors make an appearance in every bite of this quick bread... and in just the right amounts. The flavor combination is amazing. We could enjoy this for dessert every night.
Provided by Gail Herbest
Categories Sweet Breads
Time 1h10m
Number Of Ingredients 17
Steps:
- 1. Preheat oven to 350. Spray 2 9x5 loaf pans with non-stick cooking spray.
- 2. Combine flour, pumpkin pie spice, baking soda, and salt in large mixing bowl. Set aside.
- 3. Combine sugar, pumpkin, eggs, oil, extract, and orange juice in another large mixing bowl. Beat by hand until blended.
- 4. Add pumpkin mixture to flour mixture and stir just until moistened.
- 5. Fold in cranberries.
- 6. Spoon batter into prepared loaf pans.
- 7. Bake 60-65 minutes or until a wooden toothpick comes clean when inserted into the center. Cool in pans on wire racks for 10 minutes. Remove from pan and set on wire racks to cool.
- 8. Prepare the orange glaze by adding powdered sugar and extracts to a mixing bowl. Add the cream/milk on tablespoon at a time and mix until glaze consistency.
- 9. While loaves are still warm spoon glaze over each (I use a small ladle). Cool completely.
- 10. I have baked these in 8x8 loaf pans with no problem. I had to add about 10 minutes to the cooking time.
CRANBERRY-ORANGE PUMPKIN-SPICE BANANA BREAD
TIP: To ripen bananas quickly, put unpeeled bananas on baking sheet and bake at 350° 15 to 20 minutes or until skins have blackened. Slice skins open and scoop out banana.
Number Of Ingredients 18
Steps:
- For the banana bread
- Preheat oven to 350°. 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 1 hour to 1 hour 10 minutes until toothpick inserted in center comes out clean. Cool 20 minutes on wire rack; remove from pan and cool completely.
- **Pumpkin pie spice is sold in jars in the supermarket. You can create your own by combining 2 tsp. ground cinnamon, 1 tsp. ground ginger, 1/2 tsp. ground nutmeg or allspice and 1/4 tsp. ground cloves.
- For the orange glaze
- 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.
PUMPKIN CRANBERRY BREAD WITH ORANGE GLAZE
The is a moist pumpkin bread full of cranberries, pecans, and tasty fall spices.
Provided by Jere' Cassidy
Categories Quick Bread
Time 1h30m
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees
- Grease two 9 x 5 loaf pans
- Mix all the dry ingredients in a large bowl.
- In another large bowl mix the pumpkin, cranberry sauce, pecans and oil.
- Break the eggs into a small bowl and beat. Pour the eggs into the pumpkin bowl and stir until combined.
- Bake for 60 - 70 minutes, test with a toothpick
- Pour the batter into your prepared loaf pans
- Cool the bread in the pans for 10 minutes then remove to a cooling rack.
- Mix the glaze ingredients together
- When the bread is completely cooled drizzle the glaze on top of the bread.
- Cover the bread with plastic wrap. This bread will keep on the counter for two days or in the refrigerator for five days.
Nutrition Facts : ServingSize 1 slices, Calories 246 kcal, Carbohydrate 36 g, Cholesterol 33 mg, Sodium 143 mg, Fat 9.3 g
CRANBERRY-ORANGE PUMPKIN BREAD
Cranberry-Orange Pumpkin Bread combines your favorite pumpkin-spiced pumpkin bread with a tart cranberry surprise!
Provided by Stephanie
Categories Dessert
Time 1h15m
Number Of Ingredients 18
Steps:
- Pre-heat oven to 350 degrees F. Grease a 8x4 inch loaf pan with oil and set aside.
- In a medium bowl, combine flour, brown sugar, baking soda, baking powder, cinnamon, salt, nutmeg, and allspice in a bowl and whisk to incorporate.
- In a large bowl, combine wet ingredients: egg, pumpkin puree, oil, honey orange zest, and orange juice.
- Slowly sprinkle your flour mixture into the wet ingredients, stirring with a fork until just moistened. The batter will be sticky.
- Gently fold in cranberries and transfer batter to your greased loaf pan.
- Bake on the center rack in the center of the oven for 45-50 minutes, using a toothpick inserted into the center of the loaf to test doneness.
- Transfer bread to a cooling rack and whisk together your icing while the loaf cools.
- For the icing, combine powdered sugar with a small amount of milk and whisk until icing thickens into a thick glaze. Adjust amounts as needed to achieve your ideal thickness.
Nutrition Facts : Calories 355 calories, Carbohydrate 69 grams carbohydrates, Cholesterol 23 milligrams cholesterol, Fat 8 grams fat, Fiber 2 grams fiber, Protein 4 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 276 grams sodium, Sugar 45 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
VANILLA-GLAZED PUMPKIN BREAD
Make and share this Vanilla-Glazed Pumpkin Bread recipe from Food.com.
Provided by mailbelle
Categories Quick Breads
Time 1h20m
Yield 3 loaves
Number Of Ingredients 16
Steps:
- Beat sugar and eggs until fluffy; add pumpkin and mix well.
- In another bowl, combine flour, salt, cinnamon, baking powder, baking soda and nutmeg together.
- Stir dry ingredients into sugar mixture alternating with oil and water; add vanilla, mixing well. Beat for 3 minutes; fold in nuts.
- Divide and pour into 3 greased loaf pans. Bake at 350° for one hour.
- Mix glaze ingredients together in a saucepan boil for 3 minutes.
- Brush hot glaze over tops of warm loaves.
Nutrition Facts : Calories 2465.7, Fat 107, SaturatedFat 14.3, Cholesterol 248, Sodium 2761.9, Carbohydrate 356.9, Fiber 9.6, Sugar 237.9, Protein 27.5
HOLIDAY PUMPKIN BREAD WITH ORANGE GLAZE
My grandmother and I always make tons of these at Christmas time to give as gifts. It isn't the holidays without this dessert. Not only are they delicious, they're freezer-friendly! I would classify these in the same family as banana bread (sweet loaf) rather than 'bread.'
Provided by song.unsung
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h40m
Yield 24
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray two 9x5-inch loaf pans with cooking spray.
- Mix flour, baking soda, baking powder, cloves, cinnamon, nutmeg, and salt together in a medium bowl. Set aside.
- Mix sugar, pumpkin, oil, and eggs together using an electric mixer in a large bowl until well blended. Mix in flour mixture until well combined. Stir in walnuts and raisins by hand. Divide batter between the prepared pans.
- Bake in the preheated oven until a toothpick inserted into the center of the loaves comes out clean, 50 to 55 minutes. Remove from the oven and let cool in the pans on a wire rack for 15 minutes. Remove loaves from the pans and let cool completely, about 15 minutes more.
- Combine confectioners' sugar, orange juice, and orange zest in a small bowl. Stir using a spoon to blend well. Spoon glaze over the top of cooled loaves, letting excess run down the sides. Sprinkle with additional 1 tablespoon walnuts before glaze hardens.
Nutrition Facts : Calories 342.9 calories, Carbohydrate 54.1 g, Cholesterol 23.3 mg, Fat 13.4 g, Fiber 1.7 g, Protein 3.9 g, SaturatedFat 2 g, Sodium 226.6 mg, Sugar 37.2 g
ORANGE PUMPKIN BREAD
Make and share this Orange Pumpkin Bread recipe from Food.com.
Provided by ratherbeswimmin
Categories Quick Breads
Time 1h40m
Yield 2 loaves
Number Of Ingredients 14
Steps:
- Cream shortening; gradually add sugar, beating at medium speed of an electric mixer.
- Add eggs, one at a time, beating after each addition.
- Combine flour and next 5 ingredients; add to creamed mixture alternately with pumpkin, beginning and ending with flour mixture.
- Add water and orange juice, mixing well.
- Stir in raisins and orange rind.
- Spoon batter into two greased and floured 9x5x3-inch loaf pans.
- Bake at 350°F for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean.
- Cool in pan 10 minutes; remove from pan and cool completely on wire racks.
PUMPKIN BREAD WITH MAPLE SYRUP GLAZE
This luscious pumpkin bread with maple syrup glaze is well worth the occasional splurge. When we first discovered how fantastic it is, I made four loaves on three separate occasions in just over a week! -Jaleen Burkholder, Waterloo, New York
Provided by Taste of Home
Time 1h20m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in pumpkin. In another bowl, whisk flour, baking powder, salt and baking soda; add to creamed mixture alternately with buttermilk, beating well after each addition. Batter will be thick. , Remove 1/2 cup batter to a small bowl; stir in cinnamon and molasses until blended. Pour half of the remaining plain batter into a greased 8x4-in. loaf pan; dot with half of the cinnamon batter. Repeat layers. Cut through batter with a knife to swirl., Bake until a toothpick inserted in center comes out clean, 45-50 minutes. Cool in pan 20 minutes before removing to a wire rack. For coating, in a small bowl combine melted butter and maple syrup. In another shallow bowl, combine sugar, brown sugar and cinnamon. Brush loaf with butter mixture, allowing butter to soak into bread; gently roll loaf in sugar mixture, pressing lightly to coat.
Nutrition Facts : Calories 254 calories, Fat 14g fat (8g saturated fat), Cholesterol 64mg cholesterol, Sodium 291mg sodium, Carbohydrate 31g carbohydrate (18g sugars, Fiber 1g fiber), Protein 3g protein.
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.
GLAZED CRANBERRY PUMPKIN BREAD
Pairing canned pumpkin and cranberry sauce in a quick bread was Blanche Whytsell's imaginative idea. "The result is moist and tasty," she divulges from her Arnoldsburg, West Virginia kitchen. "The orange glaze drizzled over the loaf adds a colorful finishing touch."
Provided by Taste of Home
Time 1h20m
Yield 2 loaves.
Number Of Ingredients 15
Steps:
- In a large bowl, combine flour, sugar, pie spice, baking soda, baking powder and salt. In another bowl, combine the cranberry sauce, pumpkin, pecans, oil and eggs; stir into dry ingredients and mix well. Pour into two greased 9x5-in. loaf pans. , Bake at 350° for 65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pans to a wire rack to cool completely. Combine glaze ingredients; drizzle over loaves.
Nutrition Facts : Calories 198 calories, Fat 7g fat (1g saturated fat), Cholesterol 27mg cholesterol, Sodium 119mg sodium, Carbohydrate 31g carbohydrate (18g sugars, Fiber 1g fiber), Protein 3g protein.
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.
MARMALADE PUMPKIN BREAD
Make and share this Marmalade Pumpkin Bread recipe from Food.com.
Provided by Dancer
Categories Breads
Time 1h
Yield 1 loaf.
Number Of Ingredients 14
Steps:
- To make bread: In a small bowl, combine flour, brown sugar, granulated sugar, pumpkin pie spice, baking powder, cinnamon, and salt; set aside.
- In a medium bowl, beat eggs.
- Beat in pumpkin, margarine, marmalade, and liqueur.
- Beat in dry ingredients.
- Spoon into greased 9-by-5-inch loaf pan.
- Tap on counter to release air bubbles.
- Bake in preheated 350 degree oven for 40 to 45 minutes or until wooden pick comes out clean.
- Cool 10 minutes in pan; cool completely on wire rack.
- Drizzle with Marmalade Glaze and slice.
- May be made several days in advance and may be frozen.
- To make marmalade glaze: In small bowl, combine marmalade and liquid.
- Then drizzle on cooled bread.
Nutrition Facts : Calories 2585.9, Fat 78, SaturatedFat 15.9, Cholesterol 634.5, Sodium 2162.2, Carbohydrate 443, Fiber 7.8, Sugar 280.9, Protein 40.4
MINI PUMPKIN SPICE CAKES WITH ORANGE GLAZE
Steps:
- Cake Preparation:
- Preheat oven to 350 degrees F.
- Oil and flour 8 mini bundt pans. Combine cake mix, water, oil, and eggs in large bowl. Beat for 2 minutes, or until well blended. Divide batter equally among prepared pans. Bake for 20 minutes, or until toothpick inserted near center of cakes comes out clean. Cool cakes in pans on cooling racks for 15 minutes. Invert cakes onto wire rack and cool completely.
- For the Orange Glaze:
- Heat cream in small saucepan over medium heat until just simmering; remove from heat. Add white morsels and stir until melted and smooth. Stir in food colorings, 1 drop at a time, until desired color is achieved. Drizzle glaze over cakes. Refrigerate cakes for 10 minutes, or until glaze is firm. Cover and reserve any remaining glaze.
- For the Marzipan Stems and Leaves:
- Place marzipan in medium bowl. Using latex gloves, knead food coloring, 1 drop at a time, into marzipan until desired color is achieved. Divide marzipan into 2 equal pieces. Roll 1 marzipan piece into a 12-inch-long log. Cut log crosswise into 8 equal pieces; set aside to use as stems. Flatten remaining marzipan piece, then place between 2 sheets of plastic wrap. Using rolling pin, roll out marzipan to 1/4-inch thickness. Using a leaf-shaped cookie cutter or small sharp knife, cut out 24 leaves. Decorate cakes with marzipan stems and leaves. Reheat reserved glaze. Serve cakes, passing glaze alongside.
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