PUMPKIN SPICE BREAD
This pumpkin spice bread recipe is at least 40 years old. It makes a very moist bread. It's been described as tasting like pumpkin pie without the crust. -Delora Lucas, Belle, West Virginia
Provided by Taste of Home
Categories Snacks
Time 1h10m
Yield 2 loaves.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. In a large bowl, combine sugar, oil and eggs; add pumpkin and mix well. In second bowl, combine the flour, baking soda, salt, cinnamon, nutmeg, baking powder, cloves and allspice; add to the pumpkin mixture alternately with water, beating well after each addition. , Pour into two greased 9x5-in. loaf pans. Bake until a toothpick inserted in the center comes out clean, 60-65 minutes. Cool in pans 10 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 197 calories, Fat 8g fat (1g saturated fat), Cholesterol 27mg cholesterol, Sodium 128mg sodium, Carbohydrate 30g carbohydrate (19g sugars, Fiber 1g fiber), Protein 2g protein.
PUMPKIN BREAD PUDDING WITH SPICY CARAMEL APPLE SAUCE
Provided by Bobby Flay
Categories Bourbon Dessert Bake Thanksgiving Vanilla Pumpkin Fall Winter Party Potluck Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 13
Steps:
- 1. Preheat the oven to 325°F. Butter a 10-inch glass baking dish.
- 2. Spread the bread cubes on a large baking sheet and bake in the oven, turning once, until lightly toasted, about 15 minutes. Let cool.
- 3. Combine the cream, milk, and vanilla bean and seeds in a small saucepan over medium heat and bring to a simmer.
- 4. Whisk together the yolks, sugar, maple syrup, and pumpkin puree in a large bowl. Slowly whisk in the hot cream mixture until combined. Discard the vanilla bean and whisk in the bourbon.
- 5. Scatter the pumpkin bread cubes in the prepared baking dish. Pour the custard over the bread, pressing down on the bread to totally submerge it in the custard. Let sit for 15 minutes to allow the bread to soak up some of the custard.
- 6. Place the dish in a larger roasting pan and pour hot water into the roasting pan until it comes halfway up the sides of the glass dish. Bake until the sides are slightly puffed and the center jiggles slightly, about 1 hour. Remove from the oven and the water bath and cool on a wire rack for at least 30 minutes before serving.
- 7. Serve the warm bread pudding topped with whipped cream and drizzled with spicy caramel apple sauce . Sprinkle with pumpkin seeds if desired.
MY FAMILY'S PUMPKIN-CIDER BREAD
This pumpkin-cider bread has been in our family for 4 generations. Hope you enjoy it! Coconut and chocolate chips are optional upon your taste. Make these into mini loaves, muffins, or regular-sized loaves. Freezes well.
Provided by linda
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h10m
Yield 20
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease two 9x5-inch loaf pans.
- Sift flour, baking soda, cinnamon, nutmeg, allspice, and salt into a large bowl. Mix in brown sugar, white sugar, oil, pumpkin puree, chocolate chips, apple cider, shredded coconut, water, and eggs until well blended. Pour batter into the prepared loaf pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 55 minutes. Cool completely before serving.
Nutrition Facts : Calories 363.4 calories, Carbohydrate 53.5 g, Cholesterol 32.7 mg, Fat 16.2 g, Fiber 1.8 g, Protein 3.7 g, SaturatedFat 4.6 g, Sodium 349.8 mg, Sugar 37.1 g
AUTUMN PUMPKIN APPLE CIDER BREAD
This is so easy to make! This bread is just perfect for Autumn.The cider and pumpkin combine wonderfully!
Provided by OceanIvy
Categories Quick Breads
Time 1h15m
Yield 1 loaf
Number Of Ingredients 14
Steps:
- Preheat oven to 350°.
- In saucepan, boil cider until it's reduced to about 1/4 cup; let it cool.
- In bowl, whisk together well pumpkin purée, eggs, oil, brown sugar, zest, and cider.
- In bowl, sift the flour, baking powder, salt, baking soda, mace, cinnamon and cloves.
- Add the walnuts; stir batter just until combined.
- Pour batter to a well-buttered 8 1/2" x 4 1/2" loaf pan.
- Bake in middle of oven 1 hour, or until a tester comes out clean.
- Let bread cool in the pan.
Nutrition Facts : Calories 2647.6, Fat 106, SaturatedFat 14.6, Cholesterol 423, Sodium 3255.1, Carbohydrate 386.4, Fiber 19.6, Sugar 169.8, Protein 50.3
PUMPKIN CIDER BREAD
Categories Bread Fruit Juice Bake Thanksgiving Halloween Apple Walnut Pumpkin Fall Gourmet
Yield Makes 1 loaf
Number Of Ingredients 14
Steps:
- In a saucepan boil the cider until it is reduced to about 1/4 cup and let it cool. In a bowl whisk together well the pumpkin purée, the eggs, the oil, the brown sugar, the zest, and the reduced cider. Into the bowl sift together the flour, the baking powder, the salt, the baking soda, the mace, the cinnamon, and the cloves, add the walnuts, and stir the batter until it is just combined. Transfer the batter to a well-buttered 8 1/2-by 4 1/2-inch loaf pan and bake the bread in the middle of a preheated 350°F. oven for 1 hour, or until a tester comes out clean. Let the bread cool in the pan.
CIDER PUMPKIN BREAD WITH RAISINS AND WALNUTS
Steps:
- Preheat oven to 350 degrees F.
- Combine brown sugar, pumpkin puree, eggs, oil, and cider. Add dry ingredients to pumpkin mixture and mix until moistened. Add raisins and walnuts and mix thoroughly. Divide the batter into 2 portions and pour into 2 greased loaf pans. Place in oven and bake for 50 minutes. Cool in pans on a rack until room temperature. Remove from pans and serve.
- Note: A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
PUMPKIN-APPLE CIDER BREAD
Everyone knows just how much I love baking, especially in the fall and winter. To me, nothing says autumn quite like pumpkins. So my pumpkin bread, muffins, butter, pies, cookies, and even pumpkin-shaped cakes are always looked forward to by my friends, family, and co-workers. This apple cider-pumpkin bread is great for snacks, dessert, or breakfast. Toast it, warm it, spread on some butter, cream cheese, apple butter, or just slice some off to eat as is.
Provided by Teri Elizabeth
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h15m
Yield 20
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9x5-inch loaf pans.
- Combine flour, pumpkin pie spice, cloves, cinnamon, ginger, baking soda, and salt in a large bowl.
- Combine sugar, pumpkin, vegetable oil, eggs, and apple cider in a large mixing bowl; beat with an electric mixer until just blended. Add pumpkin mixture to flour mixture; stir until just moistened. Fold in cranberries. Spoon batter into the prepared loaf pans.
- Bake in the preheated oven until a knife inserted into the center comes out clean, 55 to 60 minutes.
Nutrition Facts : Calories 329.5 calories, Carbohydrate 52.9 g, Cholesterol 37.2 mg, Fat 12.3 g, Fiber 1.8 g, Protein 3.5 g, SaturatedFat 2.1 g, Sodium 367.8 mg, Sugar 36.3 g
PUMPKIN BREAD PUDDING WITH APPLE CIDER BUTTER SAUCE
I've got a recipe to share that combines apples & pumpkin. This Pumpkin Bread Pudding with Apple Cider Butter Sauce will be right at home on your kitchen table on a crisp, fall day ... and can be served either as a dessert or a brunch dish. You get to decide if you'd like to serve it warm or cold ... many have preferences on this usually based on how it was served to them growing up. NOTE: The recipe calls for 3 whole eggs and 2 yolks. Use the amount called for if you like bread pudding pretty "custardy." If you like it a little firmer and dryer, use 1 less whole egg.
Provided by bkellum
Categories Breakfast
Time 1h
Yield 1 Pudding, 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees. In a medium mixing bowl, whisk together the pumpkin, milk, heavy cream, whole eggs, egg yolks, brown sugar, spices and salt. Set aside.
- Toss the cubed bread with the melted butter in a large mixing bowl. Add in the apples. Pour egg mixture over and gently stir to coat.
- Pour into a 9" x 13" baking dish or 10" - 12" round baking dish that has been lightly greased. Allow to rest in the fridge for 30 minutes (or up to 3 hours). Bake for 30 - 40 minutes or until everything is set and lightly beginning to brown. I loosely cover mine with foil for the first 15 minute of baking.
- To make the sauce, melt 1 stick of butter in a medium sauce pan set to medium-low heat. Add in the confectioner's sugar and apple cider. Heat - stirring continuously - until sauce is smooth and the sugar is completely dissolved. Once smooth, additional confectioner's sugar or apple cider can be added, as needed, if your sauce is too thin or thick for your preference.
- While bread pudding is still warm (about 15 minutes after removing from oven), drizzle half of the sauce over the top. Reserve the remaining sauce for serving.
- NOTE: I've found that the leftovers are best if used up by the following day. After that, the bread pudding can get quite soggy. I have reheated individual pieces on a foil-lined baking sheet in a 350 degree oven for about 10 - 15 minutes. This will crisp the pieces up a bit. Also, if you have sauce leftover, it can be stored in the fridge. It will harden, but can be reheated until it returns to a pourable consistency.
Nutrition Facts : Calories 927.7, Fat 47.3, SaturatedFat 28.1, Cholesterol 275.9, Sodium 656.4, Carbohydrate 121.8, Fiber 2.9, Sugar 99.3, Protein 8.9
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