HONEY PUMPKIN BREAD
The honey not only lends flavor to this bread, but also draws water to the bread, keeping it moist longer! Fresh pumpkin also creates a better flavor - directions for preparing fresh pumpkin are at the bottom of this page.
Provided by oilpatchjo
Categories < 4 Hours
Time 3h30m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 13
Steps:
- Mix all ingredients well.
- Pour into greased 9x5 bread pan.
- Bake at 350 degrees for 1 1/4 - 1 1/2 hour, or until a knife placed in the center comes out clean.
- Cool for 10 minutes on a wire rack, then remove from pan.
- Note:Preparing Fresh Pumpkin.
- There are many different ways to prepare pumpkin, but this is the easiest and quickest method we have found yet. When cooked right, the hard outer shell peels off practically by itself!Sugar pumpkins (the small pumpkins the size of a volleyball) are recommended, but we have used jack-o-lantern sized pumpkins, and even giant 50-100 pound pumpkins, with good results. In general, the smaller the pumpkin, the sweeter the meat. You may need to add more honey with a larger pumpkin (taste before baking). Use fresh pumpkins, not carved pumpkins. Any pulp not used immediately in recipes can be stored for up to 2 days in the refridgerator, or can be stored in the freezer indefinitely. If you store in the freezer, place a 1 cup portion in a plastic bag - this is the amount required by most recipes.
- Directions:Cut pumpkin in halves (or quarters, if large). Scoop out pulp and seeds. (Seeds can be saved later for roasting.) Lightly oil inside meat of pumpkin. Cover meat side of pumpkin with foil. Place foil-side down on cookie sheet. Bake at 400 degrees for 1 1/2 hours, or until meat is soft throughout. Allow to cool until you can handle with your hands. Scrape pulp from rind and place in blender. Puree until consistent throughout. Line colander with coffee filters. Place puree in colander and allow to drain 2-3 hours, or overnight in fridge.
Nutrition Facts : Calories 266, Fat 11, SaturatedFat 5.5, Cholesterol 51.3, Sodium 282.9, Carbohydrate 40.1, Fiber 0.8, Sugar 23.5, Protein 3.5
THE BEST PUMPKIN BREAD
This pumpkin bread is perfectly moist, not-too-sweet and couldn't be easier. It's perfect for toasting and slathering with butter or cream cheese, and maybe a drizzle of honey or maple syrup.
Provided by Food Network Kitchen
Time 1h20m
Yield 2 loaves
Number Of Ingredients 14
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.
PUMPKIN HONEY BREAD
I haven't tried this yet. Putting it here for safekeeping. UPDATE. After making this, we liked it but found it wasn't sweet enough. So The next time I added 1 cup sugar and we liked it much better.
Provided by MARIA MAC
Categories Quick Breads
Time 1h15m
Yield 2 loaves
Number Of Ingredients 11
Steps:
- In large bowl, cream honey with butter until light and fluffy. Stir in pumpkin. Beat in eggs, one at a time, until thoroughly incorporated.
- Sift together remaining ingredients. Stir into pumpkin mixture.
- Divide batter equally between two well-greased 9 x5 x 3-inch loaf pans. Bake at 350°F for 1 hour or until a wooden pick inserted in center comes out clean.
- Let loaves cool in pans for 10 minutes; invert pans to remove loaves and allow to finish cooling on racks.
Nutrition Facts : Calories 2061.3, Fat 59.2, SaturatedFat 33.1, Cholesterol 545, Sodium 3000.5, Carbohydrate 352, Fiber 9.9, Sugar 144.2, Protein 42
PRAIRIE HONEY PUMPKIN BREAD
Steps:
- Preheat the oven to 325 degrees F. Grease 2 (9 by 5 by 3-inch) loaf pans and set aside.
- Sift the flour, baking soda, salt, cinnamon, nutmeg, and sugar together into a large bowl. With a wooden spoon, stir in the honey, water, oil, pumpkin, and eggs until you have a smooth batter. Fold in the pecans, raisins, and/or dried sour cherries, if using.
- Pour the batter in to the prepared pans and bake for 50 to 60 minutes, or until a toothpick inserted in the center of a loaf comes out clean. Cool in the pans on a wire rack.
PUMPKIN & GINGER TEABREAD
A moist cake bread to serve thickly sliced and buttered- it's good for lunchboxes and with a cup of tea
Provided by Mary Cadogan
Categories Dessert, Snack
Time 1h30m
Yield Cuts into 10 slices
Number Of Ingredients 8
Steps:
- Preheat the oven to 180C/gas 4/ fan 160C. Butter and line the base and two long sides of a 1.5kg loaf tin with a strip of baking paper.
- Mix the butter, honey and egg and stir in the pumpkin or squash. Then mix in the sugar, flour and ginger.
- Pour into the prepared tin and sprinkle the top with the demerara sugar. Bake for 50-60 minutes, until risen and golden brown. Leave in the tin for 5 minutes, then turn out and cool on a wire rack. Serve thickly sliced and buttered.
Nutrition Facts : Calories 351 calories, Fat 15 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 24 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.69 milligram of sodium
PUMPKIN BREAD PUDDING WITH DUTCH HONEY SYRUP
I invented this because I don't like dry bread puddings but prefer the moist rich variety. So here is my version of an old favorite. Rich and moist but less sweet and thus the option of Dutch Honey #71143 for a topping. The family has dubbed it a favorite.
Provided by Maeven6
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Place the bread crumbs in a large oversize bowl. The measurements need to be close but no need for exactness here. You can use any unflavored bread, challah, white, even raisin bread. Stale is best but not dry.
- In another medium bowl beat the eggs.
- Add 3 cups milk, sugar, pumpkin and spices in the bowl and mix well with a wire whisk.
- Pour the egg and milk mixture into the bread crumbs and stir. Let the bread soak up the milk and add more milk if it is too dry. It may vary depending on your bread.
- Add raisins and nuts.
- Pour into a well sprayed large casserole dish if it has a lid it will be better. It needs 1-2 inches of head space. Add milk if needed to fill holes.
- Cover with lid or foil and bake at 350 degrees for about 1 hour or until a skewer comes out clean. This will or should stay moist and soft not dry.
- You may also use a crockpot on low for 4-6 hours. Your crockpot liner works well in the oven too.
- While it is cooking make the Dutch Honey (recipe #71143). Just in case you have a sweet tooth in the house.
- Serve cool, cold, warm, or hot. Trust me it is good in all forms.
Nutrition Facts : Calories 238.1, Fat 11, SaturatedFat 2.8, Cholesterol 101.5, Sodium 71.8, Carbohydrate 29.7, Fiber 1.2, Sugar 22.3, Protein 7.2
HONEY - SWEET POTATO (OR PUMPKIN) BREAD
This delicious quick bread is just perfect with a cup of tea or coffee. Spicy, moist, not too sweet, great texture. Made up with some of the ingredients required for the challenging RSC 2004 Contest!
Provided by evelynathens
Categories Quick Breads
Time 1h40m
Yield 2 loaves
Number Of Ingredients 16
Steps:
- Preheat oven to 375F; butter and flour two 9x5-inch loaf pans.
- In a large bowl, whisk together oil, honey (if you measure out the oil first, and then put honey in the oiled measuring cup, the honey will come out easier) eggs and sweet potato puree until creamy.
- In a small bowl, combine both flours, sugar, baking soda, salt and spices.
- In a measuring cup, combine buttermilk, balsamic vinegar and vanilla extract.
- Fold dry ingredients into sweet potato mixture, alternating with buttermilk; mix until just combined; if using pecans and/or raisins, toss them with 1 tblsp flour and fold them into the batter quickly; scrape batter into prepared loaf pans and bake for about 60 minutes, or until breads test done when toothpick is inserted into centre and comes out clean; if bread appears to be browning too quickly, tent loosely with some foil and continue baking (I did this about 1/2 an hour into baking).
- Cool in pan for 10 minutes before removing.
- Note: Like most quick breads (and cakes), this slices up best a day after baking- I couldn't wait!
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- Preheat the oven to 350°F. Butter a 9"x5" loaf pan and line the pan with parchment paper (or butter and flour the pan).
- In a large bowl, combine the flour, cinnamon, nutmeg, cloves, baking soda, and salt. Use a hand whisk to combine the ingredients then set aside.
- In a large mixer bowl combine the eggs, oil, sugar, honey, lemon extract and vanilla extract. Mix on medium speed until the ingredients are emulsified. Add the pumpkin and mix until incorporated. Add the dry ingredients and mix just until incorporated.
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