Pumpkin Pine Nut Bread Food

PUMPKIN-WALNUT BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
• Combine flour, sugar, baking soda, salt, cinnamon, nutmeg, cloves, baking powder, and ginger in a large bowl. Make a well in the center; add pumpkin, oil, and eggs. Stir well. Fold in walnuts.
• Pour batter into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 90 minutes.

PUMPKIN BREAD WITH RAISINS AND PECANS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour 2 loaf pans.
• Sift flour, baking soda, pumpkin pie spice, baking powder, and salt together in a large bowl. Toss raisins and pecans with 1 tablespoon of the flour mixture in a separate bowl.
• Beat sugar and butter together using an electric mixer in a mixing bowl until fluffy. Add pumpkin puree, orange juice, eggs, and vanilla extract; blend until well combined. Add flour mixture slowly and blend thoroughly. Fold in raisins and pecans.
• Pour batter evenly between the 2 prepared loaf pans.
• Bake in the preheated oven until firm and tops spring back lightly when pressed, 30 to 40 minutes. Remove from the oven and cool completely on racks before serving.

PINEAPPLE PUMPKIN BREAD

Steps:

• Preheat oven to 350 degrees. Spray 2 (9x5) loaf pans with non-stick baking spray with flour.
• In large bowl, combine flour, sugar, baking powder. baking soda, cinnamon, ginger, salt, and nutmeg. Add eggs and oil, beat at low speed with an electric mixer until smooth. Stir in pumpkin, pineapple, and pecans.
• Pour batter evenly into prepared pans. Bake for 38 to 42 minutes. Cool in pans for 10 minutes. Remove from pans and cool completely on wire racks.

PUMPKIN-PINE NUT BREAD

Steps:

• Pre-heat oven to 350ºF.
• Coat a 9 x 5-inch loaf pan with non-stick cooking spray (or grease pan with shortening).
• In a mixing bowl, combine all ingredients.
• Place batter in prepared pan and bake about 1 hour, or until knife inserted in in bread comes out clean.
• Cool on wire rack 10 minutes and remove from pan. Cool completely before slicing.

SPICED PUMPKIN NUT BREAD

Steps:

• Preheat oven to 350°F Grease two 9 x 5-inch loaf pans.
• Sift flour, pumpkin pie spice, cinnamon, baking powder, baking soda and salt into medium bowl. Combine pumpkin, sugar, Juicy Juice, eggs, oil and vanilla extract in large bowl; stir well. Stir in flour mixture and 3/4 cup nuts just until moistened. Spoon into prepared loaf pans. Sprinkle remaining 1/4 cup nuts over top of loaves.
• Bake for 60 to 70 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.

PUMPKIN PINE-NUT BREAD

Steps:

• Mix dry ingredients in a large bowl.
• Mix eggs, milk, oil, and vanilla. Mix well and add pumpkin. Mix well again.
• Fold wet ingredients into dry ingredients.
• Add pine nuts. (To roast the pine nuts, place them on a cookie sheet in the oven at ~350 degrees watching carefully to not burn).
• Pour batter into two loaf pans (~5x9-inch) and bake at 350 degrees for 45 minutes.

PUMPKIN NUT BREAD

Steps:

• In a large bowl, beat the pumpkin, sugar, milk, egg whites, oil and applesauce until well blended. In a small bowl, combine the flour, baking soda, cinnamon, baking powder, allspice and salt; gradually beat into pumpkin mixture until blended. Stir in pecans., Transfer to two 9x5-in. loaf pans coated with cooking spray. Bake at 350° for 1 hour or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

TRADITIONAL PUMPKIN-NUT BREAD

Steps:

• Grease three 9x5x3-inch loaf pans.
• Preheat oven to 350 degrees.
• Sift together dry ingredients; set aside.
• In a large bowl, cream shortening, sugar, and vanilla.
• Add eggs one at a time, beating well after each addition.
• Add pumpkin; mix well.
• Sift in dry ingredients alternating with water.
• Mix until smooth.
• Fold in nuts.
• Turn batter into prepared pans.
• Bake for 45 to 55 minutes.

OLD-FASHIONED PUMPKIN NUT LOAF BREAD

Steps:

• PREHEAT oven to 350°F Grease 9 x 5-inch loaf pan.
• Combine flour, pumpkin pie spice, baking powder, salt and baking soda in medium bowl. Blend pumpkin, granulated sugar, brown sugar, evaporated milk, egg, egg white and oil in large mixer bowl. Add flour mixture; mix just until moistened. Pour into prepared loaf pan; sprinkle with nuts.
• Bake for 60 to 65 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes; remove to wire rack to cool completely.

PUMPKIN MAPLE NUT BREAD

Steps:

• Preheat oven to 350°F. Butter 9x5x2 1/2-inch loaf pan. Place paper liners in 6 muffin cups. Puree prunes and water in processor until smooth. Combine flour, sugar, oats, baking soda, allspice and cinnamon in medium bowl. Mix pumpkin, pecans maple syrup, oil, egg whites and pureed prunes in large bowl. Stir in dry ingredients into pumpkin mixture (batter will be thick).
• Spoon batter into loaf pan until 3/4 full. Smooth top with spatula. Divide remaining batter among 6 muffin cups. Bake muffins until tester inserted into center of muffin comes out clean, about 30 minutes. Bake bread until tester inserted into center comes out clean, about 1 hour 5 minutes. Cool muffins and bread on racks and cool completely. (Can be made 1 day ahead. Wrap tightly and store at room temperature.)

PUMPKIN NUT BREAD

Steps:

• Preheat oven to 350.
• Spray 2 9x5x3 loaf pans.
• Sift dry ingredients together.
• Mix sugar, oil, water, eggs and pumpkin together.
• Stir in dry ingredients.
• Mix in pecans and currants.
• Divide batter between pans and bake until tests done.

BEST PUMPKIN BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9x5-inch inch loaf pans.
• Combine brown sugar, pumpkin puree, banana, oil, and eggs in a bowl and beat with an electric mixer until well combined. Mix together flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and walnuts. Slowly mix into pumpkin mixture until well blended. Divide batter evenly between the prepared pans. Sprinkle with pepitas.
• Bake in the preheated oven until the top of the loaf springs back when lightly pressed, 45 minutes to 1 hour.

FRUIT-NUT PUMPKIN BREAD

Steps:

• In a large bowl, beat the sugar, pumpkin, oil, eggs and vanilla until well blended. Combine the flour, cinnamon, salt, baking soda and cloves; gradually beat into pumpkin mixture until blended. Fold in the walnuts, raisins and cranberries., Transfer to two greased 9x5-in. loaf pans. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks., For spread, place cranberries in a small bowl; add boiling water. Let stand for 5 minutes; drain. In a small bowl, beat cream cheese until smooth. Beat in cranberries and walnuts until blended. Serve with bread.

FANTASTIC PUMPKIN NUT LOAF BREAD

Steps:

• Set oven to 350 degrees.
• Butter 3/ 8-1/2-in x 4-1/2-in loaf pans.
• In a large bowl, combine all ingredients.
• Mix"vigorously" until very well combined.
• (do this by hand with a wooden spoon).
• Divide the batter between 3 loaf pans.
• Bake for 1 to 1-1/2 hours, or until cakes test done.
• Cool breads for 20 minutes.
• Remove from pans onto a wire rack.
• Note: if desired, you could replace the raisins with 1/2 cup semisweet mini chocolate chips.