GOLDEN RAISIN PUMPKIN BREAD
Posted by request. This recipe comes from a cookbook compiled by the Food Editors of the Farm Journal called "Homemade Breads". The recipe says this bread has a "faint pumpkin pie taste". Pre-time includes rising time.
Provided by Kim D.
Categories Yeast Breads
Time 3h35m
Yield 2 loaves
Number Of Ingredients 13
Steps:
- Scald milk; stir in pumpkin, shortening, sugar, salt and spices.
- Cool to luke warm.
- Sprinkle yeast on warm water; stir to dissolve.
- To the yeast, add 3 cups flour, the milk mixture, and eggs.
- Beat with electric mixer at medium speed for 2 minutes, scraping the bowl occasionally.
- Stir in raisins (if desired).
- Mix in enough remaining flour, a little at a time, first with a spoon and then with hands, to make a dough that leaves the sides of bowl.
- Turn onto lightly floured counter.
- Knead until smooth and elastic, 8-10 minutes.
- (This step could probably be done with a KitchenAid Mixer and a bread hook for several minutes).
- Place dough in a lightly greased bowl and turn over to grease top.
- Cover and let rise in warm place until doubled in size (about 1- 1 1/2 hours).
- Punch down.
- Turn out onto counter and divide dough in half.
- Shape in loafs and place in 2 greased 9X5X3-inch loaf pans.
- Brush tops of loaves with melted butter.
- Cover and let rise until almost doubled, about 50 minutes.
- Bake in a preheated oven at 375°F for about 35 minutes, or until bread tests done.
Nutrition Facts : Calories 2346.9, Fat 40.3, SaturatedFat 11.7, Cholesterol 228.6, Sodium 2775.8, Carbohydrate 441.3, Fiber 20.8, Sugar 94.9, Protein 59.8
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.
DELICIOUS PUMPKIN BREAD
Got this recipe from my mom. It is a pretty good recipe, and can be made with canned or fresh pumpkin. One half cup raisins may be substituted for the nuts.
Provided by v monte
Categories Breakfast and Brunch Breakfast Bread Recipes
Time 1h10m
Yield 24
Number Of Ingredients 11
Steps:
- Grease and flour three 7 x 3 inch pans. Preheat oven to 350 degrees F (175 degrees C).
- Measure flour, sugar, baking soda, salt, and spices into a large bowl. Stir to blend. Add pumpkin, water, vegetable oil, eggs, and nuts. Beat until well combined. Pour batter into prepared pans.
- Bake for approximately 1 hour.
Nutrition Facts : Calories 275.1 calories, Carbohydrate 40.1 g, Cholesterol 31 mg, Fat 11.9 g, Fiber 1.3 g, Protein 3.4 g, SaturatedFat 1.7 g, Sodium 311.5 mg, Sugar 25.9 g
PUMPKIN RAISIN YEAST BREAD
Make and share this Pumpkin Raisin Yeast Bread recipe from Food.com.
Provided by ellie3763
Categories Yeast Breads
Time 1h20m
Yield 1 10-inch bundt loaf, 24 serving(s)
Number Of Ingredients 11
Steps:
- Heat milk to just under boiling. Add the raisins and allow to sit for an hour to allow the raisins to soften.
- In the bowl of a mixer, combine pumpkin, honey, and egg.
- Add milk, raisins, and yeast. Mix well.
- Add 2 cups flour and spices. Mix again.
- Add the other 2 cups of flour. Mix until incorporated, then mix on medium speed for another minute or so. (This can also be done with a strong wooden spoon - work those muscles!).
- Leave the batter in the bowl and allow to rise for an hour.
- Thoroughly grease a 10 cup bundt pan and sprinkle the surface with raw sugar. (you can also use 1 standard loaf pan plus two mini loaf pans, angel food cake pan, 10 inch springform pan).
- Stir the dough down, and distribute the dough evenly around the pan. Wet your fingers and smooth the top, using a bit of pressure to compress the dough and eliminate air pockets.
- Allow dough to rise in the pan until about doubled in size.
- Preheat oven to 350 degrees. Bake for 40-50 minutes (for the bundt pan). It should sound hallow when done. Let cool five minutes in pan, then loosen around the edges and invert it onto a cooling rack.
Nutrition Facts : Calories 145.7, Fat 0.9, SaturatedFat 0.3, Cholesterol 10.2, Sodium 57.7, Carbohydrate 30.2, Fiber 1.1, Sugar 4.9, Protein 4.1
SWIRLED PUMPKIN YEAST BREAD
I call this my "hostess gift" pumpkin bread, but it's fantastic for any occasion at all. Swirls of cinnamon sugar make every slice irresistible. -Shirley Runkle, St. Paris, Ohio
Provided by Taste of Home
Time 1h35m
Yield 2 loaves (16 pieces each).
Number Of Ingredients 18
Steps:
- In a large bowl, mix first 7 ingredients and 2 cups bread flour. In a small saucepan, heat water, pumpkin, oil and applesauce to 120°-130°. Add to dry ingredients; beat on medium speed 2 minutes. Add eggs; beat on high 2 minutes. Stir in raisins and enough remaining bread flour to form a firm dough., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover; let rise in a warm place until doubled, about 1 hour., Mix brown sugar and cinnamon. Punch down dough. Turn onto a lightly floured surface; divide in half. Roll each portion into an 18x9-in. rectangle. Spread each with 2 tablespoons butter to within 1/2 in. of edges and sprinkle with 1/4 cup brown sugar mixture. Roll up jelly-roll style, starting with a short side; pinch seam to seal. Place in greased 9x5-in. loaf pans, seam side down. Cover with kitchen towels; let rise in a warm place until doubled, about 30 minutes. Preheat oven to 350°., Bake until golden brown, 50-60 minutes. Cool 10 minutes before removing from pans to wire racks to cool.
Nutrition Facts : Calories 202 calories, Fat 5g fat (1g saturated fat), Cholesterol 15mg cholesterol, Sodium 130mg sodium, Carbohydrate 36g carbohydrate (10g sugars, Fiber 3g fiber), Protein 5g protein.
RAISIN-FILLED PUMPKIN SPICE BREAD
Years ago, I got this recipe from one of the best cooks in our church. Freeze a few loaves to have on hand when a friend or neighbor needs a pick-me-up. -Martha Sue Stroud, Clarksville, Texas
Provided by Taste of Home
Time 1h20m
Yield 2 loaves (16 slices each).
Number Of Ingredients 14
Steps:
- In a large bowl, sift together flour, soda, salt, cinnamon and nutmeg. Add sugar, oil, eggs and buttermilk. Mix well. Stir in flavorings, pumpkin, raisins and pecans. Pour into two greased 9x5-in. loaf pans. Bake at 350° for 60-65 minutes or until bread tests done. Let stand 10 minutes before removing from pans. Cool on a wire rack.
Nutrition Facts : Calories 225 calories, Fat 10g fat (1g saturated fat), Cholesterol 27mg cholesterol, Sodium 168mg sodium, Carbohydrate 32g carbohydrate (22g sugars, Fiber 1g fiber), Protein 3g protein.
PUMPKIN BREAD WITH RAISINS AND PECANS
Orange juice adds a subtle zest to this moist and delicious pumpkin bread. You may choose to substitute dried cranberries or blueberries for the raisins and walnuts or other nuts for the pecans to add variety.
Provided by Nelena Brown
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 45m
Yield 10
Number Of Ingredients 13
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.
Nutrition Facts : Calories 261.8 calories, Carbohydrate 42.2 g, Cholesterol 61.3 mg, Fat 9.1 g, Fiber 1.9 g, Protein 4.5 g, SaturatedFat 3.7 g, Sodium 592.3 mg, Sugar 24.9 g
PUMPKIN YEAST BREAD LOAVES
Growing up, I always looked forward to this tasty pumpkin bread that my mom made in the fall and winter. This is a savory bread that tastes amazing toasted and topped with butter.
Provided by sarahe66
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 2h40m
Yield 20
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a bowl and 2 loaf pans.
- Stir yeast in warm water in a bowl until dissolved. Let sit until yeast starts to foam, about 5 minutes.
- Stir pumpkin, milk, shortening, sugar, salt, cinnamon, ginger, and cardamom into the yeast mixture. Add eggs and 3 cups flour. Beat, using an electric mixer on medium speed, scraping down the sides of the bowl as needed, about 2 minutes. Mix in remaining flour, 1/2 cup at a time, until dough pulls away from the sides of the bowl.
- Turn it onto a lightly floured surface and knead until smooth and elastic, 8 to 10 minutes.
- Place dough in the greased bowl and turn to coat. Cover with a clean cloth and let rise in a warm place until doubled in volume, 1 to 1 1/2 hours.
- Punch down dough and turn onto a lightly floured surface. Divide dough in half; form into loaves and place into the prepared pans. Cover loaves with a clean cloth and let rise until doubled in volume, about 30 minutes.
- Bake in the preheated oven until top and sides are brown, about 35 minutes.
Nutrition Facts : Calories 200.3 calories, Carbohydrate 35.5 g, Cholesterol 19.6 mg, Fat 3.8 g, Fiber 1.7 g, Protein 5.6 g, SaturatedFat 1 g, Sodium 275.4 mg, Sugar 3.6 g
PUMPKIN YEAST BREAD
This bread is so good and it makes the house smell heavenly while it bakes!
Provided by GERILYN
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Yield 12
Number Of Ingredients 11
Steps:
- Place ingredients in bread machine pan in the order suggested by the manufacturer. Select basic setting. Start.
- To bake bread in oven: select dough or manual cycle. Once cycle is complete, shape dough and place in a greased loaf pan. Allow to rise in a warm spot until doubled in size. Bake in a preheated 350 degrees F (175 degrees C) oven for 35 to 45 minutes or until a thermometer inserted in the center of the loaf reads 200 degrees F (95 degrees C).
Nutrition Facts : Calories 67.1 calories, Carbohydrate 7.2 g, Cholesterol 0.5 mg, Fat 3.9 g, Fiber 0.6 g, Protein 1.4 g, SaturatedFat 0.7 g, Sodium 228.8 mg, Sugar 6.2 g
GRANDMA'S PUMPKIN BREAD WITH RAISINS AND PECANS
This pumpkin bread recipe with raisins and pecans has been handed down through 4 generations of my family and it makes 2 loaves. Over time, the recipe has changed a bit to accommodate more modern ingredients. It is the the best pumpkin bread recipe I have come across yet.
Provided by L. Graham
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h30m
Yield 24
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans.
- Cream sugar and shortening in a large bowl with an electric mixer until fluffy. Stir in pumpkin puree, eggs, and water. Mix flour, baking soda, salt, cinnamon, cloves, and baking powder in a separate bowl; stir into the egg mixture. Fold in pecans and raisins. Spoon equal amounts of batter into the prepared loaf pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 70 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely.
Nutrition Facts : Calories 253.3 calories, Carbohydrate 40.9 g, Cholesterol 31 mg, Fat 9.2 g, Fiber 1.6 g, Protein 3.5 g, SaturatedFat 1.9 g, Sodium 318.9 mg, Sugar 25.5 g
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- In the bowl of a stand mixer with the paddle attachment, combine the flour, brown sugar, salt and pumpkin pie spice. Add the milk/yeast mixture, the egg, pumpkin and oil and mix just until the dough comes together.
- Switch to the dough hook. Knead on low speed for 5 minutes, until the dough is soft and smooth. During the last minute of kneading, sprinkle the raisins into the bowl.
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