Pumpkin Soda Bread Food

PUMPKIN BREAD

Steps:

• Preheat the oven to 325 degrees.
• Sift the flour, cinnamon, baking soda, baking powder, and salt together.
• In a separate bowl, mix the sugar, vegetable oil, eggs, and vanilla.
• Combine both mixtures and fold in the shredded pumpkin and pumpkin seeds.
• Once the ingredients are all incorporated pour into a non-stick 9 by 5 by 3-inch loaf pan.
• If your pan is not non-stick coat it with butter and flour.
• Bake for 1 hour and 15 minutes.
• At this point a knife inserted into the middle of the loaf should come out clean.
• Cool for 15 minutes and turn out onto a cooling rack.
• Cool completely.
• For muffins temperature should also be 325 degrees, but bake for 30 minutes.

PUMPKIN SPICE BREAD

Steps:

• Heat oven to 350.
• in a large mixing bowl, combine pumpkin, sugar, water, vegetable oil and eggs.
• Beat until well mixed.
• Measure the flour, baking soda, cinnamon, salt, baking powder, nutmeg and cloves into a separate bowl and stir until combined.
• Slowly add the dry ingredients to the pumpkin mixture, beating until smooth.
• Grease two 9 x 5 inch loaf pans and dust with flour.
• Evenly divide the batter between the two pans.
• Bake for 60-70 minutes or until a toothpick inserted in center comes out clean.
• Cool for 10-15 minutes, then remove from pans by inverting onto a rack and tapping the bottoms.
• Slice and serve plain, buttered, or with cream cheese.
• Note: Cream cheese is the ONLY thing to put on this bread because--it is so so so yummy!

PUMPKIN BREAD

Steps:

• Preheat oven to 350°. Combine first 8 ingredients. Whisk together eggs, pumpkin, oil and water; stir into dry ingredients just until moistened. Fold in walnuts and, if desired, raisins. , Pour into a greased 9x5-in. loaf pan. Bake until a toothpick inserted in center comes out clean, 65-70 minutes. Cool in pan 10 minutes before removing to a wire rack.

PUMPKIN SODA BREAD

Steps:

• Preheat oven to 400°F Line a baking sheet with parchment paper or lightly grease.
• In a mixing bowl, whisk together flour, brown sugar, baking soda, salt, cinnamon, and nutmeg.
• In a separate bowl, whisk together pumpkin puree and milk. Add to the dry ingredients. Stir until moistened, then add pecans and stir until combined.
• Knead dough a few times by hand, then shape into a loaf and place on the prepared baking sheet. Score the loaf with a sharp knife in the shape of an X.
• Bake for 35-45 minutes, until the bread sounds hollow when tapped. Transfer to a wire rack and allow to cool at least 30 minutes before slicing.