Pumpkin Tea Bread Food

THE BEST PUMPKIN BREAD

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 TEA BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5 inch loaf pan.
• In a large bowl, cream together the butter, sugar, and 1 egg. Beat in second egg until smooth. Mix in pumpkin, orange rind and juice.
• In another bowl, measure and stir together the flour, baking powder, baking soda, salt, cinnamon, cloves, nuts, and dates. Pour all at once into batter in mixing bowl. Stir only to moisten. Pour into the prepared loaf pan.
• Bake for about 1 hour in the preheated oven, or until an toothpick inserted comes out clean. Cool in pan 10 minutes. Remove loaf from pan to rack. Cool and wrap.

GRANDMA'S PUMPKIN TEA BREAD

Steps:

• Place fresh pumpkin in a small pan and fill with water. Boil pumpkin until soft, about 15 minutes. Drain and puree pumpkin. Measure 2 cups of pumpkin puree for use in this recipe.
• Preheat oven to 325 degrees F (165 degrees C). Lightly grease two 9x5 inch loaf pans.
• In a large bowl, cream together the sugar and vegetable oil. Stir in the eggs one at a time, beating well with each addition. Stir in the 2 cups pumpkin puree, then stir in the vanilla, almond, butter extract, and lemon extract.
• In a separate bowl, sift together all-purpose flour, wheat flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and mace. Stir flour mixture into pumpkin mixture; pour into prepared pans.
• Bake in preheated oven for 50 to 55 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 15 minutes before removing to a wire rack to cool completely.

PUMPKIN MOLASSES TEA BREAD

Steps:

• Preheat oven to 350 degrees. Butter and flour a 9-by-5-inch loaf pan; set aside. In a medium bowl, combine the flour, baking powder, baking soda, and salt; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat molasses, sugar, oil, eggs, pumpkin, and apple juice. Add flour mixture; mix until combined. Fold in cranberries and walnuts. Spoon mixture into prepared pan, and bake until a cake tester inserted into the center comes out clean, about 1 hour. Let the cake sit for about 10 minutes, and then turn the bread out of the pan onto a wire rack to cool completely.
• While bread cools, make frosting. Combine cream cheese and honey in the bowl of an electric mixer fitted with the paddle attachment; beat until smooth and well combined. Once bread is completely cooled, spread top with frosting. Serve.

PEAR & PUMPKIN BREAD

Steps:

• ****Note--if you use the four pear or canned fruit cans (15 ounce size)--open one end of 3 cans, drain fruit into bowl (except for the one can of pears) refrigerate for a later use. Wash and dry all four cans and set aside.
• Preheat oven to 350-degrees F.
• Open can of pears, drain juice and chop pears. Set aside. (see above if using cans for baking).
• In a large bowl, combine first 7 ingredients (flour - baking soda), stir to combine.
• In another bowl, combine next 4 ingredients (pumpkin - lemon juice). Stir in chopped pears. Add pumpkin mixture to dry ingredients, stir well to combine.
• Stir in pecans and coconut.
• Spray cans or one 9x5 bread pan with Pam (or other cooking spray). If using cans place cans of baking sheet.
• Spoon batter into cans or bread pan.
• Bake for 50-55 minutes if using cans or 70-75 minutes for bread loaf pan or until toothpick inserted in center comes out clean.

CHAI SPICED PUMPKIN BREAD

Steps:

• Preheat oven to 350 degrees F. Generously grease 9 inch by 5 inch loaf pan. I like to use a basting brush to make sure the oil coats all the parts of the pan.
• In a large bowl, mix together the brown sugar (3/4 cup), white sugar (3/4 cup) and the canola oil (1/2 cup) using an electric mixer on high speed for about 30 seconds (until sugars are fully coated in the oil).
• Add the 2 eggs. Mix together for about one minute on high speed until it starts to get fluffy.
• Add the 1 cup canned pumpkin and Chai Tea Latte Concentrate (1/2 cup). Mix until well combined on high speed (about 30 seconds).
• Add the baking soda (1 teaspoon), baking powder (1/2 teaspoon), cinnamon (1 teaspoon), pumpkin pie spice (1 teaspoon), and kosher salt (1 teaspoon). Mix again until fully combined (30 seconds to a minute).
• Add the flour (1 2/3 cups). Using a wooden spoon, mix until only just combined, scraping down sides of bowl as necessary.
• Add the batter to the prepared loaf pan, using a rubber spatula to get all of the batter out and to smooth out the top.
• Bake at 350 degrees F for 65-70 minutes, or until toothpick inserted in the center comes out clean.
• Allow to cool for at least 10 minutes in pan, then remove to a wire rack to finish cooling almost completely before slicing into 8 pieces.

CHAI-SPICED PUMPKIN LOAF

Steps:

• For the loaf: Preheat the oven to 350 degrees F. Grease a 9-by-5-inch loaf pan with nonstick cooking spray. Line with a piece of parchment paper, allowing the sides to hang over the edges of the pan.
• Whisk together the flour, baking powder, cinnamon, baking soda, cardamom, ginger, salt, cloves and nutmeg in a medium bowl until well combined.
• Whisk together the pumpkin, butter, brown sugar, granulated sugar, eggs and vanilla in a large bowl until well combined. Add the dry ingredients to the bowl and stir until completely incorporated.
• Pour into the prepared loaf pan and bake until a toothpick inserted in the center comes out mostly clean with a few moist crumbs sticking to it and the cake springs back when gently pressed, 50 minutes to 1 hour. Let cool for 30 minutes before unmolding and cooling completely on a wire rack.
• For the glaze: In the meantime, whisk together the confectioners' sugar, chai tea, cream and cinnamon in a small bowl. Drizzle over the top of the cooled loaf and let the glaze set before slicing and serving.

PUMPKIN & GINGER TEABREAD

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.

BEST EVER PUMPKIN SPICE BREAD

Steps:

• Preheat the oven to 350 degrees Fahrenheit.
• In the bowl of your stand mixer (or in a large bowl using a hand mixer), add the pumpkin, sugar, oil and eggs and beat on low speed until the mixture is combined and smooth.
• Add the flour, baking powder, baking soda, cinnamon, nutmeg, allspice, cloves, ginger, and salt and mix on low speed, just until combined and no streaks of flour are visible.
• Grease 2 loaf pans with butter and line with parchment paper.
• Divide the batter evenly between the loaf pans and bake for 55-60 minutes at 350 degrees Fahrenheit or until a toothpick inserted into the middle of one of the loaves comes out clean.
• Remove from the oven and cool in the pans for about 5 minutes before removing to a wire rack to cool completely.
• Serve when cool, or store in an airtight container for up to 4 days.

PUMPKIN TEA BREAD

Steps:

• Mix all in electric mixer.
• bake in greased or sprayed bundt pan at 350 for 1 hour and 15 minutes.
• Toward end of cooking time, check to see that edges don't burn. Knife inserted should come out clean. My daughter's oven takes the exact time; mine takes about 7 minutes less.

PUMPKIN BREAD

Steps:

• Preheat the oven to 325°F and set an oven rack in the middle position. Generously grease two 8 x 4-inch loaf pans with butter and dust with flour (alternatively, use a baking spray with flour in it, such as Pam with Flour or Baker's Joy).
• In a medium bowl, combine the flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg. Whisk until well combined; set aside.
• In a large bowl of an electric mixer, beat the butter and sugar on medium speed until just blended. Add the eggs one at a time, beating well after each addition. Continue beating until very light and fluffy, a few minutes. Beat in the pumpkin. The mixture might look grainy and curdled at this point -- that's okay.
• Add the flour mixture and mix on low speed until combined.
• Turn the batter into the prepared pans, dividing evenly, and bake for 65 - 75 minutes, or until a cake tester inserted into the center comes out clean. Let the loaves cool in the pans for about 10 minutes, then turn out onto a wire rack to cool completely.
• Fresh out of the oven,the loaves have a deliciously crisp crust. If they last beyond a day, you can toast individual slices to get the same fresh-baked effect.
• Freezer-Friendly Instructions: The bread can be frozen for up to 3 months. After it is completely cooled, wrap it securely in aluminum foil, freezer wrap or place in a freezer bag. Thaw overnight in the refrigerator before serving.

PUMPKIN AND FRESH CRANBERRY LOAF

Steps:

• Preheat oven to 325F. Grease your loaf tin with some coconut oil and set aside for later
• Whisk together the flour, pumpkin spice, baking powder and baking soda in a large bowl
• Mix in the eggs, pumpkin puree, melted butter and maple syrup until well combined. Gently fold in the chopped cranberries
• Pour the batter into the greased loaf pan. Use a spatula to flatten the top. Bake for about 50-55 mins, until a skewer inserted into the middle comes out clean
• Enjoy

PUMPKIN TEA BREAD

Steps:

• 1. Pre-heat the oven to 350 degrees. Prepare 2 bread loafs or a bundt pan with oil / flour to prevent sticking. 2. Beat the sugar, oil, eggs together in a mixing bowl until combined. 3. Mix dry ingredients (flour, spices, baking powder, baking soda) in a separate bowl. 4. Stir to combine the dry ingredients with the wet. 5. Mix in rasins and / or nuts. 6. Pour into pans (fill bread loaf no more than 1/2-3/4 full). 7. Bake at 350 for 1 hour and 15min or until it starts pulling loose from sides of pan (toothpick inserted in center comes out clean).

PUMPKIN MOLASSES TEA BREAD

Steps:

• Preheat the oven to 350°F. Butter and flour a 5 × 9-inch loaf pan; set aside. In a medium bowl, combine the flour, baking powder, baking soda, and salt; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the molasses, sugar, oil, eggs, pumpkin, and apple juice. Add the flour mixture; mix until combined. Fold in cranberries and walnuts. Spoon mixture into prepared pan, and bake until a cake tester inserted into the center comes out clean, about 1 hour. Let the bread sit for about 10 minutes, and then turn the bread out of the pan onto a wire rack to cool completely.
• While the bread cools, make the frosting. Combine the cream cheese and honey in the bowl of an electric mixer fitted with the paddle attachment; beat until smooth and well combined. Once the bread is completely cooled, spread the top with frosting. Serve.
• Pumpkin Puree
• Preheat the oven to 425°F. Place the pumpkin cut side down on a baking pan; roast until tender, 50 to 60 minutes. Remove from the oven; let cool. Using a large spoon, scrape out and discard seeds. Remove the flesh; transfer to the bowl of a food processor. Process until completely pureed without any solid pieces, about 1 minute. Transfer to a bowl. Refrigerate up to several days or freeze up to 1 month.