PUMPKIN-WALNUT BREAD
I got this recipe from a coworker years ago at a company potluck. It's "goof-proof;" even kids can make it. Add fresh strawberries and whipped cream for a great summer dessert! I give these as gifts at Christmas too... Just add a bow and "Voila!"
Provided by Dee Reilman
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h45m
Yield 12
Number Of Ingredients 13
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.
Nutrition Facts : Calories 317.9 calories, Carbohydrate 40.2 g, Cholesterol 31 mg, Fat 16.5 g, Fiber 1.8 g, Protein 4.4 g, SaturatedFat 2.4 g, Sodium 322 mg, Sugar 26.1 g
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-WALNUT BREAD
Categories Bread Nut Breakfast Brunch Bake Vegetarian Walnut Pumpkin Fall Bon Appétit Kidney Friendly Pescatarian Peanut Free Soy Free Kosher
Yield Makes 1 loaf
Number Of Ingredients 16
Steps:
- Position rack in center of oven; preheat to 325°F. Butter 9x5x3-inch metal loaf pan. Sift first 7 ingredients into medium bowl. Using electric mixer, beat butter in large bowl until light. Gradually beat in 3/4 cup sugar. Beat in eggs 1 at a time. Beat in pumpkin, lemon peel and vanilla. Whisk sour cream and milk in small bowl. Beat flour and sour cream mixtures alternately into batter in 2 additions each. Fold in nuts. Transfer batter to pan; smooth top. Sprinkle with 1 tablespoon sugar.
- Bake bread until tester inserted into center comes out clean, about 1 hour 10 minutes. Cool in pan 10 minutes. Turn out onto rack; cool. (Can be made 2 days ahead. Wrap in foil; store at room temperature.)
CRANBERRY-WALNUT PUMPKIN LOAVES
I love, love, love this bread! The ingredients may seem sweet to you, but it really isn't. It's a little spicy, a little sweet, a little savory. I made my first batch when I was pregnant, ate one entire loaf right out of the oven, and then started another batch that same day so I wouldn't run out! I couldn't stop eating it, it's that good. It does require some long rising times, but the actual work you put into it is minimal. You need to allow 2 full days to make this bread. You will be rewarded, though - it's incredible. From Baking with Julia, my favorite baking book...
Provided by P48422
Categories Yeast Breads
Time P1DT55m
Yield 2 loaves
Number Of Ingredients 13
Steps:
- Note: This bread has an overnight rise.
- [b]Mixingand Kneading[/b]: whisk 2 2/3 cup flour with the cinnamon, nutmeg and salt.
- Set aside.
- Sprinkle the yeast on the water and allow to bloom about 5 minutes.
- In a mixer with the paddle attachment, cream the butter and sugar on medium speed until light.
- Add the pumpkin and egg and beat until well blended.
- Don't be concerned if the mixture looks curdled.
- Set the mixer to low speed and add the yeast, then begin to add the dry ingredients about 1/2 cup at a time.
- As soon as the mixture starts to form a dough that comes together, scrape the paddle clean and switch to the dough hook.
- If your dough doesn't come together (it might be because the pumpkin had too much liquid) add a bit more flour, a tablespoon at a time, until it does.
- Mix and knead the dough on med-low spped for 10-15 minutes, scraping down the bowl and dough hook now and then.
- At the start, the dough will look more like a batter than a dough, but as you continue to work, it will develop into a soft, very sticky dough that will ball up on the hook.
- The dough develops much the way brioche does.
- With the machine on low speed, add the walnuts and raisins, mixing only until incorporated, about 1 minute.
- Add the cranberries and mix as little as possible to avoid crushing them, although some cranberries will pop and stain a patch of the dough red; think of this as charming and proceed.
- [b]FirstRise[/b]: scrape the dough into a lightly buttered large bowl, cover tightly with plastic wrap and set aside at room temperature to rise until nearly doubled- 2-3 hours.
- [b]Chillingthe dough[/b]: when the dough has doubled, fold it over on itself a couple of times to deflate it, wrap it tightly in plastic and refrigerate overnight.
- [b]Shapingthe dough[/b]: at least 6 hours before you want to begin baking, remove the dough from the refrigerator.
- Leave it covered, in its bowl, until it reaches at least 64 degrees F.
- on the insta-read thermometer.
- This will take as long as 3-4 hours- don't rush it.
- If you don't have an insta-read, look for the dough to be slightly cool and just a little spongy.
- Lightly butter 2 loaf pans.
- Working on a lightly floured surface, divide the dough in half and pat each piece of dough into a rectangle, keeping the short end facing you.
- Start at the top and roll the dough toward you and seal the seam by pressing it with your fingertips.
- Seal the ends, then place each roll in the pans, seams down.
- [b]SecondRise[/b]: cover the pans lightly with a kitchen towel and allow to rise at room temperature for 1 1/2 to 2 hours or until the dough has nearly doubled.
- It will rise to just above the rim of the pans.
- [b]Baking[/b]:preheat the oven to 350 degrees F.
- Bake about 50-55 minutes or until deep golden.
- Remove the pans to cooling racks.
- After resting 5 minutes, turn the loaves out of the pans to cool to room temp.
- The breads can be kept at room temperature for a day or two or frozen, wrapped airtight, for up to 1 month.
- Thaw, still wrapped, at room temp.
- NOTE 1: I have made this bread in small loaf pans and given them as gifts.
- They will bake in about 30 minutes if formed into the small loaves.
- NOTE 2: The rising times are approximate.
- They definitely rise on the longer side of the time-table, but whatever you do, dont' rush the rising.
- Give yourself 2 full days to make this.
- But- the result will be totally worth it.
Nutrition Facts : Calories 1508.8, Fat 62.3, SaturatedFat 22.2, Cholesterol 182.1, Sodium 634.2, Carbohydrate 215.9, Fiber 12.7, Sugar 66.1, Protein 31.3
PUMPKIN, PARMESAN AND WALNUT SCONE LOAF
I really love savoury dishes and this one really appeals to me especially as there is no sugar and I think would be lovely with a warm cuppa. Suggested you serve slices buttered. From Recipe+
Provided by ImPat
Categories Quick Breads
Time 1h20m
Yield 1 loaf, 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 200C (180C fan forced).
- Line baking tray and a 21cmx10cm (base measurement) loaf pan with baking paper.
- Place pumpkin on pepared baking tray and bake the pumpkin for 20-25 minutes or until soft.
- Transfer to a large bowl and mash (you will need 3/4 cup mashed pumpkin).
- Add flour and rosemary to pumkin mash and then add parmesan (less your 2 reserved tablespoons which will be used on top of the loaf) and then season with salt and pepper. mix well and then add the milk and oil and then using a round bladed knife mix ingredients together.
- Spoon dough into prepared pan and using the back of a wet spoon, smooth top and sprinkle with walnuts, pressing in lightly and then sprinkle with reserved parmesan.
- Bake for 30-35 minutes or until a skewer inserted at centre comes out clean.
- Transfer to a wire rack, let cool a little and then slice and serve warm with butter.
Nutrition Facts : Calories 476.9, Fat 22.4, SaturatedFat 5.7, Cholesterol 20.4, Sodium 1069.3, Carbohydrate 53.7, Fiber 2.7, Sugar 1.2, Protein 15.9
WALNUT STREUSEL PUMPKIN BREAD
This moist, sweetly spiced pumpkin bread serves up all the flavors of fall! Topped with a layer of crumbly streusel, it makes a delicious treat served with coffee at breakfast, or a sweet dessert.
Provided by Finlandia Cheese
Categories Trusted Brands: Recipes and Tips Finlandia Cheese
Time 1h20m
Yield 8
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees F.
- Assemble topping by mixing butter, light brown sugar, oats, flour, and walnuts together in a bowl, and cream together using a fork to form large crumbles. Set aside.
- In a large bowl, cream together the butter and white sugar with a hand mixer. Add light brown sugar, vanilla, eggs, and pumpkin puree. Mix until incorporated.
- In a separate bowl, sift together flour, baking soda, baking powder, salt, and spices.
- With mixer on low speed, add half of the dry mix to the wet ingredients and mix until incorporated. Continue by adding the remainder of the dry ingredients and the milk to the batter, mix together until the batter is smooth (be careful not to over mix).
- Pour batter into a greased loaf pan and sprinkle with streusel topping.
- Place on middle rack of oven and bake for 65 minutes or until a toothpick comes out clean. Remove bread from oven and allow to cool completely before serving.
Nutrition Facts : Calories 436.5 calories, Carbohydrate 50.7 g, Cholesterol 92.8 mg, Fat 23.5 g, Fiber 2.5 g, Protein 6.5 g, SaturatedFat 10.2 g, Sodium 535.4 mg, Sugar 25.4 g
NEW ENGLAND PUMPKIN-WALNUT BREAD
Pumpkin bread is for chilly mornings when you long for some homestyle New England food. Serve slices with a warm and soothing beverage. -Kimberly Forni, Laconia, New Hampshire
Provided by Taste of Home
Time 1h25m
Yield 2 loaves (16 pieces each).
Number Of Ingredients 19
Steps:
- Preheat oven to 350°. In a small skillet, combine oats, sugar and cinnamon; cook and stir over medium heat 4-6 minutes or until oats are toasted. Remove from heat. , For bread, in a large bowl, beat pumpkin, eggs, oil, water, sugar, honey and vanilla until well blended. In another bowl, whisk flour, baking soda, salt and spices; gradually beat into pumpkin mixture. Fold in walnuts., Transfer to 2 greased 9x5-in. loaf pans. Sprinkle tops with oat mixture., Bake 60-70 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool.
Nutrition Facts : Calories 220 calories, Fat 9g fat (1g saturated fat), Cholesterol 23mg cholesterol, Sodium 200mg sodium, Carbohydrate 34g carbohydrate (22g sugars, Fiber 1g fiber), Protein 3g protein.
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