SARA'S AWESOME PUMPKIN BREAD
This simple recipe is perfect to prepare on a busy Thanksgiving day and it adds just the right touch to a wonderful Thanksgiving feast.
Provided by Sara
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5 inch loaf pans.
- Mix together flour, sugar, baking soda, pie spice, salt and baking powder. Add pumpkin, oil and eggs; mix well.
- Pour into loaf pans and bake for 1 hour or until inserted toothpick comes out clean.
- Allow to cool for 15 minutes before removing from pans.
Nutrition Facts : Calories 189 calories, Carbohydrate 29.8 g, Cholesterol 23.3 mg, Fat 6.9 g, Fiber 0.7 g, Protein 2.6 g, SaturatedFat 1 g, Sodium 221.3 mg, Sugar 17 g
PUMPKIN CARAMEL BREAD PUDDING
This bread pudding was a request from a pregnant friend who was having very specific cravings! A homemade caramel sauce is the base for the custard, which is both flavored and thickened by pumpkin puree. And of course, lots of warm pumpkin pie spice make this the ultimate autumn dessert (pro tip: it also makes a great breakfast treat with coffee).
Provided by Food Network Kitchen
Categories dessert
Time 1h40m
Yield 12 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 325 degrees F. Spray a 9-by-13-inch baking dish with cooking spray.
- Stir together the sugar and 3 tablespoons water in a medium saucepan until the consistency resembles wet sand. Brush down any sugar crystals from the sides of the pan with a wet pastry brush. Cook, undisturbed, over medium-high heat until the sugar melts and turns a dark amber, 8 to 11 minutes. Do not stir during this time but once it starts to turn caramel, you can swirl the pan to distribute the color.
- While the caramel cooks, bring the heavy cream to a low simmer in a small saucepan. Once the caramel is dark amber, carefully whisk in the warm cream. The cream will bubble up. Add the butter and salt, whisk until smooth, then remove from the heat and set aside.
- Whisk together the milk, eggs, yolks, pumpkin puree, brown sugar, pumpkin pie spice and vanilla extract in a large bowl. Carefully whisk in 1/3 of the warm caramel sauce until fully incorporated, then whisk in the remaining caramel sauce. Set aside.
- Toss together the stale bread cubes and the pecans in the prepared baking dish, then arrange them in an even layer. Pour the caramel pumpkin custard over the top. Cover and let soak 30 minutes in the refrigerator, pushing down the bread occasionally to submerge it.
- Bake until the custard has set and the top is a nice golden brown, 45 to 50 minutes. Remove from the oven and let cool slightly before serving with whipped cream or ice cream.
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.
SARAH'S PUMPKIN BREAD
Make and share this Sarah's Pumpkin Bread recipe from Food.com.
Provided by Hill Family
Categories Breads
Time 1h20m
Yield 1 loaf
Number Of Ingredients 13
Steps:
- Mix together the sugar, pumpkin and oil. Add the eggs, cinnamon, nutmeg, allspice and vanilla.
- Sift in flour baking powder, baking soda and salt.
- Stir int the pecans.
- Bake at 350 degrees for 65-75 minutes in a greased and floured loaf pan.
Nutrition Facts : Calories 6656.8, Fat 354.6, SaturatedFat 48.5, Cholesterol 634.5, Sodium 2195.7, Carbohydrate 847.6, Fiber 26.7, Sugar 614.8, Protein 64.3
PUMPKIN, SAGE, AND BROWNED-BUTTER QUICK BREADS
Pumpkin and spices, sage and browned butter: Fall's classic flavor combinations come together beautifully in these little loaves. The browned butter lends a rich nuttiness to the breads, which strike a perfect sweet-and-savory balance.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes eight 2 1/2-by-4-inch loaves
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Butter and flour eight 2 1/2-by-4-inch loaf pans. Melt butter in a medium saucepan over medium-low heat. Add sage strips, and cook until butter turns golden brown, 5 to 8 minutes. Transfer mixture to a bowl, and let cool slightly.
- Meanwhile, whisk together flour, baking powder, cinnamon, nutmeg, cloves, and salt.
- Whisk together pumpkin, sugar, eggs, and browned butter with sage. Add flour mixture, and whisk until incorporated. Divide mixture evenly among 8 pans. Smooth tops gently using an offset spatula.
- Place pans on a rimmed baking sheet, and bake until a tester inserted into centers comes out clean, about 30 minutes. Transfer pans to a wire rack, and let cool for 15 minutes. Invert pans to remove breads, transfer to wire rack, top sides up, and let cool completely. Garnish with whole sage leaves before serving.
PUMPKIN & GINGER TEABREAD
A moist cake bread to serve thickly sliced and buttered- it's good for lunchboxes and with a cup of tea
Provided by Mary Cadogan
Categories Dessert, Snack
Time 1h30m
Yield Cuts into 10 slices
Number Of Ingredients 8
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.
Nutrition Facts : Calories 351 calories, Fat 15 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 24 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.69 milligram of sodium
PUMPKIN BREAD
A festive fall treat, our Pumpkin Bread is simply delectable.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 1h20m
Yield Makes two 8 1/2-by-4 1/2-inch or four 6-by-3-inch loaves
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Butter two 8 1/2-by-4 1/2-inch loaf pans. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt.
- Combine pumpkin puree and sugars in a mixing bowl and beat with an electric mixer until combined, 2 to 3 minutes. Add eggs and melted butter and beat to combine, scraping down sides of bowl as needed. With mixer on low, add flour mixture in two batches, alternating with the buttermilk and beginning and ending with the flour; beat to combine.
- Divide batter between prepared pans; smooth tops. Bake, rotating once, until a cake tester inserted in center comes out clean, 70 to 80 minutes for large loaves, 45 minutes for small. Transfer to wire rack to cool 10 minutes. Turn out of pans, re-invert onto wire rack, and cool completely.
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- In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, clove, and salt.
- In a large bowl, whisk together the pumpkin puree, eggs, oil, brown sugar, granulated sugar, and vanilla extract until very smooth. Gently fold in the dry ingredients until incorporated. Using a spatula, scrape the batter into the prepared loaf pan. Smooth out the surface of the batter with the spatula and sprinkle with the turbinado sugar evenly over the top.
- Bake for 50 minutes, until a toothpick inserted in the center comes out clean. Let the bread cool briefly in the loaf pan, and then place on a wire rack to cool. Slice and serve warm or at room temperature.
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