Seeded Pumpkin Breakfast Bread Recipe By Tasty Food

LIGHTER PUMPKIN BREAD RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• In a large bowl, combine the eggs, oil, pumpkin, honey, and water, and whisk until thoroughly combined.
• Sprinkle the whole wheat flour, cinnamon, nutmeg, ginger, baking soda, and salt over the wet ingredients and fold until the batter is well combined.
• Pour the batter into a greased loaf pan and smooth the top into an even layer.
• Bake for 1 hour, or until a toothpick inserted into the center comes out clean.
• Let the loaf cool in the pan for 10 minutes before carefully unmolding.
• Let the loaf sit at room temperature for at least 1 hour before slicing.
• Enjoy!

PUMPKIN SEED BREAD

Steps:

• Place all ingredients in breach machine pan in recommended order. Set to dough cycle. About ten minutes into the cycle check the dough and add flour or water, if necessary.
• When cycle is completed, shape as desired. Let rise. Preheat oven to 350 deg.
• Bake until done. A loaf may take 30 to 40 minutes, depending on shape. Rolls will probably take 15 to 20 minutes.

SEEDED PUMPKIN BREAKFAST BREAD RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper.
• Add the walnuts and pepitas to the prepared baking sheet. Toast in the oven for 10 minutes, until golden brown and fragrant.
• In a medium bowl, mix together the toasted walnuts and pepitas, chia seeds, figs, flaxseeds, oats, pumpkin spice, and salt.
• In a large bowl, whisk together the pumpkin puree, almond milk, olive oil, and maple syrup.
• Then, add the flaxseed meal and dry ingredients and stir with a spatula to incorporate. The "dough" will be moist and somewhat loose.
• Transfer the batter to a 9x5-inch (23x13 cm) loaf pan, packing it into the pan. Cover with plastic wrap and let sit at room temperature for 2 hours.
• Preheat the oven to 400˚F (200˚C).
• Bake for 1 hour and 20 minutes. The loaf will become very browned during baking. Remove from the oven and let cool for 15-20 minutes before slicing.
• Nutrition Calories: 4929 Fat: 289 grams Sodium : 373mg Carbs: 504 grams Fiber: 140 grams Sugars: 162 grams Protein: 132 grams
• Enjoy!

PUMPKIN CRANBERRY BREAKFAST COOKIE

Steps:

• Preheat the oven to 350°F.
• Place all ingredients in bowl, stir together until combined.
• Roll the cookies into golf ball sized balls with cooking oil sprayed hands.
• Place on cookie sheet (s) about 2 inches apart, giving them room to spread slightly.
• Spray tops with cooking oil, flip over with a cooking oil sprayed spatula, these are precautions so your cookies won't stick to the pan.
• Bake about 8 minutes for moist cookies and 10-12 for dry cookies.
• Store in Tupperware between layers of waxed paper.
• Great with a pumpkin pie latte!

PUMPKIN BREAKFAST BREAD

Steps:

• First up, cream together your butter and brown sugar.
• Add in your egg, vanilla, and evaporated milk.
• Mix well and then add in your pudding mix and flour.
• Finally, you'll add in your pumpkin, cinnamon, nutmeg, salt, baking powder, and baking soda.
• Mix up your streusel ingredients; the brown sugar, pecans, cinnamon, and nutmeg.
• Pour about half the batter into a 9x11 pan. Sprinkle half your streusel mixture over the batter. Pour the rest of your batter in the pan and sprinkle the rest of the streusel mixture over the top.
• Pop it in the oven at 350 for 45-50 minutes. And let me tell ya, be flexible with the time! This is a really moist bread so it's imperative that it's cooked all the way through. If you need an extra five minutes, by all means take it. Just make sure that toothpick comes out clean!