Spiced Pumpkin Bread With Walnuts And Raisins Food

RAISIN-FILLED PUMPKIN SPICE BREAD

Steps:

• In a large bowl, sift together flour, soda, salt, cinnamon and nutmeg. Add sugar, oil, eggs and buttermilk. Mix well. Stir in flavorings, pumpkin, raisins and pecans. Pour into two greased 9x5-in. loaf pans. Bake at 350° for 60-65 minutes or until bread tests done. Let stand 10 minutes before removing from pans. Cool on a wire rack.

PUMPKIN BREAD WITH RAISINS AND PECANS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour 2 loaf pans.
• Sift flour, baking soda, pumpkin pie spice, baking powder, and salt together in a large bowl. Toss raisins and pecans with 1 tablespoon of the flour mixture in a separate bowl.
• Beat sugar and butter together using an electric mixer in a mixing bowl until fluffy. Add pumpkin puree, orange juice, eggs, and vanilla extract; blend until well combined. Add flour mixture slowly and blend thoroughly. Fold in raisins and pecans.
• Pour batter evenly between the 2 prepared loaf pans.
• Bake in the preheated oven until firm and tops spring back lightly when pressed, 30 to 40 minutes. Remove from the oven and cool completely on racks before serving.

PUMPKIN RAISIN WALNUT QUICK BREAD

Steps:

• Preheat oven to 350 degrees.
• Mix together: flour, sugar, baking powder, cinnamon, nutmeg, baking soda, ginger, cloves and salt. Stir until combined.
• Stir in walnuts and raisins. Set aside.
• Beat the eggs in a medium bowl.
• Stir in the pumpkin, brown sugar, vanilla and melted butter.
• Combine both mixtures together until the dry ingredients are moistened.
• Pour batter into greased and floured loaf pan (8 1/2" x 4 1/2").
• Bake until loaf is browned and wooden pick inserted in the center comes out clean. approximately 50 - 55 minutes.
• Cool in pan approximately 10 minute Cool completely before serving.

CIDER PUMPKIN BREAD WITH RAISINS AND WALNUTS

Steps:

• Preheat oven to 350 degrees F.
• Combine brown sugar, pumpkin puree, eggs, oil, and cider. Add dry ingredients to pumpkin mixture and mix until moistened. Add raisins and walnuts and mix thoroughly. Divide the batter into 2 portions and pour into 2 greased loaf pans. Place in oven and bake for 50 minutes. Cool in pans on a rack until room temperature. Remove from pans and serve.
• Note: A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.

SPICED PUMPKIN BREAD WITH RAISINS AND PECANS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray two 9x5-inch loaf pans with cooking spray.
• Mix flour, sugar, pumpkin, raisins, pecans, oil, water, eggs, baking soda, salt, nutmeg, cinnamon, and cloves together in a large bowl. Pour into the prepared pans.
• Bake in the preheated oven until a toothpick inserted into the centers comes out clean, about 1 hour.

SPICY PUMPKIN BREAD WITH DATES, NUTS & RAISINS

Steps:

• Beat together first 6 ingredients until blended.
• combine and add the remaining ingredients and stir until dry ingredients are just moistened.
• Do not overmix.
• Divide batter between 3 greased mini-loaf foil pans, 6x3x2-inch, place pans on a cookie sheet, and bake in a 350 F.
• oven for 35 to 40 minutes, or until a cake tester, inserted in center, comes out clean.
• Allow to cool in pan for 15 min.
• and then remove from pans and continue cooling on a rack.
• Serve with sweet whipped butter, Yields 3 mini-loaves.
• Easiest& Best!
• Coffee Cakes and Quick Breads.

CRANBERRY-RAISIN PUMPKIN BREAD

Steps:

• Preheat oven to 350-degrees F.
• Spray loaf pan (9"x5") with cooking spray.
• Sift dry ingredients (flour- baking powder) together in small bowl.
• Set aside.
• Cream butter or margarine in large bowl of electric mixer.
• Gradually add sugar.
• Beat in eggs, one at a time.
• Add pumpkin and vanilla.
• Add dry ingredients alternately with buttermilk.
• Fold in cranberries, raisins and walnuts (if using).
• Transfer batter to prepared pan.
• Bake for 1 hour 10 minutes or until toothpick comes out clean.
• Cool in pan on cooling rack for 15 minutes before inverting bread on cooling rack to finish cooling.