Steamed Pumpkin Bread With Walnuts And Dates Food

PUMPKIN DATE NUT BREAD

Steps:

• In a large bowl, combine the flour, sugar, cinnamon, baking soda and salt. In a small bowl, whisk the eggs, pumpkin, oil, water and vanilla. Stir into dry ingredients just until moistened. Fold in dates and pecans., Transfer to two greased 9x5-in. loaf pans. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks., For glaze, in a small heavy saucepan, combine the brown sugar, sugar, butter and cream. Cook and stir over low heat until sugar is dissolved., Increase heat to medium. Do not stir. Cook for 3-6 minutes or until bubbles form in center and syrup turns amber brown. Remove from the heat; transfer to a small bowl. Cool to room temperature. Add confectioners' sugar and vanilla; beat until smooth. Drizzle over loaves.

PUMPKIN-WALNUT BREAD

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.

WALNUT PUMPKIN BREAD

Steps:

• Preheat oven to 350°F and lightly butter a 9 x 5 x 3-inch loaf pan. Stir together all dry ingredients in a medium bowl. Whisk together pumpkin, yogurt, oil, extract and eggs in a medium bowl. Add to dry ingredients, stirring just until dry ingredients are incorporated.
• Stir in 1/2 cup walnuts and spoon into prepared pan; sprinkle with reserved walnuts. Bake for 60 to 70 minutes or until a toothpick inserted into the center comes out clean. Let cool before removing from pan.

NEW ENGLAND PUMPKIN-WALNUT BREAD

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.

STEAMED PUMPKIN BREAD WITH WALNUTS AND DATES RECIPE

Steps:

• Generously butter 1 empty 28-ounce can. Place small rack on bottom of large pot. Pour enough water into pot to reach depth of 3 inches. Bring water to boil Mix first 5 ingredients in large bowl. Stir in dates and walnuts. Whisk buttermilk, pumpkin, honey and yolk in medium bowl. Add to dry ingredients. Stir just until blended. Transfer to can. Cover can with buttered foil, buttered side down. Secure foil tightly by tying kitchen string around can just below top rim. Place can on rack in pot
• pour enough additional hot water into pot so that water level is 2/3 up sides of can. Bring water to boil. Cover pot
• reduce heat to medium-low and simmer until wooden skewer inserted into center of bread comes out clean, occasionally adding more hot water to pot to maintain water level, about 1 1/2 hours. Using tongs, transfer can to another rack. Cool 10 minutes. Remove foil. Run knife around sides of bread. Gently shake can to remove bread. (Can be made 1 day ahead. Cool completely. Return bread to can. Cover tightly with foil and secure with string. Store at room temperature. Steam bread in covered can on rack set over simmering water until heated through, about 15 minutes.) Cut into slices. Serve warm.

PUMPKIN - WALNUT BREAD

Steps:

• Move your oven rack so that the top of the loaf will be in the center of the oven.
• Heat the oven to 325ºF.
• Grease a large loaf pan with with shortening.
• Line with parchment if desired.
• Cream sugar and butter in a large bowl until light and fluffy.
• Stir in eggs until blended and smooth. Add pumpkin, milk, and vanilla.
• Beat until smooth.
• Mix remaining dry ingredients in ziplock bag and gently combine with pumpkin mix. Stir in nuts and/or raisins/chips. Pour into pan and bake for 75- 90 minutes (until wooden skewer inserted into the center comes out clean).
• Start testing after an hour.
• Cool 5 minutes on wire rack still in pan.
• Then remove from pan and place top side up.
• Cool completely before slicing.
• Can be served with a simple glaze or White Chocolate Cream Cheese Buttercream (#73474). Wrap tightly and store a room temperature for 4 days or in the refrigerator for up to 10 days.

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.

SPICED PUMPKIN BREAD WITH WALNUTS AND RAISINS

Steps:

• Gather the ingredients.
• Preheat the oven to 350 F/180 C/Gas 4.
• Grease and flour a 10-inch Bundt cake pan.
• In a medium bowl combine the flour, baking powder and soda, nutmeg, cinnamon, cloves, and salt. Whisk to blend thoroughly.
• In a large mixing bowl, combine the sugar, vegetable oil, and eggs; beat on low speed of an electric mixer or whisk until well blended. Stir pumpkin into the egg mixture.
• Gradually add sifted dry ingredients to the pumpkin and egg mixture, stirring well after each addition. Fold in walnuts and raisins if using.
• Spoon the batter into the prepared Bundt cake pan.
• Bake in the preheated oven for about 1 hour and 15 to 20 minutes, or until a wooden pick or cake tester inserted in center comes out clean.
• Remove the bread from the oven and cool it on a rack for 10 minutes before removing from pan.
• Cool completely on a rack before slicing.
• Sprinkle the cake with powdered sugar or drizzle with a simple vanilla glaze , if desired. It's wonderful with flavored butter or cream cheese spread, too!
• Serve and enjoy!

STEAMED PUMPKIN BREAD WITH WALNUTS AND DATES

Steps:

• Generously butter 1 empty 28-ounce can. Place small rack on bottom of large pot. Pour enough water into pot to reach depth of 3 inches. Bring water to boil
• Mix first 5 ingredients in large bowl. Stir in dates and walnuts. Whisk buttermilk, pumpkin, honey and yolk in medium bowl. Add to dry ingredients. Stir just until blended. Transfer to can. Cover can with buttered foil, buttered side down. Secure foil tightly by tying kitchen string around can just below top rim.
• Place can on rack in pot; pour enough additional hot water into pot so that water level is 2/3 up sides of can. Bring water to boil. Cover pot; reduce heat to medium-low and simmer until wooden skewer inserted into center of bread comes out clean, occasionally adding more hot water to pot to maintain water level, about 1 1/2 hours.
• Using tongs, transfer can to another rack. Cool 10 minutes. Remove foil. Run knife around sides of bread. Gently shake can to remove bread. (Can be made 1 day ahead. Cool completely. Return bread to can. Cover tightly with foil and secure with string. Store at room temperature. Steam bread in covered can on rack set over simmering water until heated through, about 15 minutes.) Cut into slices. Serve warm.

PUMPKIN WALNUT BREAD

Steps:

• Preheat the oven to 325°F. Grease a 9 x 5-inch loaf pan and coat with flour.
• Whisk together flour, cinnamon, pumpkin pie spice, baking powder, salt, baking soda and nutmeg in a large. Add walnuts and toss to coat.
• Whisk together pumpkin puree, oil, granulated sugar, brown sugar, vanilla and eggs in a medium bowl until smooth.
• Fold wet ingredients into dry ingredients, stirring just until dry ingredients are moistened, being careful not to over mix.
• Spread batter in prepared pan and sprinkle sugar evenly over the top.
• Bake for 65 to 70 minutes or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs. Allow to cool completely on a wire rack before removing from pan and slicing.