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 YEAST BREAD
From Greenfield, Indiana, Alicyn Swift shares this lightly spiced pumpkin bread with a crisp brown crust and appealing golden-orange interior.
Provided by Taste of Home
Time 3h5m
Yield 1 loaf, 16 slices (about 1-1/2 pounds).
Number Of Ingredients 12
Steps:
- In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. , Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). If desired, serve with honey cinnamon whipped cream cheese.
Nutrition Facts : Calories 121 calories, Fat 2g fat, Cholesterol 0 cholesterol, Sodium 150mg sodium, Carbohydrate 22g carbohydrate, Fiber 3g protein.
CONFETTI MONKEY BREAD
Imagine the delight and awe of a birthday boy or girl waking up to this delicious and beautiful treat. I used cinnamon extract (commonly found in most grocery stores) in place of cinnamon, purely for aesthetic purposes, as I wanted to create a beautifully light and colorful monkey bread. If you are not opposed to a dark brown confetti bread, feel free to omit the extract and substitute 1 tablespoon ground cinnamon.
Provided by Amanda Rettke
Categories dessert
Time 3h25m
Yield 1 ring monkey bread
Number Of Ingredients 17
Steps:
- For the dough: Grease a large bowl with butter and set aside.
- Pour the flour, sugar and salt into the bowl of stand mixer fitted with the dough hook.
- Add in the yeast and turn on the lowest speed for 30 seconds to evenly distribute.
- Add the milk, melted butter, eggs and 1/4 cup warm water (105 to 120 degrees F) to the flour mixture all at once. Beat on low- to medium-speed until the dough starts to pull away from the sides of the bowl.
- Add in the sprinkles and mix until mostly distributed, about 30 more seconds.
- Remove the dough from the mixer, shape it into a ball with your hands and place it in the greased bowl, turning once to coat the entire surface.
- Spray a piece of plastic wrap with nonstick spray and cover the bowl. Let the dough rise until doubled in size. (You can also place in the refrigerator overnight.)
- For the coating: Melt the butter in a medium microwave-safe bowl. Add in the granulated sugar and extracts and set aside.
- Generously spray the bottom and sides of a Bundt pan. Preheat the oven to 350 degrees F.
- Punch the dough down by pushing your fist into the center and then start pulling the edges into the center.
- Pull apart the dough into small pieces about an inch across and roll in your hands to create smooth, uniform dough balls. Place one layer of dough balls into the Bundt pan, then pour a third of the melted butter mixture over.
- Repeat this process twice more, or until you have used all the dough and butter mixture.
- Bake until golden brown on top, 30 to 35 minutes, covering with foil if the top starts to brown too quickly.
- For the glaze: Meanwhile, beat the cream cheese with the confectioners' sugar until smooth and light. Add the milk and vanilla and mix until fully incorporated. If the glaze seems too thick, add more milk. If the glaze seems too runny, add in a bit more confectioners' sugar. (You are looking for a gravy-like consistency, where the glaze will fall over the sides of the monkey bread but not spill off completely.)
- Remove the monkey bread from the oven and cool for 10 minutes in the pan. Invert onto a serving plate.
- Whisk the glaze briefly, then pour over the monkey bread. Garnish with more sprinkles.
CONFETTI FIESTA BRAIDS
"This bread is based on the winning recipe in a local contest I judged. I turned it into a double braid and added more peppers. It's not difficult and is well worth the effort. Plus, it smells glorious when baking!"-Fancheon Resler Bluffton, Indiana
Provided by Taste of Home
Time 1h25m
Yield 2 loaves (20 slices each).
Number Of Ingredients 14
Steps:
- In a large bowl, combine 4 cups flour, cornmeal, yeast, sugar and salt. In a small saucepan, heat the buttermilk, butter and onion to 120°-130°. Add to dry ingredients; beat just until moistened. Add eggs; beat until smooth. Stir in the cheese, corn and peppers. Stir in enough remaining flour to form a stiff dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide dough in half. Divide half of dough into two portions so that one portion is twice the size of the other; shape larger portion into three 16-in. ropes. Place on a greased baking sheet and braid; pinch ends to seal and tuck under., Shape smaller portion into three 10-in. ropes. Braid on a lightly floured surface; tuck ends under. Brush bottom of braid with water and place over larger braid. Cover loaf and let rise until doubled, about 45 minutes. Repeat with remaining dough., Bake at 350° for 25-30 minutes or until golden brown. Brush with melted butter. Cool on a wire rack. Refrigerate leftovers.
Nutrition Facts : Calories 134 calories, Fat 5g fat (3g saturated fat), Cholesterol 24mg cholesterol, Sodium 195mg sodium, Carbohydrate 18g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.
NO KNEAD HOLIDAY PUMPKIN BREAD
The dough is so soft, so supple, so sensual that it's a joy to make this bread. Pumpkin gives it a soft color and super-subtle flavor. It's a great country bread.
Provided by Chef John
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 14h40m
Yield 8
Number Of Ingredients 8
Steps:
- Place pumpkin puree into a large mixing bowl and whisk in 1 cup plus 1 tablespoon warm water, salt, yeast, and pumpkin pie spice until thoroughly combined. Beat in flour to make a dry crumbly dough. Keep stirring until dough becomes smooth and sticky, 2 to 3 minutes.
- Cover bowl with a damp towel and let dough stand 12 to 16 hours to rise.
- Generously sprinkle cornmeal onto center area of a baking sheet. Scrape dough out of bowl, using a floured spatula, onto a heavily floured work surface. Dough will be very sticky. Dust dough with flour and gently flatten into an oblong shape. Fold 2 opposite rounded ends together to meet in the center; fold remaining 2 rounded ends to meet in the center, creating a rectangle of dough. Using well-floured hands, gently form into a round loaf with the seams on the bottom.
- Transfer dough round onto center of prepared baking sheet. Dust top and sides of loaf generously with more flour.
- Dust a dry towel with flour and place towel with floured side down over loaf. Let rise until loaf has almost doubled in size, 1 1/2 hours. Use a sharp knife to cut a 1/2-inch deep slit across the top of the loaf.
- Place a loaf pan containing about 2 inches of water onto a bottom rack of oven. Preheat oven to 425 degrees F (220 degrees C).
- Bake on center rack of the preheated oven for 30 minutes; turn bread around in oven. Continue to bake until bread is golden brown and crusty, about 20 more minutes. Let bread cool completely on a rack before slicing.
Nutrition Facts : Calories 180.3 calories, Carbohydrate 37.9 g, Fat 0.5 g, Fiber 1.8 g, Protein 5.1 g, SaturatedFat 0.1 g, Sodium 402.3 mg, Sugar 0.7 g
CONFETTI YEASTED PUMPKIN BREAD
This recipe originally came from the King Arthur Flour recipe database, and was shaped into a braid. I've added a variety of yummy mix-ins, and adjusted the spices to suit my taste. The result is an egg-rich bread with a slightly sweet flavor. This bread is delicious in the Autumn, but I love it any time of the year, espcially for breakfast. It also makes a great base for a grilled ham, apple, and cheese sandwich! Cook time includes the rising time.
Provided by FireRaven
Categories Yeast Breads
Time 3h55m
Yield 4 round loaves, 40 serving(s)
Number Of Ingredients 16
Steps:
- Bring yeast, pumpkin, and eggs to room temperature.
- Combine dry goods together in the bowl of your stand mixer and stir gently to blend well. Make sure the dried fruits and pumpkin seeds are evenly coated with flour.
- Combine pumpkin, eggs, and warm melted butter in a separate bowl and stir well.
- Add wet ingredients to the dry, and stir with the paddle attachment on your mixer until the dough pulls away from the side of the bowl. Switch to the dough hook and knead 5 to 7 minutes, or until smooth, adding additional flour sparingly if dough is too wet.
- Transfer dough to a clean, lightly oiled bowl, turning to coat. Cover with plastic wrap and allow to rise 1 to 2 hours, or until doubled in bulk.
- Punch down dough and turn out onto a lightly oiled counter top or a silicone mat. Divide dough into quarters, and shape each quarter into a tight ball.
- Place balls onto parchment lined baking sheets. (Two balls should fit on a standard sheet pan.) Cover with lightly greased plastic wrap and allow to rise another hour, or until puffy, but not doubled. Preheat your oven to 375 degrees F during the last 10 minutes of the rise.
- Bake at 375 degrees 30 to 35 minutes, tenting the tops of the bread with foil during the last 10 to 15 minutes to prevent over browning, if necessary. The interior temperature of the bread should read about 200 degrees F on an instant read thermometer, and the bread should sound hollow when tapped.
- Cool on a wire rack until you can't stand the tantalizing smell any longer, and have to cut yourself a slice!
Nutrition Facts : Calories 160.2, Fat 3.8, SaturatedFat 1.8, Cholesterol 27.2, Sodium 200.4, Carbohydrate 28, Fiber 2.2, Sugar 5.2, Protein 4.6
CONFETTI BREAD
Like flecks of colorful jewels, vegetables add nutrition and visual impact to this healthful bread. Thyme is the suggested herb, but add your favorite, such as basil or oregano, if you prefer. This recipe was found in BH&G's Complete Guide to Bread Machine Baking.
Provided by Donna M.
Categories Yeast Breads
Time 3h45m
Yield 1 loaf
Number Of Ingredients 11
Steps:
- Add the ingredients to bread machine according to the manufacturer's instructions.
- Select basic white cycle and crust setting.
- NOTE: Dough may appear stiff at first until the vegetables have released some of their liquid during the kneading cycle.
- Watch closely; it may be necessary to add 1 to 3 tablespoons additional flour.
- If you prefer, you can use the dough setting on your machine and bake in a conventional oven at 350 degrees F until golden brown.
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- Place all of the ingredients into a large bowl, and mix and knead — by hand, using a mixer, or in a bread machine set on the dough cycle — to make a smooth, soft dough., Put the dough into a lightly greased bowl.
- Cover and let it rise until doubled, about 60 to 75 minutes., Gently deflate the dough, and turn it out onto a lightly oiled work surface.
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