SUPER MOIST PUMPKIN BREAD
This is an incredible bread. Its moistness comes from the addition of an unusual ingredient: coconut milk! Originally submitted to ThanksgivingRecipe.com.
Provided by Kevin Ryan
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Yield 20
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8x4 inch loaf pans.
- In a large bowl combine the flour, brown sugar, white sugar, pumpkin puree, oil, coconut milk, baking soda, salt, ground nutmeg and ground cinnamon. Mix until all of the flour is gone. Fold in the nuts and flaked coconut. Pour batter into the prepared pans.
- Bake at 350 degrees F (175 degrees C) for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cover loaves with foil tightly. Allow to steam for 10 minutes. Remove foil and turn out onto a cooling rack. Tent lightly with the foil and allow to cool completely.
Nutrition Facts : Calories 360.3 calories, Carbohydrate 48.9 g, Fat 17.7 g, Fiber 1.7 g, Protein 3.6 g, SaturatedFat 4.2 g, Sodium 257.4 mg, Sugar 29.4 g
GRILLED CURRIED PUMPKIN BURGERS WITH CUCUMBER AND MINT RAITA
Canned pumpkin holds together a chunky mix of zucchini, peppers and chickpeas; its natural sweetness is the perfect foil for the spice of garam masala and curry powder.
Provided by Food Network
Time 50m
Yield 4 servings
Number Of Ingredients 25
Steps:
- For the iced tea: Pour 4 cups boiling water over teabags in a heatproof pitcher and allow to brew, 3 to 5 minutes. Remove teabags and add sweetener to taste. Stir in 6 cups ice cubes until melted. Keep refrigerated until ready to use. Makes two quarts.
- For the raita: Whisk the yogurt, lime zest, cayenne and a pinch of salt together in a medium bowl until smooth. Whisk in enough water to make the yogurt barely pourable. Stir the cucumber and mint into the yogurt. Set aside.
- For the burgers: Preheat a grill for cooking over medium-high heat. Cut the lettuce into thin strips and coarsely chop the cilantro leaves. Toss together in a small bowl and refrigerate until ready to serve.
- Heat the oil in a medium skillet over medium-high heat. Add the onions and cook, stirring occasionally, until tender and browned, about 4 minutes. Add the bell peppers, zucchini and 1 teaspoon of salt and cook, stirring occasionally, until tender and beginning to brown, 3 to 5 minutes. Add the curry powder, garam masala, and ground ginger and cook, stirring, 1 minute more. Transfer to a plate and refrigerate for about 5 minutes to cool.
- While the vegetables cool, stir together the chickpeas and pumpkin in a medium bowl. Add the cooled vegetables, breadcrumbs, 1 teaspoon salt and some pepper and stir with a rubber spatula until combined.
- Divide the mixture into 4 equal portions and form each portion into a patty. Rub oil on the grill grates and place the patties on the grill. Grill 6 minutes on each side, then transfer to a plate.
- Place a dollop of raita on the bottoms of the buns, then top with a patty, another dollop of the raita, some of the lettuce and cilantro mix and cover with the bun tops. Serve with lime wedges and iced tea.
MOM'S FRESH CRANBERRY-PUMPKIN BREAD
Many years ago, I was putting together my first cookbook of memorable recipes. This one was from my mom and remains one of my all-time favorites! Freezes well. Delicious warm or cooled.
Provided by NancyLou
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h25m
Yield 20
Number Of Ingredients 10
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease two 9x5-inch loaf pan with cooking spray.
- Combine flour, sugar, pumpkin pie spice, and baking soda in a large bowl.
- Combine pumpkin puree, eggs, milk, and oil in a separate bowl. Add to the dry ingredients and beat until well combined. Add cranberries and stir to blend. Divide batter between the prepared pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes, then remove to cooling racks to cool completely.
Nutrition Facts : Calories 259.8 calories, Carbohydrate 46 g, Cholesterol 37.9 mg, Fat 7.1 g, Fiber 2 g, Protein 4.1 g, SaturatedFat 0.9 g, Sodium 188.5 mg, Sugar 26.8 g
EASY AND DELICIOUS PUMPKIN BREAD
Moist, delicious pumpkin bread that is the best I have ever eaten.
Provided by STARFLOWER
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h30m
Yield 16
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease 2 8x4-inch loaf pans.
- Whisk eggs in a large bowl. Add vegetable oil and pumpkin puree; whisk until smooth.
- Mix flour, sugar, vanilla pudding mix, baking soda, cinnamon, and salt in a separate bowl; stir into pumpkin mixture. Pour batter into the 2 prepared loaf pans.
- Bake in the preheated oven until a toothpick inserted in the center of each loaf comes out clean, 75 to 80 minutes.
Nutrition Facts : Calories 375.7 calories, Carbohydrate 49.1 g, Cholesterol 58.1 mg, Fat 18.9 g, Fiber 1.3 g, Protein 3.9 g, SaturatedFat 3.2 g, Sodium 316.9 mg, Sugar 34.4 g
CURRIED PUMPKIN BREADS
Categories Bread Milk/Cream Onion Bake Thanksgiving Curry Pumpkin Winter Gourmet
Yield Makes 4 small loaves
Number Of Ingredients 15
Steps:
- Into a bowl sift together the flour, the cornmeal, the baking powder, the baking soda, and the sugar. In a skillet cook the onion with the curry powder, the ground cumin, the cayenne, and the salt in 2 tablespoons of the butter over moderately low heat, stirring, for 5 minutes, or until it is soft, let the mixture cool, and stir in the cuminseed. In a large bowl whisk together the pumpkin purée, the eggs, the buttermilk, the onion mixture, and the remaining 4 tablespoons butter, melted, add the flour mixture, and stir the batter until it is just combined. Divide the batter among 4 buttered and floured loaf pans, each 5 3/4 by 3 1/4 by 2 inches, and bake the breads in the middle of a preheated 350°F. oven for 40 to 45 minutes, or until a tester comes out clean. Remove the breads from the pans and let them cool, right sides up, on a rack. The breads keep, wrapped well in plastic wrap and foil, chilled for 1 week or frozen for 1 month.
WORLD'S BEST PUMPKIN BREAD EVER
This is a great pumpkin bread/cake recipe. It makes three "loaves." If you're looking for a savory bread with undertones of pumpkin, you're in the wrong place--this recipe has a relatively rich and wonderfully moist and sweet consistency. This recipe can easily can be used for a pumpkin bundt cake as well. This bread/cake does not need a glaze to stay moist, so if you insist on glazing it, only add glaze (perhaps as a dip or drizzle) as you eat it so you don't exceed the liquid capacity of the batter and cause it to fall apart. Refrigerate if not consumed within the first 1-3 days (depending on the temperature/humidity in your home). A close friend's mother's recipe (mad props Sarah H.)! Edits to description December 27, 2012. No changes made to ingredients or directions.
Provided by YoungCake
Categories Quick Breads
Time 1h20m
Yield 3 loaves, 16-30 serving(s)
Number Of Ingredients 12
Steps:
- Stir together sugar, oil, and eggs. Add pumpkin and water. Stir in dry ingredients. Blend well. Pour into 3 greased and floured loaf pans (8" x 4").
- Bake at 350° for 1 hour, or until toothpick/knife inserted in center of loaf comes out clean.
Nutrition Facts : Calories 363.6, Fat 15.1, SaturatedFat 2.2, Cholesterol 46.5, Sodium 467.4, Carbohydrate 54.7, Fiber 0.8, Sugar 38, Protein 3.9
CURRIED PUMPKIN SOUP
This is an excellent winter soup. Serve with a hearty bread. The first time we made this my father misread the original recipe and we added 2 cans of pumpkin instead of 2 cups. The result was a much thicker soup which we all liked. So for a thinner soup reduce the amount of canned pumpkin.
Provided by ktkate
Categories Vegetable
Time 1h5m
Yield 6 1/2 cups, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Heat olive oil and add mushrooms, and onions. Cook until tender.
- Add flour and curry.
- Gradually add the chicken broth.
- Cook and stir constantly over medium heat until thickens.
- Add everything else, but the milk. (For a thinner soup reduce the amount of canned pumpkin).
- Simmer 10 minutes.
- Add the milk and stir until hot.
Nutrition Facts : Calories 274.7, Fat 9.9, SaturatedFat 4.7, Cholesterol 24.7, Sodium 669.7, Carbohydrate 36.3, Fiber 2.7, Sugar 9.9, Protein 14.4
CURRIED PUMPKIN SOUP
Make and share this Curried Pumpkin Soup recipe from Food.com.
Provided by Kit..ty Of Canada
Categories < 60 Mins
Time 55m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Cook onions in butter in a wide 6-quart heavy pot over moderately low heat, stirring occasionally, until softened, 3 to 5 minutes.
- Add garlic and ginger and cook, stirring, 1 minute.
- Add cumin, coriander, and cardamom and cook, stirring, 1 minute.
- Stir in salt, red pepper flakes, pumpkin, water, broth, and coconut milk and simmer, uncovered, stirring occasionally, 30 minutes.
- Purée soup in batches in a blender until smooth (use caution when blending hot liquids), transferring to a large bowl, and return soup to pot.
- Keep soup warm over low heat.
- Heat oil in a small heavy skillet over moderately high heat until hot but not smoking, then cook mustard seeds until they begin to pop, about 15 seconds.
- Add curry leaves and cook 5 seconds, then pour mixture into pumpkin soup.
- Stir until combined well and season soup with salt.
- Soup can be thinned with additional water.
- Note: Can be made up to one day in advance. I use the food processor for the chopping of onions, garlic & the immersible blending to puree the soup.
Nutrition Facts : Calories 242.1, Fat 21.4, SaturatedFat 12.7, Cholesterol 7.6, Sodium 464.1, Carbohydrate 12.9, Fiber 1.3, Sugar 2.8, Protein 3.7
PUMPKIN BREAD - THE BEST I'VE EVER TASTED!
When my son was in "Delightful Day" pre-school (he's 14 now) they had a Thanksgiving Day Feast. They served this recipe. However, instead of baking it into loaves they made mini muffins.To date, this is by far the best pumpkin bread/muffin I have ever had. Very easy to make and soooo moist! Such a pleasure to pass this along to everyone at this wonderful site! Enjoy! PS - This freezes great! Get a jump on holiday cooking!
Provided by tree luee dee
Categories Quick Breads
Time 1h5m
Yield 3 loaves
Number Of Ingredients 13
Steps:
- Mix dry ingredients in a large bowl.
- Mix wet ingredients in another large bowl at low speed by mixer or by hand.
- Make well in dry ingredients (a large indentation in center).
- Add wet ingredients to well and fold in until thoroughly moistened.
- Add nuts and raisins, folding to distribute evenly.
- Do not overmix.
- Bake in 3 greased and floured loaf pans.
- Bake at 350 degrees for 45 to 50 minute.
- Freezes great!
- Can also be made into muffins.
- Adjust cooking time as necessary.
- Tip: I've found that baking in"dark" aluminum pans tends to burn easily on outside.
- I use light colored aluminum pans.
- They reflect the heat better.
CURRIED PUMPKIN SOUP
This is a very tasty soup that keeps up to 3 days in the fridge, and freezes well. When you ladle this soup into individual bowls, swirl a dollop of sour cream or yogurt into the soup.
Provided by Debbe Hallborg
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Pumpkin Soup Recipes
Time 1h10m
Yield 6
Number Of Ingredients 10
Steps:
- Melt butter in a large saucepan over medium heat. Add onion, garlic, curry, and cumin; saute, stirring often, until onion is soft and fragrant.
- Stir in apples, pumpkin, broth, water, and sugar. Bring to a boil, stirring often. Cover, and reduce heat to low. Simmer for 25 minutes, stirring occasionally.
- Puree soup in a food processor or a blender.
- Return soup to saucepan; reheat, covered, over low heat.
Nutrition Facts : Calories 130.8 calories, Carbohydrate 22.6 g, Cholesterol 5.1 mg, Fat 3.4 g, Fiber 5 g, Protein 4.7 g, SaturatedFat 1.6 g, Sodium 696.5 mg, Sugar 13.9 g
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