Harvest Moon Yeast Risen Chocolate Chip Pumpkin Bread Recipes

Steps:

• Combine flour, baking soda, salt and spices and set aside.
• In a large bowl, cream butter and sugar, mixing well. Blend in eggs.
• To the butter and sugar mixture add flour mixture and pumpkin alternately, beginning and ending with flour mixture.
• Stir in chocolate chips and 1/2 cup chopped walnuts.
• Spoon into greased 9 x 5 inch loaf pan. Sprinkle with remaining 1/4 cup walnuts.
• Bake at 350 degrees for 40 to 60 minutes. Test periodically with a toothpick or cake tester until it comes out clean.
• Cool in pan for about 10 minutes, then remove and cool completely on wire rack.

Steps:

• Lightly grease a 9x5x3-inch loaf pan or coat with vegetable spray.
• Beat sugar, margarine and applesauce until creamy and light (about 5 minutes).
• Add eggs one at a time and continue to beat.
• Add pumpkin and mix until smooth.
• Combine flour, salt, baking powder, baking soda and cinnamon.
• Stir into pumpkin mixture and mix until smooth.
• Add raisins, orange rind, orange juice and nuts.
• Stir well and pour into loaf pan.
• Bake at 350° for 60-65 minutes.
• Test for doneness by inserting wooden pick into loaf; if it comes out clean the bread is done.
• YIELD: 12 slices.

Steps:

• Preheat oven to 350 degrees.
• Grease and flour two 8.5x5 inch loaf pans.
• In a large bowl, mix together pumpkin, sugar, eggs, oil, and water.
• In a separate bowl, stir together flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger.
• Next stir the dry ingredients into the pumpkin mixture until just moistened and pour into the prepared pans.
• Bake for approximately 50 to 60 minutes in a preheated oven.
• Bread is done when a toothpick or knife inserted into the center comes out clean.

Steps:

• Combine 4 cups flour, yeast and sugar in a large mixing bowl.
• Add water, eggs and oil, beat well until it has the consistencey of cake batter.
• Stir in salt, 7 more cups of flour. to bring the dough to a smooth, "bread dough" consistency.
• Knead in stand mixer with dough hook or by hand for 10 minutes.
• Add up to 1 more cup of flour if needed.
• Fold in cinnamon chips gently to avoid melting. *Alternately you could roll the divided dough into a rectangle and press the chips into the dough. Roll the dough up from the short side and tuck the ends under before placing in a greased loaf pan.
• Place dough in greased bowl, cover and let rise for one hour, or until doubled.
• Punch dough down and shape dough into four loaves.
• Allow to rise for another hour, or until doubled.
• Bake at 375 for about 30 minutes .

Steps:

• In a large mixing bowl stir together 1-1/2 cups of the flour, the yeast, ginger, nutmeg, and cloves; set aside.
• In a 1-quart saucepan heat and stir milk, brown sugar, margarine or butter, and salt just until warm (120ºF to 130ºF) and margarine is almost melted.
• Add to the flour mixture; add pumpkin.
• Beat with an electric mixer on low speed for 30 seconds, scraping the sides of the bowl constantly.
• Beat on high speed for 3 minutes.
• Using a wooden spoon, stir in nuts, chocolate chips and as much of the remaining flour as you can while still keeping a pliable dough.
• Turn dough out onto lightly floured surface.
• Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total).
• Shape into a ball.
• Place in a lightly greased bowl; turn once to grease the surface.
• Cover and let rise in warm place until double (30 to 45 minutes).
• Punch dough down.
• Turn out onto a lightly floured surface.
• Cover and let rest for 10 minutes.
• Lightly grease an 8x4x2-inch loaf pan.
• Shape dough into a loaf; place in the prepared pan.
• Cover and let rise until double (25 to 30 minutes).
• Brush top with milk.
• Bake in a 375ºF oven for 35 to 40 minutes or until loaf sounds hollow when tapped.
• If necessary, cover with foil the last 10 to 15 minutes to prevent overbrowning.
• Remove from pan.
• Cool on a wire rack.