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.
HOLIDAY PUMPKIN BREAD
This recipe has been in my family for about 30 years. We are not big pumpkin eaters, but no one turns down a slice of this bread.-Gale Spross, Wills Point, Texas
Provided by Taste of Home
Time 1h20m
Yield 2 loaves (12 slices each).
Number Of Ingredients 11
Steps:
- In a bowl, combine the sugar, flour, spices, baking powder, baking soda and salt. In another bowl, combine the eggs, pumpkin, oil and vanilla; mix well. Stir into dry ingredients just until moistened. Fold in pecans., Spoon into two greased and floured 8x4-in. loaf pans. Bake at 350° for 65-75 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 283 calories, Fat 15g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 94mg sodium, Carbohydrate 35g carbohydrate (0 sugars, Fiber 2g fiber), Protein 3g protein.
MAKEOVER HOLIDAY PUMPKIN BREAD
This bread has been served in Gale Spross' family for over 30 years. This Wills Point, Texas cook wanted to cut the fat and sugar from this holiday treat. Our Test Kitchen slashed the fat by more than half, reduced the cholesterol by a third, and shaved off 86 calories from the original.-Taste of Home's Test Kitchen
Provided by Taste of Home
Time 1h5m
Yield 2 loaves (12 slices each).
Number Of Ingredients 16
Steps:
- In a bowl, combine the all-purpose flour, 1-1/2 cups sugar, whole wheat flour, brown sugar, baking powder, cinnamon, allspice, baking soda, salt and nutmeg. Combine the eggs, pumpkin, oil, water and vanilla; mix well. Stir into dry ingredients just until moistened. Fold in pecans., Spoon into two 8x4-in. loaf pans coated with cooking spray. Sprinkle with remaining sugar. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 197 calories, Fat 7g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 124mg sodium, Carbohydrate 31g carbohydrate, Fiber 2g fiber), Protein 3g protein.
LINDY LOU'S HOLIDAY PUMPKIN BREAD WITH STREUSEL TOPPING
This recipe has been in the family for years. My husband loves this bread because of the added streusel topping. Once you try it, you'll understand why.
Provided by Lindylou723
Categories Breads
Time 1h20m
Yield 12-24 serving(s)
Number Of Ingredients 15
Steps:
- 1. Preheat oven to 350 degrees.
- 2. Spray 2 loaf pans with Pam.
- 3. Combine all bread ingredients in bowl.
- 4. In a seperate bowl, combine streusel topping ingredients.
- 5. Pour batter into pans.
- 6. Spread streusel topping over batter
- 7. Bake for 1 hour.
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
PUMPKIN BREAD
This has been a long time favorite recipe from Del Monte, especially good to have on hand for holiday entertaining. Extra easy too! It's been on their pumpkin can label since 1969.
Provided by PiceSeasGirl
Categories Quick Breads
Time 1h45m
Yield 2 Loaves, 24 serving(s)
Number Of Ingredients 13
Steps:
- Cream together sugar and oil.
- Add eggs and pumpkin; mix well.
- Sift together flour, baking soda, salt, baking powder, nutmeg, allspice, cinnamon and cloves.
- Add to pumpkin mixture alternately with water.
- Mix well after each addition.
- Pour into well greased and floured 9 X 5-inch loaf pans.
- Bake at 350 °F for 1 ½ hours, until loaves test done.
- Let stand for 10 minutes.
- Remove from pans to cool.
Nutrition Facts : Calories 261.8, Fat 10.2, SaturatedFat 1.5, Cholesterol 35.2, Sodium 326.4, Carbohydrate 40.5, Fiber 0.7, Sugar 25.4, Protein 3.1
HOLIDAY PUMPKIN BREAD
I honestly have no idea where I got this recipe. It's been hanging out in my recipe box as long as I've been doing holiday baking and I make it every year to put in my gift baskets at Christmas. It's always a huge hit and it's a little lower cal than most pumpkin breads. Oh . . . and it's milk free for those with milk allergies! Hope you like it as much as we do!
Provided by ktenille
Categories Quick Breads
Time 1h
Yield 1 9, 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F.
- Sift together flour, salt, sugar and soda.
- Mix the pumpkin, olive oil, eggs, water, nutmeg, cinnamon and allspice.
- Combine the two mixes (not to thoroughly).
- Stir in walnuts* (*Optional and should be chopped).
- Pour batter into well buttered pan.
- Bake 50-60 minutes until toothpick comes out clean.
- Turn out of pan and let cool on rack.
HOLIDAY RAISIN NUT PUMPKIN BREAD
Take the traditional pumpkin bread recipe and add some kick to it by throwing in some raisins and nuts. Similar to banana bread but with pumpkin. Great for the holidays and potluck parties!
Provided by Hopkins82
Categories Breads
Time 1h10m
Yield 3 loaves, 45-60 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F. Grease loaf pans (can make in bundt pans but need to adjust timing). Mix oil, sugar, and eggs together in a large bowl. Mix in pumpkin puree. Stir together flour, soda, baking powder, salt, and spices. Add to pumpkin mixture and mix until just combined. Fold in nuts and raisins and spread evenly into desired baking pan. Depending on oven, bake for 45 minutes-1 hour or until done. Set aside to cool on wire racks before slicing.
HOLIDAY PUMPKIN NUT BREAD
My son starts asking for this pumpkin bread before Thanksgiving. I make 2 or 3 batches every week between Thanksgiving and Christmas. Closer to Christmas I make tons for friends, neighbors and my hubbys golf buddys!!! This is probably my favorite thing to make for the Christmas holidays. Tie it with red and green ribbon and it makes a sweet gift.
Provided by Carols Kitchen
Categories Quick Breads
Time 1h20m
Yield 3 loaves
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- Cream butter and sugar.
- Gradually beat in the eggs.
- Mix in pumpkin and vanilla.
- In separate bowl, sift together the flour, salt, soda, baking powder and spices.
- Blend with the pumpkin mixture.
- Add the pecans.
- Grease and lightly flour 3 (8.4 x 4.4) loaf pans. (I use reusable aluminum pans).
- Spoon in the batter and bake for 50-55 minutes.
- Check doneness with toothpick. Do not overcook!
- Remove from pan, wrap and seal with plastic wrap while hot.
Nutrition Facts : Calories 2146.9, Fat 94.2, SaturatedFat 43.1, Cholesterol 374.2, Sodium 2215.3, Carbohydrate 312.5, Fiber 8.4, Sugar 204.4, Protein 24.8
HOLIDAY PUMPKIN BREAD
Steps:
- Preheat oven to 350 degrees. Spray two loaf pans with no-stick cooking spray. In a medium bowl, mix together the flour, baking powder, baking soda, cloves, cinnamon, nutmeg and salt. Set aside.
- In the bowl of an electric mixer, combine the pumpkin, oil, applesauce, sugar and eggs. Mix until well blended. Add dry ingredients and mix well. By hand stir in the walnuts and raisins. Divide batter between prepared pans.
- Bake for 50 - 55 minutes, or until a toothpick inserted into the middle comes out clean. Cool in pans on a wire rack for 15 minutes and then remove from pans and cool completely.
- For Orange Glaze: combine confectioners’ sugar, orange peel, and orange juice in small bowl. Stir with spoon to blend. Spoon over the bread letting excess glaze run down the sides of the bread.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
HOLIDAY PUMPKIN BREAD RECIPE - (4/5)
Provided by PineyCook
Number Of Ingredients 12
Steps:
- Combine all of the dough ingredients, and mix and knead them-by hand, electric mixer, or bread machine¬-until you've made a smooth, somewhat sticky dough. Transfer the dough to a lightly oiled bowl, cover the bowl with plastic wrap, and set it aside to rise for 1 to 1 1/2 hours; it should have expanded somewhat, but won't be wildly puffy. Turn the dough out onto a lightly greased surface (a silicone rolling mat works well here), divide it in half, and divide each half into three pieces. Roll each piece into an 18" log. Working with three logs at a time, make a braid, pinching the ends together. Coil the braid into a lightly greased 8" or 9" cake pan, shaping it into a wreath-like circle and pressing the ends together where they meet. Repeat with the remaining logs. Cover both pans with a proof cover or lightly greased plastic wrap, and let the wreaths rise for about 90 minutes, until they look puffy, though not doubled in bulk. Bake the bread in a preheated 350°F oven for 30 minutes, until lightly browned and an instant-read thermometer inserted into the center reads 190"F. Remove the wreaths from the oven, and allow them to cool on a rack. Keep one wreath for yourself and give one away; or serve one, and make the other into Pumpkin Bread Pudding. Yield: two 8-inch wreaths.
HOLIDAY PUMPKIN BREAD
A very moist holiday bread that makes enough for you and gift giving as well.
Provided by Denise LaPonsie
Categories Breakfast Bread
Time 1h10m
Yield 36
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7 x 3 inch loaf pans.
- Mix oil, sugar, and eggs together in a large bowl. Mix in pumpkin puree and water. Stir together flour, soda, baking powder, salt, and spices. Add to the pumpkin mixture, and mix until just combined. Stir in nuts and raisins. Divide batter into prepared pans.
- Bake for 1 hour. Cool on wire racks.
Nutrition Facts : Calories 208.9 calories, Carbohydrate 30.8 g, Cholesterol 20.7 mg, Fat 9 g, Fiber 1.1 g, Protein 2.7 g, SaturatedFat 1.2 g, Sodium 249.8 mg, Sugar 19.6 g
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HOLIDAY PUMPKIN BREAD RECIPE | MYRECIPES
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5/5 (1)Published 2009-12-21Servings 2
- Beat first 11 ingredients at low speed with an electric mixer 1 to 2 minutes or until blended. Stir in walnuts and raisins. Pour batter into 2 (9- x 5-inch) dark, nonstick loafpans coated with cooking spray.
- Bake at 350° for 55 minutes or until a wooden pick inserted in center comes out clean. Cool loaves in pans on wire racks 15 minutes; remove from pans, and let cool completely. Drizzle bread with Orange Glaze, if desired.
- Note: For light, shiny loafpans, bake 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean.
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- Preheat the oven to 350°. Butter a 9-by-5-inch loaf pan and line the bottom with wax paper. In a bowl, sift together the flour, cinnamon, baking soda, salt, ginger, nutmeg, cloves and baking powder.
- In a large bowl, beat the butter until creamy. Gradually add the sugar and beat for 4 minutes. Beat in the eggs, 1 at a time, then beat in the pumpkin puree. Stir the vanilla into the milk. Beat in the dry ingredients in 3 additions at low speed, alternating with the milk mixture.
- Spread the batter in the prepared pan. Bake for about 1 hour, or until a toothpick inserted in the center comes out clean. Let the loaf cool in the pan for 10 minutes, then turn it out onto a rack to cool.
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