Prairie Honey Pumpkin Bread Recipes

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.

Steps:

• Set oven to 350F
• Spray a non-stick standard loaf pan with cooking spray.
• Whisk the eggs in a large mixing bowl. Whisk in the pumpkin, oil, sugar, ginger, and nutmeg.
• Stir in the flour, baking soda and salt and mix until combined.
• Pour the batter into the pan and even out with a spatula.
• Bake until a toothpick comes out without wet batter clinging to it, about 50 minutes.
• Let the loaf cool almost to room temperature before glazing.
• To make the glaze, whisk together the sugar with enough maple syrup to make a thick, spreadable glaze. Spread onto the cooled bread and serve.

Steps:

• 1. Preheat your oven to 350 degrees and grease 2-9X5" loaf pans.
• 2. In a large bowl, mix the honey, syrup, oil/butter, vanilla, and eggs together.
• 3. Mix in the pumpkin puree.
• 4. In a different bowl, combine all of the dry ingredients.
• 5. Mix the dry ingredients into the wet ingredients, and stir until everything in incorporated, but avoid overmixing.
• 6. Divide the batter between the two loaf pans, and bake for 50 - 65 minutes, or until a toothpick comes out clean.
• 7. Cool on wire racks, and fight the urge to hack off a piece while it's still hot. LOL

Steps:

• Mix all ingredients well.
• Pour into greased 9x5 bread pan.
• Bake at 350 degrees for 1 1/4 - 1 1/2 hour, or until a knife placed in the center comes out clean.
• Cool for 10 minutes on a wire rack, then remove from pan.
• Note:Preparing Fresh Pumpkin.
• There are many different ways to prepare pumpkin, but this is the easiest and quickest method we have found yet. When cooked right, the hard outer shell peels off practically by itself!Sugar pumpkins (the small pumpkins the size of a volleyball) are recommended, but we have used jack-o-lantern sized pumpkins, and even giant 50-100 pound pumpkins, with good results. In general, the smaller the pumpkin, the sweeter the meat. You may need to add more honey with a larger pumpkin (taste before baking). Use fresh pumpkins, not carved pumpkins. Any pulp not used immediately in recipes can be stored for up to 2 days in the refridgerator, or can be stored in the freezer indefinitely. If you store in the freezer, place a 1 cup portion in a plastic bag - this is the amount required by most recipes.
• Directions:Cut pumpkin in halves (or quarters, if large). Scoop out pulp and seeds. (Seeds can be saved later for roasting.) Lightly oil inside meat of pumpkin. Cover meat side of pumpkin with foil. Place foil-side down on cookie sheet. Bake at 400 degrees for 1 1/2 hours, or until meat is soft throughout. Allow to cool until you can handle with your hands. Scrape pulp from rind and place in blender. Puree until consistent throughout. Line colander with coffee filters. Place puree in colander and allow to drain 2-3 hours, or overnight in fridge.