Pumpkin Bread With No Canned Milk 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:

• In a medium size bowl beat eggs and mix with sugar, oil, water and pumpkin.
• In another bowl mix flour, baking soda, baking powder, salt, nutmeg, cinnamon and pumpkin pie spice. Combine wet ingredients with dry ingredients only until just blended. Do NOT overmix.
• Pour into a greased and floured loaf pan. This bread fits perfectly in an 8.5 x 4.5 loaf pan. Bake in a 325 degree oven for 50 to 60 minutes.
• For topping: In a small saucepan mix butter, brown sugar and milk. Boil only 2 1/2 minutes while stirring constantly. Immediately drizzle on top of loaf. Sprinkle with chopped pecans and press pecans lightly into topping.
• Wrap and store until next day for serving. This will keep moisture inside. It is ok if bread "sweats" while wrapped.

Steps:

• Preheat oven to 350 degrees F.
• Grease well (3) 8 1/2" by 4 1/2" bread pans (I use Crisco).
• Mix in larger bowl oil and pumpkin
• In separate bowl combine all dry ingredients and mix well.
• Add dry ingredients slowly to wet ingredients until well mixed.
• Divide batter into 3 loaves.
• Bake approximately 60 minutes until knife comes out clean.
• Alllow to cool before removing from pans.

Steps:

• Heat oven to 350 degrees F. Grease 9x5-inch loaf pan. Line bottom with waxed paper or parchment; grease paper.
• In large bowl, mix flour, sugar, baking soda, salt, cinnamon, ginger, and nutmeg with electric mixer on low speed. Add remaining ingredients. Beat on low speed until ingredients are moistened. Beat on medium speed just until creamy. Spread evenly in pan.
• Bake 60 to 70 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan and cool completely on cooling rack, about 1 hour. Store in refrigerator if desired.

Steps:

• Mix together flour, baking powder, soda, salt and spices.
• Combine pumpkin, sugar, milk, eggs and butter.
• Add wet ingredients to dry ingredients, mix until well blended.
• Stir in nuts if desired.
• Pour into VERY well greased loaf pan.
• Bake at 350°F for 45-55 minutes.
• NOTE: This has a tendency to stick, make sure you spray the pan very well.

Steps:

• Preheat oven to 350 degrees.
• Grease a loaf pan, and set aside.
• Combine flours, salt, pumpkin spice, and baking powder in a med sized bowl.
• Combine egg, cannola oil, splenda, pumpkin, and apple sauce in another bowl.
• Mix wet mixture until well blended, slowly add in dry mixture.
• When well mixed, pour into loaf pan.
• Bake at 350 degrees for 45 minutes until a toothpick comes out clean.
• Remove from oven and lay loaf pan on it's side to remove the bread.
• Slice into 12 and enjoy!

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.

Steps:

• Preheat oven to 350°F.
• Sift together flour, salt, sugar, and baking soda.
• In a separate bowl combined pumpkin, oil, eggs, water, and spices.
• Then, combined with dry ingredients but, do not mix too thoroughly. Stir in walnuts.
• Pour into a well-buttered 9x5x3 inch loaf pan. Bake 50-60 minutes until a thin skewer poked in the very center of the loaf comes out clean. Turn out of the pan and let cool on a rack.
• Makes one loaf. Can easily double the recipe.
• If desired, you can use them in a muffin tin as well. They come out just as moist. If you use muffin tin bake for 20-25 minute.