RAISIN-FILLED PUMPKIN SPICE BREAD
Years ago, I got this recipe from one of the best cooks in our church. Freeze a few loaves to have on hand when a friend or neighbor needs a pick-me-up. -Martha Sue Stroud, Clarksville, Texas
Provided by Taste of Home
Time 1h20m
Yield 2 loaves (16 slices each).
Number Of Ingredients 14
Steps:
- In a large bowl, sift together flour, soda, salt, cinnamon and nutmeg. Add sugar, oil, eggs and buttermilk. Mix well. Stir in flavorings, pumpkin, raisins and pecans. Pour into two greased 9x5-in. loaf pans. Bake at 350° for 60-65 minutes or until bread tests done. Let stand 10 minutes before removing from pans. Cool on a wire rack.
Nutrition Facts : Calories 225 calories, Fat 10g fat (1g saturated fat), Cholesterol 27mg cholesterol, Sodium 168mg sodium, Carbohydrate 32g carbohydrate (22g sugars, Fiber 1g fiber), Protein 3g protein.
PUMPKIN BREAD WITH RAISINS AND PECANS
Orange juice adds a subtle zest to this moist and delicious pumpkin bread. You may choose to substitute dried cranberries or blueberries for the raisins and walnuts or other nuts for the pecans to add variety.
Provided by Nelena Brown
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 45m
Yield 10
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour 2 loaf pans.
- Sift flour, baking soda, pumpkin pie spice, baking powder, and salt together in a large bowl. Toss raisins and pecans with 1 tablespoon of the flour mixture in a separate bowl.
- Beat sugar and butter together using an electric mixer in a mixing bowl until fluffy. Add pumpkin puree, orange juice, eggs, and vanilla extract; blend until well combined. Add flour mixture slowly and blend thoroughly. Fold in raisins and pecans.
- Pour batter evenly between the 2 prepared loaf pans.
- Bake in the preheated oven until firm and tops spring back lightly when pressed, 30 to 40 minutes. Remove from the oven and cool completely on racks before serving.
Nutrition Facts : Calories 261.8 calories, Carbohydrate 42.2 g, Cholesterol 61.3 mg, Fat 9.1 g, Fiber 1.9 g, Protein 4.5 g, SaturatedFat 3.7 g, Sodium 592.3 mg, Sugar 24.9 g
RAISIN PUMPKIN BREAD
My family loves pumpkin bread, so I'm always looking for new ways to make it. My husband and daughter think this variation is the best. -Naomi Henderson, Ashburn, Virginia
Provided by Taste of Home
Time 1h10m
Yield 1 loaf.
Number Of Ingredients 16
Steps:
- In a bowl, cream butter and brown sugar. Beat in the eggs, pumpkin, syrup, orange juice and zest; mix well. Combine the flour, baking powder, salt, cinnamon, nutmeg, baking soda and cloves; add to creamed mixture just until blended. Fold in raisins and pecans., Transfer to a greased 9x5-in. loaf pan. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean and top is golden brown. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Nutrition Facts : Calories 205 calories, Fat 8g fat (3g saturated fat), Cholesterol 38mg cholesterol, Sodium 200mg sodium, Carbohydrate 32g carbohydrate (19g sugars, Fiber 1g fiber), Protein 3g protein.
GOLDEN RAISIN PUMPKIN BREAD
Posted by request. This recipe comes from a cookbook compiled by the Food Editors of the Farm Journal called "Homemade Breads". The recipe says this bread has a "faint pumpkin pie taste". Pre-time includes rising time.
Provided by Kim D.
Categories Yeast Breads
Time 3h35m
Yield 2 loaves
Number Of Ingredients 13
Steps:
- Scald milk; stir in pumpkin, shortening, sugar, salt and spices.
- Cool to luke warm.
- Sprinkle yeast on warm water; stir to dissolve.
- To the yeast, add 3 cups flour, the milk mixture, and eggs.
- Beat with electric mixer at medium speed for 2 minutes, scraping the bowl occasionally.
- Stir in raisins (if desired).
- Mix in enough remaining flour, a little at a time, first with a spoon and then with hands, to make a dough that leaves the sides of bowl.
- Turn onto lightly floured counter.
- Knead until smooth and elastic, 8-10 minutes.
- (This step could probably be done with a KitchenAid Mixer and a bread hook for several minutes).
- Place dough in a lightly greased bowl and turn over to grease top.
- Cover and let rise in warm place until doubled in size (about 1- 1 1/2 hours).
- Punch down.
- Turn out onto counter and divide dough in half.
- Shape in loafs and place in 2 greased 9X5X3-inch loaf pans.
- Brush tops of loaves with melted butter.
- Cover and let rise until almost doubled, about 50 minutes.
- Bake in a preheated oven at 375°F for about 35 minutes, or until bread tests done.
Nutrition Facts : Calories 2346.9, Fat 40.3, SaturatedFat 11.7, Cholesterol 228.6, Sodium 2775.8, Carbohydrate 441.3, Fiber 20.8, Sugar 94.9, Protein 59.8
CIDER PUMPKIN BREAD WITH RAISINS AND WALNUTS
Steps:
- Preheat oven to 350 degrees F.
- Combine brown sugar, pumpkin puree, eggs, oil, and cider. Add dry ingredients to pumpkin mixture and mix until moistened. Add raisins and walnuts and mix thoroughly. Divide the batter into 2 portions and pour into 2 greased loaf pans. Place in oven and bake for 50 minutes. Cool in pans on a rack until room temperature. Remove from pans and serve.
- Note: A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
CRANBERRY-RAISIN PUMPKIN BREAD
Make and share this Cranberry-Raisin Pumpkin Bread recipe from Food.com.
Provided by ellie_
Categories Quick Breads
Time 1h20m
Yield 1 loaf
Number Of Ingredients 16
Steps:
- Preheat oven to 350-degrees F.
- Spray loaf pan (9"x5") with cooking spray.
- Sift dry ingredients (flour- baking powder) together in small bowl.
- Set aside.
- Cream butter or margarine in large bowl of electric mixer.
- Gradually add sugar.
- Beat in eggs, one at a time.
- Add pumpkin and vanilla.
- Add dry ingredients alternately with buttermilk.
- Fold in cranberries, raisins and walnuts (if using).
- Transfer batter to prepared pan.
- Bake for 1 hour 10 minutes or until toothpick comes out clean.
- Cool in pan on cooling rack for 15 minutes before inverting bread on cooling rack to finish cooling.
PUMPKIN RAISIN WALNUT QUICK BREAD
This recipe was in the local paper recently. I love quick breads because they're so...so...so...quick!
Provided by Chicagopm
Categories Quick Breads
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees.
- Mix together: flour, sugar, baking powder, cinnamon, nutmeg, baking soda, ginger, cloves and salt. Stir until combined.
- Stir in walnuts and raisins. Set aside.
- Beat the eggs in a medium bowl.
- Stir in the pumpkin, brown sugar, vanilla and melted butter.
- Combine both mixtures together until the dry ingredients are moistened.
- Pour batter into greased and floured loaf pan (8 1/2" x 4 1/2").
- Bake until loaf is browned and wooden pick inserted in the center comes out clean. approximately 50 - 55 minutes.
- Cool in pan approximately 10 minute Cool completely before serving.
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.
SPICED PUMPKIN BREAD WITH RAISINS AND PECANS
Wonderful nutmeg and clove pumpkin bread with raisins and nuts from New Mexico.
Provided by Noble
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h15m
Yield 24
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray two 9x5-inch loaf pans with cooking spray.
- Mix flour, sugar, pumpkin, raisins, pecans, oil, water, eggs, baking soda, salt, nutmeg, cinnamon, and cloves together in a large bowl. Pour into the prepared pans.
- Bake in the preheated oven until a toothpick inserted into the centers comes out clean, about 1 hour.
Nutrition Facts : Calories 331.7 calories, Carbohydrate 50.4 g, Cholesterol 31 mg, Fat 14 g, Fiber 2.4 g, Protein 4 g, SaturatedFat 1.8 g, Sodium 264.9 mg, Sugar 33.2 g
PUMPKIN BREAD PUDDING WITH RAISINS
Served warm or cold with a dollop of whipped cream, this old-fashioned treat is just like pumpkin pie without the crust.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 10 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the eggs, pumpkin, milk, evaporated milk, sugar, butter, cinnamon, ginger if desired, vanilla, cloves and nutmeg. Stir in the bread cubes and raisins. , Pour into a greased 11x7-in. baking dish. Sprinkle with pecans. Bake at 350° for 50-60 minutes or until a knife inserted in the center comes out clean. Serve with whipped cream. Refrigerate leftovers.
Nutrition Facts :
GRANDMA'S PUMPKIN BREAD WITH RAISINS AND PECANS
This pumpkin bread recipe with raisins and pecans has been handed down through 4 generations of my family and it makes 2 loaves. Over time, the recipe has changed a bit to accommodate more modern ingredients. It is the the best pumpkin bread recipe I have come across yet.
Provided by L. Graham
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h30m
Yield 24
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans.
- Cream sugar and shortening in a large bowl with an electric mixer until fluffy. Stir in pumpkin puree, eggs, and water. Mix flour, baking soda, salt, cinnamon, cloves, and baking powder in a separate bowl; stir into the egg mixture. Fold in pecans and raisins. Spoon equal amounts of batter into the prepared loaf pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 70 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely.
Nutrition Facts : Calories 253.3 calories, Carbohydrate 40.9 g, Cholesterol 31 mg, Fat 9.2 g, Fiber 1.6 g, Protein 3.5 g, SaturatedFat 1.9 g, Sodium 318.9 mg, Sugar 25.5 g
PUMPKIN YEAST BREAD
This bread is so good and it makes the house smell heavenly while it bakes!
Provided by GERILYN
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Yield 12
Number Of Ingredients 11
Steps:
- Place ingredients in bread machine pan in the order suggested by the manufacturer. Select basic setting. Start.
- To bake bread in oven: select dough or manual cycle. Once cycle is complete, shape dough and place in a greased loaf pan. Allow to rise in a warm spot until doubled in size. Bake in a preheated 350 degrees F (175 degrees C) oven for 35 to 45 minutes or until a thermometer inserted in the center of the loaf reads 200 degrees F (95 degrees C).
Nutrition Facts : Calories 67.1 calories, Carbohydrate 7.2 g, Cholesterol 0.5 mg, Fat 3.9 g, Fiber 0.6 g, Protein 1.4 g, SaturatedFat 0.7 g, Sodium 228.8 mg, Sugar 6.2 g
RAISIN PUMPKIN BREAD GLUTEN FREE
I have to eat gluten free. My husband doesn't have to but he does. When I make the food homemade it is so much like what we have always known that it isn't a hardship. This is a lovely, moist pumpkin raisin bread. I use Better Batter® Gluten-Free all-purpose flour. I measure by weight and that has made all the difference! I refuse to use bean flour mixes; who wants bean flavor in their sweets? Let it cool completely or it will not hold together. Once it is cooled you can slice and serve. Enjoy!
Provided by Stephanie Power Bergeron
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h10m
Yield 16
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5x3-inch loaf pan.
- Beat brown sugar and butter together in a mixing bowl. Add pumpkin, eggs, buttermilk, and maple syrup; beat into the sugar mixture. Stir flour, baking powder, salt, cinnamon, nutmeg, baking soda, and cloves together in a separate bowl; blend into the pumpkin mixture. Fold raisins into the resulting batter; pour into prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 60 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 108.6 calories, Carbohydrate 19 g, Cholesterol 28.5 mg, Fat 3.6 g, Fiber 0.7 g, Protein 1.3 g, SaturatedFat 2.1 g, Sodium 230.6 mg, Sugar 16.6 g
PUMPKIN RAISIN CRANBERRY BREAD
A great recipe for pumpkin bread, this makes two large loaves that freeze very well. I have also made this recipe in mini loaf pans, adjust baking time to 25-35 minutes.
Provided by Kittencalrecipezazz
Categories Quick Breads
Time 1h
Yield 2 (9x5-inch)
Number Of Ingredients 16
Steps:
- Set oven to 350 degrees.
- Grease 2 (9 x 5-inch) loaf pans.
- In a large bowl, combine sugar, marmalade, oil, eggs, pumpkin puree, vanilla and orange zest; beat well to combine.
- In a small bowl, mix together flour, baking powder, baking soda, salt, cinnamon and ginger powder.
- Mix in the dry ingredients into the wet batter JUST until combined (do not overmix, use a wooden spoon for this).
- Add in raisins, cranberries and chopped nuts.
- Transfer and divide the batter between the two loaf pans.
- Bake for about 45 minutes, or until the loaves test done.
- Cool 15 minutes, then remove from pans to a wire rack to cool.
Nutrition Facts : Calories 3807.3, Fat 205.2, SaturatedFat 30.8, Cholesterol 423, Sodium 1632.5, Carbohydrate 466.2, Fiber 20.7, Sugar 260.8, Protein 46.6
PUMPKIN BREAD
I keep my freezer stocked for our harvest crew with home-baked goodies like this deliciously spicy, easy pumpkin bread recipe. -Joyce Jackson, Bridgetown, Nova Scotia
Provided by Taste of Home
Time 1h20m
Yield 1 loaf (16 slices).
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Combine first 8 ingredients. Whisk together eggs, pumpkin, oil and water; stir into dry ingredients just until moistened. Fold in walnuts and, if desired, raisins. , Pour into a greased 9x5-in. loaf pan. Bake until a toothpick inserted in center comes out clean, 65-70 minutes. Cool in pan 10 minutes before removing to a wire rack.
Nutrition Facts : Calories 221 calories, Fat 10g fat (1g saturated fat), Cholesterol 23mg cholesterol, Sodium 212mg sodium, Carbohydrate 31g carbohydrate (20g sugars, Fiber 1g fiber), Protein 3g protein.
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