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
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.
SWIRLED PUMPKIN YEAST BREAD
I call this my "hostess gift" pumpkin bread, but it's fantastic for any occasion at all. Swirls of cinnamon sugar make every slice irresistible. -Shirley Runkle, St. Paris, Ohio
Provided by Taste of Home
Time 1h35m
Yield 2 loaves (16 pieces each).
Number Of Ingredients 18
Steps:
- In a large bowl, mix first 7 ingredients and 2 cups bread flour. In a small saucepan, heat water, pumpkin, oil and applesauce to 120°-130°. Add to dry ingredients; beat on medium speed 2 minutes. Add eggs; beat on high 2 minutes. Stir in raisins and enough remaining bread flour to form a firm dough., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover; let rise in a warm place until doubled, about 1 hour., Mix brown sugar and cinnamon. Punch down dough. Turn onto a lightly floured surface; divide in half. Roll each portion into an 18x9-in. rectangle. Spread each with 2 tablespoons butter to within 1/2 in. of edges and sprinkle with 1/4 cup brown sugar mixture. Roll up jelly-roll style, starting with a short side; pinch seam to seal. Place in greased 9x5-in. loaf pans, seam side down. Cover with kitchen towels; let rise in a warm place until doubled, about 30 minutes. Preheat oven to 350°., Bake until golden brown, 50-60 minutes. Cool 10 minutes before removing from pans to wire racks to cool.
Nutrition Facts : Calories 202 calories, Fat 5g fat (1g saturated fat), Cholesterol 15mg cholesterol, Sodium 130mg sodium, Carbohydrate 36g carbohydrate (10g sugars, Fiber 3g fiber), Protein 5g 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
PUMPKIN YEAST BREAD
This is a bread machine recipe, although I've been making all my breads by hand the past several years, ever since my machine pooped out on me! From Taste of Home's Quick Cooking (September/October 1999).
Provided by Vino Girl
Categories Yeast Breads
Time 1h10m
Yield 1 1 1/2 pound loaf, 16 serving(s)
Number Of Ingredients 12
Steps:
- Place ingredients in bread machine pan in the order suggested by the manufacturer and select basic setting for a 1 1/2 pound loaf.
Nutrition Facts : Calories 124.1, Fat 3.2, SaturatedFat 1.9, Cholesterol 7.8, Sodium 142.2, Carbohydrate 21, Fiber 0.8, Sugar 4, Protein 2.9
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
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- In the bowl of a stand mixer with the paddle attachment, combine the flour, brown sugar, salt and pumpkin pie spice. Add the milk/yeast mixture, the egg, pumpkin and oil and mix just until the dough comes together.
- Switch to the dough hook. Knead on low speed for 5 minutes, until the dough is soft and smooth. During the last minute of kneading, sprinkle the raisins into the bowl.
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