Pumpkin Soda 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:

• Preheat oven to 400°F Line a baking sheet with parchment paper or lightly grease.
• In a mixing bowl, whisk together flour, brown sugar, baking soda, salt, cinnamon, and nutmeg.
• In a separate bowl, whisk together pumpkin puree and milk. Add to the dry ingredients. Stir until moistened, then add pecans and stir until combined.
• Knead dough a few times by hand, then shape into a loaf and place on the prepared baking sheet. Score the loaf with a sharp knife in the shape of an X.
• Bake for 35-45 minutes, until the bread sounds hollow when tapped. Transfer to a wire rack and allow to cool at least 30 minutes before slicing.

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.