Pumpkinalebread Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two loaf pans.
• In a medium mixing bowl, combine flour, baking soda, salt, baking powder, nutmeg, allspice, cinnamon and cloves.
• In a large bowl with an electric mixer, blend sugar, oil and eggs. Stir in pumpkin. Slowly blend the flour mixture into pumpkin mixture. While blending the mixture add water incrementally. Pour the batter into two prepared loaf pans.
• Bake in a preheated 350 degrees F (175 degrees C) oven for 90 minutes. Let cool for 10 minutes before removing from the pans.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with cooking spray. Combine flour, salt, baking soda, cinnamon, pumpkin pie spice, and nutmeg in a bowl; set aside.
• Beat the sugar, canola oil, whole eggs, egg white, pumpkin beer, and pumpkin puree together in a large bowl until smooth. Combine chia seeds and water in a small bowl, then whisk in the chia seed mixture into the pumpkin mixture until smooth and well-blended. Gradually stir in the flour mixture into the pumpkin mixture. Mix until smooth. Pour batter into the prepared loaf pan, and layer the chopped walnuts on top.
• Bake in the preheated oven until a knife inserted into the center comes out clean, about 50 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Grease two 9x5 inch loaf pans.
• Sift together the flour, baking soda, baking powder, salt, and pumpkin pie spice; set aside.
• In a large bowl, beat together sugar, oil, eggs, and pumpkin.
• Stir in flour mixture alternately with water.
• Divide batter evenly between the prepared pans.
• Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean.
• For best flavor, store wrapped in plastic wrap at room temperature for a full day before serving.

Steps:

• Preheat an oven to 350 degrees F. Line two 9 by 5-inch loaf pans with parchment paper, leaving a 2-inch overhang on the longer sides, then spray with nonstick cooking spray.
• Whisk together the flour, baking soda, pumpkin pie spice, baking powder and salt in a medium bowl until combined. Mash the bananas in a large bowl with a potato masher or fork until smooth, then whisk in the eggs, sugar, pumpkin puree, oil, sour cream and vanilla until smooth and combined. Add the flour mixture to the banana mixture, then stir the batter together with a rubber spatula until just combined (it's ok if there are a couple small lumps).
• Divide the batter evenly between the two prepared loaf pans, smoothing out the top with a spatula. Top each loaf with 3 tablespoons of pepitas. Bake in the center of the oven until a toothpick inserted in the center of each loaf comes out clean and each loaf reaches an internal temperature of 200 to 205 degrees F, 60 to 75 minutes.
• Let cool in the pans for 15 minutes, then use the parchment paper overhang to remove each loaf from the pan. Let cool completely on a wire rack, about 1 1/2 hours.

Steps:

• For the pumpkin bread: Pour the warm milk into a large bowl and sprinkle the yeast over top. Let the yeast activate until foamy, about 5 minutes. Whisk in the pumpkin puree, brown sugar, 1 large egg and the oil until smooth. Whisk together the flour, ground cinnamon and salt in a separate bowl, then stir into the pumpkin mixture until a shaggy ball forms.
• Lightly dust a work surface with flour. Turn out the dough and knead until very smooth and elastic, about 10 minutes. Transfer to another large bowl lightly greased with oil. Cover tightly with plastic wrap and let rise in a warm place until doubled in size, 1 hour to 1 hour 15 minutes.
• Line a rimmed baking sheet with parchment paper. Punch down the dough, then reroll it into a smooth ball about 6 inches wide. Cut three 24-inch-long pieces of kitchen twine and lay them on a clean work surface, crisscrossing at the center to create a star-shaped pattern. Place the ball of dough in the center, then tie the ends of the twine up over the dough and secure in a knot, leaving about 1 inch of space between the dough and knot so it has room to proof and expand. Do not tie the twine too tightly. Transfer to the prepared baking sheet, insert the cinnamon stick in the center of the dough for the "stem." Cover loosely with plastic wrap and let rise until the kitchen twine has tightened and the dough is starting to take the shape of a pumpkin, 15 to 30 minutes more.
• While the dough is rising, preheat the oven to 350 degrees F.
• Whisk the remaining egg with 1 teaspoon water in a small bowl, then brush over the entire exterior of the bread with a pastry brush. Bake until well browned and an instant-read thermometer registers 190 degrees F at the center, about 30 minutes. Cool completely on a wire rack.
• For the spiced pumpkin butter: Combine the pumpkin puree, heavy cream, brown sugar, maple syrup, cinnamon and a pinch of salt in a small saucepan over medium-low heat. Cook, stirring frequently, until the sugar melts and the mixture thickens slightly and turns a deep orange color, about 10 minutes. Transfer to a bowl and refrigerate until chilled.
• Carefully cut and remove the kitchen twine from the bread. Cut into slices and serve with the spiced pumpkin butter.

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 350.
• Spray 2 9x5x3 loaf pans.
• Sift dry ingredients together.
• Mix sugar, oil, water, eggs and pumpkin together.
• Stir in dry ingredients.
• Mix in pecans and currants.
• Divide batter between pans and bake until tests done.

Steps:

• Pinch ground cinnamon, plus more for garnish
• Put the pumpkin puree, yogurt, ice cubes, maple syrup, vinegar, ginger and cinnamon into a blender. Blend until very smooth. Add 1 to 2 tablespoons of water if needed to adjust consistency. Pour into a glass and dust with cinnamon.

Steps:

• Preheat oven to 350 degrees F.
• Grease 2, 9x5 loaf pans. Set Aside.
• In a medium bowl add flour, baking powder, baking soda, cinnamon, ground cardamom, and salt. Mix lightly by hand and set aside.
• On a cutting board run a chefs knife through the pineapple chunks a few times to cut into smaller pieces. Maybe quartered at most. Pat Dry. Set aside.
• In a large mixing bowl add pumpkin, honey, oil, peanut butter, eggs, and vanilla. Mix well with a hand mixer until the oil is well incorporated.
• Add the flour mixture to the pumpkin mixture and mix on low to medium speed just until flour mixture is well blended.
• Stir in chopped pineapple and raisins by hand.
• The batter will be thick.
• Divide batter evenly into 2 9x5 loaf pans.
• Bake for 50-55 minutes. Cooking times may vary by oven.
• Loaves are done when a toothpick inserted in the center of the loaf comes out completely clean. My loaves took 55 minutes.
• Cool in pans on a cooling rack for 30 minutes and then remove loaves to cooling racks to cool completely.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Place raisins in a bowl and pour in boiling water to cover by 1 inch. Allow to sit until raisins are plump and rehydrated, 3 to 4 minutes. Drain raisins, and reserve 1/3 cup of the soaking water in a separate bowl.
• Combine whole wheat flour, all-purpose flour, cinnamon, baking soda, baking powder, salt, cloves, and nutmeg in a large bowl. Combine pumpkin puree, sugar, eggs, reserved soaking water, and oil in another bowl; mix with a spoon or whisk until well combined. Stir pumpkin mixture into flour mixture until just moistened. Fold in walnuts and raisins. Pour batter into a 9x5-inch loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 55 minutes. Allow to cool in the pan for 15 minutes then transfer to a wire rack.

Steps:

• Heat oven to 350ºF.
• Mix flour, dry pudding mix, baking powder, spice and baking soda; set aside.
• Whisk butter, sugar and pumpkin in large bowl. Blend in eggs. Add flour mixture; stir just until dry ingredients are moistened. Pour into 8x4-inch loaf pan sprayed with cooking spray; top with nuts.
• Bake 1 hour to 1 hour 5 min. or until toothpick inserted in center comes out clean, covering loosely with foil for the last 20 min. Cool bread in pan 10 min. Remove from pan to wire rack; cool completely.

Steps:

• Preheat oven to 350.
• Grease two 9 x 5 inch loaf pans and dust with a little flour.
• In a large mixing bowl, beat together pumpkin, applesauce, sugar, water, and eggs until well blended.
• Measure the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt, into a separate bowl and stir until combined.
• Slowly add the dry ingredients to the pumpkin mixture, beating until smooth.
• Divide the batter evenly between the two pans.
• Bake for 60-70 minutes or until a toothpick inserted in center comes out clean.
• Allow bread to cool for 10-15 minutes before removing from pans.
• Slice and serve plain, buttered, or with cream cheese.

Steps:

• Mix first 6 ingredients in a large bowl.
• In a second bowl, combine eggs, water, salad oil and pumpkin.
• Add the pumpkin mixture to the dry ingredients in the first bowl and mix just until well blended.
• Fold in nuts, and raisins.
• Mound batter into 2 greased and floured loaf pans.
• Bake at 350 degrees for 1 hour (or until toothpick comes out clean when inserted into center of loaf).
• Cool on a wire rack.