Pumpkinbreadbowl Recipes
PUMPKIN BREAD BOWLS
Rising right out of the CT 'pumpkin patch" are these easy edible bowls shaped just like jack-o'-lanterns. To create them, our home economists thawed and molded store-bought frozen bread dough. You can do the same or start from scratch with your favorite bread recipe. Then, after the bowls have baked, fill them with chili or soup.-Taste of Home Test Kitchen
Provided by Taste of Home
Time 40m
Yield 8 bowls.
Number Of Ingredients 3
Steps:
- Cut a 1/2-in. slice off each loaf to make pumpkin stems; cover and refrigerate until baking time. Cut remainder of each loaf into 4 pieces and form each into a smooth ball. Place on 2 greased baking sheets; cover with lightly greased plastic wrap. Let rise in a warm place until doubled, about 45 minutes. Divide reserved dough slices into fourths; shape each piece into a stem. Using the tip of a sharp knife, push a stem into the top of each bun. Combine egg and water; gently brush over dough. Bake at 350° for 25 minutes or until golden brown. Cool on wire racks. Slice off tops and hollow out inside of bowls. Discard removed bread or save for another use. Fill bowls with chili, soup or stew.
Nutrition Facts :
THE BEST PUMPKIN BREAD
This pumpkin bread is perfectly moist, not-too-sweet and couldn't be easier. It's perfect for toasting and slathering with butter or cream cheese, and maybe a drizzle of honey or maple syrup.
Provided by Food Network Kitchen
Time 1h20m
Yield 2 loaves
Number Of Ingredients 14
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.
PUMPKIN BREAD - THE BEST I'VE EVER TASTED!
When my son was in "Delightful Day" pre-school (he's 14 now) they had a Thanksgiving Day Feast. They served this recipe. However, instead of baking it into loaves they made mini muffins.To date, this is by far the best pumpkin bread/muffin I have ever had. Very easy to make and soooo moist! Such a pleasure to pass this along to everyone at this wonderful site! Enjoy! PS - This freezes great! Get a jump on holiday cooking!
Provided by tree luee dee
Categories Quick Breads
Time 1h5m
Yield 3 loaves
Number Of Ingredients 13
Steps:
- Mix dry ingredients in a large bowl.
- Mix wet ingredients in another large bowl at low speed by mixer or by hand.
- Make well in dry ingredients (a large indentation in center).
- Add wet ingredients to well and fold in until thoroughly moistened.
- Add nuts and raisins, folding to distribute evenly.
- Do not overmix.
- Bake in 3 greased and floured loaf pans.
- Bake at 350 degrees for 45 to 50 minute.
- Freezes great!
- Can also be made into muffins.
- Adjust cooking time as necessary.
- Tip: I've found that baking in"dark" aluminum pans tends to burn easily on outside.
- I use light colored aluminum pans.
- They reflect the heat better.
PUMPKIN SWIRL BREAD
This is for a pumpkin quick bread that has cream cheese in the middle. I generally double it, and then it makes three 8 X 4 inch loaves. This recipe freezes well.
Provided by ELLENMARIE
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h35m
Yield 10
Number Of Ingredients 13
Steps:
- Blend cream cheese, 1/4 cup sugar, and 1 beaten egg. Set aside.
- Combine flour, 1 1/2 cups white sugar, baking soda, salt, and spices. Set aside.
- Combine pumpkin, butter or margarine, beaten egg, and water. Add flour mixture to pumpkin mixture, mixing just until moistened. Reserve 2 cups of the pumpkin batter. Pour the remaining batter into a greased and floured 9 x 5 inch loaf pan. Pour cream cheese mixture over pumpkin batter, and top with reserved pumpkin batter. Cut through batter several times with a knife for a swirl effect.
- Bake at 350 degrees F (175 degrees C) for 70 minutes, or until tester comes out clean. Cool in the pan for 10 minutes, and then remove from pan to cool completely.
Nutrition Facts : Calories 398.2 calories, Carbohydrate 54.6 g, Cholesterol 86.2 mg, Fat 18.3 g, Fiber 1.4 g, Protein 5.6 g, SaturatedFat 11.2 g, Sodium 447.3 mg, Sugar 36 g
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