Pumpkinbreakfastbread Recipes

Steps:

• Spray a 9x13-inch baking dish with cooking spray, and place the bread cubes into the dish. In a bowl, mix together the pumpkin puree, sugar, cinnamon, ginger, nutmeg, vanilla extract, salt, eggs, milk, evaporated milk, and pecans. Pour the pumpkin mixture over the bread cubes. Cover the dish with plastic wrap, and refrigerate overnight.
• The next day, preheat oven to 350 degrees F (175 degrees C). Uncover and bake the casserole until the pumpkin mixture is set and a toothpick inserted into the center of the casserole comes out clean, about 45 minutes.

Steps:

• First up, cream together your butter and brown sugar.
• Add in your egg, vanilla, and evaporated milk.
• Mix well and then add in your pudding mix and flour.
• Finally, you'll add in your pumpkin, cinnamon, nutmeg, salt, baking powder, and baking soda.
• Mix up your streusel ingredients; the brown sugar, pecans, cinnamon, and nutmeg.
• Pour about half the batter into a 9x11 pan. Sprinkle half your streusel mixture over the batter. Pour the rest of your batter in the pan and sprinkle the rest of the streusel mixture over the top.
• Pop it in the oven at 350 for 45-50 minutes. And let me tell ya, be flexible with the time! This is a really moist bread so it's imperative that it's cooked all the way through. If you need an extra five minutes, by all means take it. Just make sure that toothpick comes out clean!

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 the oven to 350°F. Line a 9-by-5-by-3-inch loaf pan with parchment paper (see Cook's Note), leaving a 2-inch overhang on the 2 longer sides.
• Whisk together the pumpkin pie mix and eggs in a large bowl until smooth. Whisk in the spice cake mix until just combined and no lumps remain.
• Transfer to the prepared loaf pan, smoothing out the top with a small offset spatula. Bake until deep golden brown and a toothpick inserted in the center comes out clean, about 45 minutes.
• Transfer the pan to a wire rack to cool slightly, about 10 minutes. Use the parchment overhang to lift the pumpkin bread out of the pan and onto the wire rack to cool completely.

Steps:

• Preheat oven to 350 degrees.
• Grease the bottom and sides of your loaf pans. I used spray oil. Set aside.
• In a large mixing bowl beat sugar and oil. I use a whisk always, but you can use an electric mixer. Add eggs and beat well. Set sugar mixture aside.
• In another large bowl combine flour, baking soda and salt.
• Alternately add flour mixture and water to the sugar mixture. Beat after each addition until just combined. Beat in pumpkin. Spoon batter into prepared pans.
• In the 6 mini loaf pans I baked for 35 minutes and then checked and baked for another 4 minutes. In 2 loaf pans I would bake for 50 minutes and then check. It depends on your oven. When done, cool in the pans on a wire rack.
• Enjoy plain or with butter! This is a sweet bread!

Steps:

• Preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper.
• Add the walnuts and pepitas to the prepared baking sheet. Toast in the oven for 10 minutes, until golden brown and fragrant.
• In a medium bowl, mix together the toasted walnuts and pepitas, chia seeds, figs, flaxseeds, oats, pumpkin spice, and salt.
• In a large bowl, whisk together the pumpkin puree, almond milk, olive oil, and maple syrup.
• Then, add the flaxseed meal and dry ingredients and stir with a spatula to incorporate. The "dough" will be moist and somewhat loose.
• Transfer the batter to a 9x5-inch (23x13 cm) loaf pan, packing it into the pan. Cover with plastic wrap and let sit at room temperature for 2 hours.
• Preheat the oven to 400˚F (200˚C).
• Bake for 1 hour and 20 minutes. The loaf will become very browned during baking. Remove from the oven and let cool for 15-20 minutes before slicing.
• Nutrition Calories: 4929 Fat: 289 grams Sodium : 373mg Carbs: 504 grams Fiber: 140 grams Sugars: 162 grams Protein: 132 grams
• Enjoy!