Alberta 4h Pumpkin Harvest Loaf Recipes

ALBERTA 4H PUMPKIN HARVEST LOAF

Alberta 4H Pumpkin Harvest Loaf image

The whole house will be filled with the fragrant aroma of pumpkin and spices as you bake this warm and scrumptious loaf.

Provided by Shirl J 831

Categories Quick Breads

Time 1h10m

Yield 1 loaf

Number Of Ingredients 11

Ingredients

1/2 cup butter
1 cup sugar
2 eggs
1 cup canned pumpkin
2 cups flour
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1 cup semi-sweet chocolate chips
1/2 cup chopped nuts (optional)

Steps:

Cream butter and sugar in bowl. Beat in eggs, one at a time until smooth. Stir in pumpkin. In another bowl, combine just until moistened. Spoon into 9 x 5 x 3 " loaf pan. Bake at 350 for 1 hour until tested done. After 10 minutes cooling time, turn loaf out on to cooling rack. Makes 1 loaf.

Nutrition Facts : Calories 3542.9, Fat 155.6, SaturatedFat 92.3, Cholesterol 616, Sodium 2731.6, Carbohydrate 521, Fiber 24.8, Sugar 300.8, Protein 49.3

ORANGE PUMPKIN LOAF

Orange Pumpkin Loaf image

You can try this moist loaf with an orange cream spread, butter, or leave plain. For a variation, try substituting dates for the raisins.

Provided by Carol

Categories Pumpkin Bread

Time 1h40m

Yield 12

Number Of Ingredients 14

Ingredients

1 large orange
⅓ cup butter, softened
1 ⅓ cups white sugar
2 eggs
1 cup canned pumpkin
⅓ cup water
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
¾ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground cloves
½ cup chopped walnuts
½ cup chopped raisins

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
Cut orange into wedges, and remove seeds. Place orange, peel and all, in a food processor. Pulse until finely chopped; set aside.
In a large bowl, cream butter and sugar until smooth. Beat in the eggs one at a time, then stir in the pumpkin, water, and the ground orange. Mix together flour, baking soda, baking powder, salt, cinnamon, and cloves. Stir into batter just until moistened. Stir in nuts and raisins. Spoon into the prepared loaf pan.
Bake for 1 hour in the preheated oven, or until a toothpick inserted near the center comes out clean. Let stand 10 minutes, then remove from pan, and cool on a wire rack.

Nutrition Facts : Calories 286.2 calories, Carbohydrate 47.9 g, Cholesterol 44.6 mg, Fat 9.5 g, Fiber 2.2 g, Protein 4.6 g, SaturatedFat 3.9 g, Sodium 369.4 mg, Sugar 28.6 g

HARVEST LOAF

Harvest Loaf image

I clipped this recipe out of the paper. It's a little different from the usual pumpkin bread; a nice combination of autumn spices and chocolate chips.

Provided by Denise in da Kitchen

Categories Breads

Time 1h10m

Yield 1 loaf

Number Of Ingredients 13

Ingredients

1 3/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ginger
1/4 teaspoon clove
1/2 cup butter, softened
1 cup sugar
2 eggs
3/4 cup canned pumpkin
3/4 cup chocolate chips
3/4 cup chopped walnuts, divided

Steps:

Combine flour, baking soda, salt and spices and set aside.
In a large bowl, cream butter and sugar, mixing well. Blend in eggs.
To the butter and sugar mixture add flour mixture and pumpkin alternately, beginning and ending with flour mixture.
Stir in chocolate chips and 1/2 cup chopped walnuts.
Spoon into greased 9 x 5 inch loaf pan. Sprinkle with remaining 1/4 cup walnuts.
Bake at 350 degrees for 40 to 60 minutes. Test periodically with a toothpick or cake tester until it comes out clean.
Cool in pan for about 10 minutes, then remove and cool completely on wire rack.

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