ANISE PUMPKIN BREAD
We live in a rural area of Long Island where there's plenty of fresh air and friendly country folks. This recipe has traveled from one end of the island to the other.
Provided by Taste of Home
Time 1h
Yield 1 loaf (12 pieces)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. In a bowl, combine the eggs, brown sugar, pumpkin, oil and vanilla. In another bowl, combine the flour, oats, baking powder, aniseed and salt; add to pumpkin mixture and stir until well blended. Pour into a greased and floured 8x4-in. loaf pan., Bake until a toothpick inserted in the center comes out clean, at 45-50 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Combine glaze ingredients; drizzle over bread.
Nutrition Facts : Calories 219 calories, Fat 7g fat (1g saturated fat), Cholesterol 31mg cholesterol, Sodium 197mg sodium, Carbohydrate 36g carbohydrate (24g sugars, Fiber 1g fiber), Protein 3g protein.
PUMPKIN TART WITH ANISE-SEED CRUST
Provided by Maggie Ruggiero
Categories Dessert Bake Christmas Thanksgiving Spice Pumpkin Fall Christmas Eve Potluck Seed Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 15
Steps:
- Make tart shell:
- Prepare dough, adding anise seeds to dry ingredients, and chill as directed in dough recipe. Roll out dough into a 14-inch round on a lightly floured surface with a lightly floured rolling pin, then fit into tart pan and trim excess dough. Chill until firm, at least 30 minutes.
- Preheat oven to 375°F with rack in middle.
- Lightly prick bottom of shell with a fork, then line with foil and fill with pie weights. Bake shell until side is set and edge is pale golden, about 15 minutes.
- Remove foil and weights and bake shell until golden all over, about 15 minutes more. Cool completely in pan. Leave oven on.
- Fill and bake tart:
- Whisk together pumpkin, sugar spices, and salt in large bowl. Whisk in eggs, then cream.
- Pour filling into cooled tart shell and bake until puffed about 1 1/2 inches from edge and center is just set, 40 to 45 minutes. (Cover edge of tart with foil if browning too quickly.) Cool in pan, about 2 hours. (Tart will continue to set as it cools.)
PUMPKIN BREAD
I keep my freezer stocked for our harvest crew with home-baked goodies like this deliciously spicy, easy pumpkin bread recipe. -Joyce Jackson, Bridgetown, Nova Scotia
Provided by Taste of Home
Time 1h20m
Yield 1 loaf (16 slices).
Number Of Ingredients 14
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.
Nutrition Facts : Calories 221 calories, Fat 10g fat (1g saturated fat), Cholesterol 23mg cholesterol, Sodium 212mg sodium, Carbohydrate 31g carbohydrate (20g sugars, Fiber 1g fiber), Protein 3g protein.
DELICIOUS PUMPKIN BREAD
Got this recipe from my mom. It is a pretty good recipe, and can be made with canned or fresh pumpkin. One half cup raisins may be substituted for the nuts.
Provided by v monte
Categories Breakfast and Brunch Breakfast Bread Recipes
Time 1h10m
Yield 24
Number Of Ingredients 11
Steps:
- Grease and flour three 7 x 3 inch pans. Preheat oven to 350 degrees F (175 degrees C).
- Measure flour, sugar, baking soda, salt, and spices into a large bowl. Stir to blend. Add pumpkin, water, vegetable oil, eggs, and nuts. Beat until well combined. Pour batter into prepared pans.
- Bake for approximately 1 hour.
Nutrition Facts : Calories 275.1 calories, Carbohydrate 40.1 g, Cholesterol 31 mg, Fat 11.9 g, Fiber 1.3 g, Protein 3.4 g, SaturatedFat 1.7 g, Sodium 311.5 mg, Sugar 25.9 g
ANISE PUMPKIN BREAD
We live in a rural area of Long Island where there's plenty of fresh air and friendly country folks. This recipe has traveled from one end of the island to the other.
Provided by Allrecipes Member
Time 1h
Yield 8
Number Of Ingredients 14
Steps:
- In a mixing bowl, combine the eggs, brown sugar, pumpkin, oil and vanilla. In another bowl, combine the flour, oats, baking powder, aniseed and salt; add to pumpkin mixture and stir until well blended. Pour into a greased and floured 8-in. x 4-in. x 2-in. loaf pan.
- Bake at 350 degrees F for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Combine glaze ingredients; drizzle over bread.
Nutrition Facts : Calories 327.7 calories, Carbohydrate 54.2 g, Cholesterol 46.6 mg, Fat 10.9 g, Fiber 1.7 g, Protein 4.4 g, SaturatedFat 1.7 g, Sodium 343.8 mg, Sugar 35.3 g
AMISH PUMPKIN BREAD
This bread is easy to make and is so yummy. I got this recipe from my mother. I think that she got it from the newspaper. This recipe makes 2 regular loafs or 4 mini loafs.
Provided by StephB
Categories Quick Breads
Time 1h15m
Yield 2 loaves
Number Of Ingredients 13
Steps:
- Mix sugar, oil and eggs together.
- Add pumpkin.
- Then add dry ingredients and finally water.
- Stir just until mixed.
- Add nuts if desired.
- Pour into 2 greased and floured (or 4 mini loaf) pans.
- Bake at 350 for 1 hour.
PUMPKIN SOUP WITH ANISE
This is more complicated than opening a can . . .but you will be rewarded! Fresh hot bread makes a great accompaniment! Inspiration come from the Soup Bible.
Provided by Galley Wench
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Peel the pumpkin, remove the seeds and chop roughly.
- In a large pan heat oil and saute onions until golden.
- Stir in garlic, chilies and curry paste and cook for 1 minute.
- Add the chopped pumpkin and sweet potatoes; cook for 5 minutes more.
- Pour in stock and season.
- Bring to a boil, then cover and lower heat and simmer for 25 minutes.
- Process until smooth in a blender or food processor and return to a clean pan.
- Add the anise and reheat.
- Taste and adjust seasoning if necessary.
- Serve in heated bowls garnished with a spoonful of cream.
Nutrition Facts : Calories 264.2, Fat 15.1, SaturatedFat 5.9, Cholesterol 26.4, Sodium 58.9, Carbohydrate 31.1, Fiber 3.9, Sugar 8.4, Protein 4.6
CHIA AND PUMPKIN SEED SOURDOUGH BREAD
This hearty seeded bread is full of sensory delights. The high percentage of chia and pumpkin seeds adds crunch and nuttiness to the chewing experience, while the fresh-milled red fife wheat gives delicious hints of cinnamon and anise to the flavor and aroma.
Provided by Melissa Johnson
Categories Recipes
Time 1h20m
Yield 12
Number Of Ingredients 7
Steps:
- Mixing and Bulk Fermentation
- This dough starts out feeling over-hydrated because the chia seeds are not soaked. As the chia seeds absorb water from the dough, it will feel dryer. Unless your dough continues to feel very wet, you should use wet fingers when stretching and folding the dough at the 30- and 60-minute marks. Also, soak the pumpkin seeds that you laminate into the dough at the 90-minute mark. If you plan to make this recipe no-knead and mix in all the ingredients unsoaked at once, consider adding 30 grams additional water to the dough.
- Place the pumpkin seeds in a glass with some water, cover, and set aside to soak. If the seeds are salted, rinse them a few times.
- Mix the rest of the ingredients in a medium bowl, cover, and let the dough rest for 30 minutes.
- With wet fingertips, do two rounds of stretching and folding of the dough with a 30-minute rest in between.
- Drain the pumpkin seeds and clean off an 18"x18" stretch of countertop.
- Spread the dough thin on the counter and lay half the pumpkin seeds on half the dough, fold the dough over the seeds. Repeat the covering of half the dough with half the seeds, and folding until you have a square of dough about 6"x6". Return the dough to its bowl and cover.
- After the dough has rested 30 minutes, do one final round of stretching and folding.
- Let the dough finish bulk fermenting. It will not expand a great deal because of the large amount of seeds, but it will get webby inside. This could be 4-8 hours or longer.
- Final Proof
- With the extra seedy texture of this dough, lining up the gluten strands with a pre-shape and bench rest didn't seem very worthwhile, so I skipped those steps. However, if you find that your dough is a bit under-fermented when you scrape it out of the bowl, or if you're dividing a scaled-up dough into multiple loaves, feel free to do the pre-shape and bench rest.
- Scrape the dough out of your bowl onto a lightly floured countertop.
- Firmly de-gas the dough and shape it into a boule, batard, or oblong loaf (as I did).
- Place the shaped dough seam-side up in a floured banneton, cover, and let proof for several hours at room temperature or overnight in the refrigerator. My dough was at room temperature for about 40 minutes before I retarded it overnight.
- Baking
- Preheat your baking vessel for 30 minutes at 500F.
- When the oven and dough are ready, flip the dough onto parchment paper, and score it.
- Load the dough into your baking vessel, cover, and bake:
- 20 minutes at 500F covered
- 10 minutes at 450F covered
- 5-10 minutes at 450F uncovered
- The internal temperature of the baked bread should be 205F or higher.
- Let it cool on a rack at least an hour before slicing.
- https://breadtopia.com/wp-content/uploads/2020/03/20200320_071821widescreen-Copy.jpg
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