Autumn Pumpkin Bread Recipe 55

AUTUMN HARVEST PUMPKIN BREAD

Steps:

• Preheat oven to 350 degrees F. Lightly grease a 9" loaf pan with cooking spray. I like using a disposable aluminum foil pan for perfect baking. Note that you may have baking time discrepancies if using a glass loaf pan.
• In a large bowl, beat together the butter and brown sugar with a handheld electric mixer until creamy and smooth, about 30 seconds. Add in the pumpkin puree and beat well. Add in the eggs, one at a time, followed by the vanilla, beating well after each addition. Lastly, add in the dry ingredients and mix with a rubber spatula until barely combined together. Lightly fold in the shredded zucchini, carrots and pecans until barely combined.
• Spread the batter into the prepared pan and smooth out the top. Place the pan on a rimmed baking sheet and bake for 45-55 minutes or until a toothpick inserted near the center comes out clean or with moist, not wet, crumbs. Cool for about 30 minutes or completely in the pan before cutting into slices.

PUMPKIN BREAD

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.

AUTUMN PUMPKIN-RASPBERRY BUNDT® CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 12x8-inch fluted tube pan (such as Bundt®).
• Sift flour, baking soda, salt, and cinnamon together in a large bowl and set aside.
• Cut 3/4 cup raspberries in half and leave remaining 1/4 cup whole. Set aside.
• Combine sugar and oil in a large bowl; mix well. Blend sour cream, pumpkin, and vanilla extract into the mixture using an electric mixer. Beat in eggs one at a time. Beat in flour mixture gradually until combined. Stir in walnuts. Fold in halved raspberries. Spread batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 55 to 60 minutes. Remove from the oven and let cool completely, about 30 minutes.
• Beat confectioners' sugar, cream cheese, red food coloring, and yellow food coloring together in a large bowl until smooth. Fold in whipped topping. Frost cooled cake and decorate with reserved whole raspberries.

AUTUMN PUMPKIN BREAD WITH PECANS

Steps:

• Place the yeast and warm water in a large bowl and stir with a fork to dissolve the yeast. Allow to stand for about 3 minutes.
• Add the honey, pumpkin puree, milk, egg yolks, cornmeal, and 1 2/3 cups (8 ounces) of the high-gluten flour to the yeast mixture. Stir briskly with a whisk until the ingredients are well combined. Let this sponge stand for at least 15 minutes but not longer than 30 minutes.
• In a medium bowl, whisk the remaining 2 1/3 cups (11 3/4 ounces) high-gluten flour, cinnamon, ginger, cloves, and salt together to mix well. Add to the sponge and stir with your fingers to incorporate the flour, scraping the sides of the bowl and folding the dough over itself until it gathers into a shaggy mass. Knead the dough in the bowl until it becomes smooth and somewhat elastic, about 5 minutes. Gradually add the melted butter, kneading it in gently until well incorporated.
• Move the dough to a lightly floured work surface and knead until it is very smooth, silky, and elastic, about 5 minutes. The dough will be sticky, so keep the work surface and your hands lightly floured, but don't overdo it. The dough should be soft, supple, and springy. Shape the dough into a loose ball, cover it with plastic wrap, and let it rest for 20 minutes. (This rest period is the autolyse.)
• Flatten the dough and stretch it gently with your fingers to form a rectangle about an inch thick. Spread the toasted pecans evenly over the rectangle. Fold the whole mass into an envelope and knead it gently until the nuts are well distributed, about 2 to 3 minutes. If the dough resists, let it rest for 5 minutes and then continue kneading it. Some of the pecans may pop out of the dough, but they can easily be incorporated again after the first rise, when the dough has softened.
• Shape the dough into a loose ball and place it in a lightly oiled bowl, along with any loose pecans. Turn to coat the dough with oil, then cover the bowl tightly with oiled plastic wrap. Let the dough rise at room temperature (75 degrees to 77 degrees F) until it has doubled in volume, about 2 hours.
• While the bread is rising, make a cornstarch wash: Put the cold water in a small saucepan and whisk in the cornstarch. Bring to a boil, stirring frequently until it thickens. Remove from the heat and cover to keep a skin from forming. Set aside to cool.
• When the dough has doubled, gently pour it out of the bowl onto the floured work surface, pressing in any loose nuts. Flour your hands lightly and gently divide the dough into 2 equal pieces (each weighing about 24 ounces). Shape each piece into a knot.
• Generously dust a peel or the bottom of a baking sheet with flour or coarse cornmeal. Carefully place the shaped loaves on the peel or sheet, leaving several inches between them so they won't grow into each other as they rise. Cover the dough with oiled plastic wrap and allow it to rise at room temperature until it has just doubled in volume, about 1 1/2 to 2 hours.
• Thirty minutes before baking, preheat the oven to 425 degrees F. Place a baking stone in the oven to preheat and place an empty water pan directly below the stone.
• When the loaves have doubled, use a pastry brush to paint each loaf with the cornstarch wash. Brush gently so you won't deflate the loaves. (Reserve the remaining cornstarch wash.) Shake the peel or pan gently to be sure the loaves aren't sticking and slide the dough onto the baking stone. Quickly pour 1 cup of very hot water into the water pan and immediately shut the door. After 1 minute, using a plant sprayer, mist the top and sides of the oven 6 to 8 times, then immediately shut the oven door. Repeat the misting procedure 1 minute later.
• Bake for 15 minutes, then reduce the oven temperature 350 degrees F and bake for 20 to 25 minutes longer, until the loaves are golden brown and the surface feels firm but not hard when you press it lightly. These should have a thin soft crust, not a hard crunchy one. Transfer the loaves to a rack and paint them again with the cornstarch wash. Allow to cool completely before serving. This bread is best eaten the day it is baked, but it also freezes exceptionally well if you wrap it in aluminum foil and then a heavy duty plastic freezer bag. Thaw at room temperature before serving.

AUTUMN PUMPKIN BREAD RECIPE - (5/5)

Steps:

• 1.Heat the oven to 350ºF. Spray 2 loaf pans with the cooking spray. 2.Stir the flour, baking powder, baking soda, cloves, cinnamon, nutmeg and salt in a medium bowl. 3.Beat the pumpkin, oil, sugar and eggs in a medium bowl with an electric mixer on medium speed until the mixture is smooth. Add the flour mixture and beat just until combined. Stir in the walnuts and raisins. Pour the batter into the pans. 4.Bake for 50 minutes or until toothpick inserted in the center of a loaf comes out clean. Let the bread cool in the pans on a wire rack for 15 minutes. Remove the bread from the pans and let cool completely. 5.Grate 1 teaspoon zest and squeeze 3 tablespoons juice from the orange. Stir the confectioners' sugar, orange zest and orange juice in a small bowl until the mixture is smooth. Drizzle the bread with the glaze and sprinkle with additional chopped walnuts, if desired.

AUTUMN PUMPKIN BREAD

Steps:

• Preheat oven to 350°F and spray 2 loaf pans with cooking spray.
• Mix together the first 7 dry ingredients in the bowl of an electric mixer; add pumpkin, oil, sugar and eggs. Mix well.
• Add dry ingredients, mix well.
• Mix in nuts and raisins by hand.
• Pour the mixture into prepared loaf pans and bake 50-55 minutes until done. Cool on wire rack for 15 minutes, remove from pans to wire rack and cool completely.
• If glazing, mix glaze ingredients together with a spoon and drizzle over loaves; top with walnuts.

AUTUMN BREAD

Steps:

• In a bowl, combine the first 4 ingredients; set aside.
• In another bowl, blend the eggs, sugar, pumpkin, and oil together; add to flour mixture.
• Stir until just moistened; fold in cranberries.
• Spoon/pour batter into two greased/floured 9x5 inch loaf pans.
• Bake in a 350° oven for 55-60 minutes or until pick comes out clean.
• Cool in pans for 5-10 minutes; remove loaves to wire rack and cool completely.