Autumnspicebread Recipes

HOMEMADE AUTUMN BREAD

Steps:

• Preheat oven to 375°F. Coat 2, 9×5 loaf pans with nonstick spay. Cut 2 strips of parchment paper to fit the bottoms and up the short sides of the pans, allowing the parchment to hang over the ends, for easy removal. Spray the pans again. Set aside.
• In a large bowl stir together the sugar, oil, eggs, vanilla, cinnamon, salt, baking soda, and baking powder until smooth.
• Next stir in both flours until just combined. Finally stir in the zucchini, carrots, banana, and walnuts until combined.
• Divide the batter between the 2 pans.
• Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
• Allow to cool in the pan for 5-10 minutes and then using the parchment paper lift out of the pans to cool completely.
• Serve warm or at room temperature.

AUTUMN SPICED BUTTERNUT SQUASH BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans.
• Beat sugar and shortening together in a bowl until fluffy. Stir butternut squash, eggs, and water into sugar mixture.
• Mix flour, baking soda, baking powder, salt, cinnamon, and cloves in another bowl; stir into sugar mixture. Add nuts and raisins; stir until batter is just blended. Pour batter into prepared loaf pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 15 minutes before removing to cool completely on a wire rack.

SPICED BREAD PUDDING

Steps:

• Place the cinnamon, nutmeg, dried orange peel, cloves, peppercorns, and ginger into 3 cups of half-and-half in a microwavable container and microwave on high for 3 minutes. Check the temperature of the mixture and microwave in 30 second increments until it reaches 180 degrees F. Cover and steep 15 minutes.
• Place the eggs and yolks in a blender with an 8-cup carafe. Blend on the lowest speed for 30 seconds. Raise the speed to quarter power and slowly add the sugars and blend until thickened slightly, about 1 minute. Add the remaining 2 cups half-and-half. With the machine still running, pour in the spiced half-and-half through a small hand strainer and add the rum. Use immediately, or store covered in the refrigerator for up to 72 hours.
• Preheat the oven on the lowest (or warm) setting.
• Cut a 7-inch round disk off the top of the boule using a long bread knife or serrated slicer. Tear the disk into pieces and scatter in a large roasting pan. Cut all the way around the inside of the boule just inside the outer wall. Cut downward and across the interior of the bread, first in one direction, then 90 degrees to it to create a grid, the way you would cube mango flesh to remove it from the skin. Remove the plugs of bread and tear into hunks about the size of an egg. Add to the roasting pan and bake until bread is dry, 1/2 to 2 hours.
• Sprinkle the fruit over the bread, pour in the custard, and press the bread to submerge all the pieces. Cover and soak for 2 hours at room temperature or for up to 8 hours in the refrigerator.
• Preheat the oven to 325 degrees F.
• Pour the melted butter into a spray bottle and spritz the inside of the bread shell. Be sure to cover the bottom with a thin layer to prevent the custard from soaking through. Place the bread shell in a 10-inch cast-iron skillet and place in the oven to toast the interior for 30 minutes.
• Remove the bread shell from the oven and transfer the soaked bread mixture into the shell. Bake until the bread pudding souffles and reaches an internal temperature of 165 to 170 degrees F, 1 1/2 to 2 hours. Remove and cool 30 minutes before slicing or scooping and serving.

AUTUMN SPICE GLAZE

Steps:

• Combine all ingredients in a small saucepan and heat over low heat for 3 to 4 minutes. To glaze, brush mixture on turkey every 30 minutes (or every 15 minutes if cooking a bone-in turkey breast) after the first hour of cooking.

VANILLA SPICE BREAD

Steps:

• Place water, milk, vanilla extract, brown sugar, white sugar, cardamom, coriander, vegetable oil, and salt into the pan of a bread machine in that order. Pour the flour onto the other ingredients, and sprinkle the flour with yeast. Set the bread machine to the Dough cycle; turn on the machine.
• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch bread pan.
• When the Dough cycle is completed, remove the dough from the machine, punch down if necessary, form into a loaf, and place into the prepared bread pan with the seam side down. Cover and let rise until doubled, 20 to 30 minutes.
• Bake in the preheated oven until the loaf is golden brown, 35 to 45 minutes. Let cool in the pan for 5 minutes before removing to finish cooling on a rack.

AUTUMN SPICE CAKE

Steps:

• Preheat oven to 350°F; line two 9-inch cake pans with parchment paper and lightly butter.
• Beat butter, shortening, and sugars together until smooth. Beat in the eggs, one at a time, until smooth and light.
• Stir the buttermilk and vanilla together. Sift the flour, cocoa, baking powder, baking soda, and spices together in a large bowl.
• Alternately stir the flour mixture and buttermilk, in thirds, into the beaten butter. Blend well with each addition.
• Pour batter into the pans and bake until center tests clean -- about 35 minutes. Cool cakes in the pans on a rack for 30 minutes, unmold, and cool completely before frosting (if desired).

AUTUMN BREAD PUDDING

Steps:

• Preheat oven 350°F.
• With butter, grease a 1 quart shallow baking dish.
• In medium saucepan, combine brown sugar, water, corn syrup, cinnamon, and cloves.
• Bring to a boil over med heat, stirring occasionally.
• Reduce heat and simmer.
• Remove from heat and cool slightly.
• In baking dish,arrange ingredients in a single layer of bread, bananas, apples, raisins, peanuts and almonds.
• Remove and discard spices from sugar syrup. Slowly pour syrup over bread and fruit mixture to moisten bread well.
• Reserve some syrup to use at serving.
• Cover and bake for 20- 25 minutes or until apples are tender.
• Uncover and continue baking 10-15 minutes until pudding top is.
• crisp and golden.
• Serve warm with syrup and whipped cream if desired.

GRANDMA EMMA'S SPICE LOAF

Steps:

• Soak raisins in coffee until plump. Do not drain.
• Cream together the shortening, sugar and eggs. Blend in molasses and vanilla.
• In a large bowl mix together the cinnamon, nutmeg, cloves, ginger, flour, baking soda, and salt. Make a well in the center of the bowl.
• Add the liquid ingredients to the well in the dry ingredients. Stir in coffee with raisins and nuts. Pour batter into a greased 9x5 inch loaf pan.
• Bake in a preheated 350 degree F(175 degrees C) oven for one hour.

AUTUMN PEAR BREAD

Steps:

• In a large bowl, combine the flour, sugar, baking powder, baking soda, salt and nutmeg; cut in butter until mixture resembles coarse crumbs. Combine the eggs, buttermilk and vanilla; stir into the flour mixture just until moistened. Fold in pears., Spoon into 2 greased 5-3/4x3x2-in. loaf pans. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.