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
BLUEBERRY PUMPKIN MUFFINS
These are unexpectedly yummy. And very good for you too!
Provided by CKLEWIS
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 40m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease and flour muffin pan or use paper liners.
- Mix the flour, oats, sugar, baking powder, salt, cinnamon, and nutmeg together in a mixing bowl until evenly blended. In a separate bowl, stir together the pumpkin, milk, egg, and butter. Gradually stir in the flour mixture, just until all ingredients are moistened. Fold in the blueberries. Spoon batter into muffin cups, filling to the top.
- Bake in preheated oven until tops spring back when lightly pressed, about 20 minutes.
Nutrition Facts : Calories 145.6 calories, Carbohydrate 23.5 g, Cholesterol 26.5 mg, Fat 5 g, Fiber 1.5 g, Protein 2.6 g, SaturatedFat 2.8 g, Sodium 264.9 mg, Sugar 13 g
BLUEBERRY PISTACHIO PUMPKIN BREAD
Steps:
- * Preheat an oven to 350 degrees. * Grease a loaf or bundt pan and dust with flour. * Sift together flour, baking soda, baking powder, salt and spices in a medium bowl. * In a large bowl, beat butter until light yellow. Add the sugars in four additions, beating thoroughly between additions. Add the eggs one at a time, again mixing thoroughly after each one. Beat in vanilla, then the water (or pumpkin liquid). Stir in the cup of pumpkin puree. * Add the bowl of dry ingredients into the wet ingredients by thirds, mixing thoroughly with a spoon between additions. * Dust the dried blueberries and crushed pistachio nuts with flour, shaking off the excess. Stir into the batter. * Pour the batter into the prepared baking pan and bake for 1 hour to 1 hour 10 minutes, or until nicely browned and a toothpick inserted into the bread comes out clean. * Allow the bread to cool in the pan for several minutes, then invert to remove onto a cooling rack. Sprinkle the top with a little sugar if you'd like. Allow the bread to cool to room temperature before cutting. Serve alone, toasted, or spread with butter or cream cheese.
BLUEBERRY PUMPKIN BREAD
Categories Breakfast & Brunch Breads Fall & Winter Using Frozen Blueberries
Yield 1 loaf (8 servings)
Number Of Ingredients 15
Steps:
- Pumpkin Bread Instructions Preheat oven to 350°. Butter an 8-½ x 4-½ inch loaf pan. In a large bowl, beat pumpkin, sugar, orange juice, eggs, and oil until smooth, about 1 minute. In a small bowl, stir flour, baking powder, salt, and pumpkin pie spice. Add to pumpkin mixture and stir just until just combined. Spoon 1/3 of the batter into pan and spread evenly. Stir blueberries into remaining batter in bowl and spoon over batter in pan, spreading evenly. Bake for 60-65 minutes; cool in pan on a rack for 10 minutes before turning the loaf out onto the rack to cool completely. Drizzle with glaze.
- Glaze Instructions In a bowl, combine sugar and butter until combined. Add milk and vanilla and continue beating until smooth. Drizzle over bread.
Nutrition Facts :
PISTACHIO PUMPKIN BREAD
These cute little loaves blend pumpkin, pistachio, rum and raisins with festive results. Wrap the bread in colored cellophane, tie with festive ribbon and give as a gift. -Kathy Kittell, Lenexa, Kansas.
Provided by Taste of Home
Time 45m
Yield 3 mini loaves (4 slices each).
Number Of Ingredients 12
Steps:
- In a large bowl, combine the bread mix, eggs, water, oil and extract just until blended. Stir in raisins and pistachios. Transfer to three greased 5-3/4x3x2-in. loaf pans. , Bake at 375° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes. , Meanwhile, in a small saucepan, combine the sugar, water and butter. Bring to a boil; cook and stir for 3 minutes or until sugar is dissolved. Remove from the heat; stir in extract. , Remove loaves from pans to wire racks. With a toothpick, poke holes in the top of each loaf; brush with glaze. Cool completely.
Nutrition Facts : Calories 247 calories, Fat 9g fat (2g saturated fat), Cholesterol 38mg cholesterol, Sodium 233mg sodium, Carbohydrate 37g carbohydrate (23g sugars, Fiber 2g fiber), Protein 4g protein.
BANANA BLUEBERRY PISTACHIO NUT BREAD
I put this togeter yesterday and last night my husband went crazy - he said it was the best he has ever had. He NEVER has said that so it must be pretty good.
Provided by tamibic
Categories Breads
Time 1h10m
Yield 1 loaf, 6 serving(s)
Number Of Ingredients 11
Steps:
- Combine 1 cup of the flour with baking powder/soda and salt.
- add sugar and butter- mix well.
- add banana and eggs and remaining flour- mix.
- stir in blueberries and nuts.
- Bake 350 degrees for 1 hour.
Nutrition Facts : Calories 504.4, Fat 15.5, SaturatedFat 7.5, Cholesterol 97.6, Sodium 449.6, Carbohydrate 86, Fiber 3.7, Sugar 44.4, Protein 8.3
BLUEBERRY PUMPKIN BREAD
Make and share this Blueberry Pumpkin Bread recipe from Food.com.
Provided by Chef Aint Bs
Categories Quick Breads
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Combine 2 T flour, 2 T sugar, and 1/4 tsp cinnamon. Cut in 1 T butter until crumbly.
- Combine first seven ingredients, ending with the allspice. In separate bowl, combine pumpkin and milk until blended. Cream shortening and sugar with mixer in large mixing bowl. Add egg, and beat until fluffy. Add flour mixture alternately with pumpkin mixture, beating well after each addition. Combine blueberries and flour. Gently stir into the batter. Pour in bread pan, and sprinkle with streusel. Bake at 350 degrees for 1 hour, or until toothpick inserted in middle comes out clean.
Nutrition Facts : Calories 332, Fat 12.4, SaturatedFat 7.3, Cholesterol 65.4, Sodium 538.1, Carbohydrate 50.8, Fiber 3.1, Sugar 20.5, Protein 6.4
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