Brandied Pumpkin Bread Recipes

BRANDIED PUMPKIN BREAD

Steps:

• Combine flour, yeast, sugar, pumpkin pie spice, salt, butter, pumpkin puree, water, and brandy in the bread machine in the order recommended by the manufacturer.
• Select the Sweet or Basic/White cycle using the Light crust setting and start the machine. (To make the bread without a bread machine, see Editor's Note.)
• When the bread is done baking, remove it from the pan and allow to cool on a wire rack.

BRANDIED PUMPKIN BREAD

Steps:

• Combine flour, yeast, sugar, pumpkin pie spice, salt, butter, pumpkin puree, water, and brandy in the bread machine in the order recommended by the manufacturer.
• Select the Sweet or Basic/White cycle using the Light crust setting and start the machine. (To make the bread without a bread machine, see Editor's Note.)
• When the bread is done baking, remove it from the pan and allow to cool on a wire rack.

PUMPKIN BRAN BREAD

Steps:

• Preheat oven to 325°F. Butter two 9x5x3-inch loaf pans. Dust pans with flour. Combine first 8 ingredients in medium bowl; stir to blend well. Whisk eggs, sugar and buttermilk in large bowl. Add dry ingredients; stir to combine. Add pumpkin and oil; stir until blended. Divide batter between prepared pans.
• Bake until tester inserted into center of each loaf comes out clean, about 1 hour 20 minutes. Let loaves cool 10 minutes. Cut around pan sides to loosen loaves, if necessary. Turn out loaves onto racks; cool completely. (Can be made ahead. Wrap tightly and store at room temperature 1 day or freeze up to 1 month.)

BRANDIED PUMPKIN BREAD

Steps:

• Make 1 ½ Pound Recipe with bread machines that use 3 cups flour, or make 2 Pound Recipe with bread machines that use 4 cups flour.Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer.Select Sweet or Basic/White cycle. Use Light crust color. Do not use delay cycles. Remove baked bread from pan, and cool on wire rack.1 Slice: 160 calories (20 calories from fat) 2g fat (0g saturated) 0mg cholesterol 270 sodium 32g carbohydrate (1g dietary fiber) 4g proteinSUCCESS TIPIf your bread machine has a pan capacity of 9 to 12 cups, you will need to decrease the yeast to 1 ¾ teaspoons for the 1 ½-pound loaf, so the bread won't touch the lid of the bread machine during baking.SUCCESS TIPWe found from our testing that for good texture and volume, slightly less yeast is needed in the 2-pound loaf than is needed in the 1 1/2-pound loaf.SUCCESS TIPCheck the label on your can of pumpkin to be sure it is solid-pack pumpkin and that pumpkin is the only ingredient. Canned pumpkin pie filling has other ingredients and seasonings added and is not appropriate for this recipe.TRY THISNo pumpkin pie spice on your cupboard shelf? Mix ½ teaspoon ground cinnamon, ¼ teaspoon ground ginger, 1/8 teaspoon ground allspice and 1/8 teaspoon ground nutmeg, and you will have a teaspoon of your own pumpkin pie spice..From "Betty Crocker's Best Bread Machine Cookbook, The Goodness of Homemade Bread the Easy Way." Text Copyright 1999 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

PUMPKIN BREAD

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.

RAISIN-FILLED PUMPKIN SPICE BREAD

Steps:

• In a large bowl, sift together flour, soda, salt, cinnamon and nutmeg. Add sugar, oil, eggs and buttermilk. Mix well. Stir in flavorings, pumpkin, raisins and pecans. Pour into two greased 9x5-in. loaf pans. Bake at 350° for 60-65 minutes or until bread tests done. Let stand 10 minutes before removing from pans. Cool on a wire rack.

ULTRA-CREAMY PUMPKIN CHEESECAKE WITH A HINT OF BRANDY

Steps:

• Preheat oven to 350°F
• Coat 9" springform pan with cooking spray.
• Crumb Crust:.
• Combine graham cracker crumbs, butter, sugar and salt in a medium mixing bowl. Mix to moisten crumbs, then press into prepared pan - bottom and 2-inches up the sides. Bake 10-12 minutes until slightly darkened.
• Pumpkin Filling:.
• With a wire whisk or electric mixer on low speed, beat cottage cheese until smooth. Add cream cheese, brown sugar, eggs (one at a time until smooth), and flour; continue beating until smooth.
• Add pumpkin, ginger, cinnamon, brandy, nutmeg and cloves; beat until smooth. COOK'S TIP: DO NOT OVERBEAT! If there is too much air in the batter, it will pouf up like a souffle while baking then drop into an unappetizing mess.
• Pour the batter into the baked graham cracker crust.
• Bake the cheesecake 1 1/2 hours on a baking sheet, or until top is firm and cake is beginning to pull away from sides of pan.
• Cool cheesecake to room temperature on a wire rack, then chill in the refrigerator for 2 or 3 hours before unmolding and serving. COOK'S TIP: Chilling overnight is best.
• Just before serving, decorate each slice with a daub of whip cream, chopped pecans and ginger.

BRANDIED PUMPKIN PIE FILLING

Steps:

• Preheat oven to 375 degrees.
• In a bowl whisk together pumpkin, brown sugar, cinnamon, ginger, salt, heavy cream, milk, eggs, and Cognac until the filling is smooth.
• Pour filling into shell/crust of your choosig. Brush the edge of the shell lightly with egg wash if desired and bake in the middle of a preheated 375°F oven for 1 hour, or until filling is set but the center still shakes slightly. (The filling will continue to set as the pie cools.)
• Transfer pie to a rack and let cool completely.
• Garnish with ginger whipped cream.