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
FRUIT-NUT PUMPKIN BREAD
"My family says our Thanksgiving and Christmas dinner wouldn't be complete without this easy bread. I bake a variety to suit everyone-one plain, one with just nuts, one with raisins and dried cranberries, and one with everything." - Priscilla Gilbert, Indian Harbour Beach, Florida
Provided by Taste of Home
Time 1h30m
Yield 2 loaves (12 slices each) and 1 cup spread.
Number Of Ingredients 19
Steps:
- In a large bowl, beat the sugar, pumpkin, oil, eggs and vanilla until well blended. Combine the flour, cinnamon, salt, baking soda and cloves; gradually beat into pumpkin mixture until blended. Fold in the walnuts, raisins and cranberries., Transfer to two greased 9x5-in. loaf pans. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks., For spread, place cranberries in a small bowl; add boiling water. Let stand for 5 minutes; drain. In a small bowl, beat cream cheese until smooth. Beat in cranberries and walnuts until blended. Serve with bread.
Nutrition Facts : Calories 386 calories, Fat 19g fat (3g saturated fat), Cholesterol 46mg cholesterol, Sodium 193mg sodium, Carbohydrate 50g carbohydrate (32g sugars, Fiber 2g fiber), Protein 7g protein.
PUMPKIN FRY BREAD
A modern twist on a traditional favorite! Very easy to make, and very flavorful! Serve hot with butter or powdered sugar.
Provided by Isantee
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h10m
Yield 20
Number Of Ingredients 10
Steps:
- Cover the pumpkin with water in a saucepan, bring to a boil, reduce heat to medium-low, and simmer until the pumpkin is tender, about 15 minutes. Drain the pumpkin, and mash to a smooth texture.
- Stir the flour, baking soda, salt, cinnamon, and nutmeg together in a large bowl. In a separate bowl, mix together the mashed pumpkin, milk, brown sugar, and vanilla extract. Pour the wet ingredients in the flour mixture, and stir together to make a dough. Turn the dough out onto a floured surface, and knead a few times until thoroughly combined. Don't over knead the dough. Cover the dough and let it rest for 30 minutes to relax the gluten.
- Heat the lard over medium heat in a large heavy skillet until it shimmers. Break off egg-sized pieces of the dough, pat them out flat into rough circles about 4 inches across and 1/4 inch thick, and fry, turning once, until the dough puffs up and begins to brown at the edges, 2 to 3 minutes per side. Push the fry bread into the oil to help it puff. Drain on paper towels, and serve hot.
Nutrition Facts : Calories 130.6 calories, Carbohydrate 21.8 g, Cholesterol 1 mg, Fat 3.8 g, Fiber 0.6 g, Protein 2.6 g, SaturatedFat 0.6 g, Sodium 241.5 mg, Sugar 6.2 g
FRUIT & PUMPKIN BREAD
This started as zucchini bread; I changed to pumpkin, altered the spices, and cut out most of the fat. The applesauce makes it so moist that it's very difficult to tell that there's no fat in it; this is one of my favorites to bring in to work.
Provided by ChrisMc
Categories Quick Breads
Time 1h10m
Yield 2 loaves
Number Of Ingredients 17
Steps:
- Adjust oven rack so that the top of a loaf pan will be in the middle of the oven and heat the oven to 350.
- Grease two 8.5 x 4.5 loaf pans.
- Combine pumpkin, sugar, applesauce, vanilla, and eggs.
- Stir in spices and salt.
- Combine flour, baking powder, and baking soda, and stir into wet ingredients.
- Blend in nuts, raisins, and cranberries.
- Pour batter into loaf pans (While this could make 1 large loaf; it's unwieldy and doesn't cook well).
- Bake 50-60 minutes, or until toothpick inserted in center comes out clean.
- Cool 10 minutes in pans, them remove from pans to finish cooling.
Nutrition Facts : Calories 1911.9, Fat 26.4, SaturatedFat 5, Cholesterol 211.5, Sodium 3534.1, Carbohydrate 385.6, Fiber 20.3, Sugar 189.9, Protein 42.5
PUMPKIN BREAD WITH FRUIT TOPPING
This unusual appetizer is popular with all ages. The pumpkin toasts are almost like little cookies, topped with wonderfully spiced fruit. You could even serve these as a dessert with hot cider or cocoa.
Provided by Taste of Home
Categories Appetizers
Time 1h20m
Yield 2-1/2 dozen.
Number Of Ingredients 21
Steps:
- In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Beat in the eggs, pumpkin and vanilla. Combine the flour, baking powder, cinnamon, salt, ginger, nutmeg, baking soda and cloves; add to the butter mixture just until blended., Transfer to three greased 5-3/4x3x2-in. loaf pans. Bake at 350° for 30-35 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. , Transfer loaves to a cutting board; cut into 1/2-in. slices. Place cut side down on ungreased baking sheets. Bake for 5-10 minutes on each side or until lightly browned and firm. Remove to wire racks to cool. , For topping, in a small saucepan, combine the pie filling, raisins, cranberries, molasses and spices. Bring to a boil over medium heat, stirring constantly. Combine cornstarch and apple cider until smooth; stir into apple mixture. Return to a boil; cook for 1-2 minutes or until thickened. Remove from the heat; cool. Serve with toast.
Nutrition Facts :
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