Golden Pumpkin Bread Recipes

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.

GOLDEN PUMPKIN BREAD

Steps:

• Beat together pumpkin, sugars, eggs, and oil.
• Combined dry ingredients and add to pumpkin mixture alternately with sour cream and water; mixing well after each addition.
• Stir in raisins and pecans.
• Pour into two well greased 9 X 5- inch loaf pans.
• Bake in a preheated 350°F oven for about 1 hour and 10 minutes.
• Cool 10 minutes; remove from pan.
• •Variation: Substitute one 10-inch tube pan for the two loaf pan; bake in a pre-heated 350°F oven l hour and 25 minutes.

GOLDEN PUMPKIN BREAD

Steps:

• Sift dry ingredients together.
• Add nuts,stir together eggs,oil and Milnot.
• Blend in pumpkin.
• Stir dry ingredients into liquid.
• Pour mixture into 2 loaf pans,greased and floured.
• Bake at 350 degress for 60 minutes,or until golden brown.
• Allow to stand about 10 minutes before removing from pan.

GOLDEN RAISIN PUMPKIN BREAD

Steps:

• Scald milk; stir in pumpkin, shortening, sugar, salt and spices.
• Cool to luke warm.
• Sprinkle yeast on warm water; stir to dissolve.
• To the yeast, add 3 cups flour, the milk mixture, and eggs.
• Beat with electric mixer at medium speed for 2 minutes, scraping the bowl occasionally.
• Stir in raisins (if desired).
• Mix in enough remaining flour, a little at a time, first with a spoon and then with hands, to make a dough that leaves the sides of bowl.
• Turn onto lightly floured counter.
• Knead until smooth and elastic, 8-10 minutes.
• (This step could probably be done with a KitchenAid Mixer and a bread hook for several minutes).
• Place dough in a lightly greased bowl and turn over to grease top.
• Cover and let rise in warm place until doubled in size (about 1- 1 1/2 hours).
• Punch down.
• Turn out onto counter and divide dough in half.
• Shape in loafs and place in 2 greased 9X5X3-inch loaf pans.
• Brush tops of loaves with melted butter.
• Cover and let rise until almost doubled, about 50 minutes.
• Bake in a preheated oven at 375°F for about 35 minutes, or until bread tests done.

PUMPKIN & GINGER TEABREAD

Steps:

• Preheat the oven to 180C/gas 4/ fan 160C. Butter and line the base and two long sides of a 1.5kg loaf tin with a strip of baking paper.
• Mix the butter, honey and egg and stir in the pumpkin or squash. Then mix in the sugar, flour and ginger.
• Pour into the prepared tin and sprinkle the top with the demerara sugar. Bake for 50-60 minutes, until risen and golden brown. Leave in the tin for 5 minutes, then turn out and cool on a wire rack. Serve thickly sliced and buttered.