Holiday Pumpkin Bread Recipe 45

MAKEOVER HOLIDAY PUMPKIN BREAD

Steps:

• In a bowl, combine the all-purpose flour, 1-1/2 cups sugar, whole wheat flour, brown sugar, baking powder, cinnamon, allspice, baking soda, salt and nutmeg. Combine the eggs, pumpkin, oil, water and vanilla; mix well. Stir into dry ingredients just until moistened. Fold in pecans., Spoon into two 8x4-in. loaf pans coated with cooking spray. Sprinkle with remaining sugar. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes before removing from pans to wire racks.

NO KNEAD HOLIDAY PUMPKIN BREAD

Steps:

• Place pumpkin puree into a large mixing bowl and whisk in 1 cup plus 1 tablespoon warm water, salt, yeast, and pumpkin pie spice until thoroughly combined. Beat in flour to make a dry crumbly dough. Keep stirring until dough becomes smooth and sticky, 2 to 3 minutes.
• Cover bowl with a damp towel and let dough stand 12 to 16 hours to rise.
• Generously sprinkle cornmeal onto center area of a baking sheet. Scrape dough out of bowl, using a floured spatula, onto a heavily floured work surface. Dough will be very sticky. Dust dough with flour and gently flatten into an oblong shape. Fold 2 opposite rounded ends together to meet in the center; fold remaining 2 rounded ends to meet in the center, creating a rectangle of dough. Using well-floured hands, gently form into a round loaf with the seams on the bottom.
• Transfer dough round onto center of prepared baking sheet. Dust top and sides of loaf generously with more flour.
• Dust a dry towel with flour and place towel with floured side down over loaf. Let rise until loaf has almost doubled in size, 1 1/2 hours. Use a sharp knife to cut a 1/2-inch deep slit across the top of the loaf.
• Place a loaf pan containing about 2 inches of water onto a bottom rack of oven. Preheat oven to 425 degrees F (220 degrees C).
• Bake on center rack of the preheated oven for 30 minutes; turn bread around in oven. Continue to bake until bread is golden brown and crusty, about 20 more minutes. Let bread cool completely on a rack before slicing.

HOLIDAY PUMPKIN BREAD

Steps:

• In a bowl, combine the sugar, flour, spices, baking powder, baking soda and salt. In another bowl, combine the eggs, pumpkin, oil and vanilla; mix well. Stir into dry ingredients just until moistened. Fold in pecans., Spoon into two greased and floured 8x4-in. loaf pans. Bake at 350° for 65-75 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes before removing from pans to wire racks.

HOLIDAY PUMPKIN BREAD RECIPE - (4/5)

Steps:

• Combine all of the dough ingredients, and mix and knead them-by hand, electric mixer, or bread machine¬-until you've made a smooth, somewhat sticky dough. Transfer the dough to a lightly oiled bowl, cover the bowl with plastic wrap, and set it aside to rise for 1 to 1 1/2 hours; it should have expanded somewhat, but won't be wildly puffy. Turn the dough out onto a lightly greased surface (a silicone rolling mat works well here), divide it in half, and divide each half into three pieces. Roll each piece into an 18" log. Working with three logs at a time, make a braid, pinching the ends together. Coil the braid into a lightly greased 8" or 9" cake pan, shaping it into a wreath-like circle and pressing the ends together where they meet. Repeat with the remaining logs. Cover both pans with a proof cover or lightly greased plastic wrap, and let the wreaths rise for about 90 minutes, until they look puffy, though not doubled in bulk. Bake the bread in a preheated 350°F oven for 30 minutes, until lightly browned and an instant-read thermometer inserted into the center reads 190"F. Remove the wreaths from the oven, and allow them to cool on a rack. Keep one wreath for yourself and give one away; or serve one, and make the other into Pumpkin Bread Pudding. Yield: two 8-inch wreaths.

HOLIDAY PUMPKIN BREAD

Steps:

• Preheat oven to 350 degrees F.
• Sift together flour, salt, sugar and soda.
• Mix the pumpkin, olive oil, eggs, water, nutmeg, cinnamon and allspice.
• Combine the two mixes (not to thoroughly).
• Stir in walnuts* (*Optional and should be chopped).
• Pour batter into well buttered pan.
• Bake 50-60 minutes until toothpick comes out clean.
• Turn out of pan and let cool on rack.

SAMHAIN PUMPKIN BREAD

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease 2 loaf pans.
• Stir the flour, sugar, salt, baking soda, cinnamon, nutmeg, allspice, and cloves together in a large bowl. Whisk together the pumpkin, water, eggs, vanilla, and vegetable oil together in a separate bowl. Gradually pour the wet mixture into the dry while whisking until everything is well mixed. Fold the walnuts into the batter. Divide the batter between the two prepared loaf pans.
• Bake in the preheated oven until the top is golden and springs back when lightly pressed, 50 to 60 minutes. Allow to cool 20 minutes before removing from the pans.

HOLIDAY RAISIN NUT PUMPKIN BREAD

Steps:

• Preheat oven to 350 degrees F. Grease loaf pans (can make in bundt pans but need to adjust timing). Mix oil, sugar, and eggs together in a large bowl. Mix in pumpkin puree. Stir together flour, soda, baking powder, salt, and spices. Add to pumpkin mixture and mix until just combined. Fold in nuts and raisins and spread evenly into desired baking pan. Depending on oven, bake for 45 minutes-1 hour or until done. Set aside to cool on wire racks before slicing.

HOLIDAY CHOCOLATE CHIP PUMPKIN BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter two 7x3-inch loaf pans.
• Mix flour, sugar, baking soda, cinnamon, salt, nutmeg, and ginger together in a large bowl.
• Mix pumpkin puree, melted butter, eggs, and vanilla extract together in a separate bowl. Stir into flour mixture; mix well to combine. Fold in chocolate chips. Divide batter between the prepared pans.
• Bake in the preheated oven until a toothpick inserted into the centers of the loaves comes out clean, about 1 hour and 20 minutes.

HOLIDAY PUMPKIN NUT BREAD

Steps:

• Preheat oven to 350 degrees.
• Cream butter and sugar.
• Gradually beat in the eggs.
• Mix in pumpkin and vanilla.
• In separate bowl, sift together the flour, salt, soda, baking powder and spices.
• Blend with the pumpkin mixture.
• Add the pecans.
• Grease and lightly flour 3 (8.4 x 4.4) loaf pans. (I use reusable aluminum pans).
• Spoon in the batter and bake for 50-55 minutes.
• Check doneness with toothpick. Do not overcook!
• Remove from pan, wrap and seal with plastic wrap while hot.