Indian Summer Pumpkin Bread Recipes

FLAVORS OF INDIA: SPICED PUMPKIN BREAD

Steps:

• Note: If you want to puree your own pumpkin, here are the instructions.
• To puree pumpkin, peel the pumpkin and cut into cubes approximately 2-inches in size.
• Boil the cubes in salted water until tender, 10-12 minutes.
• Drain the pumpkin and then puree it in a food processor.
• Allow it to cool completely.
• For the bread: First, you will want to preheat your oven to 350 degrees F.
• Butter a loaf pan.
• Heat a small heavy skillet, and add the cumin seeds allowing them to toast just until they are aromatic; do not allow them to brown or burn.
• Remove seeds from skillet and set aside.
• In the same skillet, heat 1 Tablespoon of butter and add the onion, curry powder, ground cumin, cayenne, and salt.
• Cook over medium-low heat stirring frequently until the onion is soft; approximately 5 minutes.
• Remove from heat and let cool; stir in reserved cumin seed.
• Sift the flour, cornmeal, baking powder, baking soda and sugar into a large bowl.
• Melt the remaining butter and set it aside.
• In a large bowl, whisk your puree of pumpkin, chile, eggs, buttermilk, onion mixture and melted butter; mix just until it is moistened-do not over-mix.
• Add flour mixture and stir just until mixed; do not over-mix.
• Fold in 1/2 cup of your Colby cheese, and then spoon the mixture into your loaf pan.
• Bake in your preheated oven for 35 minutes, then remove it from the oven, sprinkle the rest of your cheese over the top of the bread, and return it to the oven for approximately 5-8 minutes longer, until the cheese has melted, and the bread is baked through.

INDIAN SUMMER PUMPKIN BREAD

Steps:

• FOR THE BREAD ~ Preheat oven to 350 degrees F, then spray two 9-inch loaf pans with cooking spray.
• In a large bowl, whisk together flour, baking powder, baking soda, cloves, cinnamon, nutmeg & salt, then set aside.
• In an electric mixer bowl, combine pumpkin, oil, sugar & eggs, mixing until well blended.
• Add dry ingredients & mix well.
• With a wooden spoon stir in walnuts, raisins & orange zest.
• Divide batter between the two prepared loaf pans & bake 50 to 55 minutes.
• Remove from oven & cool in pans on wire rack for 15 minutes, before removing from pans to cool completely on wire rack.
• FOR THE GLAZE ~ In a small bowl, combine powdereed sugar, orange zest & orange juice, stirring with a spoon to blend.
• Spoon over top of cooled loaves.
• FOR THE GARNISH ~ If desired, sprinkle chopped walnuts on top of glaze.
• Slice, serve & enjoy!

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.

SAVORY PUMPKIN BREAD

Steps:

• Preheat oven to 350°. In a small saucepan, melt butter over medium heat. Cook until butter is golden brown, 5-7 minutes, stirring constantly. Remove from heat; stir in pistachios, turmeric, cumin and cayenne. Let cool. , For batter, in a large bowl, beat butter and sugar until crumbly. Add eggs, 1 at a time, beating well after each addition. Beat in pumpkin and water. In another bowl, whisk flour and pie spice; add to butter mixture just until moistened. Fold in pistachio mixture., Transfer to 2 greased 9x5-in. loaf pans. Bake until a toothpick inserted in center comes out clean, 65-70 minutes. Cool in pans 10 minutes before removing to wire rack to cool completely., Freeze option: Securely wrap cooled loaves in foil, then freeze. To use, thaw at room temperature.

NOT YOUR MOTHER'S PUMPKIN BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease three 8x4 inch loaf pans.
• In a large bowl, beat together white sugar, brown sugar and oil. Stir in the pumpkin. Mix in the eggs one at a time, beating well with each addition.
• In a separate bowl, sift together flour, baking soda, cinnamon, cloves, coriander and salt. Stir dry ingredients into pumpkin mixture until smooth. Stir in cream sherry. Beat till thoroughly blended, 1 to 2 minutes. Fold in nuts. Spoon batter into 3 greased 8x4 inch loaf pans, filling no more than three quarters full.
• Bake in preheated oven until a tester inserted into center of a loaf comes out clean, about 65 minutes. Let stand 5 minutes in pans before turn out onto wire racks to cool completely. Can be kept at room temp. for 4 days or frozen.