PUMPKIN-ORANGE BREAD
Pepitas give this spiced Pumpkin-Orange Bread a pleasant crunch. Using canned pumpkin puree keeps the prep time to a minimum.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 2h
Yield Makes one 9-by-5 inch loaf
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees. Brush a standard 9-by-5-inch loaf pan with butter and dust with flour, tapping out excess.
- In a large bowl, whisk together flour, sugar, salt, baking powder, baking soda, allspice, and nutmeg, 30 seconds. In another bowl, whisk together butter, pumpkin, eggs, orange zest and juice, and vanilla until smooth. Make a well in flour mixture and pour pumpkin mixture into it. Stir together just until combined and no dry flour remains (do not overmix). Transfer to prepared pan and sprinkle top evenly with pepitas, pressing lightly to adhere.
- Bake until a tester inserted into center comes out clean, 1 hour to 1 hour, 10 minutes. Let cool in pan 10 minutes, then transfer loaf to a wire rack and let cool completely. Bread can be stored at room temperature, wrapped in parchment-lined foil, up to 3 days.
ORANGE PUMPKIN LOAF
You can try this moist loaf with an orange cream spread, butter, or leave plain. For a variation, try substituting dates for the raisins.
Provided by Carol
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h40m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
- Cut orange into wedges, and remove seeds. Place orange, peel and all, in a food processor. Pulse until finely chopped; set aside.
- In a large bowl, cream butter and sugar until smooth. Beat in the eggs one at a time, then stir in the pumpkin, water, and the ground orange. Mix together flour, baking soda, baking powder, salt, cinnamon, and cloves. Stir into batter just until moistened. Stir in nuts and raisins. Spoon into the prepared loaf pan.
- Bake for 1 hour in the preheated oven, or until a toothpick inserted near the center comes out clean. Let stand 10 minutes, then remove from pan, and cool on a wire rack.
Nutrition Facts : Calories 286.2 calories, Carbohydrate 47.9 g, Cholesterol 44.6 mg, Fat 9.5 g, Fiber 2.2 g, Protein 4.6 g, SaturatedFat 3.9 g, Sodium 369.4 mg, Sugar 28.6 g
ORANGE-PUMPKIN BREAD
This recipe was inspired by a family recipe and my favorite orange cookies. I hope you enjoy it as much as I do! Flavor is best if baked the day before serving.
Provided by Monica
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h15m
Yield 18
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and lightly flour 2 loaf pans.
- Combine flour, white sugar, orange zest, baking soda, nutmeg, cinnamon, salt, and ginger in a bowl.
- Beat eggs in a separate bowl using an electric mixer until soft peaks form. Add pumpkin, oil, milk, and 1/4 cup orange juice; beat on medium speed until combined. Add the flour mixture in 2 batches, blending well after each addition. Pour batter into the prepared pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool slightly, about 5 minutes. Turn loaves onto a rack to finish cooling, about 20 minutes more.
- Mix confectioners' sugar, lemon juice, and 2 teaspoons orange juice until desired consistency is reached. Drizzle over the bread. Top with freshly grated cinnamon.
Nutrition Facts : Calories 353.5 calories, Carbohydrate 60.3 g, Cholesterol 42.1 mg, Fat 11.1 g, Fiber 2.2 g, Protein 4.8 g, SaturatedFat 1.3 g, Sodium 354.8 mg, Sugar 39.8 g
ORANGE PUMPKIN BREAD
Make and share this Orange Pumpkin Bread recipe from Food.com.
Provided by ratherbeswimmin
Categories Quick Breads
Time 1h40m
Yield 2 loaves
Number Of Ingredients 14
Steps:
- Cream shortening; gradually add sugar, beating at medium speed of an electric mixer.
- Add eggs, one at a time, beating after each addition.
- Combine flour and next 5 ingredients; add to creamed mixture alternately with pumpkin, beginning and ending with flour mixture.
- Add water and orange juice, mixing well.
- Stir in raisins and orange rind.
- Spoon batter into two greased and floured 9x5x3-inch loaf pans.
- Bake at 350°F for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean.
- Cool in pan 10 minutes; remove from pan and cool completely on wire racks.
KATIE LEE'S PUMPKIN MONKEY BREAD WITH ORANGE PUMPKIN GLAZE
Anyone who grew up on monkey bread will love this fake-out. Chop up your store-bought biscuit dough like you normally do. But instead of cinnamon, add some pumpkin pie spice. Then, mix some pumpkin puree and brown sugar into the melted butter and you've got your kids' next favorite Thanksgiving tradition.
Provided by Katie Lee Biegel
Categories dessert
Time 1h25m
Yield 12 servings
Number Of Ingredients 10
Steps:
- For the bread: Preheat the oven to 350 degrees F.
- Melt the butter in a saucepan. Whisk in the pumpkin puree, brown sugar and salt until smooth. Remove from the heat.
- Mix together the granulated sugar and pumpkin pie spice in a large bowl. Add the biscuit dough balls and toss in the sugar-spice mixture to coat.
- Spread a third of the pumpkin butter into the bottom of a 12-cup Bundt pan. Arrange half of the biscuit pieces on top, then layer in another third of the pumpkin butter. Top with the remaining biscuit pieces, then the remaining pumpkin butter. Bake until browned on top, 35 to 45 minutes. Allow to cool on a rack for 15 minutes.
- For the glaze: Meanwhile, combine the confectioners' sugar, zest, juice and pumpkin pie spice in a bowl and whisk until smooth and pourable. Invert the monkey bread onto a plate and drizzle with the glaze.
GLAZED CRANBERRY PUMPKIN BREAD
Pairing canned pumpkin and cranberry sauce in a quick bread was Blanche Whytsell's imaginative idea. "The result is moist and tasty," she divulges from her Arnoldsburg, West Virginia kitchen. "The orange glaze drizzled over the loaf adds a colorful finishing touch."
Provided by Taste of Home
Time 1h20m
Yield 2 loaves.
Number Of Ingredients 15
Steps:
- In a large bowl, combine flour, sugar, pie spice, baking soda, baking powder and salt. In another bowl, combine the cranberry sauce, pumpkin, pecans, oil and eggs; stir into dry ingredients and mix well. Pour into two greased 9x5-in. loaf pans. , Bake at 350° for 65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pans to a wire rack to cool completely. Combine glaze ingredients; drizzle over loaves.
Nutrition Facts : Calories 198 calories, Fat 7g fat (1g saturated fat), Cholesterol 27mg cholesterol, Sodium 119mg sodium, Carbohydrate 31g carbohydrate (18g sugars, Fiber 1g fiber), Protein 3g protein.
ORANGE-SPICE PUMPKIN BREAD
This pumpkin loaf has wonderful flavour and great texture, and is easy to make. I love the combination of spices. From Williams-Sonoma, the recipe came with a pumpkin loaf pan and I'm posting it for someone who lost the recipe.
Provided by Cookin-jo
Categories Quick Breads
Time 1h20m
Yield 10 serving(s)
Number Of Ingredients 18
Steps:
- Bring all ingredients to room temperature.
- Preheat oven to 350°F.
- Grease loaf pan.
- Sift first 8 ingredients together.
- In mixer bowl beat together butter, brown sugar, white sugar, and orange zest (the 2 tsp) on medium speed until well combined, about 2 minutes.
- Add eggs, pumpkin puree and beat another 2 minutes.
- Remove bowl from mixer and fold in, by hand and in two additions, the sifted dry ingredients until just barely mixed.
- Pour into the pan and bake until a toothpick comes out clean, about 55-60 minutes.
- Cool for 15 minutes on a rack and then turn upside and tap gently to remove loaf from pan.
- For the glaze:.
- Whisk all glaze ingredients together in a small saucepan set over medium heat.
- Bring to a simmer and cook about 5 minutes, until slightly thickened.
- Pour through a sieve into a heatproof bowl.
- Brush onto warm loaf.
PUMPKIN MARMALADE BREAD
Slice into a spicy homemade pumpkin bread glazed with sweet orange marmalade. Mmm!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 3h50m
Yield 24
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. Grease bottom only of one 9x5-inch loaf pan or two 8x4-inch loaf pans with shortening. In medium bowl, mix flour, sugars, pumpkin pie spice, baking powder, cinnamon and salt; set aside.
- In large bowl, beat eggs, pumpkin, butter, 1/3 cup marmalade and 3 tablespoons orange juice with electric mixer on medium speed until blended. On low speed, gradually beat in flour mixture. Spread in pan.
- Bake 9-inch pan 1 hour 10 minutes to 1 hour 15 minutes, 8-inch pans 45 to 48 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaf from pan; remove from pan to cooling rack.
- In small bowl, mix glaze ingredients. Spread glaze over warm loaf. Cool completely, about 2 hours. Store tightly wrapped in refrigerator up to 1 week.
Nutrition Facts : Calories 170, Carbohydrate 28 g, Cholesterol 45 mg, Fat 1, Fiber 0 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Slice, Sodium 115 mg, Sugar 17 g, TransFat 0 g
SPICED PUMPKIN BREAD
Cloves, cinnamon and molasses add plenty of spice to this appealing pumpkin bread from Ruby Williams of Bogalusa, Louisiana. And you needn't wait till next autumn make it - you can use convenient canned pumpkin anytime of year!
Provided by Taste of Home
Time 1h20m
Yield 2 loaves.
Number Of Ingredients 15
Steps:
- In a bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Add the pumpkin, orange juice, molasses and vanilla. Combine dry ingredients; add to the creamed mixture and mix until blended. Stir in remaining ingredients. Pour into two greased and floured 9x5-in. loaf pans. , Bake at 350° for 65-75 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from the pans to wire racks.
Nutrition Facts : Calories 192 calories, Fat 8g fat (3g saturated fat), Cholesterol 38mg cholesterol, Sodium 179mg sodium, Carbohydrate 29g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.
ORANGE PUMPKIN BREAD
Number Of Ingredients 9
Steps:
- In a large bowl, cream butter and sugar add pumpkin, buttermilk and egg. Sift dry ingredients into bowl over wet ingredients. Beat until blended. Stir in orange rind. Pour into greased and floured 1-pound coffee can. Cover with foil and secure. Place on rack in crockpot. Pour 2 cups hot water into cooker. Cover crockpot and cook on HIGH for 3 to 4 hours. Check water level at least once. Turn out on rack to cool.
Nutrition Facts : Nutritional Facts Serves
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