Pan Dulce De Calabaza Sweet Pumpkin Bread Recipes

PAN DE CALABAZA (PUMPKIN BREAD)

Steps:

• Preheat oven to 350°
• In a medium size mixing bowl, add the flour, baking soda, cinnamon and pumpkin spice mix. Whisk together.
• In another bowl, add the eggs, sugar and brown sugar. Whisk until blended.
• Add oil, buttermilk and pumpkin puree. Gently whisk ingredients together.
• Now add mixture to the dry mix of flour. Gently whisk together. Do not whisk roughly or over whisk! Note: You will see a few lumps, that's ok, do not overmix!
• Add chopped pecans and chocolate chips. Combine with mixture.
• Grease a 9x5 inch loaf pan with a little bit of butter, spray or oil.Add mixture to pan.
• Bake at 350 ° for 60-65 minutes. Note: Since all ovens are different, start checking your bread at the 55 minute mark by inserting a toothpick or thin butter knife in center of loaf.Bread is done when toothpick or butter knife comes out clean when inserted into the center.
• Allow bread to rest for at least 10 minutes before removing from loaf pan and finish cooling on a wire rack or choose to leave in pan.
• When ready to serve, cut into 1 inch slices. Enjoy!

PAN DULCE DE CALABAZA - SWEET PUMPKIN BREAD

Steps:

• Preheat the oven to 350°F Butter a 9-x-5-inch loaf pan an d line th bottom with baking parchment or waxed paper.
• In a medium bowl, sift together the flour, baking powder, cinnamon, nutmeg, salt, and allspice.
• Place the calabaza puree, sugar, butter, and eggs in a large mixing bowl and thoroughly combine with an electric mixer. With the mixer at low speed, gradually add the flour mixture. Fold in the raisins. Spoon the batter into the prepared loaf pan.
• Bake on the middle rack of the oven until the loaf has risen and a toothpick inserted in the center comes out clean, 5o to 60 minutes. Let the loaf cool in the pan on a wire rack for 10 minutes, then turn it out onto the rack, peel off the paper, and let it cool completely before serving.

AUTHENTIC DULCE DE CALABAZA (MEXICAN PUMPKIN CANDY)

Steps:

• Cut pumpkin into uniform wedges or slices. Peel and cut pieces of desired size.
• Soak overnight in lime water to cover. (Use 1 tablespoon lime to each quart of water. Stir lime water well before pouring over pumpkin.).
• Remove pumpkin from lime water and wash thoroughly 3 or more times in clear water.
• Cover pumpkin with warm water and bring slowly to boiling point. Boil for 5 minutes.
• Drain and wash twice in clear cold water. Drain for an hour.
• Pierce each piece in several places with a fork so that sugar syrup can be absorbed.
• Weigh pumpkin and use equal amount of sugar. Cover pumpkin with sugar, moisten with water and bake at 300 degrees until pumpkin is crystalized, about 3 hours.
• Drain and place pumpkin on wax paper to dry.
• Will keep refrigerated about a week but you should double bag leftovers and freeze for later.