Pioneer Woman Pumpkin Bread Recipes

HEALTHIER PUMPKIN BREAD

Steps:

• For the bread:Preheat oven to 350ºF. Grease and line with parchment paper a loaf pan (mine was 4 ¼ x 7 ¼ inches).In a large bowl, whisk butter, banana, eggs, pumpkin, vanilla, maple syrup, and milk. Sift coconut flour, arrowroot, pumpkin pie spice, salt, baking powder, and baking soda over the wet ingredients. Whisk until smooth. Wait for 2 minutes, then whisk again.Scrape batter into prepared pan. Bake in preheated oven for 45-70 minutes, or until a toothpick inserted near the center comes out clean.Remove from oven and allow to sit in the pan, on a cooling rack, for 10 minutes. Remove from pan onto the rack and allow to cool completely.Store any leftovers, well-wrapped, in the refrigerator.For the frosting:Place all ingredients in a small bowl. Using a hand mixer, beat until completely smooth. Spread on top of bread of use as a spread for each slice.

PUMPKIN BANANA BREAD

Steps:

• Preheat oven to 350ºF. Grease two loaf pans, (8x4 or 9x5). Whisk flour, baking soda, salt, baking powder, and spices together. In another bowl, beat sugars, oil, and eggs until combined. Add pumpkin and banana; mix well. Stir in flour mixture. Fold in pecans.Divide batter evenly between pans. Bake for 45-60 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. If the tops are browning more than you'd like, tent with foil towards the end of baking. Cool in pans for 5 minutes. Run a knife around the edge and pop out of pans. Cool on a wire cooling rack. Serve warm or at room temperature. Wrap bread in foil to store.

THE BEST PUMPKIN BREAD

Steps:

• Preheat oven to 350 degrees F. Butter and flour two 9-by-5-inch loaf pans.
• Whisk together the sugar and oil in a large bowl until well combined. Whisk in the eggs and pumpkin until combined.
• Combine the flour, salt, baking soda, baking powder, nutmeg, allspice, cinnamon and cloves in a medium bowl and whisk until well combined. Add half the dry ingredients to the pumpkin mixture and stir to combine. Add half the water and stir to combine. Repeat with the remaining flour and water.
• Divide the batter between the prepared loaf pans. Bake until cake tester comes out clean and the loaves are golden brown, about 1 hour. Let the loaves cool in the pans on a wire rack for 10 minutes. Remove from the pans and let cool completely, about 1 hour.

PIONEER WOMAN PUMPKIN BREAD

Steps:

• To prepare the pumpkin bread, start by cleaning the latter: remove the seeds and internal filaments and cut it into wedges, and also remove the peel.
• Place a pot of water on the stove and perfume with rosemary. Place the pumpkin wedges in the steamer basket, cover with the lid.
• Cook the pumpkin: it will take about 30 minutes, it shouldbe soft and firm, you can check its consistency with the tines of a fork. Passthe cooked pulp with a potato masher in order to obtain a puree.
• In a planetary mixer, sift the flour then add the pumpkinpuree, the yeast and the malt. Insert the hook and operate the planetary mixerat low speed, and add the water slowly, it is important that this is at room temperature.
• Continue to knead,increasing the speed, for at least 10 minutes. When the dough is strung, youcan add the salt: do not add it before, because if inserted too soon it would inhibit the dough from rising.
• Let the salt absorb, continuing to knead for 2 minutes, then add the oil slowly and let it absorb too: it will take about 3 minutes.
• Transfer the dough to the work surface, stretch it out slightly and proceed with the folds: fold the side flaps and then the upper and lower ones, as if to make a bundle. Seal to form a ball and put it to rise in a large bowl.
• Cover with plastic wrap and let the dough rise for at least 3 hours in a warm place (for example the oven turned off with the light on),until it doubles in volume.
• Lightly flour the work surface and pour the leavened dough into it. Perform the 4 force folds again, form a well sealed ball as before and place it on the baking sheet that should be covered with baking paper.
• Let it rise for another 1 hour then, with a sharp knife or autility knife, make 8 cuts on the surface of the dough, to make it look like areal pumpkin.
• You can spray some water on the surface of the bread to make it moist, and distribute the pumpkin seeds inside the grooves you have carved.
• Now bake the bread in a static oven preheated to 200 °, onthe bottom of which you will have placed a pan with water, for the first twentyminutes: the water will form the necessary humidity inside the oven for correct leavening.
• Remove the pan of water after first 20 minutes, lower thetemperature to 190 ° and bake the bread for another 35 minutes. Let yourpumpkin bread cool before tasting it!

PUMPKIN BREAD

Steps:

• Preheat the oven to 325 degrees F.
• Sift the flour, cinnamon, baking soda, baking powder, and salt together.
• In a separate bowl, mix the sugar, vegetable oil, eggs, and vanilla. Combine both mixtures and fold in the shredded pumpkin and pumpkin seeds. Once the ingredients are all incorporated pour into a non- stick 9 by 5 by 3-inch loaf pan. If your pan is not non- stick coat it with butter and flour.
• Bake for 1 hour and 15 minutes. At this point a knife inserted into the middle of the loaf should come out clean. Cool for 15 minutes and turn out onto a cooling rack. Cool completely. For muffins temperature should also be 325 degrees F., but bake for 30 minutes.

PUMPKIN CINNAMON ROLLS

Steps:

• For the dough: In a large saucepan, combine the milk, vegetable oil and granulated sugar. Heat until hot but not boiling, then remove the pan from the stove and allow it to cool until the mixture is warm to the touch but not too hot. Sprinkle the yeast over the surface of the liquid and allow it to sit for 5 minutes. Stir in the pumpkin puree until combined.
• Combine 4 cups of the flour with the cinnamon, ginger and nutmeg. Sprinkle it into the saucepan and stir until it just comes together. Cover the saucepan with a dish towel and set in a warm, draft-free place for 1 hour.
• After 1 hour, the mixture should be very puffy and at least doubled in size. Stir in the baking powder, baking soda, salt and remaining 1/2 cup flour until totally combined.
• Preheat the oven to 375 degrees F. Drizzle butter into 3 pie pans (or a larger baking dish) and smear it all over the bottom of the pans.
• Turn out the dough onto a floured surface and press it into a rectangular shape. If it is overly sticky, sprinkle generously with flour until easier to handle. Flour a rolling pin and roll the dough into a large rectangle about 18 inches by 24 inches.
• For the filling: Drizzle the melted butter over the dough and smear it all over the surface with your fingers. Mix together the brown sugar, granulated sugar, cinnamon, ginger and nutmeg in a medium bowl. Sprinkle this mixture all over the surface of the dough, covering all the melted butter. Sprinkle with 1/2 cup to 3/4 cup chopped pecans.
• Starting at the top, roll the dough toward you into a large log, moving back and forth down the line of dough (in a "typewriter" motion) and always rolling toward you. Roll it tightly as you go so the rolls with be nice and neat. When it's all rolled, pinch the seam closed and turn the roll over so that the seam is facing down. Slice into 1/2- to 3/4-inch slices and place the slices in the buttered pan(s). Allow to rise for 20 minutes.
• Bake until the rolls are nice and golden brown around the edges, 15 to 18 minutes.
• For the frosting: While the rolls are baking, make the frosting by combining the cream cheese, powdered sugar, milk, butter and salt in the bowl of an electric mixer. Beat until fluffy, adding more milk if you'd like a thinner frosting.
• Frost the rolls the second they come out of the oven. Sprinkle the extra pecans over the frosting, then allow them to sit for 15 minutes before serving.
• Delicious!

PUMPKIN RUM CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Grease and flour a 10-cup bundt pan, shaking out the excess flour.
• Stir together the flour, sugar and salt in a large bowl; set aside. Whisk together the buttermilk, baking soda, vanilla and maple extracts and eggs in a separate bowl. Set aside.
• In a medium saucepan over medium heat, melt the butter. Stir in the pumpkin puree and pumpkin pie spice until well combined. Next, add the boiling water and whisk until the mixture is smooth.
• Pour the pumpkin mixture into the dry ingredients and whisk together until the flour is just mixed in. Slowly add the wet ingredients and stir until just combined. Pour the cake batter into the prepared bundt pan. Bake until a cake tester inserted into the center of the cake comes out clean, about 45 minutes.
• For the rum syrup: Meanwhile, in a large saucepan over medium heat, combine the butter, sugar and 2 tablespoons water and bring to a boil; cook for 3 to 4 minutes. Turn off the heat. Slowly and carefully, pour in the rum while stirring. Then stir in the vanilla. Set aside.
• Remove the cake from the oven and allow it to cool in the pan for 10 to 12 minutes. Carefully, invert the cake onto a rack over a baking sheet. Poke the top and sides of the cake all over with a wooden skewer.
• Pour half of the syrup into the base of the bundt pan. Gently return the cake to the pan. Using the same skewer, poke the bottom of the cake. Pour the remaining syrup over the cake and around the edges of the pan. Allow the cake to cool completely and soak up the syrup in the bundt pan, about 1 hour.
• Once cooled, invert onto a serving platter. Slice and serve each piece with a dollop of Maple Whipped Cream and a sprinkle of pumpkin pie spice.
• Add the cream and maple syrup to the bowl of a stand mixer fitted with a whisk attachment. Whip on medium-high speed until soft peaks form, 2 to 3 minutes. Refrigerate until ready to use.