Pumpkin Bread 3 Loaves Recipe 475

PUMPKIN BREAD IV

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9x5 inch loaf pans.
• In a large bowl, mix together the pumpkin, oil, sugar, and eggs. Combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves; stir into the pumpkin mixture until well blended. Divide the batter evenly between the prepared pans.
• Bake in preheated oven for 45 minutes to 1 hour. The top of the loaf should spring back when lightly pressed.

PUMPKIN BREAD (3 LOAVES) RECIPE - (4.7/5)

Steps:

• BREAD In a large bowl blend together the flour,sugar,soda,ginger,cinnamon,nutmeg,allspice,and salt. In a separate bowl mix the eggs, butter, pumpkin, water, and orange zest until well blended. Pour the liquid mix into your dry mix and stir until all dry ingredients are incorporated. (Do Not over mix) Add pecans and stir until they are blended evenly. BAKE Butter the sides of 3 loaf pans and pour batter equally into the pans. Smooth top of batter and bake in a preheated oven at 350 degrees for 45 min - 1 hour. Let cool in pan for 5 minutes, then turn out on a wire rack to completely cool. ICING Mix the ingredients until smooth and dribble over the 3 loaves.

3-INGREDIENT PUMPKIN BREAD

Steps:

• Preheat the oven to 350°F. Line a 9-by-5-by-3-inch loaf pan with parchment paper (see Cook's Note), leaving a 2-inch overhang on the 2 longer sides.
• Whisk together the pumpkin pie mix and eggs in a large bowl until smooth. Whisk in the spice cake mix until just combined and no lumps remain.
• Transfer to the prepared loaf pan, smoothing out the top with a small offset spatula. Bake until deep golden brown and a toothpick inserted in the center comes out clean, about 45 minutes.
• Transfer the pan to a wire rack to cool slightly, about 10 minutes. Use the parchment overhang to lift the pumpkin bread out of the pan and onto the wire rack to cool completely.

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.

BEST PUMPKIN BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9x5-inch inch loaf pans.
• Combine brown sugar, pumpkin puree, banana, oil, and eggs in a bowl and beat with an electric mixer until well combined. Mix together flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and walnuts. Slowly mix into pumpkin mixture until well blended. Divide batter evenly between the prepared pans. Sprinkle with pepitas.
• Bake in the preheated oven until the top of the loaf springs back when lightly pressed, 45 minutes to 1 hour.

THREE LOAVES OF BREAD

Steps:

• Disolve in a bowl; yeast in water Add and mix in oil and sugar.
• Let rest 10 minute.
• stir in milk.
• mix ww flour and salt together.
• slowly beat in ww flour to yeast mixture one cup at a time, beating till smooth. Beat in about one cup of the white flour or enough until it clumps together.
• Turn onto board and knead till smooth adding remaining flour, up to 3 more cups, until its not sticky.
• Cover and let rise until double.
• Divide into three loaves.
• Rise another 1/2- 1 hours.
• Bake at 350 for 20 minute.
• Dough may also be used for pizza crust, cinnamon rolls, and dinner rolls.
• If you want to freeze dough, do so before second rising and then when ready to use, thaw and rise.

RUSTIC PUMPKIN BREAD

Steps:

• Preheat oven to 350°. In a large bowl, beat the sugar, pumpkin, oil, eggs and water until blended. In a large bowl, combine the flour, baking soda, salt, cinnamon, nutmeg and cloves; gradually beat into pumpkin mixture until blended. Stir in pecans. , Pour into two greased 9x5-in. loaf pans. For topping, in a small bowl, combine the flour, brown sugar and cinnamon; cut in butter until mixture resembles coarse crumbs. Stir in pecans. Sprinkle over batter. , Bake for 60-65 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes before removing from pans to wire racks.