Pumpkin Honey Bread Recipes

HONEY PUMPKIN BREAD

Honey Pumpkin Bread image

The honey not only lends flavor to this bread, but also draws water to the bread, keeping it moist longer! Fresh pumpkin also creates a better flavor - directions for preparing fresh pumpkin are at the bottom of this page.

Provided by oilpatchjo

Categories < 4 Hours

Time 3h30m

Yield 1 loaf, 12 serving(s)

Number Of Ingredients 13

Ingredients

1/2 cup butter
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup honey
1 cup pumpkin
2 eggs
2 teaspoons lemon juice
1 teaspoon vanilla
1 fresh pumpkin
1/8 cup oil (or Pam cooking spray)

Steps:

Mix all ingredients well.
Pour into greased 9x5 bread pan.
Bake at 350 degrees for 1 1/4 - 1 1/2 hour, or until a knife placed in the center comes out clean.
Cool for 10 minutes on a wire rack, then remove from pan.
Note:Preparing Fresh Pumpkin.
There are many different ways to prepare pumpkin, but this is the easiest and quickest method we have found yet. When cooked right, the hard outer shell peels off practically by itself!Sugar pumpkins (the small pumpkins the size of a volleyball) are recommended, but we have used jack-o-lantern sized pumpkins, and even giant 50-100 pound pumpkins, with good results. In general, the smaller the pumpkin, the sweeter the meat. You may need to add more honey with a larger pumpkin (taste before baking). Use fresh pumpkins, not carved pumpkins. Any pulp not used immediately in recipes can be stored for up to 2 days in the refridgerator, or can be stored in the freezer indefinitely. If you store in the freezer, place a 1 cup portion in a plastic bag - this is the amount required by most recipes.
Directions:Cut pumpkin in halves (or quarters, if large). Scoop out pulp and seeds. (Seeds can be saved later for roasting.) Lightly oil inside meat of pumpkin. Cover meat side of pumpkin with foil. Place foil-side down on cookie sheet. Bake at 400 degrees for 1 1/2 hours, or until meat is soft throughout. Allow to cool until you can handle with your hands. Scrape pulp from rind and place in blender. Puree until consistent throughout. Line colander with coffee filters. Place puree in colander and allow to drain 2-3 hours, or overnight in fridge.

Nutrition Facts : Calories 266, Fat 11, SaturatedFat 5.5, Cholesterol 51.3, Sodium 282.9, Carbohydrate 40.1, Fiber 0.8, Sugar 23.5, Protein 3.5

PRAIRIE HONEY PUMPKIN BREAD

Prairie Honey Pumpkin Bread image

Provided by Food Network

Categories dessert

Time 1h20m

Yield 2 loaves

Number Of Ingredients 14

Ingredients

3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 tablespoon ground cinnamon
1 tablespoon freshly grated nutmeg
2 cups sugar
3/4 cup wildflower or other pale amber honey
1/2 cup water
1 cup vegetable oil
2/3 cup canned or freshly cooked and pureed pumpkin
4 large eggs, beaten
1 cup chopped pecans, optional
1/2 cup golden raisins, optional
1/2 cup dried sour cherries, optional

Steps:

Preheat the oven to 325 degrees F. Grease 2 (9 by 5 by 3-inch) loaf pans and set aside.
Sift the flour, baking soda, salt, cinnamon, nutmeg, and sugar together into a large bowl. With a wooden spoon, stir in the honey, water, oil, pumpkin, and eggs until you have a smooth batter. Fold in the pecans, raisins, and/or dried sour cherries, if using.
Pour the batter in to the prepared pans and bake for 50 to 60 minutes, or until a toothpick inserted in the center of a loaf comes out clean. Cool in the pans on a wire rack.

HONEY - SWEET POTATO (OR PUMPKIN) BREAD

Honey - Sweet Potato (Or Pumpkin) Bread image

This delicious quick bread is just perfect with a cup of tea or coffee. Spicy, moist, not too sweet, great texture. Made up with some of the ingredients required for the challenging RSC 2004 Contest!

Provided by evelynathens

Categories Quick Breads

Time 1h40m

Yield 2 loaves

Number Of Ingredients 16

Ingredients

1 cup honey
1/2 cup vegetable oil (I used a light olive)
2 extra large eggs
1 1/2 cups sweet potatoes or 1 1/2 cups pumpkin puree
2 cups all-purpose flour
1/2 cup sugar
1 1/2 teaspoons baking soda
1/4 teaspoon salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/3 cup buttermilk
2 tablespoons balsamic vinegar
1 teaspoon vanilla extract
3/4 cup chopped toasted walnuts (optional) or 3/4 cup pecans (optional)
1/2 cup golden raisin (optional)

Steps:

Preheat oven to 375F; butter and flour two 9x5-inch loaf pans.
In a large bowl, whisk together oil, honey (if you measure out the oil first, and then put honey in the oiled measuring cup, the honey will come out easier) eggs and sweet potato puree until creamy.
In a small bowl, combine both flours, sugar, baking soda, salt and spices.
In a measuring cup, combine buttermilk, balsamic vinegar and vanilla extract.
Fold dry ingredients into sweet potato mixture, alternating with buttermilk; mix until just combined; if using pecans and/or raisins, toss them with 1 tblsp flour and fold them into the batter quickly; scrape batter into prepared loaf pans and bake for about 60 minutes, or until breads test done when toothpick is inserted into centre and comes out clean; if bread appears to be browning too quickly, tent loosely with some foil and continue baking (I did this about 1/2 an hour into baking).
Cool in pan for 10 minutes before removing.
Note: Like most quick breads (and cakes), this slices up best a day after baking- I couldn't wait!

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