Pumpkin Maple Nut Bread Recipes

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PUMPKIN BREAD WITH MAPLE SYRUP GLAZE



Pumpkin Bread with Maple Syrup Glaze image

This luscious pumpkin bread with maple syrup glaze is well worth the occasional splurge. When we first discovered how fantastic it is, I made four loaves on three separate occasions in just over a week! -Jaleen Burkholder, Waterloo, New York

Provided by Taste of Home

Time 1h20m

Yield 12 servings.

Number Of Ingredients 17

1/2 cup butter, softened
1/2 cup sugar
2 large eggs, room temperature
1/2 cup canned pumpkin
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/3 cup buttermilk
1/2 teaspoon ground cinnamon
1 teaspoon molasses
COATING:
5 tablespoons butter, melted
1 tablespoon maple syrup
1/4 cup sugar
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in pumpkin. In another bowl, whisk flour, baking powder, salt and baking soda; add to creamed mixture alternately with buttermilk, beating well after each addition. Batter will be thick. , Remove 1/2 cup batter to a small bowl; stir in cinnamon and molasses until blended. Pour half of the remaining plain batter into a greased 8x4-in. loaf pan; dot with half of the cinnamon batter. Repeat layers. Cut through batter with a knife to swirl., Bake until a toothpick inserted in center comes out clean, 45-50 minutes. Cool in pan 20 minutes before removing to a wire rack. For coating, in a small bowl combine melted butter and maple syrup. In another shallow bowl, combine sugar, brown sugar and cinnamon. Brush loaf with butter mixture, allowing butter to soak into bread; gently roll loaf in sugar mixture, pressing lightly to coat.

Nutrition Facts : Calories 254 calories, Fat 14g fat (8g saturated fat), Cholesterol 64mg cholesterol, Sodium 291mg sodium, Carbohydrate 31g carbohydrate (18g sugars, Fiber 1g fiber), Protein 3g protein.

PUMPKIN MAPLE BREAD



Pumpkin Maple Bread image

Pumpkin Bread enhanced with real maple syrup and plump golden raisins. This recipe makes a very large loaf that rises well and is a moist bread. I usually double the recipe. Delicious served presliced and spread with cinnamon cream cheese spread. Great for a buffet.

Provided by Pastryismybiz

Categories     Quick Breads

Time 1h35m

Yield 6 serving(s)

Number Of Ingredients 13

3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons salt
1 teaspoon cinnamon
1/2 teaspoon allspice
2 eggs
1 (16 ounce) can pumpkin
1 cup light brown sugar, firmly packed
1/2 cup maple syrup
1/2 cup vegetable oil
1/2 cup golden raisin
1/2 cup pecans, chopped

Steps:

  • Preheat oven to 325°F.
  • Grease a 9x5x3-inch loaf pan. Dust with flour. Set aside.
  • Sift flour, baking powder, baking soda, salt,.
  • cinnamon and allspice in large bowl. Mix with whisk.
  • Beat eggs with pumpkin, brown sugar, maple syrup, and oil in a medium bowl.
  • Stir egg mixture into flour mixture until just moistened. Gently fold in raisins and nuts.
  • Spoon batter evenly into prepared pan.
  • Bake 1 hour and 15 minutes,or until toothpick test indicates done.
  • Author's note: my oven takes 1 hour and 30 minutes for this bread at 325°F using a stoneware bread pan.
  • Cool in pan for 10 minutes and turn out on rack.

PUMPKIN NUT CAKE WITH MAPLE GLAZE



Pumpkin Nut Cake With Maple Glaze image

Provided by Food Network

Categories     dessert

Time 1h15m

Yield 10-12 servings

Number Of Ingredients 12

3 cups cake flour
1 Tbsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
3/4 cup STAR Extra Light Olive Oil
3 eggs
1 (30-oz) can pre-sweetened pumpkin pie mix
1/2 cup, plus 4-5 tsps. light evaporated milk
1 cup chopped walnuts
1 cup powdered sugar
1/2 tsp. maple flavoring
6-12 walnut halves

Steps:

  • Cake:
  • Combine flour, baking powder, soda and salt in bowl and toss with fork to blend thoroughly. In large bowl of electric mixer, beat olive oil with eggs, pumpkin pie mix and 1/2 cup evaporated milk. Gradually beat in dry ingredients. Fold in chopped walnuts. Transfer to oiled fluted tube pan. Bake at 325 degrees for 45 minutes or until cake tests done. Cool on rack for 15 minutes then turn cake out onto rack and cool completely.
  • Glaze:
  • In small bowl, mix sugar, 4 tsps. remaining milk and maple flavoring. Stir until smooth. Add more milk, 1/2 tsp. at a time, if needed. Glaze should have a thick consistency. Drop spoonfuls of glaze evenly around the top of the cake. Set aside to allow glaze to drip down the sides of the cake. When glaze has set, garnish with walnut halves.

PUMPKIN MAPLE NUT BREAD



Pumpkin Maple Nut Bread image

Provided by Barbara H. Anderson

Categories     Bread     Fruit     Bake     Thanksgiving     Prune     Pecan     Pumpkin     Fall     Bon Appétit     Virginia

Yield Makes 1 loaf and 6 muffins

Number Of Ingredients 13

9 prunes
3 tablespoons water
2 1/2 cups all purpose flour
1 cup sugar
1/2 cup quick-cooking oats
2 teaspoons baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
2 cups canned solid-pack pumpkin
1 cup (about 4 ounces) coarsely chopped pecans
1/2 cup maple syrup
1/4 cup vegetable oil
2 egg whites, beaten to blend

Steps:

  • Preheat oven to 350°F. Butter 9x5x2 1/2-inch loaf pan. Place paper liners in 6 muffin cups. Puree prunes and water in processor until smooth. Combine flour, sugar, oats, baking soda, allspice and cinnamon in medium bowl. Mix pumpkin, pecans maple syrup, oil, egg whites and pureed prunes in large bowl. Stir in dry ingredients into pumpkin mixture (batter will be thick).
  • Spoon batter into loaf pan until 3/4 full. Smooth top with spatula. Divide remaining batter among 6 muffin cups. Bake muffins until tester inserted into center of muffin comes out clean, about 30 minutes. Bake bread until tester inserted into center comes out clean, about 1 hour 5 minutes. Cool muffins and bread on racks and cool completely. (Can be made 1 day ahead. Wrap tightly and store at room temperature.)

PUMPKIN BREAD WITH MAPLE FROSTING RECIPE



Pumpkin Bread with Maple Frosting Recipe image

Yield 8

Number Of Ingredients 11

2 large eggs
1 cup pumpkin puree
1/2 cup vegetable oil
1 cup sugar
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 1/2 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1 1/2 cups powdered sugar
4 Tablespoons maple syrup (more or less)

Steps:

  • Set oven to 350F
  • Spray a non-stick standard loaf pan with cooking spray.
  • Whisk the eggs in a large mixing bowl. Whisk in the pumpkin, oil, sugar, ginger, and nutmeg.
  • Stir in the flour, baking soda and salt and mix until combined.
  • Pour the batter into the pan and even out with a spatula.
  • Bake until a toothpick comes out without wet batter clinging to it, about 50 minutes.
  • Let the loaf cool almost to room temperature before glazing.
  • To make the glaze, whisk together the sugar with enough maple syrup to make a thick, spreadable glaze. Spread onto the cooled bread and serve.

PUMPKIN NUT BREAD



Pumpkin Nut Bread image

Classic fall flavors of pumpkin and pecans make this from-scratch bread perfect for the season. It's delicious when still warm from the oven, but it makes for a nice gift, too. Connie Thomas - Jensen, Utah

Provided by Taste of Home

Time 1h20m

Yield 2 loaves (16 slices each).

Number Of Ingredients 13

1 can (15 ounces) solid-pack pumpkin
1-1/2 cups sugar
1/2 cup fat-free milk
4 large egg whites
1/3 cup canola oil
1/3 cup unsweetened applesauce
3-1/3 cups whole wheat flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon baking powder
3/4 teaspoon ground allspice
1/2 teaspoon salt
1 cup chopped pecans

Steps:

  • In a large bowl, beat the pumpkin, sugar, milk, egg whites, oil and applesauce until well blended. In a small bowl, combine the flour, baking soda, cinnamon, baking powder, allspice and salt; gradually beat into pumpkin mixture until blended. Stir in pecans., Transfer to two 9x5-in. loaf pans coated with cooking spray. Bake at 350° for 1 hour or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Nutrition Facts : Calories 135 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 138mg sodium, Carbohydrate 21g carbohydrate (10g sugars, Fiber 3g fiber), Protein 3g protein.

PUMPKIN BREAD PUDDING (MADE WITH MAPLE SYRUP)



Pumpkin Bread Pudding (Made with Maple Syrup) image

Great pumpkin bread pudding, made with pure maple syrup and coconut sugar instead of sugar! Spongy, moist, and it melts in your mouth.

Provided by Toni Zundel Boyer

Categories     Bread Pudding

Time 55m

Yield 8

Number Of Ingredients 11

nonstick cooking spray
1 (29 ounce) can pumpkin puree (such as Libby's®)
2 ½ cups milk
1 cup pure maple syrup
½ cup coconut sugar
8 large eggs
2 teaspoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon salt
8 cups torn bread pieces

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with nonstick spray.
  • Combine pumpkin, milk, maple syrup, coconut sugar, eggs, cinnamon, ginger, nutmeg, and salt in the bowl of a stand mixer fitted with the paddle attachment; whip until well blended.
  • Layer bread pieces on the bottom of the prepared pan. Pour pumpkin mixture over the bread. Use a fork to poke down and bread that pops up and make sure all bread is soaked in the mixture.
  • Bake in the preheated oven until pudding is spongy but set, about 40 minutes.

Nutrition Facts : Calories 377.6 calories, Carbohydrate 65.9 g, Cholesterol 192.1 mg, Fat 8.1 g, Fiber 4.2 g, Protein 12.7 g, SaturatedFat 3 g, Sodium 735.8 mg, Sugar 41.1 g

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