PUMPKIN WALNUT BREAD WITH DATES
This sweet-bread is dense and full of great flavors of pumpkin, cinnamon and cloves. Walnuts and dates add a unique texture. Super moist and delicious.
Provided by Good Dinner Mom
Categories Dessert - Sweet Breads
Time 1h5m
Number Of Ingredients 13
Steps:
- Adjust an oven rack one-third up from the bottom of the oven and preheat the oven to 350F degrees. Butter a 9.25 x 5 x 3-inch loaf pan. Or use two or more smaller pans if you with. Dust the pan (or pans) with fine, dry plain bread crumbs and tap over the sink or a piece of paper to shake out excess crumbs.
- Sift together the flour, baking soda, salt, cinnamon, and cloves. Set aside.
- It is not necessary to use an electric mixer for this, although you can if you wish (I don't. I use a large spoon to just stir everything and that is how I will instruct the rest of the recipe.)
- In a large bowl, stir the eggs lightly to mix. Add the sugar and oil and then stir. Mix in the pumpkin, the dates and walnuts. Now add the sifted dry ingredients and stir only until they are smoothly incorporated.
- Turn into the prepared pan(s) and smooth the top(s).
- Bake for 50-60 minutes in the large pan. If using smaller pans, check them after about 35 minutes. Bake until a cake tester or tooth pick inserted in the middle comes out just barely clean.
- Cool in the pan for 15 minutes. Cover with a rack, turn over the rack and the pan. Remove the pan, and then turn the loaf right side up again on the rack. Let cool completely.
- If possible, wrap the loaf (loaves) in plastic wrap and refrigerate several hours before slicing. Freezes quite well, also.
Nutrition Facts : Calories 366 kcal, Carbohydrate 57 g, Protein 5 g, Fat 15 g, SaturatedFat 7 g, TransFat 0.002 g, Cholesterol 23 mg, Sodium 260 mg, Fiber 3 g, Sugar 39 g, UnsaturatedFat 5 g, ServingSize 1 serving
PUMPKIN DATE NUT BREAD
We think this a moist and yummy bread. It is full of nuts and is topped with a pretty caramel-colored glaze. The flavors remind me of autumn.-Wendy Rusch, New Richmond, Wisconsin
Provided by Taste of Home
Time 1h30m
Yield 2 loaves (16 slices each).
Number Of Ingredients 19
Steps:
- In a large bowl, combine the flour, sugar, cinnamon, baking soda and salt. In a small bowl, whisk the eggs, pumpkin, oil, water and vanilla. Stir into dry ingredients just until moistened. Fold in dates and pecans., Transfer to two greased 9x5-in. loaf pans. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks., For glaze, in a small heavy saucepan, combine the brown sugar, sugar, butter and cream. Cook and stir over low heat until sugar is dissolved., Increase heat to medium. Do not stir. Cook for 3-6 minutes or until bubbles form in center and syrup turns amber brown. Remove from the heat; transfer to a small bowl. Cool to room temperature. Add confectioners' sugar and vanilla; beat until smooth. Drizzle over loaves.
Nutrition Facts : Calories 296 calories, Fat 14g fat (3g saturated fat), Cholesterol 33mg cholesterol, Sodium 134mg sodium, Carbohydrate 42g carbohydrate (30g sugars, Fiber 2g fiber), Protein 3g protein.
PUMPKIN-WALNUT BREAD
I got this recipe from a coworker years ago at a company potluck. It's "goof-proof;" even kids can make it. Add fresh strawberries and whipped cream for a great summer dessert! I give these as gifts at Christmas too... Just add a bow and "Voila!"
Provided by Dee Reilman
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h45m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
- Combine flour, sugar, baking soda, salt, cinnamon, nutmeg, cloves, baking powder, and ginger in a large bowl. Make a well in the center; add pumpkin, oil, and eggs. Stir well. Fold in walnuts.
- Pour batter into the prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 90 minutes.
Nutrition Facts : Calories 317.9 calories, Carbohydrate 40.2 g, Cholesterol 31 mg, Fat 16.5 g, Fiber 1.8 g, Protein 4.4 g, SaturatedFat 2.4 g, Sodium 322 mg, Sugar 26.1 g
NEW ENGLAND PUMPKIN-WALNUT BREAD
Pumpkin bread is for chilly mornings when you long for some homestyle New England food. Serve slices with a warm and soothing beverage. -Kimberly Forni, Laconia, New Hampshire
Provided by Taste of Home
Time 1h25m
Yield 2 loaves (16 pieces each).
Number Of Ingredients 19
Steps:
- Preheat oven to 350°. In a small skillet, combine oats, sugar and cinnamon; cook and stir over medium heat 4-6 minutes or until oats are toasted. Remove from heat. , For bread, in a large bowl, beat pumpkin, eggs, oil, water, sugar, honey and vanilla until well blended. In another bowl, whisk flour, baking soda, salt and spices; gradually beat into pumpkin mixture. Fold in walnuts., Transfer to 2 greased 9x5-in. loaf pans. Sprinkle tops with oat mixture., Bake 60-70 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool.
Nutrition Facts : Calories 220 calories, Fat 9g fat (1g saturated fat), Cholesterol 23mg cholesterol, Sodium 200mg sodium, Carbohydrate 34g carbohydrate (22g sugars, Fiber 1g fiber), Protein 3g protein.
STEAMED PUMPKIN BREAD WITH WALNUTS AND DATES
Provided by Ken Haedrich
Categories Bread Fruit Nut Steam Thanksgiving Vegetarian Date Walnut Pumpkin Fall Winter Bon Appétit
Yield Makes 1 loaf
Number Of Ingredients 11
Steps:
- Generously butter 1 empty 28-ounce can. Place small rack on bottom of large pot. Pour enough water into pot to reach depth of 3 inches. Bring water to boil
- Mix first 5 ingredients in large bowl. Stir in dates and walnuts. Whisk buttermilk, pumpkin, honey and yolk in medium bowl. Add to dry ingredients. Stir just until blended. Transfer to can. Cover can with buttered foil, buttered side down. Secure foil tightly by tying kitchen string around can just below top rim.
- Place can on rack in pot; pour enough additional hot water into pot so that water level is 2/3 up sides of can. Bring water to boil. Cover pot; reduce heat to medium-low and simmer until wooden skewer inserted into center of bread comes out clean, occasionally adding more hot water to pot to maintain water level, about 1 1/2 hours.
- Using tongs, transfer can to another rack. Cool 10 minutes. Remove foil. Run knife around sides of bread. Gently shake can to remove bread. (Can be made 1 day ahead. Cool completely. Return bread to can. Cover tightly with foil and secure with string. Store at room temperature. Steam bread in covered can on rack set over simmering water until heated through, about 15 minutes.) Cut into slices. Serve warm.
PUMPKIN DATE NUT BREAD
A touch of orange juice and orange zest make this a delightfully different and delicious bread for your holiday table or for any time!
Provided by Marie
Categories Quick Breads
Time 1h20m
Yield 1 loaf
Number Of Ingredients 15
Steps:
- Preheat oven to 350° and grease a 9x5 inch loaf pan.
- In large bowl, cream together the butter, sugar and 1 egg, then beat in second egg until batter is smooth.
- Stir in pumpkin, orange zest and orange juice.
- In another bowl, combine flour, baking powder, salt, and spices, then add nuts and dates.
- Pour all at once into batter in mixing bowl and stir by hand only to moisten.
- Pour into prepared loaf pan.
- Bake for 60 minutes or until toothpick inserted comes out clean.
- Cool in pan for 10 minutes, them remove loaf to rack to cool completely.
PUMPKIN - WALNUT BREAD
A fairly quick bread that uses a the creaming method for a lighter texture. Not cake-like, but not as dense as some quick breads. Can be served with a simple glaze or Recipe #73474.
Provided by Steve_G
Categories Quick Breads
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Move your oven rack so that the top of the loaf will be in the center of the oven.
- Heat the oven to 325ºF.
- Grease a large loaf pan with with shortening.
- Line with parchment if desired.
- Cream sugar and butter in a large bowl until light and fluffy.
- Stir in eggs until blended and smooth. Add pumpkin, milk, and vanilla.
- Beat until smooth.
- Mix remaining dry ingredients in ziplock bag and gently combine with pumpkin mix. Stir in nuts and/or raisins/chips. Pour into pan and bake for 75- 90 minutes (until wooden skewer inserted into the center comes out clean).
- Start testing after an hour.
- Cool 5 minutes on wire rack still in pan.
- Then remove from pan and place top side up.
- Cool completely before slicing.
- Can be served with a simple glaze or White Chocolate Cream Cheese Buttercream (#73474). Wrap tightly and store a room temperature for 4 days or in the refrigerator for up to 10 days.
Nutrition Facts : Calories 289, Fat 10.1, SaturatedFat 6, Cholesterol 59.3, Sodium 519.5, Carbohydrate 45.9, Fiber 1.9, Sugar 23.5, Protein 4.5
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