Pumpkinraisinloaf Recipes
PUMPKIN BREAD WITH RAISINS AND PECANS
Orange juice adds a subtle zest to this moist and delicious pumpkin bread. You may choose to substitute dried cranberries or blueberries for the raisins and walnuts or other nuts for the pecans to add variety.
Provided by Nelena Brown
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 45m
Yield 10
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour 2 loaf pans.
- Sift flour, baking soda, pumpkin pie spice, baking powder, and salt together in a large bowl. Toss raisins and pecans with 1 tablespoon of the flour mixture in a separate bowl.
- Beat sugar and butter together using an electric mixer in a mixing bowl until fluffy. Add pumpkin puree, orange juice, eggs, and vanilla extract; blend until well combined. Add flour mixture slowly and blend thoroughly. Fold in raisins and pecans.
- Pour batter evenly between the 2 prepared loaf pans.
- Bake in the preheated oven until firm and tops spring back lightly when pressed, 30 to 40 minutes. Remove from the oven and cool completely on racks before serving.
Nutrition Facts : Calories 261.8 calories, Carbohydrate 42.2 g, Cholesterol 61.3 mg, Fat 9.1 g, Fiber 1.9 g, Protein 4.5 g, SaturatedFat 3.7 g, Sodium 592.3 mg, Sugar 24.9 g
RAISIN-FILLED PUMPKIN SPICE BREAD
Years ago, I got this recipe from one of the best cooks in our church. Freeze a few loaves to have on hand when a friend or neighbor needs a pick-me-up. -Martha Sue Stroud, Clarksville, Texas
Provided by Taste of Home
Time 1h20m
Yield 2 loaves (16 slices each).
Number Of Ingredients 14
Steps:
- In a large bowl, sift together flour, soda, salt, cinnamon and nutmeg. Add sugar, oil, eggs and buttermilk. Mix well. Stir in flavorings, pumpkin, raisins and pecans. Pour into two greased 9x5-in. loaf pans. Bake at 350° for 60-65 minutes or until bread tests done. Let stand 10 minutes before removing from pans. Cool on a wire rack.
Nutrition Facts : Calories 225 calories, Fat 10g fat (1g saturated fat), Cholesterol 27mg cholesterol, Sodium 168mg sodium, Carbohydrate 32g carbohydrate (22g sugars, Fiber 1g fiber), Protein 3g protein.
PUMPKIN RAISIN LOAF
This was my grandma's recipe. She baked almost daily until her late 80's. This I think must have been one of her favorites, she made for us all the time.
Provided by KennKonn
Categories Dessert
Time 1h10m
Yield 1 loaf, 12-14 serving(s)
Number Of Ingredients 16
Steps:
- Cream butter and sugar.
- Beat in eggs.
- Whisk together--pumpkin, orange rind and juice.
- Measure dry ingredients.
- Mix together.
- Spoon batter in a 8 x 8 pan.
- Bake at 350 for 50 minutes.
- Let stand 5 minutes then apply topping. Brush butter over top of cake and sprinkle with cinnamon and sugar.
Nutrition Facts : Calories 251.6, Fat 8.1, SaturatedFat 4.8, Cholesterol 53.9, Sodium 287.7, Carbohydrate 42.9, Fiber 1.1, Sugar 26.2, Protein 3.4
PUMPKIN LOAF
This is a dense, moist loaf that is a great way to use up that extra pumpkin puree when you are tired of pumpkin pie. We love it for breakfast, and my daughter likes to take a slice in her lunch. It makes two loaves. Hope you enjoy!
Provided by Leslie
Categories Breads
Time 1h10m
Yield 2 loaves
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees and grease 2 loaf pans.
- Mix together well the pumpkin, sugar, oil and eggs.
- Add flour, baking powder, baking soda, cinnamon, ginger and raisins, and mix well.
- Pour into loaf pans and bake for 60-65 minutes or until inserted knife comes out clean.
PUMPKIN LOAF
The cream cheese contributes to the excellence of this loaf.
Provided by Carol
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h30m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5x3 inch loaf pan.
- Put softened cheese, butter, and sugar in mixing bowl. Cream together well. Beat in eggs one at a time until blended. Mix in pumpkin.
- In another bowl combine flour, soda, baking powder, salt, cinnamon, cloves, and walnuts. Stir until thoroughly mixed. Pour all at once over batter. Stir just enough to moisten. Turn into greased 9x5x3 inch loaf pan.
- Bake at 350 degrees F (175 degrees C) for 60-70 minutes until inserted toothpick comes out clean. Cool 10 minutes in pan. Remove to rack to finish cooling.
Nutrition Facts : Calories 264.5 calories, Carbohydrate 37.5 g, Cholesterol 41.4 mg, Fat 11.3 g, Fiber 1.5 g, Protein 4.7 g, SaturatedFat 3.3 g, Sodium 345.2 mg, Sugar 21.8 g
PUMPKIN RAISIN CAKE
This nutty, golden cake is one of my mom's best. It's a wonderfully different use for pumpkin. With a holiday taste and beautiful look, it's bound to become a favorite with your family, too. -Ruby Williams, Bogalusa, Louisiana
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 12-16 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the flour, sugar, pumpkin pie spice, baking powder, baking soda and salt. In a large bowl, whisk the eggs, pumpkin and oil; stir in cereal just until moistened. Stir into dry ingredients just until moistened. Fold in pecans and raisins. , Pour into a greased 10-in. tube pan. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes before removing to a wire rack to cool completely. Dust with confectioners' sugar before serving if desired.
Nutrition Facts : Calories 388 calories, Fat 18g fat (2g saturated fat), Cholesterol 53mg cholesterol, Sodium 222mg sodium, Carbohydrate 54g carbohydrate (32g sugars, Fiber 4g fiber), Protein 6g protein.
DARK AND SPICY PUMPKIN LOAF
This recipe is excerpted from Alice Medrich's Flavor Flours (Artisan).
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Number Of Ingredients 14
Steps:
- Position a rack in the lower third of the oven and preheat the oven to 350 degrees F. Line the bottom and all four sides of the loaf pan with parchment paper.
- Combine the butter, sugar, and eggs in the bowl of the stand mixer and beat on medium speed with the paddle attachment until lighter in color, about 2 minutes. Or beat with the handheld mixer in a large bowl on medium-high speed for 3 to 4 minutes.
- Add the rice and buckwheat flours, baking soda, baking powder, cinnamon, nutmeg, salt, pumpkin puree, and raisins and beat on low speed until smooth. Scrape the mixture into the prepared pan.
- Bake the loaf for 45 to 50 minutes, until a toothpick inserted in the center comes out clean. Cool the loaf in the pan on a rack for at least 2 hours before unmolding and slicing. The cake keeps, wrapped airtight, in the refrigerator for up to 5 days; let come to room temperature before serving.
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2010-05-28 Preheat oven to 350°F In a large bowl, combine dry ingredients, sifting in baking powder and baking soda, and mix well. Step 2. In a separate bowl, combine pumpkin, soy milk, maple syrup, raisins, and vanilla extract. Mix well, then add to dry mixture. Stir through and add canola oil just as mixture starts to come together.
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Preheat oven to 350 degrees F (175 degrees C). In a large bowl, whisk pumpkin, eggs, oil, white and brown sugar. Set aside. In separate bowl, stir together flour, baking powder, baking soda, salt, pie spice and cinnamon. Stir flour mixture into pumpkin mixture, just until combined.
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