Rhondas Pumpkin Bread Recipes

NO KNEAD HOLIDAY PUMPKIN BREAD

No Knead Holiday Pumpkin Bread image

The dough is so soft, so supple, so sensual that it's a joy to make this bread. Pumpkin gives it a soft color and super-subtle flavor. It's a great country bread.

Provided by Chef John

Categories Bread Yeast Bread Recipes White Bread Recipes

Time 14h40m

Yield 8

Number Of Ingredients 8

Ingredients

½ cup pure pumpkin puree
1 cup warm water (100 degrees F/40 degrees C)
1 tablespoon warm water (100 degrees F/40 degrees C)
1 ¼ teaspoons salt
¼ teaspoon active dry yeast
1 tiny pinch pumpkin pie spice
3 cups all-purpose flour
1 tablespoon cornmeal, or as needed

Steps:

Place pumpkin puree into a large mixing bowl and whisk in 1 cup plus 1 tablespoon warm water, salt, yeast, and pumpkin pie spice until thoroughly combined. Beat in flour to make a dry crumbly dough. Keep stirring until dough becomes smooth and sticky, 2 to 3 minutes.
Cover bowl with a damp towel and let dough stand 12 to 16 hours to rise.
Generously sprinkle cornmeal onto center area of a baking sheet. Scrape dough out of bowl, using a floured spatula, onto a heavily floured work surface. Dough will be very sticky. Dust dough with flour and gently flatten into an oblong shape. Fold 2 opposite rounded ends together to meet in the center; fold remaining 2 rounded ends to meet in the center, creating a rectangle of dough. Using well-floured hands, gently form into a round loaf with the seams on the bottom.
Transfer dough round onto center of prepared baking sheet. Dust top and sides of loaf generously with more flour.
Dust a dry towel with flour and place towel with floured side down over loaf. Let rise until loaf has almost doubled in size, 1 1/2 hours. Use a sharp knife to cut a 1/2-inch deep slit across the top of the loaf.
Place a loaf pan containing about 2 inches of water onto a bottom rack of oven. Preheat oven to 425 degrees F (220 degrees C).
Bake on center rack of the preheated oven for 30 minutes; turn bread around in oven. Continue to bake until bread is golden brown and crusty, about 20 more minutes. Let bread cool completely on a rack before slicing.

Nutrition Facts : Calories 180.3 calories, Carbohydrate 37.9 g, Fat 0.5 g, Fiber 1.8 g, Protein 5.1 g, SaturatedFat 0.1 g, Sodium 402.3 mg, Sugar 0.7 g

RUSTIC PUMPKIN BREAD

Rustic Pumpkin Bread image

I received this pumpkin bread recipe from a co-worker who made it for an office party. It is so yummy and moist that I now make it every year at the holidays for friends and family. -Sandy Sandaval, Sandy Valley, Nevada

Provided by Taste of Home

Time 1h25m

Yield 2 loaves (16 slices each).

Number Of Ingredients 18

Ingredients

3 cups sugar
1 can (15 ounces) solid-pack pumpkin
1 cup canola oil
4 large eggs
2/3 cup water
3-1/2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 cup chopped pecans
TOPPING:
1/3 cup all-purpose flour
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
2 tablespoons cold butter
1/4 cup chopped pecans

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.

Nutrition Facts : Calories 233 calories, Fat 10g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 168mg sodium, Carbohydrate 33g carbohydrate (21g sugars, Fiber 1g fiber), Protein 3g protein.