STEAMED PUMPKIN BREAD WITH WALNUTS AND DATES RECIPE
Fool proof Thai Red Curry Chicken. Served with steamed rice.
Categories Baking, Bread
Number Of Ingredients 1
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.
Nutrition Facts : Calories 500
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.
SPICY PUMPKIN BREAD WITH DATES, NUTS & RAISINS
This is another holiday treat, good with coffee, tea or hot cider. It can be frozen with excellent results. If you are tempted to slice it straight from the freezer, please be sure to defrost it before you eat it.
Provided by Olha7397
Categories Quick Breads
Time 50m
Yield 3 breads
Number Of Ingredients 13
Steps:
- Beat together first 6 ingredients until blended.
- combine and add the remaining ingredients and stir until dry ingredients are just moistened.
- Do not overmix.
- Divide batter between 3 greased mini-loaf foil pans, 6x3x2-inch, place pans on a cookie sheet, and bake in a 350 F.
- oven for 35 to 40 minutes, or until a cake tester, inserted in center, comes out clean.
- Allow to cool in pan for 15 min.
- and then remove from pans and continue cooling on a rack.
- Serve with sweet whipped butter, Yields 3 mini-loaves.
- Easiest& Best!
- Coffee Cakes and Quick Breads.
Nutrition Facts : Calories 1245.1, Fat 53.3, SaturatedFat 25.3, Cholesterol 233.6, Sodium 960.8, Carbohydrate 184.3, Fiber 8.9, Sugar 120.3, Protein 17.3
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
HAZELNUT DATE PUMPKIN BREAD
In the fall when the leaves are changing, baking fever takes over. This tender pumpkin bread will make your home smell delicious. The crunchy hazelnuts and sweet dates make it feel extra special. -Lorraine Caland, Shuniah, Ontario
Provided by Taste of Home
Time 1h15m
Yield 3 loaves (12 slices each).
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. In a large bowl, whisk the first 7 ingredients. In a stand mixer, beat eggs, pumpkin, milk, oil and vanilla until blended. Beat in flour mixture just until moistened. Fold in hazelnuts and dates. , Transfer to 3 greased 8x4-in. loaf pans. Bake until a toothpick inserted in center comes out clean, 50-55 minutes. Cool in pans 10 minutes before removing to wire racks to cool. Freeze option: Securely wrap cooled loaves in foil, then freeze. To use, thaw at room temperature.
Nutrition Facts : Calories 252 calories, Fat 11g fat (1g saturated fat), Cholesterol 11mg cholesterol, Sodium 247mg sodium, Carbohydrate 37g carbohydrate (21g sugars, Fiber 2g fiber), Protein 4g protein.
WALNUT STREUSEL PUMPKIN BREAD
This moist, sweetly spiced pumpkin bread serves up all the flavors of fall! Topped with a layer of crumbly streusel, it makes a delicious treat served with coffee at breakfast, or a sweet dessert.
Provided by Finlandia Cheese
Categories Trusted Brands: Recipes and Tips Finlandia Cheese
Time 1h20m
Yield 8
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees F.
- Assemble topping by mixing butter, light brown sugar, oats, flour, and walnuts together in a bowl, and cream together using a fork to form large crumbles. Set aside.
- In a large bowl, cream together the butter and white sugar with a hand mixer. Add light brown sugar, vanilla, eggs, and pumpkin puree. Mix until incorporated.
- In a separate bowl, sift together flour, baking soda, baking powder, salt, and spices.
- With mixer on low speed, add half of the dry mix to the wet ingredients and mix until incorporated. Continue by adding the remainder of the dry ingredients and the milk to the batter, mix together until the batter is smooth (be careful not to over mix).
- Pour batter into a greased loaf pan and sprinkle with streusel topping.
- Place on middle rack of oven and bake for 65 minutes or until a toothpick comes out clean. Remove bread from oven and allow to cool completely before serving.
Nutrition Facts : Calories 436.5 calories, Carbohydrate 50.7 g, Cholesterol 92.8 mg, Fat 23.5 g, Fiber 2.5 g, Protein 6.5 g, SaturatedFat 10.2 g, Sodium 535.4 mg, Sugar 25.4 g
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