All Bread Recipes - AllBreadRecipes.com » Pumpkin Bread

Pumpkin Gingerbread

sahil — Wed, 15 Jul 2009 08:27:02 +0000

YOU’LL NEED
Yield: 24 servings

3 cups sugar
1 cup vegetable oil
4 eggs
2/3 cups water
15 oz pumpkin puree
2 teaspoons ground ginger
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cloves
3½ cups all-purpose flour
2 teaspoons baking soda
1½ teaspoons salt
½ teaspoons baking powder

Instructions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9×5 inch loaf pans.

In a large mixing, combine sugar, oil and eggs; beat until smooth. Add water and beat until well blended. Stir in pumpkin, ginger, allspice and cinnamon.

In medium bowl, combine flour, soda, salt, and baking powder. Add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed. Divide batter between prepared pans.

Bake in preheated oven until toothpick comes out clean, about 1 hour.

Pumpkin Nut Bread

sahil — Wed, 01 Jul 2009 11:31:18 +0000

4 1/2 to 4 3/4 cups all-purpose flour
1/3 cup firmly packed brown sugar
2 envelopes (1/2 ounce or 4 1/2 tsp) Fleischmann’s RapidRise Yeast
1 1/2 teaspoons salt
1/2 cup evaporated milk
1/4 cup butter or margarine
1 cup canned pumpkin
2 large eggs
2/3 cup finely chopped pecans or walnuts, toasted
1 1/2 teaspoons pumpkin pie spice
1 egg white
1 tablespoon water

In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast and salt. Heat milk and butter until very warm (120 to 130 F); stir into dry ingredients. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in pumpkin, eggs and 1 cup flour. Beat 2 minutes at high speed. Stir in nuts, pumpkin pie spice and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.

Divide dough in half; roll each half to 12 x 7-inch rectangle. Roll up tightly from short end as for jelly roll; pinch seam and ends to seal. Place , seam sides down, in 2 greased loaf pans (8 1/2″ x 4 1/2″).

Cover; let rise until doubled in size, about 1 hour. Brush with egg white mixed with 1 tablespoon water. Bake at 350 F for 25 to 30 minutes or until done. Remove from pans and cool on wire rack.

For pumpkin-shaped loaves:

Divide dough in half; set aside a 1-inch square from each. Roll each half to 10 x 11-inch oval and place on sheet pan. With side of wooden spoon, make 4 symmetrical curved creases from top to bottom of oval to resemble a pumpkin. Place 1-inch square on top of pumpkin as stem.

Pumpkin Bread

sahil — Wed, 27 May 2009 14:56:32 +0000

Ingredients:
3 cups sugar
4 eggs
1 cup salad oil
1 1lb. can pumpkin
3 1/2 cups flour
1 tsp. baking powder
1 tsp. soda
2 tsps. salt
1 tsp. ground cloves
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. allspice
2/3 cup water
1 cup nuts
1 cup raisins

Combine sugar, oil and eggs; add pumpkin. Sift dry ingredients together. Add to pumpkin mixture. Add water, mix and bake at 350 degrees for 50 to 60 minutes in 2 large greased loaf pans or 3 small pans, or different sized tin cans (for round breaad).

Downeast Maine Pumpkin Bread

sahil — Wed, 20 May 2009 07:36:56 +0000

INGREDIENTS

1 (15 ounce) can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups white sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7×3 inch loaf pans.
In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

Downeast Maine Pumpkin Bread

sahil — Tue, 19 May 2009 05:53:03 +0000

INGREDIENTS

1 (15 ounce) can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups white sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7×3 inch loaf pans.
In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

Pumpkin Bread Has Health Benefits?

CK — Fri, 17 Apr 2009 04:56:22 +0000

Pumpkins, the orange round fruits that come in autumn, get all the kids excited for an enjoyable celebration of Halloween. However, pumpkins also work as a wonder food, when it comes to a health point of view.

Pumpkin is a food staple that is not likely to be eaten much by everyone. The seeds of pumpkin fruit are low in fat, high in fiber, and low in calories. Canned pumpkin is especially beneficial, since it can be easily added to various types of recipes from baking to soups to beverages.

There is no absolute need of worrying about incorporating this nutritious fruit in your regular diet pattern. The best and the handiest way of enjoying all the health benefits of a pumpkin is by using it in the form of a pumpkin bread. Since this bread is mainly prepared from the fruit of pumpkin, it contains all the sources of nutrition of the fruit.

The common nutrients contained in a pumpkin bread include iron, fiber, and zinc. Pumpkin bread also contains in it carotenoids such as alpha-carotene that are efficient in fighting free radicals. It has zeaxanthin and lutein, which aid in the proper functioning of the eyes, including prevention of macular degeneration and cataracts.

The phytonutrients in pumpkin bread aid in keeping the skin youthful and protecting it from sun damage. The bread is also a wonderful source of potassium, vitamins C and E, and fiber. Pumpkin bread tastes amazing and is high in nutrients such as magnesium, iron, and phosphorous.

The oil from pumpkin seeds that are incorporated in pumkin bread is high in vital fatty acids (EFAs) that are known to reduce the cholesterol levels and maintain the health of nerves as well as blood vessels. Moreover, with delicious ingredients such as nutmeg, sugar, and cinnamon, the bread becomes just as enjoyable as its health benefits.

Pumpkin Bread

rishu — Fri, 20 Jan 2006 13:32:13 +0000

INGREDIENTS:

3 c Flour
1/2 ts Baking powder
1 ts Baking soda
1 ts Ground nutmeg
1 ts Ground cloves
1 ts Cinnamon
1/2 ts Salt
3 c Sugar
1 c Veg. oil
3 Eggs
16 oz Canned pumpkin
1 c Raisins

DIRECTIONS:

In large bowl, sift together flour, baking powder, baking soda, nutmeg, cloves, cinnamon, and salt. In large mixing bowl, place sugar, veg. oil and eggs. Stir until blended. Add pumpkin. Gradually add flour mixture, stirring well after each addition. Fold in raisins. Pour batter into greased and floured tube pan. Bake in preheated 350 oven for 1 hour. Cool on wire rack 10 minutes; then remove from pan and cool again.

Spicy Raisin Walnut Pumpkin Bread

rishu — Fri, 20 Jan 2006 13:30:31 +0000

INGREDIENTS:

2/3 c Sifted soy flour
1 c Whole-grain pastry flour
1/4 ts Baking powder
3/4 ts Baking soda
1 1/2 ts Cinnamon
1/2 ts Ground cloves
1/4 ts Nutmeg
1/2 ts Salt
1 c Pumpkin; canned
1 c Sugar
2 Eggs; lightly beaten
2 tb Water
1/2 c Raisins
1/3 c Chopped walnuts

DIRECTIONS:

Combine soy flour, pastry flour, baking powder, baking soda, cinnamon, cloves, nutmeg and salt; mix well.In separate bowl, mix together pumpkin, sugar, eggs and water. Add dry ingredients gradually, blending well. Stir in raisins and walnuts.

Pour batter into a loaf pan, coated with nonstick cooking spray. Bake at 350 degrees for 50 to 55 minutes. Remove loaf from pan immediately and cool on wire rack.

Yields 12 servings.

West Bend Pumpkin Nut Bread

rishu — Fri, 20 Jan 2006 13:29:55 +0000

INGREDIENTS:

1 c Plus 2tbsp Evaporated milk
1/2 c Canned pumpkin
3 c All purpose flour
1/4 c Whole wheat flour
1/2 c Ground nuts; your choice
2 tb Brown sugar
3 ts Pumpkin pie spice
1 1/2 ts Salt
2 tb Butter or marg
2 ts Active dry yeast

DIRECTIONS:

Add milk and pumpkin to the pan. Add flours, nuts, sugar, spice and salt to the pan. Level dry ingredients. Place a 1/2 tb butter in each corner. Make a well and add the yeast. Program for basic.

Spicy Low Fat Pumpkin Bread

rishu — Fri, 20 Jan 2006 13:29:13 +0000

INGREDIENTS:

1/2 c Apple sauce
1 c Cooked; pureed pumpkin
2 Egg substitute equivalent -or- 2 Egg whites; for the non-vegans
1/3 c Water
1 3/4 c Of flour
1 ts Baking soda
1 c Sugar
1/2 ts Salt
1 ts Cinnamon
1/2 ts Nutmeg and ginger
1/4 ts Allspice and powdered cloves
1/2 c Currants (optional)

DIRECTIONS:

Beat together first four ingredients. Add baking soda, sugar and salt. Mix. Stir in flour and mix until just combined. Add all spices and currants. Stir in. Spray 3 baby loaf pans with PAM and fill each about 2/3 full. Bake in a 350 F oven for 45 minutes.