Autumn Pumpkin Bread Recipes

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PUMPKIN AUTUMN BREAD



Pumpkin Autumn Bread image

I have been baking this bread for over 20 years. I'm not sure where I got the recipe from but its a KEEPER! It is very moist and makes the house smell like AUTUMN. This recipe makes 2 loaves.

Provided by SoCalCookerGal

Categories     Quick Breads

Time 1h20m

Yield 2 loaves, 8-10 serving(s)

Number Of Ingredients 13

4 cups sifted flour
3 cups sugar
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon clove
1/4 teaspoon ginger
1 (16 ounce) can pumpkin
1 cup oil
4 eggs
2/3 cup water

Steps:

  • Preheat oven to 350 degrees. Grease 2 loaf pans.
  • In a large bowl mix together the dry ingredients thoroughly.
  • In a seperate bowl beat together the pumpkin, oil, eggs and water.Add to the dry ingredients and stir just until dry ingredients are moistened. DO NOT OVER MIX.
  • Pour one half of the batter into each loaf pan.
  • Bake for 1 to 1 1/4 hours or until toothpick inserted in the center comes out clean.
  • Place on a rack and after 10 minutes remove from pan and let cool.

AUTUMN PUMPKIN BREAD WITH PECANS



Autumn Pumpkin Bread with Pecans image

Provided by Food Network

Categories     side-dish

Yield 2 1 1/4-pound loaves

Number Of Ingredients 16

1 tablespoon plus 1 teaspoon active dry yeast
1/4 cup (2 ounces) very warm water (105 degrees to 115 degrees F)
1/2 cup (6 ounces) honey
1 cup (8 1/4 ounces) pumpkin puree (unsweetened)
1/2 cup (4 ounces) milk, at room temperature
2 large egg yolks, at room temperature
1/3 cup less 2 teaspoons (1 1/2 ounces) coarse cornmeal
4 cups (19 3/4 ounces) high-gluten (bread) flour
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
2 1/2 teaspoons kosher salt
8 tablespoons (4 ounces) unsalted butter, melted
1 cup (4 ounces) pecan pieces, toasted
1/2 cup (4 ounces) cold water
1 1/4 teaspoons cornstarch

Steps:

  • Place the yeast and warm water in a large bowl and stir with a fork to dissolve the yeast. Allow to stand for about 3 minutes.
  • Add the honey, pumpkin puree, milk, egg yolks, cornmeal, and 1 2/3 cups (8 ounces) of the high-gluten flour to the yeast mixture. Stir briskly with a whisk until the ingredients are well combined. Let this sponge stand for at least 15 minutes but not longer than 30 minutes.
  • In a medium bowl, whisk the remaining 2 1/3 cups (11 3/4 ounces) high-gluten flour, cinnamon, ginger, cloves, and salt together to mix well. Add to the sponge and stir with your fingers to incorporate the flour, scraping the sides of the bowl and folding the dough over itself until it gathers into a shaggy mass. Knead the dough in the bowl until it becomes smooth and somewhat elastic, about 5 minutes. Gradually add the melted butter, kneading it in gently until well incorporated.
  • Move the dough to a lightly floured work surface and knead until it is very smooth, silky, and elastic, about 5 minutes. The dough will be sticky, so keep the work surface and your hands lightly floured, but don't overdo it. The dough should be soft, supple, and springy. Shape the dough into a loose ball, cover it with plastic wrap, and let it rest for 20 minutes. (This rest period is the autolyse.)
  • Flatten the dough and stretch it gently with your fingers to form a rectangle about an inch thick. Spread the toasted pecans evenly over the rectangle. Fold the whole mass into an envelope and knead it gently until the nuts are well distributed, about 2 to 3 minutes. If the dough resists, let it rest for 5 minutes and then continue kneading it. Some of the pecans may pop out of the dough, but they can easily be incorporated again after the first rise, when the dough has softened.
  • Shape the dough into a loose ball and place it in a lightly oiled bowl, along with any loose pecans. Turn to coat the dough with oil, then cover the bowl tightly with oiled plastic wrap. Let the dough rise at room temperature (75 degrees to 77 degrees F) until it has doubled in volume, about 2 hours.
  • While the bread is rising, make a cornstarch wash: Put the cold water in a small saucepan and whisk in the cornstarch. Bring to a boil, stirring frequently until it thickens. Remove from the heat and cover to keep a skin from forming. Set aside to cool.
  • When the dough has doubled, gently pour it out of the bowl onto the floured work surface, pressing in any loose nuts. Flour your hands lightly and gently divide the dough into 2 equal pieces (each weighing about 24 ounces). Shape each piece into a knot.
  • Generously dust a peel or the bottom of a baking sheet with flour or coarse cornmeal. Carefully place the shaped loaves on the peel or sheet, leaving several inches between them so they won't grow into each other as they rise. Cover the dough with oiled plastic wrap and allow it to rise at room temperature until it has just doubled in volume, about 1 1/2 to 2 hours.
  • Thirty minutes before baking, preheat the oven to 425 degrees F. Place a baking stone in the oven to preheat and place an empty water pan directly below the stone.
  • When the loaves have doubled, use a pastry brush to paint each loaf with the cornstarch wash. Brush gently so you won't deflate the loaves. (Reserve the remaining cornstarch wash.) Shake the peel or pan gently to be sure the loaves aren't sticking and slide the dough onto the baking stone. Quickly pour 1 cup of very hot water into the water pan and immediately shut the door. After 1 minute, using a plant sprayer, mist the top and sides of the oven 6 to 8 times, then immediately shut the oven door. Repeat the misting procedure 1 minute later.
  • Bake for 15 minutes, then reduce the oven temperature 350 degrees F and bake for 20 to 25 minutes longer, until the loaves are golden brown and the surface feels firm but not hard when you press it lightly. These should have a thin soft crust, not a hard crunchy one. Transfer the loaves to a rack and paint them again with the cornstarch wash. Allow to cool completely before serving. This bread is best eaten the day it is baked, but it also freezes exceptionally well if you wrap it in aluminum foil and then a heavy duty plastic freezer bag. Thaw at room temperature before serving.

AUTUMN PUMPKIN BREAD



Autumn Pumpkin Bread image

OK, I admit it, this is from an ad for Crisco oil. but it sounded like a great non-dairy dessert to me- and it is!

Provided by chia2160

Categories     Quick Breads

Time 1h10m

Yield 2 loaves

Number Of Ingredients 17

3 1/2 cups flour
1 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
2 cups solid pack pumpkin (not pumpkin pie filling)
1 cup oil
3 cups sugar
3 eggs
1 cup chopped walnuts
1 cup raisins
1 1/2 cups confectioners' sugar (optional)
1 teaspoon orange zest (optional)
6 teaspoons orange juice (optional)
chopped walnuts, for decorating (optional)

Steps:

  • Preheat oven to 350°F and spray 2 loaf pans with cooking spray.
  • Mix together the first 7 dry ingredients in the bowl of an electric mixer; add pumpkin, oil, sugar and eggs. Mix well.
  • Add dry ingredients, mix well.
  • Mix in nuts and raisins by hand.
  • Pour the mixture into prepared loaf pans and bake 50-55 minutes until done. Cool on wire rack for 15 minutes, remove from pans to wire rack and cool completely.
  • If glazing, mix glaze ingredients together with a spoon and drizzle over loaves; top with walnuts.

Nutrition Facts : Calories 3674.1, Fat 157.8, SaturatedFat 20.8, Cholesterol 317.2, Sodium 2144.3, Carbohydrate 543.1, Fiber 14.3, Sugar 347.3, Protein 44.5

AUTUMN PUMPKIN APPLE CIDER BREAD



Autumn Pumpkin Apple Cider Bread image

This is so easy to make! This bread is just perfect for Autumn.The cider and pumpkin combine wonderfully!

Provided by OceanIvy

Categories     Quick Breads

Time 1h15m

Yield 1 loaf

Number Of Ingredients 14

1 cup apple cider
1 cup canned pumpkin puree
2 large eggs
1/4 cup vegetable oil
3/4 cup light brown sugar, firmly packed
2 tablespoons freshly grated orange zest
2 cups all-purpose flour
2 teaspoons double-acting baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon ground mace
1/4 teaspoon cinnamon
1/8 teaspoon ground cloves
1/2 cup chopped walnuts

Steps:

  • Preheat oven to 350°.
  • In saucepan, boil cider until it's reduced to about 1/4 cup; let it cool.
  • In bowl, whisk together well pumpkin purée, eggs, oil, brown sugar, zest, and cider.
  • In bowl, sift the flour, baking powder, salt, baking soda, mace, cinnamon and cloves.
  • Add the walnuts; stir batter just until combined.
  • Pour batter to a well-buttered 8 1/2" x 4 1/2" loaf pan.
  • Bake in middle of oven 1 hour, or until a tester comes out clean.
  • Let bread cool in the pan.

Nutrition Facts : Calories 2647.6, Fat 106, SaturatedFat 14.6, Cholesterol 423, Sodium 3255.1, Carbohydrate 386.4, Fiber 19.6, Sugar 169.8, Protein 50.3

AUTUMN PUMPKIN SEED BREAD (BREAD MACHINE)



Autumn Pumpkin Seed Bread (Bread Machine) image

For mom's fall baking; make sure the pumpkin puree is at room temperature or the loaf will be short and heavy. If using fresh pumpkin, make sure it has the same consistency as canned

Provided by ratherbeswimmin

Categories     Yeast Breads

Time 3h20m

Yield 8 serving(s)

Number Of Ingredients 14

1/3 cup water
2/3 cup canned pumpkin puree
1 egg
1/4 cup nonfat dry milk
1 teaspoon salt
1/4 cup packed brown sugar
2 tablespoons vegetable oil
3/4 cup whole wheat flour
2 cups bread flour
1/3 cup pumpkin seeds, toasted
1/2 teaspoon ground allspice
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 3/4 teaspoons bread machine yeast or 1 3/4 teaspoons instant yeast

Steps:

  • Measure ingredients into baking pan in the order recommended by the manufacturer.
  • Insert pan into the oven chamber.
  • Select Whole Wheat Cycle.
  • Remove bread immediately from oven when baking cycle is complete.
  • Cool on wire rack until room temperature before slicing.

Nutrition Facts : Calories 278.4, Fat 8.4, SaturatedFat 1.9, Cholesterol 30.3, Sodium 369.2, Carbohydrate 43.5, Fiber 3.3, Sugar 9.1, Protein 8.6

AUTUMN APPLE PUMPKIN BREAD



Autumn Apple Pumpkin Bread image

Autumn Apple Pumpkin Bread is a delicious way to welcome fall! This simple yet delicious quick bread is bursting with the flavors of the season! Try this for brunch!

Provided by Cleanfreshcuisine

Categories     Quick Breads

Time 1h10m

Yield 3 Loaves, 36 serving(s)

Number Of Ingredients 13

1 (15 ounce) can pumpkin
4 apples
4 eggs
1 cup butter, melted
1/2 cup honey
3/4 cup unbleached cane sugar
1/4 cup milk
4 cups flour
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon clove
1/4 teaspoon ginger

Steps:

  • Heat oven to 350 degrees.
  • Butter and flour three 9″ x 4″ loaf pans; or line with parchment paper so that edges overhang.
  • Place pumpkin in large mixing bowl. Add eggs, honey, butter and milk until blended.
  • Add cane sugar and beat well.
  • In a smaller bowl, combine the flour, baking soda, cinnamon, nutmeg, cloves and ginger.
  • Stir into the pumpkin mixture and beat well at medium speed for three to four minutes.
  • Peel and dice the apples; stir into batter.
  • Pour evenly into prepared loaf pans.
  • Bake at 350 degrees 40 t0 45 minutes or until toothpick inserted in center of loaf comes out clean.
  • Cool in pans 10 minutes.
  • Loosen with sharp knife and invert pans onto baking sheet.
  • Serve warm or cool and store. Freezes well.
  • 3 Loaves.

Nutrition Facts : Calories 149.5, Fat 5.9, SaturatedFat 3.5, Cholesterol 34.5, Sodium 124.6, Carbohydrate 22.4, Fiber 1, Sugar 10.4, Protein 2.4

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