Big Batch Pumpkin Bread With Flavored Butter Variations Recipes

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BIG BATCH HOMEMADE BREAD



Big Batch Homemade Bread image

"WE BAKED at least two batches of bread each week for our family of six. We also spent hours (or so it seemed) churning the butter to spread on it, which we especially loved to do while it was still warm. Fried chicken never tasted quite as good without homemade bread-and-butter sandwiches."

Provided by Taste of Home

Time 50m

Yield 4 loaves.

Number Of Ingredients 6

2 packages (1/4 ounce each) active dry yeast
4-1/2 cups warm water (110° to 115°)
6 tablespoons sugar
2 tablespoons salt
1/4 cup canola oil
12 to 12-1/2 cups all-purpose flour, divided

Steps:

  • In a large bowl, dissolve yeast in water. Add sugar, salt and oil; stir until dissolved. Add half the flour; beat until smooth. Stir in enough remaining flour to form a soft dough that cleans the bowl. Turn onto a floured surface. Knead 8-10 minutes or until smooth and elastic. Place in a greased bowl, turning once to grease top. Cover and allow to rise in a warm place until doubled, about 1-1/2 hours. Punch dough down. Cover and let rise again for 30 minutes., Divide dough into four parts and shape into loaves. Place in four greased 9x5-in. loaf pan. Cover and let rise in a warm place until doubled, about 30-45 minutes. Bake at 375° for 30-35 minutes or until golden brown. Remove from pans and allow to cool on wire racks. ,

Nutrition Facts : Calories 93 calories, Fat 1g fat, Cholesterol 0 cholesterol, Sodium 70mg sodium, Carbohydrate 18g carbohydrate, Fiber 3g protein. Diabetic Exchanges

BIG BATCH PUMPKIN BREAD WITH FLAVORED BUTTER VARIATIONS



Big Batch Pumpkin Bread With Flavored Butter Variations image

I found this in an old cookbook my mom gave me. It has worked for me every time I have made it, and it makes 3 loaves at a time, so it is the recipe I have stuck with. I make lots of pumpkin bread in the fall, but I give most of it away. This freezes well, it's great for gifts. This also smells heavenly when it is baking. The flavored butters are great on the warm bread.

Provided by foxysnana

Categories     Quick Breads

Time 1h10m

Yield 3 loaves

Number Of Ingredients 18

3 cups sugar
1 cup vegetable oil
4 eggs, beaten
1 (16 ounce) can pumpkin
3 1/2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons salt
1 teaspoon baking powder
1 teaspoon nutmeg
1 1/2 teaspoons cinnamon
1/2 teaspoon clove
1/2 teaspoon ginger
2/3 cup water
1 cup butter, softened
1/2 cup real maple syrup
1 cup butter, softened
1/3 cup honey
2 teaspoons cinnamon

Steps:

  • Preheat oven to 350°.
  • Mix sugar and oil together in a large bowl.
  • Add eggs and pumpkin, mix well.
  • Sift all dry ingredients together.
  • Stir in small amounts of dry ingredients and water until everything is mixed well.
  • Pour into 3 5x9 loaf pans or 6 mini loaf pans.
  • Bake for 1 hour or until it test done.
  • (mini loaf pans or muffin pans take less time).
  • Cool in pans 10 minutes, then remove to wire racks to finish cooling.
  • Maple Butter.
  • Mix 2 sticks butter and maple syrup together until well blended.
  • Honey/cinnamon Butter.
  • Mix 2 sticks butter and honey and cinnamon together until well blended.

HERSHEY'S PUMPKIN BREAD



Hershey's Pumpkin Bread image

This is posted in request for a pumpkin bread recipe with peanut butter chips. It comes from the Hershey's website. Makes 3 loaves so would be good to freeze extras to have on hand.

Provided by flower7

Categories     Quick Breads

Time 1h20m

Yield 3 loaves

Number Of Ingredients 12

3 1/2 cups all-purpose flour
3 cups sugar
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
15 ounces pumpkin
1 cup vegetable oil
2/3 cup water
4 eggs
10 ounces peanut butter chips
1 cup chopped nuts (optional)
1 cup raisins (optional)

Steps:

  • Preheat oven to 350°F.
  • Grease and flour three 8.5x4.5x2.5-inch loaf pans.
  • Stir together flour, sugar, baking soda, salt and cinnamon and set aside.
  • Stir together pumpkin, oil, water and eggs in a large bowl then gradually add the dry ingredients, stirring until blended.
  • Stir in peanut butter chips, nuts and raisins, if desired. Divide evenly between prepared pans.
  • Bake 55 to 65 minutes or until a wooden pick inserted in center comes out clean.
  • Cool in pans for 10 minutes then remove from pans to wire racks to cool completely.

Nutrition Facts : Calories 2584.9, Fat 109, SaturatedFat 24.2, Cholesterol 282, Sodium 2336.9, Carbohydrate 366, Fiber 9.6, Sugar 240.1, Protein 42.2

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