THE BEST PUMPKIN BREAD
This pumpkin bread is perfectly moist, not-too-sweet and couldn't be easier. It's perfect for toasting and slathering with butter or cream cheese, and maybe a drizzle of honey or maple syrup.
Provided by Food Network Kitchen
Time 1h20m
Yield 2 loaves
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F. Butter and flour two 9-by-5-inch loaf pans.
- Whisk together the sugar and oil in a large bowl until well combined. Whisk in the eggs and pumpkin until combined.
- Combine the flour, salt, baking soda, baking powder, nutmeg, allspice, cinnamon and cloves in a medium bowl and whisk until well combined. Add half the dry ingredients to the pumpkin mixture and stir to combine. Add half the water and stir to combine. Repeat with the remaining flour and water.
- Divide the batter between the prepared loaf pans. Bake until cake tester comes out clean and the loaves are golden brown, about 1 hour. Let the loaves cool in the pans on a wire rack for 10 minutes. Remove from the pans and let cool completely, about 1 hour.
EGGNOG FRUIT BREAD
Presents from the pantry are a tradition in my family, and this moist, fruity quick bread is a favorite. I wrap loaves in cellophane and garnish with stickers and curly ribbons. -Margo Stich, Rochester, Minnesota
Provided by Taste of Home
Time 1h25m
Yield 2 loaves (16 slices each).
Number Of Ingredients 12
Steps:
- In a large bowl, beat eggs and oil. Beat in the sugar, extracts and eggnog. Combine 2-1/2 cups flour, baking powder, salt and nutmeg; gradually add to egg mixture. Toss the fruit with remaining flour; stir into batter. Fold in walnuts. , Pour into two greased 8-in. x 4-in. loaf pans. Bake at 350° for 60-65 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Nutrition Facts : Calories 197 calories, Fat 9g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 82mg sodium, Carbohydrate 26g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein.
PUMPKIN EGGNOG ROLLS
I needed to use up some eggnog, so I swapped it for milk in my sweet roll recipe. Even people who usually don't go for eggnog go back for seconds of these yummy frosted treats. -Rebecca Soske, Douglas, Wyoming
Provided by Taste of Home
Categories Breakfast Brunch Desserts
Time 1h
Yield 1 dozen.
Number Of Ingredients 19
Steps:
- In a large bowl, mix sugar, yeast, salt and 2 cups flour. In a small saucepan, heat eggnog, butter and pumpkin to 120°-130°. Add to dry ingredients; beat on medium speed 2 minutes. Add eggs; beat on high 2 minutes. Stir in enough remaining flour to form a firm dough., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., In a small bowl, mix sugar, cardamom and allspice. Punch dough down. Turn onto a lightly floured surface. Roll into an 18x12-in. rectangle. Brush with butter to within 1/2 in. of edges; sprinkle with sugar mixture. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices., Place in a greased 13x9-in. baking pan, cut side down. Cover with a kitchen towel; let rise in a warm place until doubled, about 45 minutes. Preheat oven to 350°. Bake rolls 20-25 minutes or until golden brown., In a small bowl, beat cream cheese, eggnog, pumpkin and cardamom until blended. Gradually beat in confectioners' sugar; beat until smooth. Spread over warm rolls.
Nutrition Facts : Calories 472 calories, Fat 16g fat (9g saturated fat), Cholesterol 81mg cholesterol, Sodium 216mg sodium, Carbohydrate 76g carbohydrate (38g sugars, Fiber 2g fiber), Protein 7g protein.
PUMPKIN EGGNOG
Steps:
- Prepare a bowl set into a large bowl filled with ice and water and set aside.
- Combine the condensed milk, cream, pumpkin puree and cloves in a medium heavy-bottomed saucepan over medium heat. Cook, whisking, until just below simmering. Place the egg yolks in a bowl and whisk to combine. Slowly add some of the warm cream mixture (about 1/4 cup) to the yolks, whisking constantly (this is called tempering and will prevent the yolks from curdling). Then, whisk the tempered egg yolk mixture into the saucepan. Remove from the heat and cool down by pouring the mixture into the prepared bowl. Stir occasionally, until completely cooled down.
- Place the mixture into a blender along with the sugar, bourbon and ice cubes. Blend until smooth. To serve, fill rocks glasses with ice and pour the eggnog over.
EGGNOG BREAD
Someone always asks for the recipe when I make this rich bread for the holidays or give as gifts. It's easy to make and quite delicious. The bread is a traditional part of the season at my home here in the foothills of the Blue Ridge Mountains. -Ruth Bickel, Hickory, North Carolina
Provided by Taste of Home
Time 1h5m
Yield 1 loaf (16 slices).
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Grease a 8x4-in. loaf pan., In a large bowl, beat eggs, sugar and melted butter until well blended. In another bowl, whisk flour, baking powder and salt; beat into egg mixture alternately with eggnog, beating well after each addition. Fold in cherries, pecans and raisins. , Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 50-60 minutes. Cool in pan 10 minutes before removing to a wire rack to cool.
Nutrition Facts : Calories 202 calories, Fat 7g fat (3g saturated fat), Cholesterol 40mg cholesterol, Sodium 206mg sodium, Carbohydrate 32g carbohydrate (17g sugars, Fiber 1g fiber), Protein 4g protein.
EGGNOG PUMPKIN BREAD
Another Holiday addition , Haven't tired this recipe but have been told it's very moist and has great flavor.
Provided by Chef DeeDee Smith
Categories Breads
Time 1h5m
Yield 2 loaves, 18-20 serving(s)
Number Of Ingredients 8
Steps:
- Cream butter and sugar until fluffy.
- add eggs and blend well.
- add EggNog and Pumpkin mix completely.
- combine all dry ingredients and mix well with wet ingredients until well blended.
- pour into two 9" greased loaf pans.
- Bake at 350* for 45 min or until tooth pick comes out clean.
Nutrition Facts : Calories 222.4, Fat 8.7, SaturatedFat 5.2, Cholesterol 45.9, Sodium 235, Carbohydrate 34.9, Fiber 1, Sugar 23.5, Protein 2.3
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