Golden Harvest Bread Recipes
GOLDEN HARVEST BREAD (BREAD MACHINE)
This lovely golden Savory bread is made using Pumpkin but butternut, sweet potato, or any hard cooked squash can be used. Canned or fresh cooked. It's very lightly flavored with cinnamon and ginger. Receiving it's beautiful golden color from the squash, the saffron and turmeric. You can use saffron and or turmeric.
Provided by Rita1652
Categories Yeast Breads
Time 1h
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Place the water and squash into the bread machine bowl following with the rest of the ingredients being sure to keep the salt sugar and yeast in separate corners.
- Set bread machine to dough cycle. Press start. At the dried fruit cycle, the machine will beep you can add optional seeds.
- When cycle is done remove to floured surface punch down and shape into a round mound then gently press the center in . Cover with oiled plastic wrap and let rise 45 minutes. Preheat oven to 350 degrees.
- Mix egg and turmeric together.
- Remove wrap. Slash along sides of bread up and down to form the look of a pumpkin. Brush with glaze. Place in preheat oven for 35-40 minutes.
Nutrition Facts : Calories 174.7, Fat 1.8, SaturatedFat 0.8, Cholesterol 18, Sodium 210.3, Carbohydrate 33.8, Fiber 1.5, Sugar 1, Protein 5.2
HARVEST BREAD
Betty Crocker's Heart Healthy Cookbook shares a recipe! Fruit, nuts and vegetable, all packed into one hearty quick bread! A great on-the-go breakfast made using pineapple, carrots, walnuts and raisins!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 2h20m
Yield 16
Number Of Ingredients 12
Steps:
- Heat oven to 350°. Spray loaf pan, 8 1/2x4 1/2x2 1/2 inches, with cooking spray. Discard 3 tablespoons of the pineapple juice. Mix remaining juice, pineapple, egg product and oil in medium bowl. Stir in remaining ingredients until blended. Spread batter in pan.
- Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan to wire rack. Cool completely, about 1 hour, before slicing.
Nutrition Facts : Calories 180, Carbohydrate 27 g, Cholesterol 0 mg, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 15 g, TransFat 0 g
GOLDEN HARVEST MUFFINS
Delightful apple and carrots muffins with a nutty twist - a perfect dessert ready in an hour.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 50m
Yield 18
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. Place paper baking cup in each of 18 regular-size muffin cups or grease with shortening. In large bowl, beat eggs, oil, milk and vanilla with wire whisk until well blended. Add flours, brown sugar, baking soda, cinnamon and salt; stir just until dry ingredients are moistened. With spoon, stir in carrots, apple, coconut, raisins and 1/2 cup of the almonds.
- Divide batter evenly among muffin cups, filling each about 3/4 full. Sprinkle remaining 1/4 cup almonds over batter.
- Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from muffin cups.
Nutrition Facts : Calories 250, Carbohydrate 29 g, Cholesterol 25 mg, Fat 2 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 2 1/2 g, ServingSize 1 Muffin, Sodium 230 mg, Sugar 17 g, TransFat 0 g
GOLDEN HARVEST BREAD
Enjoy this delicious bread made using pineapple, carrot and walnut - a tasty treat for a breakfast or snack!
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 2h35m
Yield 16
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Grease bottom and sides of 8x4-inch loaf pan with shortening or cooking spray.
- In medium bowl, mix pineapple (with juice), oil and egg. Stir in remaining ingredients until blended. Spread batter in pan.
- Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan to cooling rack. Cool completely, about 1 hour, before slicing.
Nutrition Facts : Calories 170, Carbohydrate 24 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 1/2 g, ServingSize 1 Slice, Sodium 160 mg, Sugar 15 g, TransFat 0 g
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