NO KNEAD HOLIDAY PUMPKIN BREAD
The dough is so soft, so supple, so sensual that it's a joy to make this bread. Pumpkin gives it a soft color and super-subtle flavor. It's a great country bread.
Provided by Chef John
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 14h40m
Yield 8
Number Of Ingredients 8
Steps:
- Place pumpkin puree into a large mixing bowl and whisk in 1 cup plus 1 tablespoon warm water, salt, yeast, and pumpkin pie spice until thoroughly combined. Beat in flour to make a dry crumbly dough. Keep stirring until dough becomes smooth and sticky, 2 to 3 minutes.
- Cover bowl with a damp towel and let dough stand 12 to 16 hours to rise.
- Generously sprinkle cornmeal onto center area of a baking sheet. Scrape dough out of bowl, using a floured spatula, onto a heavily floured work surface. Dough will be very sticky. Dust dough with flour and gently flatten into an oblong shape. Fold 2 opposite rounded ends together to meet in the center; fold remaining 2 rounded ends to meet in the center, creating a rectangle of dough. Using well-floured hands, gently form into a round loaf with the seams on the bottom.
- Transfer dough round onto center of prepared baking sheet. Dust top and sides of loaf generously with more flour.
- Dust a dry towel with flour and place towel with floured side down over loaf. Let rise until loaf has almost doubled in size, 1 1/2 hours. Use a sharp knife to cut a 1/2-inch deep slit across the top of the loaf.
- Place a loaf pan containing about 2 inches of water onto a bottom rack of oven. Preheat oven to 425 degrees F (220 degrees C).
- Bake on center rack of the preheated oven for 30 minutes; turn bread around in oven. Continue to bake until bread is golden brown and crusty, about 20 more minutes. Let bread cool completely on a rack before slicing.
Nutrition Facts : Calories 180.3 calories, Carbohydrate 37.9 g, Fat 0.5 g, Fiber 1.8 g, Protein 5.1 g, SaturatedFat 0.1 g, Sodium 402.3 mg, Sugar 0.7 g
MAKEOVER PUMPKIN SPICE BREAD
With less than half the fat and just one-fourth the calories of the original recipe, more people can feel good about eating this fall favorite. Heidi Figiel - Bridgeport, W. Virginia
Provided by Taste of Home
Time 1h5m
Yield 2 loaves (16 slices each).
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first nine ingredients. In another bowl, whisk the eggs, pumpkin, buttermilk, applesauce and oil. Stir into dry ingredients just until moistened., Transfer to two 9x5-in. loaf pans coated with cooking spray. Bake at 350° for 45-55 minutes or until golden brown and a toothpick inserted in the center comes out with moist crumbs. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 143 calories, Fat 3g fat (0 saturated fat), Cholesterol 27mg cholesterol, Sodium 183mg sodium, Carbohydrate 27g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein.
HOLIDAY PUMPKIN BREAD
I honestly have no idea where I got this recipe. It's been hanging out in my recipe box as long as I've been doing holiday baking and I make it every year to put in my gift baskets at Christmas. It's always a huge hit and it's a little lower cal than most pumpkin breads. Oh . . . and it's milk free for those with milk allergies! Hope you like it as much as we do!
Provided by ktenille
Categories Quick Breads
Time 1h
Yield 1 9, 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F.
- Sift together flour, salt, sugar and soda.
- Mix the pumpkin, olive oil, eggs, water, nutmeg, cinnamon and allspice.
- Combine the two mixes (not to thoroughly).
- Stir in walnuts* (*Optional and should be chopped).
- Pour batter into well buttered pan.
- Bake 50-60 minutes until toothpick comes out clean.
- Turn out of pan and let cool on rack.
MAKEOVER HOLIDAY PUMPKIN BREAD
To reduce the fat and calories in this made over recipe, eliminate an egg, used half the amount of oil and just a third of the nuts called for in the original recipe. The sugar is also reduced by nearly 1 cup by using a combination of white and brown sugar to retain the sweetness of the original bread.-Taste of Home Test Kitchen, Greendale, Wisconsin From Light & Tasty 2004
Provided by The Daycare Lady
Categories Quick Breads
Time 1h5m
Yield 2 loaves, 24 serving(s)
Number Of Ingredients 17
Steps:
- In a bowl, combine the all-purpose flour, 1-1/2 cups sugar, whole wheat flour, brown sugar, baking powder, cinnamon, allspice, baking soda, salt and nutmeg. Combine the eggs, pumpkin, oil, water and vanilla; mix well. Stir into dry ingredients just until moistened. Fold in pecans.
- Spoon into two 8-in. x 4-in. loaf pans coated with cooking spray. Sprinkle with remaining sugar. Bake at 350° for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes before removing from pans to wire racks. Yield: 2 loaves (12 slices each).
Nutrition Facts : Calories 191.2, Fat 6.8, SaturatedFat 0.7, Cholesterol 17.6, Sodium 113.4, Carbohydrate 31, Fiber 1.3, Sugar 18.1, Protein 2.7
More about "makeover holiday pumpkin bread recipes"
PUMPKIN BREAD - ONCE UPON A CHEF
From onceuponachef.com
Category BreadsCalories 166 per servingTotal Time 1 hr 30 mins
- Preheat the oven to 325°F and set an oven rack in the middle position. Generously grease two 8 x 4-inch loaf pans with butter and dust with flour (alternatively, use a baking spray with flour in it, such as Pam with Flour or Baker's Joy).
- In a medium bowl, combine the flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg. Whisk until well combined; set aside.
- In a large bowl of an electric mixer, beat the butter and sugar on medium speed until just blended. Add the eggs one at a time, beating well after each addition. Continue beating until very light and fluffy, a few minutes. Beat in the pumpkin. The mixture might look grainy and curdled at this point -- that's okay.
PUMPKIN BREAD RECIPE (STARBUCKS COPYCAT) | THE NOVICE …
From thenovicechefblog.com
Reviews 302Calories 313 per servingCategory Pumpkin
- Preheat oven to 375*F. Grease a 9x5 baking loaf pan and line with parchment paper (where it hangs over the edges) for easy bread removal. Set aside.
- In a medium bowl, whisk flour, pumpkin spice, baking soda and salt until well combined. Set aside.
- Beat in eggs, vegetable oil and vanilla extract. Slowly whisk in the flour mixture, until there are no lumps.
PUMPKIN BREAD RECIPE (NO MIXER!) - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
4.8/5 (349)Category Bread
EASY ONE-BOWL PUMPKIN BREAD - THE SEASONED MOM
From theseasonedmom.com
HOMEMADE PUMPKIN BREAD | THIS N THAT WITH OLIVIA
From thisnthatwitholivia.com
PUMPKIN BREAD RECIPE | LIFE, LOVE AND SUGAR
From lifeloveandsugar.com
PUMPKIN CHOCOLATE CHIP BREAD - MOM ON TIMEOUT
From momontimeout.com
HEALTHY PUMPKIN BREAD RECIPES & EASY …
From cookinglight.com
SUPER MOIST AND FLAVORFUL PUMPKIN BREAD - PRETTY.
From prettysimplesweet.com
PUMPKIN BREAD RECIPE (NO MIXER NEEDED!) | MOM ON TIMEOUT
From momontimeout.com
PUMPKIN BREAD RECIPES - BETTYCROCKER.COM
From bettycrocker.com
ABSOLUTELY PERFECT PUMPKIN BREAD | THE RECIPE CRITIC
From therecipecritic.com
BEST CHRISTMAS PUMPKIN RECIPE - HOW TO MAKE HOMEMADE …
From food52.com
7 DELICIOUS PUMPKIN BREAD RECIPES FOR FALL - THE SPRUCE EATS
From thespruceeats.com
RECIPE MAKEOVER: PUMPKIN BREAD | COOKING LIGHT
From cookinglight.com
THE BEST EASY PUMPKIN BREAD | COOKIES AND CUPS
From cookiesandcups.com
25 PERFECT PUMPKIN BREAD RECIPES FOR FALL - TASTE OF HOME
From tasteofhome.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love