PUMPKIN BREAD WITH RAISINS AND PECANS
Orange juice adds a subtle zest to this moist and delicious pumpkin bread. You may choose to substitute dried cranberries or blueberries for the raisins and walnuts or other nuts for the pecans to add variety.
Provided by Nelena Brown
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 45m
Yield 10
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour 2 loaf pans.
- Sift flour, baking soda, pumpkin pie spice, baking powder, and salt together in a large bowl. Toss raisins and pecans with 1 tablespoon of the flour mixture in a separate bowl.
- Beat sugar and butter together using an electric mixer in a mixing bowl until fluffy. Add pumpkin puree, orange juice, eggs, and vanilla extract; blend until well combined. Add flour mixture slowly and blend thoroughly. Fold in raisins and pecans.
- Pour batter evenly between the 2 prepared loaf pans.
- Bake in the preheated oven until firm and tops spring back lightly when pressed, 30 to 40 minutes. Remove from the oven and cool completely on racks before serving.
Nutrition Facts : Calories 261.8 calories, Carbohydrate 42.2 g, Cholesterol 61.3 mg, Fat 9.1 g, Fiber 1.9 g, Protein 4.5 g, SaturatedFat 3.7 g, Sodium 592.3 mg, Sugar 24.9 g
RAISIN-FILLED PUMPKIN SPICE BREAD
Years ago, I got this recipe from one of the best cooks in our church. Freeze a few loaves to have on hand when a friend or neighbor needs a pick-me-up. -Martha Sue Stroud, Clarksville, Texas
Provided by Taste of Home
Time 1h20m
Yield 2 loaves (16 slices each).
Number Of Ingredients 14
Steps:
- In a large bowl, sift together flour, soda, salt, cinnamon and nutmeg. Add sugar, oil, eggs and buttermilk. Mix well. Stir in flavorings, pumpkin, raisins and pecans. Pour into two greased 9x5-in. loaf pans. Bake at 350° for 60-65 minutes or until bread tests done. Let stand 10 minutes before removing from pans. Cool on a wire rack.
Nutrition Facts : Calories 225 calories, Fat 10g fat (1g saturated fat), Cholesterol 27mg cholesterol, Sodium 168mg sodium, Carbohydrate 32g carbohydrate (22g sugars, Fiber 1g fiber), Protein 3g protein.
HOLIDAY RAISIN NUT PUMPKIN BREAD
Take the traditional pumpkin bread recipe and add some kick to it by throwing in some raisins and nuts. Similar to banana bread but with pumpkin. Great for the holidays and potluck parties!
Provided by Hopkins82
Categories Breads
Time 1h10m
Yield 3 loaves, 45-60 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F. Grease loaf pans (can make in bundt pans but need to adjust timing). Mix oil, sugar, and eggs together in a large bowl. Mix in pumpkin puree. Stir together flour, soda, baking powder, salt, and spices. Add to pumpkin mixture and mix until just combined. Fold in nuts and raisins and spread evenly into desired baking pan. Depending on oven, bake for 45 minutes-1 hour or until done. Set aside to cool on wire racks before slicing.
GOLDEN RAISIN PUMPKIN BREAD
Posted by request. This recipe comes from a cookbook compiled by the Food Editors of the Farm Journal called "Homemade Breads". The recipe says this bread has a "faint pumpkin pie taste". Pre-time includes rising time.
Provided by Kim D.
Categories Yeast Breads
Time 3h35m
Yield 2 loaves
Number Of Ingredients 13
Steps:
- Scald milk; stir in pumpkin, shortening, sugar, salt and spices.
- Cool to luke warm.
- Sprinkle yeast on warm water; stir to dissolve.
- To the yeast, add 3 cups flour, the milk mixture, and eggs.
- Beat with electric mixer at medium speed for 2 minutes, scraping the bowl occasionally.
- Stir in raisins (if desired).
- Mix in enough remaining flour, a little at a time, first with a spoon and then with hands, to make a dough that leaves the sides of bowl.
- Turn onto lightly floured counter.
- Knead until smooth and elastic, 8-10 minutes.
- (This step could probably be done with a KitchenAid Mixer and a bread hook for several minutes).
- Place dough in a lightly greased bowl and turn over to grease top.
- Cover and let rise in warm place until doubled in size (about 1- 1 1/2 hours).
- Punch down.
- Turn out onto counter and divide dough in half.
- Shape in loafs and place in 2 greased 9X5X3-inch loaf pans.
- Brush tops of loaves with melted butter.
- Cover and let rise until almost doubled, about 50 minutes.
- Bake in a preheated oven at 375°F for about 35 minutes, or until bread tests done.
Nutrition Facts : Calories 2346.9, Fat 40.3, SaturatedFat 11.7, Cholesterol 228.6, Sodium 2775.8, Carbohydrate 441.3, Fiber 20.8, Sugar 94.9, Protein 59.8
RAISIN PUMPKIN BREAD GLUTEN FREE
I have to eat gluten free. My husband doesn't have to but he does. When I make the food homemade it is so much like what we have always known that it isn't a hardship. This is a lovely, moist pumpkin raisin bread. I use Better Batter® Gluten-Free all-purpose flour. I measure by weight and that has made all the difference! I refuse to use bean flour mixes; who wants bean flavor in their sweets? Let it cool completely or it will not hold together. Once it is cooled you can slice and serve. Enjoy!
Provided by Stephanie Power Bergeron
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h10m
Yield 16
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5x3-inch loaf pan.
- Beat brown sugar and butter together in a mixing bowl. Add pumpkin, eggs, buttermilk, and maple syrup; beat into the sugar mixture. Stir flour, baking powder, salt, cinnamon, nutmeg, baking soda, and cloves together in a separate bowl; blend into the pumpkin mixture. Fold raisins into the resulting batter; pour into prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 60 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 108.6 calories, Carbohydrate 19 g, Cholesterol 28.5 mg, Fat 3.6 g, Fiber 0.7 g, Protein 1.3 g, SaturatedFat 2.1 g, Sodium 230.6 mg, Sugar 16.6 g
PUMPKIN RAISIN YEAST BREAD
Make and share this Pumpkin Raisin Yeast Bread recipe from Food.com.
Provided by ellie3763
Categories Yeast Breads
Time 1h20m
Yield 1 10-inch bundt loaf, 24 serving(s)
Number Of Ingredients 11
Steps:
- Heat milk to just under boiling. Add the raisins and allow to sit for an hour to allow the raisins to soften.
- In the bowl of a mixer, combine pumpkin, honey, and egg.
- Add milk, raisins, and yeast. Mix well.
- Add 2 cups flour and spices. Mix again.
- Add the other 2 cups of flour. Mix until incorporated, then mix on medium speed for another minute or so. (This can also be done with a strong wooden spoon - work those muscles!).
- Leave the batter in the bowl and allow to rise for an hour.
- Thoroughly grease a 10 cup bundt pan and sprinkle the surface with raw sugar. (you can also use 1 standard loaf pan plus two mini loaf pans, angel food cake pan, 10 inch springform pan).
- Stir the dough down, and distribute the dough evenly around the pan. Wet your fingers and smooth the top, using a bit of pressure to compress the dough and eliminate air pockets.
- Allow dough to rise in the pan until about doubled in size.
- Preheat oven to 350 degrees. Bake for 40-50 minutes (for the bundt pan). It should sound hallow when done. Let cool five minutes in pan, then loosen around the edges and invert it onto a cooling rack.
Nutrition Facts : Calories 145.7, Fat 0.9, SaturatedFat 0.3, Cholesterol 10.2, Sodium 57.7, Carbohydrate 30.2, Fiber 1.1, Sugar 4.9, Protein 4.1
CRANBERRY-RAISIN PUMPKIN BREAD
Make and share this Cranberry-Raisin Pumpkin Bread recipe from Food.com.
Provided by ellie_
Categories Quick Breads
Time 1h20m
Yield 1 loaf
Number Of Ingredients 16
Steps:
- Preheat oven to 350-degrees F.
- Spray loaf pan (9"x5") with cooking spray.
- Sift dry ingredients (flour- baking powder) together in small bowl.
- Set aside.
- Cream butter or margarine in large bowl of electric mixer.
- Gradually add sugar.
- Beat in eggs, one at a time.
- Add pumpkin and vanilla.
- Add dry ingredients alternately with buttermilk.
- Fold in cranberries, raisins and walnuts (if using).
- Transfer batter to prepared pan.
- Bake for 1 hour 10 minutes or until toothpick comes out clean.
- Cool in pan on cooling rack for 15 minutes before inverting bread on cooling rack to finish cooling.
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