Pumpkin Raisin Yeast Bread Recipes

PUMPKIN YEAST BREAD

Steps:

• Place ingredients in bread machine pan in the order suggested by the manufacturer. Select basic setting. Start.
• To bake bread in oven: select dough or manual cycle. Once cycle is complete, shape dough and place in a greased loaf pan. Allow to rise in a warm spot until doubled in size. Bake in a preheated 350 degrees F (175 degrees C) oven for 35 to 45 minutes or until a thermometer inserted in the center of the loaf reads 200 degrees F (95 degrees C).

PUMPKIN BREAD WITH RAISINS AND PECANS

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.

PUMPKIN BREAD

Steps:

• Preheat oven to 350°. Combine first 8 ingredients. Whisk together eggs, pumpkin, oil and water; stir into dry ingredients just until moistened. Fold in walnuts and, if desired, raisins. , Pour into a greased 9x5-in. loaf pan. Bake until a toothpick inserted in center comes out clean, 65-70 minutes. Cool in pan 10 minutes before removing to a wire rack.

RAISIN-FILLED PUMPKIN SPICE BREAD

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.

PUMPKIN RAISIN YEAST BREAD

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.

PUMPKIN YEAST BREAD

Steps:

• Place ingredients in bread machine pan in the order suggested by the manufacturer and select basic setting for a 1 1/2 pound loaf.

GOLDEN RAISIN PUMPKIN BREAD

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.

PUMPKIN RYE YEAST BREAD

Steps:

• In a small pan,bring water to a boil, then boil the fennel and dill seeds and onion for 1 minute.
• Let cool to room temperature.
• Combine water mixture and espresso powder, coca powder, salt, butter, and yeast in a mixing bowl and let rest 5-10 minutes until it starts to get frothy.
• Beat in pumpkin using an electric mixer.
• Gradually add rye flour, wheat flour, and only 3 cups of the all-purpose flour, mixing well.
• Add enough of the remaining 1 cup of all-purpose flour to form a sticky mass that is just starting to come away from the sides of the bowl.
• Knead on a floured board 10 minutes, adding a bit more flour if needed to make a soft, pliable ball of dough.
• Place into a greased bowl, flip over once to coat top, then cover with greased plastic wrap and let rise until doubled in bulk (about 1 hour).
• Punch dough down and divide in half.
• Shape each half into loaves, then place into 2 greased loaf pans (9x5x3").
• Let rise (covered as before) in a warm place for about 1 hour (or until doubled).
• Bake in a preheated oven at 350 F for 50-55 minutes, or until they sound hollow when tapped on the bottom.
• Let cool on racks completely before slicing.