CHERRY PUMPKIN BREAD
Make and share this Cherry Pumpkin Bread recipe from Food.com.
Provided by Nurslinda
Categories Breads
Time 1h15m
Yield 1 loaf
Number Of Ingredients 11
Steps:
- Combine oil, eggs, 1/3 cup water and pumpkin.
- Stir together flour, sugar, baking soda, cinnamon, nutmeg and salt.
- Gradually beat dry ingredients into pumpkin mixture.
- Stir in candied cherries and nuts.
- Pour into greased and lightly floured 9x5x3 loaf pan.
- Bake at 350 degrees for 1 hour or until tester inserted comes out clean.
CREAM SHERRY-PUMPKIN BREAD
Make and share this Cream Sherry-Pumpkin Bread recipe from Food.com.
Provided by ratherbeswimmin
Categories Quick Breads
Time 2h20m
Yield 3 loaves
Number Of Ingredients 12
Steps:
- Preheat oven to 350°; grease three 8 x 4 inch loaf pans.
- In a big bowl, combine the sugars, pumpkin, eggs, and nut oil.
- Beat with an electric mixer until smooth, about 1 minute.
- In another bowl, combine the flour, baking soda, spices, and salt.
- With a spatula, combine the wet and dry ingredients and beat until smooth.
- Stir in the cream sherry; vigorously beat until thoroughly blended, about 1-2 minutes; the batter will be thick and fluffy.
- Scrape the batter into the three prepared pans, filling each no more than ¾ full.
- Bake immediately in the center of the oven for 65-75 minutes, or until a cake tester comes out clean; the top of the loaves will be crusty, and there will be a long crack down the center.
- Let stand for 5 minutes in the pans before turning the loaves out of the pans onto a rack, then turning them right side up to cool completely.
- Wrap tightly in plastic wrap and let sit at room temperature overnight or for up to 4 days before serving.
Nutrition Facts : Calories 1776.8, Fat 8.8, SaturatedFat 2.5, Cholesterol 248, Sodium 2161.2, Carbohydrate 388.9, Fiber 7.4, Sugar 227.8, Protein 30.3
SHERRY PUMPKIN BREAD
Make and share this Sherry Pumpkin Bread recipe from Food.com.
Provided by Olha7397
Categories < 60 Mins
Time 45m
Yield 2 breads
Number Of Ingredients 12
Steps:
- In large bowl, beat together oil, brown sugar, eggs, pumpkin, cinnamon, nutmeg and sherry. In separate bowl, combine flours, baking powder, salt and nuts. Add to wet ingredients and mix well.
- Pour into 2 greased 9-inch loaf pans and bake in preheated 350°F oven for 30 minutes, or until top springs back when pressed with fingers. Cool 10 minutes, then remove from pans. Yield: Two 9-inch loaves.
- The Harrowsmith Country Life.
Nutrition Facts : Calories 1804, Fat 95.7, SaturatedFat 13.6, Cholesterol 211.5, Sodium 2291.2, Carbohydrate 186.7, Fiber 9.9, Sugar 112.6, Protein 25.7
NOT YOUR MOTHER'S PUMPKIN BREAD
This adult version of an old classic is not as sweet as its predecessors. It has subtle and tantalizing spicing. Delish!
Provided by Noel P
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h25m
Yield 36
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease three 8x4 inch loaf pans.
- In a large bowl, beat together white sugar, brown sugar and oil. Stir in the pumpkin. Mix in the eggs one at a time, beating well with each addition.
- In a separate bowl, sift together flour, baking soda, cinnamon, cloves, coriander and salt. Stir dry ingredients into pumpkin mixture until smooth. Stir in cream sherry. Beat till thoroughly blended, 1 to 2 minutes. Fold in nuts. Spoon batter into 3 greased 8x4 inch loaf pans, filling no more than three quarters full.
- Bake in preheated oven until a tester inserted into center of a loaf comes out clean, about 65 minutes. Let stand 5 minutes in pans before turn out onto wire racks to cool completely. Can be kept at room temp. for 4 days or frozen.
Nutrition Facts : Calories 226.8 calories, Carbohydrate 31.6 g, Cholesterol 20.7 mg, Fat 10.1 g, Fiber 1.5 g, Protein 3.4 g, SaturatedFat 1.1 g, Sodium 278.9 mg, Sugar 17 g
SAVORY PUMPKIN BREAD
Learn how to make this savory pumpkin bread recipe from scratch. It's a nice surprise compared to sweet pumpkin loaves. Serve it with soup and salad, or toast a slice and slather it with butter. -Mary Leverette, Columbia, South Carolina
Provided by Taste of Home
Time 1h35m
Yield 2 loaves (16 pieces each).
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. In a small saucepan, melt butter over medium heat. Cook until butter is golden brown, 5-7 minutes, stirring constantly. Remove from heat; stir in pistachios, turmeric, cumin and cayenne. Let cool. , For batter, in a large bowl, beat butter and sugar until crumbly. Add eggs, 1 at a time, beating well after each addition. Beat in pumpkin and water. In another bowl, whisk flour and pie spice; add to butter mixture just until moistened. Fold in pistachio mixture., Transfer to 2 greased 9x5-in. loaf pans. Bake until a toothpick inserted in center comes out clean, 65-70 minutes. Cool in pans 10 minutes before removing to wire rack to cool completely., Freeze option: Securely wrap cooled loaves in foil, then freeze. To use, thaw at room temperature.
Nutrition Facts : Calories 193 calories, Fat 7g fat (4g saturated fat), Cholesterol 36mg cholesterol, Sodium 228mg sodium, Carbohydrate 29g carbohydrate (18g sugars, Fiber 1g fiber), Protein 3g protein.
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