Holiday Pumpkin Bread Recipe 4

CHEF JOHN'S HOLIDAY PUMPKIN BREAD

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Spray a 9x5-inch loaf pan with cooking spray.
• Mix butter and sugar in a large bowl until light and fluffy.
• Whisk in eggs one at a time until combined.
• Whisk in the pumpkin puree, cinnamon, Chinese five-spice powder, and allspice until combined.
• Stir flour, salt, baking powder, and baking soda into the pumpkin mixture and mix until just combined. Stir in chopped walnuts.
• Pour batter into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.

THE BEST PUMPKIN BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3-inch loaf pans.
• Mix together pumpkin puree, sugar, oil, water, eggs, and vanilla extract in a large bowl until well blended. Whisk together flour, baking soda, cinnamon, salt, nutmeg, and ginger in a second bowl. Sift flour mixture on top of the pumpkin mixture and fold in with a spatula until just blended. Pour into the prepared pans.
• Bake in the preheated oven until nicely browned on top and a toothpick inserted in the center comes out clean, about 50 minutes.

NO KNEAD HOLIDAY PUMPKIN BREAD

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.

LINDY LOU'S HOLIDAY PUMPKIN BREAD WITH STREUSEL TOPPING

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Spray 2 loaf pans with Pam.
• 3. Combine all bread ingredients in bowl.
• 4. In a seperate bowl, combine streusel topping ingredients.
• 5. Pour batter into pans.
• 6. Spread streusel topping over batter
• 7. Bake for 1 hour.

PUMPKIN BREAD IV

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9x5 inch loaf pans.
• In a large bowl, mix together the pumpkin, oil, sugar, and eggs. Combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves; stir into the pumpkin mixture until well blended. Divide the batter evenly between the prepared pans.
• Bake in preheated oven for 45 minutes to 1 hour. The top of the loaf should spring back when lightly pressed.

HOLIDAY PUMPKIN BREAD

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.

HOLIDAY RAISIN NUT PUMPKIN BREAD

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.

HOLIDAY PUMPKIN NUT BREAD

Steps:

• Preheat oven to 350 degrees.
• Cream butter and sugar.
• Gradually beat in the eggs.
• Mix in pumpkin and vanilla.
• In separate bowl, sift together the flour, salt, soda, baking powder and spices.
• Blend with the pumpkin mixture.
• Add the pecans.
• Grease and lightly flour 3 (8.4 x 4.4) loaf pans. (I use reusable aluminum pans).
• Spoon in the batter and bake for 50-55 minutes.
• Check doneness with toothpick. Do not overcook!
• Remove from pan, wrap and seal with plastic wrap while hot.

PUMPKIN BREAD

Steps:

• Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches, or 1 loaf pan 9x5x3 inches, with shortening.
• Stir together pumpkin, sugar, oil, vanilla and eggs in large bowl. Stir in remaining ingredients. Pour into pans.
• Bake 8-inch loaves 50 to 60 minutes, 9-inch loaf 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

HOLIDAY PUMPKIN BREAD RECIPE - (4/5)

Steps:

• Combine all of the dough ingredients, and mix and knead them-by hand, electric mixer, or bread machine¬-until you've made a smooth, somewhat sticky dough. Transfer the dough to a lightly oiled bowl, cover the bowl with plastic wrap, and set it aside to rise for 1 to 1 1/2 hours; it should have expanded somewhat, but won't be wildly puffy. Turn the dough out onto a lightly greased surface (a silicone rolling mat works well here), divide it in half, and divide each half into three pieces. Roll each piece into an 18" log. Working with three logs at a time, make a braid, pinching the ends together. Coil the braid into a lightly greased 8" or 9" cake pan, shaping it into a wreath-like circle and pressing the ends together where they meet. Repeat with the remaining logs. Cover both pans with a proof cover or lightly greased plastic wrap, and let the wreaths rise for about 90 minutes, until they look puffy, though not doubled in bulk. Bake the bread in a preheated 350°F oven for 30 minutes, until lightly browned and an instant-read thermometer inserted into the center reads 190"F. Remove the wreaths from the oven, and allow them to cool on a rack. Keep one wreath for yourself and give one away; or serve one, and make the other into Pumpkin Bread Pudding. Yield: two 8-inch wreaths.