Pumpkin Spoon Bread Recipes

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PUMPKIN SPOON BREAD



Pumpkin Spoon Bread image

Provided by Joseph Lenn

Categories     Bread     Side     Bake     Thanksgiving     Kid-Friendly     Halloween     Squash     Pumpkin     Fall     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 12

2 1/2 cups whole milk
1/2 cup (1 stick) unsalted butter
2 teaspoons kosher salt
1 cup stone-ground yellow cornmeal
1 cup canned pure pumpkin purée
3 large eggs, separated
1 tablespoon chopped fresh chives
1/2 teaspoon chopped fresh thyme
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg

Steps:

  • Preheat oven to 350°F. Bring milk, butter, and salt to a simmer in a medium saucepan. Reduce heat, gradually whisk in cornmeal, and simmer, stirring, until thickened, about 2 minutes. Remove from heat; whisk in pumpkin purée.
  • Whisk egg yolks, chives, thyme, cinnamon, cayenne, ginger, and nutmeg in a large bowl. Whisk in cornmeal mixture.
  • Using an electric mixer, beat egg whites in a medium bowl until soft peaks form. Whisk 1/4 of whites into batter, then gently fold in remaining whites. Scrape batter into a 9x5" loaf pan. Bake until spoon bread is set and begins to pull away from sides of pan, 30-40 minutes. Let cool slightly before serving.

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PUMPKIN SPOON BREAD - JAMIE GELLER
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2019-11-21 1. Preheat oven to 350°F. Lightly grease a 9- x 5-inch loaf pan with evoo. 2. Simmer stock, evoo, and salt in a medium saucepan. Reduce heat, …
From jamiegeller.com
Cuisine American, Southern/Soul
Category Side
Servings 4-5
Total Time 55 mins
  • Simmer stock, evoo, and salt in a medium saucepan. Reduce heat, gradually whisk in cornmeal, and simmer, stirring, until thickened, about 2 minutes. Remove from heat; whisk in pumpkin.
  • In a large bowl, whisk egg yolks, chives, thyme, and cayenne. Whisk in cornmeal mixture; set aside.
  • Using an electric mixer, beat egg whites in a medium bowl until soft peaks form. Fold one-third of egg whites into cornmeal batter, then gently fold in remaining egg whites.

PUMPKIN ALMOND BREAD (NO PUMPKIN PUREE NEEDED)
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2016-11-05 The pumpkin almond bread keeps well for at least 3-4 days. Keep it wrapped in a clean kitchen towel or in an airtight container at room temperature. …
From whereismyspoon.co
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Total Time 1 hr 30 mins
Category Cakes
Calories 261 per serving
  • Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit. Grease and flour a loaf pan, about 30 cm/ 12 inch long.
  • Grate the pumpkin, no need to remove the peel if using Hokkaido. Mix the flour and the baking powder and sift them.
  • Divide the egg yolks from the egg whites. Whisk the egg whites until stiff, slowly add half of the sugar and continue whisking until the egg whites are glossy and stiff.
  • In another bowl beat together the very soft butter and the remaining sugar until everything is pale and frothy, about 8 minutes. Incorporate the egg yolks and the vanilla extract shortly, then fold in the egg whites.

PUMPKIN SPOON BREAD RECIPE | BON APPéTIT
pumpkin-spoon-bread-recipe-bon-apptit image
2013-10-15 Preheat oven to 350°. Bring milk, butter, and salt to a simmer in a medium saucepan. Reduce heat, gradually whisk in cornmeal, and simmer, …
From bonappetit.com
3.9/5 (243)
Estimated Reading Time 50 secs
Servings 8
  • Preheat oven to 350°. Bring milk, butter, and salt to a simmer in a medium saucepan. Reduce heat, gradually whisk in cornmeal, and simmer, stirring, until thickened, about 2 minutes. Remove from heat; whisk in purée.
  • Whisk egg yolks, chives, thyme, cinnamon, cayenne, ginger, and nutmeg in a large bowl. Whisk in cornmeal mixture; set aside.
  • Using an electric mixer, beat egg whites in a medium bowl until soft peaks form. Whisk ¼ of egg whites into batter, then gently fold in remaining egg whites. Pour batter into a 9x5” loaf pan. Bake until spoon bread is set and begins to pull away from sides of pan, 30–40 minutes. Let cool slightly before serving.

PUMPKIN SPOON BREAD - THE WASHINGTON POST
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2019-10-10 Preheat the oven to 375 degrees with the rack in the middle. Lightly coat a 2-quart high-sided baking dish, such as a souffle dish, with butter. In a …
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ROASTED PUMPKIN SPOONBREAD | TASTY KITCHEN: A HAPPY RECIPE ...
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2012-10-17 Preparation. Preheat oven to 400 F. Cut the stem off the top of the pumpkin as if you were carving it; discard the top. Cut pumpkin in half …
From tastykitchen.com
5/5

CARLA HALL'S PUMPKIN SPOON BREAD RECIPE | POPSUGAR FOOD
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2017-11-21 To make spoon bread: Reduce oven temperature to 350°F. Put both kinds of milk, butter, salt, and sugar into a medium saucepan and bring to a …
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PUMPKIN BREAD - RECIPE FROM A CEDAR SPOON
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2012-10-04 Preheat oven to 350°F and sift together the flour, sugar, salt and baking soda. Mix the pumpkin, oil, eggs, 1/4 cup of water, and spices together, …
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Estimated Reading Time 3 mins

SAVORY PUMPKIN SPOON BREAD | FARMER'S MARKET FOODS
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Remove from heat and add the pumpkin to the mixture. Meanwhile, whisk egg yolks, chives, thyme, cayenne pepper, ginger and nutmeg together in a large bowl. Whisk in the cornmeal mixture and set aside. In a medium bowl, beat the egg …
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SOURDOUGH PUMPKIN BREAD - LITTLE SPOON FARM
2020-02-15 In a large mixing bowl, whisk together the flour, salt, baking powder, baking soda and pumpkin pie spice. Set aside. Melt the butter in a bowl and add the sugar. Use a spatula …
From littlespoonfarm.com
5/5 (27)
Total Time 1 hr 10 mins
Category Breakfast
Calories 267 per serving
  • In a large mixing bowl, whisk together the flour, salt, baking powder, baking soda and pumpkin pie spice. Set aside.
  • Melt the butter in a bowl and add the sugar. Use a spatula to cream them together until smooth. Add the egg, vanilla extract, orange juice, sourdough discard and pumpkin and mix until well combined. Pour the wet ingredients into the dry ingredients bowl and stir until just combined. (Don't over mix!)
  • Pour the batter into the loaf pan and bake on the center rack for 55-60 minutes or until a toothpick inserted in the center comes out clean. Allow to cool for 15 minutes before transferring the pumpkin bread to a wire rack.

THE BEST EASY PUMPKIN BREAD RECIPE - COOKIES AND CUPS
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Reviews 6
Servings 10
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Category Quick Bread

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2021-10-12 Hall's recipe for pumpkin spoon bread had the most involved process out of all the recipes. Carla Hall's recipe requires butter, milk, buttermilk, cornmeal, eggs, and roasted pumpkin. Paige ...
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RECIPE: PUMPKIN SPOON BREAD - HOUSTON CHRONICLE
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THIS CREAMY PUMPKIN SPOON BREAD FLIRTS WITH SWEET AND ...
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PUMPKIN SPOON BREAD RECIPES
More about "pumpkin spoon bread recipes" PUMPKIN ALMOND BREAD (NO PUMPKIN PUREE NEEDED) 2016-11-05 · The pumpkin almond bread keeps well for at least 3-4 days. Keep it wrapped in a clean kitchen towel or in an airtight container at room temperature. If kept refrigerated, it will be fine for at least 2 extra days. More sweet bread recipes: Blackberry …
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