Harvest Pumpkin Bread Recipes

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.

Steps:

• Preheat oven to 350 degrees.
• Grease two loaf pans. The original recipe didn't specify size; I use 9 inch pans.
• In large bowl, mix all dry ingredients thoroughly.
• In second large bowl combine all wet ingredients; mix thoroughly.
• Pour wet ingredients into bowl of dry ingredients. Mix just until thoroughly combined. Do not overmix as this will cause tough bread.
• Bake at 350 for approximately 60 minutes or until sharp knife inserted in center comes out clean. If neccessary, cover lightly with foil during the last 20 minutes to prevent the edges from burning.
• Let cool in pans for ten minutes then turn out onto racks to finish cooling.
• Glaze: Mix one cup powdered sugar, 1/4 cup orange juice concentrate, and 1/8 tsp allspice. Drizzle over cooled breads.

Steps:

• Lightly grease a 9x5x3-inch loaf pan or coat with vegetable spray.
• Beat sugar, margarine and applesauce until creamy and light (about 5 minutes).
• Add eggs one at a time and continue to beat.
• Add pumpkin and mix until smooth.
• Combine flour, salt, baking powder, baking soda and cinnamon.
• Stir into pumpkin mixture and mix until smooth.
• Add raisins, orange rind, orange juice and nuts.
• Stir well and pour into loaf pan.
• Bake at 350° for 60-65 minutes.
• Test for doneness by inserting wooden pick into loaf; if it comes out clean the bread is done.
• YIELD: 12 slices.

Steps:

• Preheat oven to 350 degrees F (180C).
• Lightly oil a 9x5x3 inch loaf pan.
• In a large.
• bowl, stir flour with baking powder, salt, baking soda, spices and orange peel.
• In a seperate bowl, whisk egg with vanilla, oil, juice, pumpkin, milk and sugar.
• Pour into centre of dry ingredients.
• Stir just until mixed.
• Stir in raisins and pecans.
• Scrape batter into loaf pan and smooth top.
• Bake in centre of 350F oven until tester inserted into middle of loaf comes out clean, from 55 to 60 min.
• Place pan on rack to cool for 5 min.
• Run a knife around inside of pan, then turn out loaf and cool.

Steps:

• Preheat oven to 350 degrees.
• Grease and flour two 9 x 5-inch loaf pans.
• Combine flour, cinnamon, baking soda and salt in large bowl.
• Combine sugar, pumpkin, eggs, vegetable oil and apple juice in large mixer bowl; beat until just blended.
• Add pumpkin mixture to flour mixture; stir just until moistened.
• Fold in apples.
• Spoon batter into prepared loaf pans.
• Bake for 65 to 70 minutes or until wooden pick inserted in center comes out clean.
• Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.
• To make using three 8 X 4-inch loaf pans: Prepare as above and bake for 60 to 65 minutes.
• To make using five or six 5 X 3-inch mini-loaf pans: Prepare as above and bake for 55 to 60 minutes.