PUMPKIN MAPLE BREAD
Pumpkin Bread enhanced with real maple syrup and plump golden raisins. This recipe makes a very large loaf that rises well and is a moist bread. I usually double the recipe. Delicious served presliced and spread with cinnamon cream cheese spread. Great for a buffet.
Provided by Pastryismybiz
Categories Quick Breads
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 325°F.
- Grease a 9x5x3-inch loaf pan. Dust with flour. Set aside.
- Sift flour, baking powder, baking soda, salt,.
- cinnamon and allspice in large bowl. Mix with whisk.
- Beat eggs with pumpkin, brown sugar, maple syrup, and oil in a medium bowl.
- Stir egg mixture into flour mixture until just moistened. Gently fold in raisins and nuts.
- Spoon batter evenly into prepared pan.
- Bake 1 hour and 15 minutes,or until toothpick test indicates done.
- Author's note: my oven takes 1 hour and 30 minutes for this bread at 325°F using a stoneware bread pan.
- Cool in pan for 10 minutes and turn out on rack.
PUMPKIN MAPLE NUT BREAD
Provided by Barbara H. Anderson
Categories Bread Fruit Bake Thanksgiving Prune Pecan Pumpkin Fall Bon Appétit Virginia
Yield Makes 1 loaf and 6 muffins
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. Butter 9x5x2 1/2-inch loaf pan. Place paper liners in 6 muffin cups. Puree prunes and water in processor until smooth. Combine flour, sugar, oats, baking soda, allspice and cinnamon in medium bowl. Mix pumpkin, pecans maple syrup, oil, egg whites and pureed prunes in large bowl. Stir in dry ingredients into pumpkin mixture (batter will be thick).
- Spoon batter into loaf pan until 3/4 full. Smooth top with spatula. Divide remaining batter among 6 muffin cups. Bake muffins until tester inserted into center of muffin comes out clean, about 30 minutes. Bake bread until tester inserted into center comes out clean, about 1 hour 5 minutes. Cool muffins and bread on racks and cool completely. (Can be made 1 day ahead. Wrap tightly and store at room temperature.)
PUMPKIN NUT CAKE WITH MAPLE GLAZE
Provided by Food Network
Categories dessert
Time 1h15m
Yield 10-12 servings
Number Of Ingredients 12
Steps:
- Cake:
- Combine flour, baking powder, soda and salt in bowl and toss with fork to blend thoroughly. In large bowl of electric mixer, beat olive oil with eggs, pumpkin pie mix and 1/2 cup evaporated milk. Gradually beat in dry ingredients. Fold in chopped walnuts. Transfer to oiled fluted tube pan. Bake at 325 degrees for 45 minutes or until cake tests done. Cool on rack for 15 minutes then turn cake out onto rack and cool completely.
- Glaze:
- In small bowl, mix sugar, 4 tsps. remaining milk and maple flavoring. Stir until smooth. Add more milk, 1/2 tsp. at a time, if needed. Glaze should have a thick consistency. Drop spoonfuls of glaze evenly around the top of the cake. Set aside to allow glaze to drip down the sides of the cake. When glaze has set, garnish with walnut halves.
PUMPKIN NUT BREAD
Classic fall flavors of pumpkin and pecans make this from-scratch bread perfect for the season. It's delicious when still warm from the oven, but it makes for a nice gift, too. Connie Thomas - Jensen, Utah
Provided by Taste of Home
Time 1h20m
Yield 2 loaves (16 slices each).
Number Of Ingredients 13
Steps:
- In a large bowl, beat the pumpkin, sugar, milk, egg whites, oil and applesauce until well blended. In a small bowl, combine the flour, baking soda, cinnamon, baking powder, allspice and salt; gradually beat into pumpkin mixture until blended. Stir in pecans., Transfer to two 9x5-in. loaf pans coated with cooking spray. Bake at 350° for 1 hour or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 135 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 138mg sodium, Carbohydrate 21g carbohydrate (10g sugars, Fiber 3g fiber), Protein 3g protein.
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