Pumpkin Raisin Yeast Bread Recipes

Steps:

• In a large bowl, sift together flour, soda, salt, cinnamon and nutmeg. Add sugar, oil, eggs and buttermilk. Mix well. Stir in flavorings, pumpkin, raisins and pecans. Pour into two greased 9x5-in. loaf pans. Bake at 350° for 60-65 minutes or until bread tests done. Let stand 10 minutes before removing from pans. Cool on a wire rack.

Steps:

• Place ingredients in bread machine pan in the order suggested by the manufacturer. Select basic setting. Start.
• To bake bread in oven: select dough or manual cycle. Once cycle is complete, shape dough and place in a greased loaf pan. Allow to rise in a warm spot until doubled in size. Bake in a preheated 350 degrees F (175 degrees C) oven for 35 to 45 minutes or until a thermometer inserted in the center of the loaf reads 200 degrees F (95 degrees C).

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:

• Heat milk to just under boiling. Add the raisins and allow to sit for an hour to allow the raisins to soften.
• In the bowl of a mixer, combine pumpkin, honey, and egg.
• Add milk, raisins, and yeast. Mix well.
• Add 2 cups flour and spices. Mix again.
• Add the other 2 cups of flour. Mix until incorporated, then mix on medium speed for another minute or so. (This can also be done with a strong wooden spoon - work those muscles!).
• Leave the batter in the bowl and allow to rise for an hour.
• Thoroughly grease a 10 cup bundt pan and sprinkle the surface with raw sugar. (you can also use 1 standard loaf pan plus two mini loaf pans, angel food cake pan, 10 inch springform pan).
• Stir the dough down, and distribute the dough evenly around the pan. Wet your fingers and smooth the top, using a bit of pressure to compress the dough and eliminate air pockets.
• Allow dough to rise in the pan until about doubled in size.
• Preheat oven to 350 degrees. Bake for 40-50 minutes (for the bundt pan). It should sound hallow when done. Let cool five minutes in pan, then loosen around the edges and invert it onto a cooling rack.

Steps:

• Scald milk; stir in pumpkin, shortening, sugar, salt and spices.
• Cool to luke warm.
• Sprinkle yeast on warm water; stir to dissolve.
• To the yeast, add 3 cups flour, the milk mixture, and eggs.
• Beat with electric mixer at medium speed for 2 minutes, scraping the bowl occasionally.
• Stir in raisins (if desired).
• Mix in enough remaining flour, a little at a time, first with a spoon and then with hands, to make a dough that leaves the sides of bowl.
• Turn onto lightly floured counter.
• Knead until smooth and elastic, 8-10 minutes.
• (This step could probably be done with a KitchenAid Mixer and a bread hook for several minutes).
• Place dough in a lightly greased bowl and turn over to grease top.
• Cover and let rise in warm place until doubled in size (about 1- 1 1/2 hours).
• Punch down.
• Turn out onto counter and divide dough in half.
• Shape in loafs and place in 2 greased 9X5X3-inch loaf pans.
• Brush tops of loaves with melted butter.
• Cover and let rise until almost doubled, about 50 minutes.
• Bake in a preheated oven at 375°F for about 35 minutes, or until bread tests done.