Wednesday, September 30, 2009

Pumpkin Bread Recipes!!!

As many of you know, I posted on Facebook a request for pumpkin bread recipes!! I had a pie pumpkin I purchased from Anderson's Orchard that I needed to use up! Today was the day I became Betty Crocker!! I first made the pumpkin puree, followed by roasted pumpkin seeds, followed by 4 small loaves of Autumn Spice Pumpkin Bread!!

Here are the recipes for those interested!

Pumpkin Puree (from Erin)
1. Wash exterior of pumpkin and cut in half
2. Scrape our seeds and stringy stuff (if you really want to feel like Betty Crocker, save the seeds for planting or roasting or making pumpkin seed brittle)
3. Remove stem and cut to fit into a microwave bowl with a couple inches of water in it
4. Cover and microwave for 15min on high, repeat in 5 min increments until soft (with my microwave it usually takes 20-30min total)
5. Cool until it's easier to handle then scoop the cooked pumpkin out of the skin
6. Puree the pumpkin using a blender or food processor
7. Use in any pumpkin recipe or freeze for later use.

The Bread Recipe Winner:

Autumn Spice Bread (From Bethany)

3 1/2 cups flour
2 t baking soda
2 t cinnamon (I used 2 tbsp)
1 t salt
1 t nutmeg (I used 1 ½ tsp)
1/2 t ginger
1/2 t cloves
1 cup butter (I used 2/3 cup applesauce, 1/3 cup butter)
2 cups sugar
2 cups canned pumpkin
4 eggs, lightly whipped
1 1/2 cups choc chips
1 1/2 cups chopped walnuts (I left these out)

Grease 2 loaf pans. Combine flour, soda, salt, and all spices. Cream butter with sugar and pumpkin, blend in eggs. At low speed add in dry ingredients. Stir in choc chips and 1 cup walnuts. Pour into loaf pans and top with 1/2 cup walnuts. Bake at 350 degrees for 1 hour.

Top with spice glaze:
1 cup powdered sugar
1/4 t nutmeg
1/4 t cinnamon
2-3 t milk
1/2 cup walnuts (I leave these out)

Combine dry ingredients, adding in milk sparingly until it becomes the consistency of a glaze. Spread on loaves when removed from pans. Sprinkle with nuts.

All the rest were a close second --- it was so hard to choose just one recipe! I will keep them all on hand for future use!!

A totally “RAD” Pumpkin Bread (from Apryl)
2 C Flour 15 oz can pumpkin
1 t Baking soda 1 C Sugar
1 t Baking powder 1 Stick butter (preferably unsalted) melted and cooled
1 t. Cinnamon 2 Lg. Eggs
1/2 t. Salt 2 t vanilla extract
1/2 t. Nutmeg 1 C chopped pecans or walnuts (optional)
1/2 t. gr ginger 1 C dried cranberries (optional)
Preheat oven 350. Generously coat pan w/ cooking spray. Whisk dry ingredients together in lg. bowl.
In separate bowl whisk pumpkin, sugar, melted butter, egg, and vanilla until frothy.
Gently fold pumpkin mixture into dry ingredients w/ rubber spatula until just combined. Batter will be thick. Transfer to loaf pan and smooth the top. Bake 45-55 min or until toothpick comes out w/ just a few crumbs. Cool and Unmold. Can use a thick glaze of maple syrup and powdered sugar for added taste!

Pumpkin Bread (From Sara)

2c canned pumpkin (NOT pie filling)
2c sugar
4 eggs
1c oil
3 1/4c flour
2t baking soda
1 1/2t salt
1 1/2 t cinnamon
1c chopped nuts (I use walnuts)

Mix the first 4 ingredients, then add the dry ingredients. Pour into 2 greased loaf pans and bake at 350* for 1 hour. The top of the bread can still be a little "mushy" in the middle so just keep an eye on it and you may just need to bake it a bit longer or just cut that off when serving it:)

Pumpkin Chocolate Chip Bread (From Larissa)

3 1/3 cups flour
3 cups sugar
2 tsp. baking soda
1 tsp. salt
3 tsp. cinnamon
1 cup oil
4 eggs
1/2 cup water
2 cups pumpkin pie filling
12 oz semi-sweet chocolate chips


Preheat oven to 350 degrees. Combine the ingredients in the order listed. Bake in 3 ungreased loaf pans. Bake for 1 hour & 15 minutes (although I usually check at about 1 hour) Let stand for 25 minutes. Turn onto cooling rack to cool.

*You can also use this for muffins. Make one or two loaves and use the rest for muffins.

Pumpkin Chocolate Chip bars (from Laura)

2 cups all purpose white flour
1 tablespoon pumpkin-pie spice
1 teaspoon baking soda
¾ teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
1 ¼ cups sugar
1 large egg
2 teaspoons vanilla extract
1 cup canned pumpkin puree
1 package (12oz) semisweet chocolate chips

1. Preheat oven to 350 degrees. Line bottom and sides of a 9 by 13 inch baking pan with foil, leaving an overhang on all sides. In a medium bowl, whisk together flour, pie spice, baking soda and salt; set aside.

2. With an electric mixer, cream butter and sugar on medium-high speed until smooth; beat in egg and vanilla until combined. Beat in pumpkin puree (mixture may appear curdled). Reduce speed to low, and mix in dry ingredients until just combined. Fold in chocolate chips.

3. Spread batter evenly in prepared pan. Bake until edges begin to pull away from sides of pan and a toothpick inserted in center comes out with just a few moist crumbs attached. 35 to 40 minutes. Cool completely in pan.

4. Lift cake from pan (using foil as an aid). Peel off foil, and use a serrated knife to cut into 24 squares.

I imagine each one of them are amazing!!! Happy baking and happy eating!!!

Allyson (aka Betty Crocker)


Erin P said...

Just call yourself Ally Crocker :O) I've been making pumpkin everything. Pumpkin pancakes, pumpkin pie, pumpkin muffins (love to freeze them for a quick breakfast!). And I got another pumpkin in our veggie box today. Pumpkin baby food... I even slid some pumpkin in the potato soup last night - hehehe!

Hillary Redden said...

I was looking for some pumpkin bread recipes today! I didn't find one I liked so I will use one of these! Thanks!


Erin A said...

I don't remember how much I told you the purée recipe makes, but I just finished processing a pie pumpkin from Anderson orchard and got 6 cups! I didn't remember it making that much, but I do only make it on the fall.