When I learned how to make pumpkin bread I found it is just one of the many baked products made with this winter squash. The number of recipes alone expresses the love of this delicious vegetable. When adding to recipes it not only adds a lot of flavor but the wonderful moistness which it adds is indescribable.
After I learned how to make pumpkin bread recipes I started adding spices like cinnamon, nutmeg and even ginger and cloves to my recipe; they blend so well. Pumpkin even goes very well with many other ingredients like raisins, dried fruit and nuts. Try adding your favorite fruits in the recipes; the pumpkin apple bread is delicious. It is also great with chopped canned pears, peaches and halves of maraschino cherries.
If you are learning how to make pumpkin bread recipe it will be easy for you to mix up. It is a quick bread and can be baked without the time consumed in rising of yeast. Like many of our recipes this seems to be traced back to our original colonies. I am sure this is one recipe which the Native American Indians taught our pioneers how to make. Back then it was made without sugar and baked over the open fire.
Preheat oven to 350F degrees.
Grease and lightly flour 2 loaf pans.
Combine and blend the flour, soda, sugar, cinnamon, nutmeg and salt. Add the eggs, oil, pumpkin and water. Mix well. Fold in the nuts. Pour batter into prepared loaf pans. Bake for 45 to 60 minutes or until pick comes out clean.
Learn how to make this pumpkin bread recipe; it can be baked in a bread pan or in muffin tins; anyway, it is delicious.
Preheat oven to 350F degrees.
Combine 1 2/3 cups flour, soda, salt, cinnamon and allspice together in mixing bowl; blend.
Mix pumpkin and evaporated together; set aside.
Cream butter and sugar together in large mixing bowl; add egg and beat until fluffy.
Add flour mixture to creamed butter mixture alternating with the pumpkin mixture.
Mix until all ingredients are well blended.
Combine blueberries with 1 tablespoon flour and gently fold into batter.
Fill paper lined muffin cups ¾ full; bake until pick comes out clean.
(18 regular size about 40 minutes)
I learned how to make pumpkin bread that can also be made as muffins. It is also a great basic recipe to use with other flavors like raspberry, peanut butter, cranberry and more. The total recipe makes 13 cups of batter and must be stored in the refrigerator; each individual recipe takes about 3 cups of the batter.
Mix the bran cereal with the boiling water; set aside to cool.
Cream the oil, honey and eggs together.
Add to creamed mixture soda, salt, buttermilk, cooled bran mixture and whole wheat flour.
Store in tightly cover container in refrigerator.
OPTIONS for each 3 cups batter:
Orange: 1 tablespoon grated orange peel, 2 tablespoons orange juice, ¾ cups chopped nuts
Peanut Butter: 1 cup softened peanut butter, ½ cup brown sugar, ½ cup salted peanuts
Banana: 2 mashed ripe bananas, 1 tablespoon vanilla, 1 cups chopped walnuts
Measure and place all ingredients in bread machine pan in recommended order by manufacturer.
Select sweet or basic white cycle; use medium or light crust color.
Remove baked bread from pan and cool on rack; makes 1 ½ pound loaf.
When learning how to make pumpkin bread, you might like to add a frosting; the following is a good recipe and is enough for 3 loaves.
Combine and blend until smooth; spread over cooled loaves.
Preheat oven to 350F degrees; bake in greased tube pan or 2 greased loaf pans.
Combine and beat all ingredients together; dump into prepared pans.
Bake about 75 minutes for tube pan (about 50 to 60 minutes for loaf pans) OR until pick comes out clean.
Preheat oven to 350F degrees; grease 2 loaf pans 9 x 5 1/2 inch size.
Sift together flour, sugar, baking soda, salt, pumpkin spice, cinnamon and nutmeg.
In a large mixing bowl combine pumpkin, oil, eggs and water; blend well.
Add dry ingredients to egg mixture and blend well; fold in black walnuts and chocolate chips.
Spoon batter evenly into 3 prepared pans; bake for 1 hour.
Cool loaves 10 minutes and remove from pans to rack to cool.
GLAZE for bread:
Preheat oven to 350F degrees; grease, line with wax paper, grease and flour 3 loaf pans.
Combine sugar, oil and eggs; add pumpkin and mix together.
Sift together flour, baking powder, soda, salt and spices; add to pumpkin mixture.
To the mixture stir in amoretto and raisins; blend well.
Pour batter evenly into prepared pans; bake 50 to 60 minutes until pick comes out clean.
Cool 10 minutes and remove from pans to cool completely; top with glaze and sprinkle with nuts.