Best Harvest Pumpkin Bread Recipes

HARVEST PUMPKIN APPLE BREAD

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.

LOW FAT, LESS SUGAR HARVEST PUMPKIN APPLE BREAD

Steps:

• Preheat oven to 350 degrees.
• Grease and flour two 9X5 inch loaf pans.
• Combine flour, cinnamon, baking soda, and salt in large bowl.
• Combine sugar, splenda, pumpkin, eggs, applesauce and apple juice in large mixer bowl; beat until blended.
• Add pumpkin mixture to flour mixture; stir just until moistened.
• Spoon batter into loaf pans.
• Bake until toothpick inserted in center comes out clean, about 60-70 minutes.
• Cool in pans for 10 minutes then remove to wire racks and cool completely -- or eat warm.
• Makes about 2 1/2 dozen muffins if done that way.

HARVEST MOON YEAST RISEN CHOCOLATE CHIP PUMPKIN BREAD

Steps:

• In a large mixing bowl stir together 1-1/2 cups of the flour, the yeast, ginger, nutmeg, and cloves; set aside.
• In a 1-quart saucepan heat and stir milk, brown sugar, margarine or butter, and salt just until warm (120ºF to 130ºF) and margarine is almost melted.
• Add to the flour mixture; add pumpkin.
• Beat with an electric mixer on low speed for 30 seconds, scraping the sides of the bowl constantly.
• Beat on high speed for 3 minutes.
• Using a wooden spoon, stir in nuts, chocolate chips and as much of the remaining flour as you can while still keeping a pliable dough.
• Turn dough out onto lightly floured surface.
• Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total).
• Shape into a ball.
• Place in a lightly greased bowl; turn once to grease the surface.
• Cover and let rise in warm place until double (30 to 45 minutes).
• Punch dough down.
• Turn out onto a lightly floured surface.
• Cover and let rest for 10 minutes.
• Lightly grease an 8x4x2-inch loaf pan.
• Shape dough into a loaf; place in the prepared pan.
• Cover and let rise until double (25 to 30 minutes).
• Brush top with milk.
• Bake in a 375ºF oven for 35 to 40 minutes or until loaf sounds hollow when tapped.
• If necessary, cover with foil the last 10 to 15 minutes to prevent overbrowning.
• Remove from pan.
• Cool on a wire rack.

HARVEST PUMPKIN APPLE BREAD

Steps:

• Combine 1st 4 ingredients in a large bowl. In another large bowl combine sugar, pumpkin, eggs, vegetable oil and apple juice. Beat until just blended. Add pumpkin mixture to flour mixture; stir until just moistened. Fold in apples. Spoon batter into buttered and floured or sprayed loaf pans. Cool in pans 10 minutes on wire rack. Remove loaves to wire rack to cool completely.

NEW ENGLAND HARVEST CRANBERRY PUMPKIN BREAD

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.

HARVEST PUMPKIN BREAD

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.

NEW ENGLAND HARVEST CRANBERRY PUMPKIN BREAD

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.

HARVEST PUMPKIN BREAD

Steps:

• Preheat oven to 350 degrees.
• Grease and flour two 8.5x5 inch loaf pans.
• In a large bowl, mix together pumpkin, sugar, eggs, oil, and water.
• In a separate bowl, stir together flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger.
• Next stir the dry ingredients into the pumpkin mixture until just moistened and pour into the prepared pans.
• Bake for approximately 50 to 60 minutes in a preheated oven.
• Bread is done when a toothpick or knife inserted into the center comes out clean.

HARVEST PUMPKIN BREAD

Steps:

• Preheat oven to 350F. Lightly oil a 9 by 5 loaf pan. In large bowl, stir flour with baking powder, salt, baking soda spices and orange peel.In a separate bowl, wisk egg with vanilla, oil, juice, pumpkin, milk and sugar. Pour into center of dry ingredients. Stir just until mixed. Stir in raisins and pecans. Scrape batter into loaf pan and smooth top. Bake for 55 min or until a tester comes out clean. Place pan on rack to cool for 5 min. Run a knife around inside of pan, then turn out loaf and cool