Indian Summer Pumpkin Bread Recipes

Steps:

• Note: If you want to puree your own pumpkin, here are the instructions.
• To puree pumpkin, peel the pumpkin and cut into cubes approximately 2-inches in size.
• Boil the cubes in salted water until tender, 10-12 minutes.
• Drain the pumpkin and then puree it in a food processor.
• Allow it to cool completely.
• For the bread: First, you will want to preheat your oven to 350 degrees F.
• Butter a loaf pan.
• Heat a small heavy skillet, and add the cumin seeds allowing them to toast just until they are aromatic; do not allow them to brown or burn.
• Remove seeds from skillet and set aside.
• In the same skillet, heat 1 Tablespoon of butter and add the onion, curry powder, ground cumin, cayenne, and salt.
• Cook over medium-low heat stirring frequently until the onion is soft; approximately 5 minutes.
• Remove from heat and let cool; stir in reserved cumin seed.
• Sift the flour, cornmeal, baking powder, baking soda and sugar into a large bowl.
• Melt the remaining butter and set it aside.
• In a large bowl, whisk your puree of pumpkin, chile, eggs, buttermilk, onion mixture and melted butter; mix just until it is moistened-do not over-mix.
• Add flour mixture and stir just until mixed; do not over-mix.
• Fold in 1/2 cup of your Colby cheese, and then spoon the mixture into your loaf pan.
• Bake in your preheated oven for 35 minutes, then remove it from the oven, sprinkle the rest of your cheese over the top of the bread, and return it to the oven for approximately 5-8 minutes longer, until the cheese has melted, and the bread is baked through.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3-inch loaf pans.
• Mix together pumpkin puree, sugar, oil, water, eggs, and vanilla extract in a large bowl until well blended. Whisk together flour, baking soda, cinnamon, salt, nutmeg, and ginger in a second bowl. Sift flour mixture on top of the pumpkin mixture and fold in with a spatula until just blended. Pour into the prepared pans.
• Bake in the preheated oven until nicely browned on top and a toothpick inserted in the center comes out clean, about 50 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5 inch loaf pans.
• Mix together flour, sugar, baking soda, pie spice, salt and baking powder. Add pumpkin, oil and eggs; mix well.
• Pour into loaf pans and bake for 1 hour or until inserted toothpick comes out clean.
• Allow to cool for 15 minutes before removing from pans.

Steps:

• Preheat oven to 350 degrees F. Butter and flour two 9-by-5-inch loaf pans.
• Whisk together the sugar and oil in a large bowl until well combined. Whisk in the eggs and pumpkin until combined.
• Combine the flour, salt, baking soda, baking powder, nutmeg, allspice, cinnamon and cloves in a medium bowl and whisk until well combined. Add half the dry ingredients to the pumpkin mixture and stir to combine. Add half the water and stir to combine. Repeat with the remaining flour and water.
• Divide the batter between the prepared loaf pans. Bake until cake tester comes out clean and the loaves are golden brown, about 1 hour. Let the loaves cool in the pans on a wire rack for 10 minutes. Remove from the pans and let cool completely, about 1 hour.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease 2 loaf pans.
• Stir the flour, sugar, salt, baking soda, cinnamon, nutmeg, allspice, and cloves together in a large bowl. Whisk together the pumpkin, water, eggs, vanilla, and vegetable oil together in a separate bowl. Gradually pour the wet mixture into the dry while whisking until everything is well mixed. Fold the walnuts into the batter. Divide the batter between the two prepared loaf pans.
• Bake in the preheated oven until the top is golden and springs back when lightly pressed, 50 to 60 minutes. Allow to cool 20 minutes before removing from the pans.

Steps:

• FOR THE BREAD ~ Preheat oven to 350 degrees F, then spray two 9-inch loaf pans with cooking spray.
• In a large bowl, whisk together flour, baking powder, baking soda, cloves, cinnamon, nutmeg & salt, then set aside.
• In an electric mixer bowl, combine pumpkin, oil, sugar & eggs, mixing until well blended.
• Add dry ingredients & mix well.
• With a wooden spoon stir in walnuts, raisins & orange zest.
• Divide batter between the two prepared loaf pans & bake 50 to 55 minutes.
• Remove from oven & cool in pans on wire rack for 15 minutes, before removing from pans to cool completely on wire rack.
• FOR THE GLAZE ~ In a small bowl, combine powdereed sugar, orange zest & orange juice, stirring with a spoon to blend.
• Spoon over top of cooled loaves.
• FOR THE GARNISH ~ If desired, sprinkle chopped walnuts on top of glaze.
• Slice, serve & enjoy!