Whole Grain Pumpkin Bread

Last spring when I planted four butternut squash seeds beside my fence I had no idea I would end up with over fifty pounds of the tasty vegetable. I made butternut squash soups, casseroles and ravioli. I ate it simply roasted or steamed. And I made lots of pumpkin bread.

I know a lot of you are saying "wait a minute, butternut squash and pumpkin are two very different things!" The truth is, not all pumpkin varieties look like the ones we carve for Halloween. Any orange fleshed, firm skinned squash that grows on a course trailing vine qualifies. Many people are surprised to learn that most of the pumpkin purchased pre-cooked in cans actually comes from blue hubbard squash. This large squash with grayish-blue skin is shaped nothing like the iconic jack-o-lantern. Butternut squash not only IS a pumpkin, but it has all the pumpkin flavor you want without the stringiness present in some varieties.

Bread Pan

When I started making the pumpkin bread, I used a traditional recipe that called for vegetable oil, white flour and sugar. I like to eat healthy foods that taste great so I tend to alter any recipe I get my hands on. The white flour has been swapped out for a combination of whole grain wheat flour and whole grain oat flour. I like to mix the two flours because the lower gluten content of the oats makes the end product "softer." Coconut oil and honey are two ingredients I use often, so out went the vegetable oil and sugar. Spices add flavor and nutritional value so I use them liberally. Walnuts are a great source of good omega-3 fats, and they taste great baked on top. The result is delicious beyond words. It makes a great breakfast bread or afternoon snack. A thin slice topped with homemade vanilla honey ice-cream makes an incredible dessert. This year I'll be planting eight seeds to make sure I have an excuse to make plenty of pumpkin bread.

Ingredients for one 8x8 pan or two standard loaf pans:

1 1/2 cups whole grain wheat flour

1/2 cup whole grain oat flour

1 teaspoon baking soda

1/2 teaspoon sea salt

1 teaspoon cinnamon

1 teaspoon dried ginger

1/4 teaspoon nutmeg

1 whole clove

2 teaspoons whole mace

1 teaspoon whole allspice

1/2 cup coconut oil

2 large eggs

2 cups pureed pumpkin

1 tablespoon pure vanilla extract

1 tablespoon molasses

1/2 cup walnuts, chopped

Directions:

Pre-heat oven to 300 degrees. Grind all spices, then combine with the flours and baking soda. Cream together the coconut oil and honey. Add the eggs one at a time and beat until well combined and fluffy. Add the pumpkin 1/2 cup at a time and beat well. Add the vanilla and molasses, mix well. Slowly add the dry mixture, do not over-mix. Put into a greased pan (or pans), top with the walnuts and bake until a toothpick inserted in the center comes out clean, about 1 hour and 15 minutes. You'll find a more detailed recipe HERE.

Whole Grain Pumpkin Bread

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Pumpkin Bread Recipes and They're Suitable for Diabetics, Too! How About Trying Pumpkin Crescent Dinner Rolls!

Those bright orange pumpkins currently dotting the fields or adding color to the farmer's markets and grocery store aisles, are just chocked full of healthy nutrients for us to enjoy.  Here are three bread recipes to help you enjoy the bounty.  Two are quick bread recipes, Pumpkin-Walnut Bread and Pumpkin-Nut Bread.  The third is a new twist on crescent rolls that is quite tasty, Pumpkin Crescent Dinner Rolls. 

For more of Linda's diabetic recipes and information, visit her website at http://diabeticenjoyingfood.blogspot.com

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3 Delicious Pumpkin Bread Recipes

Pumpkin Bread Recipes: The holidays are such a joyous time of year. Many people find themselves spending hours baking. I'd like to share a few of my favorite pumpkin bread recipes with you. These also make great gifts. Just wrap them up in a holiday color plastic wrap, tie a ribbon and bow around the bread for a perfect gift.

Pumpkin Chocolate Chip Bread

Bread Pan

Ingredients:
4 cups of white flour
2 cups of sugar + 2 teaspoons of sugar
2 teaspoons baking soda
1 teaspoon cinnamon
3/4 cup of softened margarine or butter
1 - 12 ounce can of pumpkin (not pie filling)
1/2 cup of water
4 large eggs
1 cup of chocolate chips

Preparation

Preheat the oven to 350 degrees. In a medium size mixing bowl mix the flour, baking soda and cinnamon; set aside. In a large mixing bowl combine the margarine/butter and the sugar until creamy. Add one egg at a time and mix until it is blended in. Mix in the water and pumpkin beat well. Add the flour mixture from the medium size bowl mix well. Add the chocolate chips and mix until they are evenly spread out throughout the mixture. Spread evenly in two loaf pans. Bake for 60 minutes or until a toothpick comes out clean. Cool for an hour before serving. Makes 2 loafs

Pumpkin Cranberry Bread

Ingredients:
2 cups of white flour
3 teaspoons of baking powder
3/4 cup of white sugar
1 teaspoon of cinnamon
1 teaspoon of ground ginger
1 cup of dried cranberries
1 cup of pumpkin (not pie filling)
2 large eggs
1/2 cup of vegetable oil

Preparation

Preheat the oven to 400 degrees. Slightly grease the loaf pan with cooking oil or margarine. In a large mixing bowl combine the flour, baking powder, sugar cinnamon and ginger. Mix well. Stir in the oil, eggs, pumpkin and cranberries. Pour the batter in the loaf pan and shake the pan gently to even out the batter. Bake for 25 minutes or until an interested toothpick comes out clean. Makes 1 loaf. You can also make this loaf of bread with dried cherries, oranges or a combination of all three.

Traditional Pumpkin Bread

Ingredients:
4 cups white flour
16 ounce can of pumpkin mix
3 eggs
1 + 1/2 cup of light brown sugar
1 stick softened butter or margarine
2 tablespoons baking powder
1/2 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon salt

Preparation

Preheat oven to 350 degrees. In a medium size bowl beat the eggs using a wire whisk, add the brown sugar, pumpkin, margarine/butter and mix until creamy. In a large bowl combine all the dry ingredients and mix well. Then add the creamy mixture slowly stirring as you add it. Pour the batter into the bread pan. Bake for 1 hour or until a toothpick inserted into the center of the loaf comes out clean.

You can add any variety of nuts or fruits such as; pecans, cashews, raisins, or even cranberries, raspberries, and blueberries to the mixture. Just be sure to crush the nuts before you stir them in. There is nothing like the aroma of pumpkin bread waffling throughout the house on a cold winter night to bring out a little holiday spirit in everyone.

3 Delicious Pumpkin Bread Recipes

Tammy Mahan is a published author living in Sunny Los Angeles with her husband and actress daughter. Tammy is an avid cook and baker. For more free recipes visit her at http://mamamahanshomecookingmyblog.wordpress.com/.

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Pumpkin Bread

Now here is a recipe that can be used during the Thanksgiving season as well as the Christmas season although when it comes to food and of course I know how to prepare all the recipes that I share with everyone everyday can be a holiday for me depending on what my taste is for a particular day.

Every persons taste is different and that is what makes the world go around, but there isn't much that I don't like when it comes to the sweet things.

Remember your ingredients should be at room temperature.

1-2/3 cups all purpose flour

1 ½ teaspoons baking powder

1 teaspoon baking powder

1 teaspoon cinnamon

½ teaspoon salt

2 large eggs slightly beaten

1 ½ cups sugar 1 ½ cups canned solid pack pumpkin

½ cup vegetable oil

1/3 cup each walnuts and raisins

Preheat your oven to 350 degrease. Grease a 9 x 5 inch loaf pan.
In a 5 quart mixing bowl combine the first 5 ingredients then add eggs, sugar, pumpkin, oil and mix until well combined then add your nuts and raisins and mix until smooth.

Pour your mix into the prepared loaf pan and bake for 70 minutes or until a pick placed into the center comes out clean. Cool in pan on wire rack 10 minutes then remove from pan and continue to cool on same rack.

Well now it's time to eat it, get out the butter and coffee and "enjoy".

Andrew Krause is a Chef and Pastry Chef for over 30 years, at persent I own a Gourmet Bakery called The Cheese Confectioner.

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NOTE: You are welcome to reprint this article online as long as it remains complete and unaltered (including the about the author info at the end), Please send a copy of your reprint to pastrie@verizon.net

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Delicious Harvest Loaf Pumpkin Bread Recipe Your Friends Will Love It

Honest I have made this Pumpkin Bread recipe many times & everyone always loves it. Your friends will just love to receive it as a gift from you! Of course it seems to be the most fun to make it in the fall, but you can make it anytime of the year.

Here's What You Need1 + 3/4 cups all purpose flour
1 tsp. baking soda
1 tsp cinnamon*
1/2 tsp. salt
1/2 tsp. nutmeg
1/4 tsp ginger
1/4 tsp. ground cloves
1/2 cup butter
2 eggs
1 cup sugar
3/4 cup canned pumpkin
3/4 cup semi sweet chocolate chips
3/4 cup chopped walnuts*If desired, 2 tsp. pumpkin pie spice can be substituted for cinnamon, nutmeg, ginger, and cloves.

Here's What You Do

Grease the bottom of a loaf pan

Preheat Oven to 350 degrees

Combine flour with soda, salt & spices. Set aside. Cream butter; gradually add sugar, cream well. Blend in eggs & beat well at low speed with your hand mixer. Add to this the dry ingredients & the pumpkin, alternating but beginning & ending with dry ingredients. Stir in chocolate chips and 1/2 cup of the walnuts. Turned into prepared pan & sprinkle top with remaining walnuts.

Bake at 350 degrees for 65-70 minutes. Cool; Drizzle with glaze. Let stand for at least 6 hours before slicing.

Spice Glaze Recipe

Combine 1/2 cup sifted confectioners sugar,

1/8 tsp nutmeg & 1/2 tsp cinnamon.

Blend into 1 to 2 tsp of cream or milk until it has the consistency of a glaze. Spread over baked loaf.

You can wrap in fancy colored cellophane or cellophane bag. Maybe yellow for harvest time or red or green for Christmas. Add a gift tag and you are ready to go. Great to serve for a brunch or at a fall tea party. Look for an amber to serve on for fall; or a pretty Christmas plate for the holiday season.

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Old Fashion Apple Bread and American Heart Association Pumpkin Pecan Bread

Whether you are looking for a sweet bread recipe to make for your family, share with friends, or give as gifts, here are a couple of old fashion recipes that are perfect for any occasion. The Pumpkin Pecan Bread is an old recipe from the American Heart Association and is a great recipe that makes four loaves per recipe. The old fashion Apple Bread is always a favorite. After all, what is more American than apple recipes! Give these great old recipes a try. You'll no doubt be glad you did.

APPLE BREAD

2 tbsp butter
1/2 cup sugar
1 tsp cinnamon
1 apple
1 pkg active dry yeast
3/4 cup warm water
1/4 cup sugar
1 tsp salt
1 cup all-purpose flour
1 egg
1/4 cup shortening
1 1/4 cups all-purpose flour

Melt butter in pan. Mix 1/2 cup sugar and cinnamon and sprinkle over butter. Cut apple into thin slices and arrange in rows on sugar mixture. Sprinkle a few raisins over apples if you want. Stir together with spoon in a large bowl yeast and warm water. Add 1/4 cup sugar, salt and 1 cup flour. Beat 2 minutes or until batter drops from spoon in sheets. Add egg, shortening and rest of flour and beat until smooth. Drop batter by small spoonfuls over apples in pan. Cover pan and let rise in a warm place until double, 50 to 60 minutes. Heat oven to 375 degrees. Bake 30 to 35 minutes or until brown. Immediately remove cake from pan by turning upside down onto serving plate. Use a 9x9x2-in pan.

PUMPKIN PECAN BREAD

This is a recipe that came in an old mailing from the American Heart Association many years ago.

3 1/2 cups all-purpose flour
2 tsp baking soda
1 1/2 tsps salt
1 1/2 tsps cinnamon
1 tsp nutmeg
1 cup sugar
1 cup oil
4 eggs or egg substitutes (or 8 egg whites)
2/3 cup water
2 cups canned pumpkin
1 cup chopped pecans

Sift together the flour, soda, salt, cinnamon, and nutmeg. Add sugar to flour mixture and mix thoroughly. Make a well in the center of the dry ingredients and add all at once the following ingredients: oil, eggs, water and pumpkin. Mix well then add in the pecans. Pour batter into 4 8x4-inch loaf pans, filling each pan about half full. Bake at 350 degrees for one hour or until a wooden toothpick inserted in the center of the loaf comes out clean.

Yield: 4 loaves 1/16 of a loaf equals approximately 85 calories

Enjoy!

For more of Linda's recipes and diabetic information go to http://diabeticenjoyingfood.squarespace.com

For her vintage recipes, visit her blog at http://grandmasvintagerecipes.blogspot.com

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Wonderful Pumpkin Bread Recipes Suitable For Diabetics Including Pumpkin Crescent Dinner Rolls

Those bright orange pumpkins currently dotting the fields or adding color to the farmer's markets and grocery store aisles, are just chocked full of healthy nutrients for us to enjoy. Here are three bread recipes to help you enjoy the bounty. Two are quick bread recipes, Pumpkin-Walnut Bread and Pumpkin-Nut Bread. The third is a new twist on crescent rolls that is quite tasty, Pumpkin Crescent Dinner Rolls.

PUMPKIN NUT BREAD

2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1 cup cooked pumpkin
1 cup Equal Sugar-Lite
1/2 cup fat-free milk
2 eggs or 1/2 cup egg substitute
1/4 cup butter, softened
1 cup chopped hickory nuts or pecans

Preheat oven to 350 degrees. Sift together flour, baking powder, baking soda, salt, cinnamon and nutmeg. In mixing bowl, combine pumpkin, Equal, milk and eggs. Add dry ingredients and butter. Mix only until flour is moistened. Stir in nuts. Bake in a well greased 9x5x3-inch loaf pan or 65 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes in pan then remove and place on a wire rack to cool.

PUMPKIN WALNUT BREAD

3 1/2 cups sifted flour
2 tsp baking soda
1 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
2 1/2 cups Splenda
1/2 cup sugar
1 cup canola oil
4 eggs
2/3 cups water
1 cup chopped walnuts
2 cups canned pumpkin

Preheat oven to 350 degrees

Sift all dry ingredients into a large mixing bowl. Add remaining ingredients and beat until smooth. Spray three 4 x 8-inch loaf pans with cooking spray. Bake at 350 degrees for 1 hour. Excellent served with cream cheese.

PUMPKIN CRESCENT DINNER ROLLS

2 tsp active dry yeast
1 1/2 cups warm water (110 to 115 degrees)
1 1/4 cups cooked (or canned) pumpkin
1/2 cup butter
1/3 cup Splenda
2 eggs
2 tsp salt
2 1/2 cups whole wheat flour
4 1/2 to 5 cups all-purpose flour

In a large mixing bowl, dissolve yeast in warm water. Add the pumpkin, butter, Splenda, eggs, salt, and whole wheat flour; beat until smooth. Stir in enough all-purpose flour to make a soft dough. Stir in enoughall-purpose flour to make a soft dough. Turn dough onto a lightly floured board; knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled in bulk, about one hour.

Punch down dough. Turn onto a lightly floured board, divide into 3 equal portions. Roll each portion into a 12-inch circle; cut each circle into 12 wedges. Roll up wedges from the wide end and place pointed side down, 2-inches apart, on greased baking sheets. Curve to for crescent shapes. Cover and let rise until doubled, about 30 minutes. Bake at 400 degrees for 12 to 15 minutes. Remove to wire racks to cool.

Yield: 36 crescents. Per crescent: 134 calories, 23 g carbs, 4 g protein

Enjoy!

For more of Linda's recipes and diabetic information go to http://diabeticenjoyingfood.squarespace.com She also shares her vintage recipe collection at http://grandmasvintagerecipes.blogspot.com

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Wonderful Pumpkin Bread Recipes for Diabetics Including Pumpkin Crescent Rolls adapted

The bright orange pumpkins dotting the fields now, or adding color to the farmer's markets and grocery aisles are choked full of healthy nutrients only advantage for us. Here are three recipes to help the bread to enjoy the prize. Both recipes are quick bread, bread and walnut, pumpkin bread, pumpkin. The third is a new variant of the squirrel, which is very tasty, Pumpkin Crescent Dinner Rolls.

PUMPKIN nut bread

2 cupsflour
2 v. teaspoon baking powder
V. 2.1 tsp baking powder
1 teaspoon salt
1 teaspoon teaspoon cinnamon
V. 2.1 teaspoon nutmeg
1 cup cooked pumpkin
1 cup Equal Sugar-Lite
02:01 cup nonfat milk
2 eggs or 1 / 2 cup egg substitute
04:01 cup butter softened
1 cup chopped walnuts or pecans Hickory

Preheat oven to 350 degrees. Season to taste Sift together the flour, baking powder, baking soda, salt, cinnamon and nutmeg. In a bowl, combine the pumpkin, equality, milk and eggs. Add dryIngredients and butter. Mix until flour is moistened. Add nuts. Bake in greased 9x5x3-inch loaf pan and or 65 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes, then remove and cool on rack.

PUMPKIN nut bread

3 1 / 2 cups sifted flour
2 v. teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
V. 2.1 teaspoon nutmeg
2 1 / 2 cups Splenda
02:01 cup sugar
1 cup canola oil
4 eggs
2.3cups water
1 cup chopped walnuts
2 cups canned pumpkin

Preheat oven to 350 degrees

Sift dry ingredients in large bowl. Add other ingredients and beat until smooth. Spray April 3 x 8 inch loaf pans with cooking spray. Bake at 350 degrees for 1 hour. Excellent served with cream cheese.

Pumpkin crescent rolls

2 v. teaspoon dry yeast
1 1 / 2 cups warm water (110-115 degrees)
1 1 / 4 cups cooked (or canned) pumpkin
02/01 CupButter
03:01 Cup Splenda
2 eggs
2 v. teaspoon salt
2 1 / 2 cups flour
4 1 / 2 to 5 cups flour

In a large bowl dissolve the yeast in warm water. Add pumpkin, butter, Splenda, eggs, salt and flour, whisking until smooth. Stir in enough flour to make a soft dough. Stir in flour enoughall to make a soft dough. Put the dough on a lightly floured surface until smooth and elastic, about 6 to 8 minutes kneading. Place in a panBowl, turn once to grease top. Cover and let stand in warm place until doubled in volume, about an hour.

Knead the dough. Turn a lightly floured surface, divide into three equal parts. Roll each into a circle 12 inches Cut each circle into 12 wedges. Roll wedges until the end wider and placed in reverse, 2 cm on a greased baking pan. Crescent curved shapes. Cover and let stand until doubled, about 30 minutes. Bake at 400 degrees for 12-15 minutes.Remove to cool on a rack.

Yield: 36 half-moons. With Crescent: 134 calories, 23 g carbohydrate, 4 g protein

Enjoy!

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As the pumpkin bread

One of the most beautiful pumpkin bread is that there are many different recipes, you can choose between them. Another feature of pumpkin bread beautiful thing is that it is relatively easy to do. For the most part, mix all dry ingredients in a bowl and mix all wet ingredients in another bowl. combine them you cast your bread pans and bake at the moment. A simple recipe for pumpkin bread is much easier than that!

Two Some examples of how the pumpkin bread. A recipe that has been in cranberries, which is a natural complement to the other event that brings the flavor of pumpkin on the table. To show that simple things can be even simpler, the second recipe uses a bread machine. It contains yogurt, which may seem surprising to some people, but the addition of yogurt, bread recipe pumpkin is a greater depth and moisture, without adding more oil and grease.

Pumpkin> Bread Recipe 1 - Cranberry pumpkin bread: two of the best fruits and vegetables are blueberries and pumpkins, so this recipe is a wonderful marriage of both. Not only that, but it is easy to do as well! Mix the wet ingredients in a bowl, mix the dry in another of the combine - Then, just cook and eat! How easy?

Servings: 8

Cooking time: 1 hour 10 minutes

Ingredients

1 cup cooked or canned pumpkin
1 cup sugar

02:01 cup milk
2 eggs

04:01 cup butter or Margarine, melted
2 cups flour
2 v. teaspoon baking powder
1 teaspoon teaspoon cinnamon

2.1 teaspoons baking powder

Nutmeg 2.1

2.1 tsp ground ginger
1 cup chopped walnuts
1 cup fresh or frozen blueberries
Instructions

Preheat oven to 350F degrees.
Place in a bowl, beat pumpkin, sugar, milk, eggs and butter.
In another bowl, mix the dry ingredients, then add the mixture to pumpkin.
Add walnuts and cranberries.
Pour into a greased 9x5x3 loaf cm> Pan.
Bake at 350F degrees for 70 minutes or until a toothpick inserted in center comes out clean.
Cool in pan for 10 minutes, remove to a rack to cool completely.

Pumpkin bread recipe 2 - Yogurt and Pumpkin Bread: The recipe is so moist and delicious, incredible! The secret is yogurt. And 'this pumpkin bread is the perfect combination of acidity and moisture, and balances the sweetness of sugar and raisins completelynice.

Ingredients

2 v. teaspoon dry yeast
3 cups bread flour
3 tablespoons wheat germ
3 tablespoons powdered milk
3 tablespoons sugar
2.1 tsp ground ginger
4.3 tsp cinnamon powder
1 1 / 2 teaspoon salt
1 cup + 2 tablespoons tablespoons pumpkin seeds, canned
03:01 cup of yogurt
03:01 cup water
03:01 cup pecans, chopped
03:01 cup raisins
Instructions

In your bread machine, all ingredients (except pecans and raisins) in the order suggested byManual.
Cycle process of raisin bread.
At the beep, add the walnuts and raisins and continue cooking until the bread is baked owner manual for your car.

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