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Pumpkin Bread - NOT breadmaker

Velik <karand@early.com>
Mon, 1 Dec 1997 07:14:24 -0500
v097.n076.2
I found two recipes in my cookbook for traditionally-baked pumpkin bread, I hope this helps!

Melissa

.*  Exported from  MasterCook  *

                         DELICIOUS PUMPKIN BREAD

Recipe By     : 
Serving Size  : 10   Preparation Time :0:00
Categories    : Pumpkin

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           Luke warm water
   2      teaspoons     Sugar
   2                    Dry yeast
     1/4  cup           Molasses
     1/4  cup           Sugar
   2                    Eggs -- beaten
   1      cup           Warm water
     1/2  cup           Melted shortening
   8      cups          All-purpose flour
   1      cup           Seedless raisins
   2      teaspoons     Salt
   1      teaspoon      Cinnamon
   1      teaspoon      Ginger
     1/2  teaspoon      Nutmeg
   2      cups          Pumpkin

Time: 1:45 Put 1/2 cup lukewarm
water in mixing bowl and add yeast.
Sprinkle sugar over, let rise about 10 miutes.  Stir well. Add 1/4 cup
sugar, molasses, spices, salt and pumpkin. Add beaten eggs, mix well,
then beat in melted shortening and 4 cups flour. Beat well.  Add floured
raisins and remaining 4 cups flour; knead well.

 Put in a greased bowl, cover and let rise until double its size. Form
into loaves and put into 2 greased loaf pans. After greasing loaves let
rise again until double. Bake at 325 degrees for 1 hour. Remove greased
loaves at once.

*  Exported from  MasterCook  *

                      SPICED PUMPKIN BUBBLE BREAD *

Recipe By     : 
Serving Size  : 12   Preparation Time :0:00
Categories    : Pumpkin

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----PATTI - VDRJ67A-----
   2      teaspoons     Cinnamon
     1/2  teaspoon      Ground cloves
     1/2  teaspoon      Ground ginger
     1/2  teaspoon      Ground nutmeg
     1/4  ounce         Active dry yeast
   1      cup           Water -- warm (105-115~)
   1 1/2  cups          Sugar -- divided
  14      tablespoons   Butter; melted -- divided
   1      teaspoon      Salt
     1/2  cup           Nonfat powdered dry milk
  16      ounces        Solid pack pumpkin
   5      cups          Flour
   1      cup           Nuts -- chopped

Combine spices, mixing well; set aside. In large mixer bowl, dissolve
yeast in water. Stir in 1/2 cup sugar, 6 tbls melted butter, salt, dry
milk and pumpkin. Add 2 tsp of the spice mixture and 2-1/2 cups flour.
Beat on low speed 3 minutes, scraping bowl often. Gradually beat in
enough remaining flour, about 2-1/2 cups, to form a stiff dough. On
lightly floured surface, knead until smooth, adding flour as needed.
Place in greased bowl. Cover; let rise in warm place until double in
volume, about 1-1/2 hours. Lightly grease a 10" tube pan. Combine
remaining spice mixture with 1 cup sugar; mix well. Punch down dough;
divide into thirds. Shape each third into a smooth 18" rope; cut each
into 18 equal pieces. Shape pieces into smooth balls. Dip each ball in
remaining melted butter and roll in sugar-spice mixture. Arrange 18
balls in a single layer in bottom of pan so they just touch; sprinkle
with 1/3 of the nuts. Top with 2 remaining layers of 18 balls each,
staggering balls; sprinkle each layer with nuts. Cover pan lightly; let
rise in warm place, about 45 minutes. Preheat oven to 325~. Bake 70
minutes, until light golden brown. Cool on wire rack for 20 minutes;
invert on serving platter. To serve, break apart with forks.



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