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We make lots of things from scratch on Thanksgiving, but pumpkin purée isn’t one of them. Libby’s is our favorite brand.
- ½ cup (1 stick) unsalted butter
- 1 cup stone-ground yellow cornmeal
- 1 cup canned pure pumpkin purée
- 1 tablespoon chopped fresh chives
- ½ teaspoon chopped fresh thyme
- ½ teaspoon ground cinnamon
- ¼ teaspoon cayenne pepper
Preheat oven to 350°. Bring milk, butter, and salt to a simmer in a medium saucepan. Reduce heat, gradually whisk in cornmeal, and simmer, stirring, until thickened, about 2 minutes. Remove from heat; whisk in purée.
Whisk egg yolks, chives, thyme, cinnamon, cayenne, ginger, and nutmeg in a large bowl. Whisk in cornmeal mixture; set aside.
Using an electric mixer, beat egg whites in a medium bowl until soft peaks form. Whisk ¼ of egg whites into batter, then gently fold in remaining egg whites. Pour batter into a 9x5” loaf pan. Bake until spoon bread is set and begins to pull away from sides of pan, 30–40 minutes. Let cool slightly before serving.
Nutritional ContentCalories (kcal) 240 Fat (g) 16 Saturated Fat (g) 9 Cholesterol (mg) 120 Carbohydrates (g) 18 Dietary Fiber (g) 4 Total Sugars (g) 4 Protein (g) 6 Sodium (mg) 540Reviews Section
Pumpkin Spoon Bread - Recipes
In America, we’re on the verge of Thanksgiving. In just two days, we will roll up our sleeves to stir and boil, grate and grease our way to a table filled with the faces of people we love (and love to irritate). While everyone has their own traditions, must-eat dishes, and turkey day activities, there are a few universal truths that should be closely followed to ensure the best possible holiday. I’ve arranged them in list form for your convenience.
The Universal Truths of Thanksgiving:
- Thanksgiving is not the time to diet. This is well-pondered, sound advice coming from your friendly neighborhood dietitian. Am I suggesting that you should require 12 sticks of butter in your creamed corn? No. Do I think it would be wise to drink straight from the gravy boat? Sweet mercy, absolutely not. If you are established in a diet regimen already, I encourage you to stick as close as possible to the path of righteousness, but if not, just know that Thanksgiving is not the time to start cutting carbs. Your cabbage soup cleanse can wait until Friday.
- Don’t be that guy. Don’t be the guy who tells the taboo story at the dinner table. Don’t be the jerk who makes Nana cry. Don’t make off-color comments or bring up touchy family subjects. Just don’t be a Thanksgiving turd, okay?
- Show up on time. There is a time to be fashionably late. For example, if it’s your birthday, you are expected to show up to your surprise party late. If you’re a Kardashian, you are welcome to walk the red carpet as late as you darn well please. But let me say this- if I spend 12+ hours basting and sweating over a giant bird in the oven, you had better make sure your sorry behind is there to help carve it. I will not wait for you to start dinner, and no one will feel sorry for you when all that’s left to eat is the congealed salad.
- Be grateful. How about we thank the crap out of this Thanksgiving? What if we opened our heart and poured sincere, intentional gratitude on everyone around the table? If saying thank you or expressing love is hard for you, consider Thanksgiving your invitation to be unabashedly and enthusiastically thankful about the good things in your life.
- Two words: cornbread dressing. Listen, I grew up in a Yankee household and have all the love in the world for the classic seasoned “stuffing.” But if 12 years in Alabama have taught me anything, it’s that cornbread dressing is the bomb.com, and if you’re not making it, you’re just plain sorry. My mother-in-law gave me a terrifically delicious recipe, and yes, I am starving just thinking about it.
- Help the host. I mean it. Text them right now and say, “What can I do to be helpful at the Thanksgiving meal?” Ask if you can pick up ice or bring a few extra bottles of wine. Offer to set the table or write out place cards. This post from Williams-Sonoma showcases a few other ways to be a great Thanksgiving dinner guest.
- THAW. THE. TURKEY. This will take longer than you think. If it’s not out of the freezer already, Godspeed, my friend.
- Share a dessert! Dessert is a great way to contribute a make-ahead dish to a Thanksgiving feast. Might I suggest a few of my favorites? How about chocolate chess pie, brown sugar cheesecake, caramel apple pie, or pumpkin cheesecake tartlets.
- Bring a gift to share with your host. Serving up a spectacle like Thanksgiving dinner requires a ton of time, money, and planning. Thank your generous host by bringing a happy parting gift that says, “YOU ROCK!” For a homerun gift, you should try…
- PUMPKIN YEAST BREAD. What better way to serve up leftover turkey and cranberry sauce than adorning it on a piece of fluffy, slightly sweet, and seasoned pumpkin yeast bread. This is the gift to beat. YA WELCOME.
This pumpkin yeast bread is the perfect thing for the season. Honey, all-purpose flour and pumpkin puree are combined with a few other ingredients to make the fluffiest autumnal bread that your Thanksgiving leftovers have ever seen. Sturdy enough for thick slices of turkey, but soft enough for a spread of cinnamon butter, this pumpkin yeast bread is a diverse treat that practically begs to be made this time of year.
To make the pumpkin yeast bread, we start in the bowl of a stand mixer. Dissolve some active dry yeast in some warm water. Add a bit of milk, oil, and honey, stirring to combine. Next comes the pumpkin puree. A single cup gets stirred into the wet ingredients and is followed up by all-purpose flour and the remaining dry ingredients. Knead the dough in your stand mixer (or by hand if you’re skilled like that!) and then allow it to rise in a warm spot in the kitchen.
Once doubled in size, divide the dough in two and form into loaves. Check out this video on shaping loaves if you’re unfamiliar. Allow the dough to rise again, this time until the loaves dome just an inch over the top of your bread pan. Brush each loaf with an egg wash and sprinkle with tiny pepitas for some added pumpkin flair.
These loaves bake up tall, fluffy, and outrageously delicious. Pumpkin yeast bread, while a far cry from your run-of-the-mill sandwich bread, is the delightfully familiar and cozy baked good you’ll want to share with your friends and family all season long. Give this recipe a try and have a terrific Thanksgiving holiday. I’m incredibly grateful for these pumpkin yeast bread loaves and YOU.
- Prep Time: 10 mins
- Cook Time: 50 mins
- Total Time: 1 hr
- Servings: 10
Preheat oven to 350ºF. Spray one 9x5" inch loaf pan and set aside.
Add the first 11 ingredients through nutmeg to a large bowl. Stir to combine.
Add flour, baking soda, baking powder, and salt to same bowl. Stir to combine.
Add the mini chocolate chips to large bowl. Stir to combine.
Poor batter into greased pan. Bake for 50-55 minutes.
Let bread cool in pan for 15 minutes. Transfer from pan to wire rack to cool completely before serving.
Baking is a science, and because of that it is crucial that you measure the ingredients correctly. Extra cheese in my Chicken Noodle Casserole is amazing. Extra flour in this quick bread recipe will result in a failure.
- Start by using a dry measuring cup. Those glass measuring cups should be saved for the liquid.
- Scoop the flour from the container you are keeping it in (or the bag of flour) into the measuring cup using a spoon.
- Now use the flat edged handle of a spatula to level it off.
If you want to see this in action, you can check out the video located in my Oatmeal Raisin Cookies post.
KETO PUMPKIN BREAD RECIPE
This low carb pumpkin bread is considered to be keto because of the low net carb count. The carbs in this pumpkin bread comes from the almond flour and the pumpkin (which also adds fiber).
The sugars used in this recipe are alcohol sugars and don’t count towards the total net carbs. Just make sure to use a sugar free sweetener and sugar-free chocolate chips.
Maple flavored sugar sweeteners provide the best texture and flavor in this pumpkin bread, while also adding moisture.
Pumpkin is everywhere! And since today happens to be my birthday (another year older ! WISER! ) I thought I would share a Pumpkin Bread recipe I made recently. If you haven&rsquot already learned pumpkin is one my favs! Prove it you say? Well when I was younger my Mom let us pick out a birthday dinner meal she would cook us, along with whatever cake we wanted. I ALWAYS picked pumpkin pie. Hands down it was my favorite &ldquocake&rdquo out there!
Not only is it part of my birthday celebration, in my pantry, mixer and oven..it&rsquos everywhere on Pinterest&ndashas a beer cooler (great idea, right?)
It&rsquos also on a lot of doorsteps and used as decoration around people&rsquos houses (as in yesterday&rsquos post which had these chalk painted pumpkins) that I found on the website Perfectly Imperfect. Love!
Pumpkins are great to look at and decorate with (especially when they are colorful like these).&hellip.but I am more of a fan of them for cooking! Yum.
I love pumpkin spice lattes, pumpkin cookies, roasted pumpkin seeds and, of course, pumpkin bread. Really, the list goes on and on. Starbucks has pumpkin bread that I love and has inspired me to make my own each year. It is easy and a great thing to bring to a party, thanksgiving or just eat at your leisure.
This Pumpkin Bread recipe is an easy one that&rsquos great for breakfast or even dessert, so get baking!
Easiest Way to Make Super Quick Homemade Vegan Pumpkin-Chocolate Bread
Vegan Pumpkin-Chocolate Bread. Save time and do your groceries online. Free UK delivery on eligible orders! Vegan pumpkin chocolate chip bread is an easy dairy-free healthy pumpkin bread recipe that's perfect for breakfast, a snack, or dessert.
In a medium bowl, mix the plant-based milk, pumpkin puree, light oil, and apple cider vinegar. Pour the wet ingredients into the dry and mix until the batter just comes together, don't over mix. Pumpkin Bread – a true fall classic among baking fans!
Hello everybody, it is Louise, welcome to our recipe site. Today, we’re going to make a special dish, vegan pumpkin-chocolate bread. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
Save time and do your groceries online. Free UK delivery on eligible orders! Vegan pumpkin chocolate chip bread is an easy dairy-free healthy pumpkin bread recipe that's perfect for breakfast, a snack, or dessert.
Vegan Pumpkin-Chocolate Bread is one of the most well liked of recent trending meals on earth. It’s appreciated by millions daily. It’s easy, it’s quick, it tastes yummy. Vegan Pumpkin-Chocolate Bread is something that I’ve loved my entire life. They’re fine and they look wonderful.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have vegan pumpkin-chocolate bread using 10 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Vegan Pumpkin-Chocolate Bread:
And this one-bowl recipe is so easy to make, delicious, healthy, vegan, and only made with the best ingredients. It's moist, has a stunning color, and the semi-sweet chocolate chips add some sweetness to this low sugar pumpkin bread. To make the pumpkin bread batter, just whisk together the flour, baking powder, baking soda, cinnamon spices and salt in a mixing bowl. In another bowl mix the pumpkin purée, oil, sugar, orange juice and flax-egg (if using) to combine.
Steps to make Vegan Pumpkin-Chocolate Bread:
- Wash the pumpkin and cut into halves, removing all the seeds, and bake them for 1 hour on 200C°.
- When slightly cooled, spoon into a single bowl. Stir it with eggs, honey, chopped chocolate, coarsely chopped almonds, walnuts and dried fruit, as well as salt and baking soda..
- The flour is then sifted into the mixture and mixed. The dough is smoothed into a loaf mold lined with baking paper. Finally, in a preheated oven at 180 degrees for approx. Bake for 25 minutes. Check by needle test..
Then add the wet into the dry ingredients and stir until just combined. Make the Chocolate Cake Swirl How to make pumpkin chocolate chip bread Mix together in one bowl Once you have all your ingredients prepped and ready to go, add the wet ingredients to a large mixing bowl including the pumpkin puree, oat milk, coconut sugar, maple syrup, oil. and ground flax and whisk together. This vegan pumpkin bread with chocolate chips is moist, soft, spicy, gluten-free, dairy-free, egg-free, and very delicious! The recipe is easy to make with simple ingredients like ground oats and almonds and can be made refined sugar-free, and even oil-free. Enjoy this pumpkin loaf in fall, winter, or any time of the year.
So that’s going to wrap this up with this exceptional food vegan pumpkin-chocolate bread recipe. Thank you very much for reading. I’m confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
Cream Cheese Pumpkin Bread
- 2 large eggs
- ¾ cup canola oil
- 1 cup sugar
- 15 ounce can pumpkin
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cloves
- CREAM CHEESE FILLING:
- 8 ounce cream cheese, at room temperature
- 3 tablespoons granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Preheat your oven to 350 degrees.
Grease and flour a 9″ ×5 “inch loaf pan
In a large bowl, whisk the eggs. Add the canola oil, sugar and pumpkin and combine.
Add the flour, baking soda, baking powder, salt, cinnamon, nutmeg and cloves. Combine well.
Beat the cream cheese and sugar with an electric mixer or whisk until it is well combined and fluffy. Add the egg and vanilla and beat in well.
Using a 1 cup measuring cup, add 3 cups of the pumpkin bread batter to the prepared baking pan. Smooth it flat with a rubber spatula.
Spoon the cream cheese filling evenly over the bread batter. Smooth it flat with a rubber spatula.
Add the remaining 3 cups of batter evenly over the cream cheese mixture. Spread it smooth with a rubber spatula.
Place in the oven on a rack that is placed in the center of the oven. Bake for 50-55 minutes until the top is completely set and dry.
Pumpkin Star Bread
Our Holiday Star Bread was quite popular last year, so we decided to come up with yet another version: this one with pumpkin filling and sprinkled with sanding sugar. Our original version is filled with sugar and holiday spices, but we’ve also tried it with jam and Nutella, so if you are interested in playing around with recipe, there is also room for your own interpretation! This beautiful bread made it into our newest book, Holiday and Celebration Bread in Five Minutes a Day, and it is one of the prettiest, easiest and most sensational breads to make for a family gathering or work party.
(For step-by-step instructions, check out our Instagram highlights!)
- ½ cup unsweetened pumpkin puree
- ¼ cup light brown sugar
- 1 tablespoons unsalted butter
- ½ teaspoon ground ginger
- ½ teaspoon ground cinnamon
- Pinch of salt
- Make the dough: Mix Platinum Yeast, salt, eggs, honey and melted butter with water in a 6-Quart Round Food-Storage Container with Lid (not airtight) container.
- Mix in flour without kneading, using a spoon, a Danish Dough Whisk or a heavy-duty stand mixer (with paddle). The dough will be loose but will firm up when chilled.
- Cover (not airtight), and allow to rest at room temperature until dough rises for approximately 2 hours. Then refrigerate for at least four hours before first use, it is easier to handle when thoroughly chilled. This dough can be stored for up to 5 days in the fridge. Beyond that, the dough stores well in the freezer for up to four weeks in an airtight container, in one-pound portions. When using frozen dough, thaw and use as instructed.
- Make the pumpkin filling: Combine the pumpkin puree, sugar, butter, ginger, cinnamon, and salt in a small saucepan and heat over low heat, stirring continuously until the butter has melted and the sugar has dissolved. Turn up the heat to medium and continue to heat the mixture, stirring constantly, until the mixture comes to a boil (the mixture is quite thick, so you need to look for slow bubbles). Once the puree is bubbling, turn the heat down to medium-low and cook the mixture for about 5 minutes, still stirring. Remove the puree from the heat. Cool to room temperature, then chill in the refrigerator for at least 30 minutes before using.
- Make the star bread: Weigh out 2 pounds of brioche dough (or divide it in about half). Divide the dough into four equal pieces. Roll the pieces into balls, and let rest for 20 minutes, covering with plastic wrap.
- With a rolling pin, roll out all the dough balls into 10-inch circles. Place one of the circles on a piece of parchment paper. Put a couple tablespoons of the pumpkin mixture on the round and spread evenly.
- Place another circle on top of the first circle, and spread a couple more tablespoons of pumpkin. Repeat with one more circle, then place the final circle on top. (I like to chill the star for 20 minutes at this point it helps make cutting and twisting a little easier.)
- Place a 2½-inch biscuit cutter (or other round object) in the center of the circle, and then use a bench scraper to cut the circle into 16 equal strips (starting at the outer center circle and out to the edge), cutting through all the layers.
- Take two pieces of dough, and twist them away from each other two or three times. Pinch the ends of the pair of strips firmly together to create one point. Repeat with the other strips. You should end up with 8 points.
- Remove the biscuit cutter. Carefully transfer the star on the parchment to a baking sheet. Cover the star gently with plastic wrap and let rise for 45 minutes to 1 hour, until a bit puffy. During this time, preheat the oven to 400˚F. Before putting into the oven, brush the star with egg wash and sprinkle the center with sanding sugar, if desired. Bake for 20 to 30 minutes, until golden brown.
- Remove from the oven and let cool on a wire rack for 15 to 20 minutes. Best eaten the day it’s made.
Jeff Hertzberg and Zoë François met in their children’s music class in 2003 and have written bread cookbooks with more than 715,000 copies in print. Jeff, a doctor by training, is a self-taught baker who grew up eating great bread and pizza in New York City, and longed to recreate it himself. Zoë is a pastry chef and baker trained at the Culinary Institute of America. Her work appears in blogs all over the United States, and her dessert menus grace fine restaurants in the authors’ hometown, Minneapolis, Minnesota. Jeff and Zoë were among the very first cookbook authors to support their readers with personal responses on their website, BreadIn5.com, beginning in 2007, where they blog about their super-fast yeast breads.
Easy Pumpkin Swirl Bread with Cream Cheese
This recipe for pumpkin bread is literally everything you could want in a warm, yummy loaf. The base of the recipe is a deeply flavorful, richly textured quick bread with a heaping helping of pumpkin puree for moistness.
In addition to that, a generous amount of crunchy chopped walnuts, luscious raisins, and pumpkin spice adds taste and texture.
Finally, a sweet cream cheese filling is swirled through the loaf. The result? A quick bread that you’ll turn to again and again. Everyone will love this pumpkin bread recipe.
Vegan Pumpkin Focaccia Bread
This vegan pumpkin focaccia bread ranks high on my list of favorite fall recipes at the moment.
It's warm, pillowy, easy to make, and packed with pumpkin.
Like other bread recipes I've shared with you, this one isn't at all fussy. The knead time is minimal, the ingredients are few (and easy to find), and the technique doesn't involve any fancy equipment. Just a bowl or two, a spoon, and your hands will do.
To make it, you'll start by whisking together a bit of warm water, yeast, and maple syrup. Let the mixture stand until a foam develops across the surface.
Then, combine the yeast mixture with spelt flour, pumpkin puree, a bit of olive oil, and sea salt. Use a spoon to stir until just combined. Then, turn the dough out onto a well-floured work surface.
Knead the dough for just two to three minutes, or until it's smooth and springy. The gluten structure in spelt is delicate, so it requires much less kneading that traditional flour.
Once you're done kneading, shape the dough into a ball and place it in an oiled bowl. Cover the bowl with a clean kitchen towel and tuck it away in a cozy spot in your kitchen to rise for one hour.
Once the first rise is complete, knead the dough for a quick 15 seconds. Then, form it into a rectangle-ish shape, brush with olive oil, and top with sliced red onion, chopped rosemary, and sea salt.
Cover and allow the dough to rise for another 45 minutes, or until doubled in size.
After the second rise, bake the loaf for about 30 minutes, or until the bottom is golden brown and slightly crisp.
This simple vegan pumpkin focaccia bread is easy on the eyes, super satisfying, and makes an excellent addition to a holiday spread. I hope you enjoy it as much as I do!