Best 4 Honey Maple Pumpkin Bread Recipes

PUMPKIN BREAD WITH MAPLE SYRUP GLAZE

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in pumpkin. In another bowl, whisk flour, baking powder, salt and baking soda; add to creamed mixture alternately with buttermilk, beating well after each addition. Batter will be thick. , Remove 1/2 cup batter to a small bowl; stir in cinnamon and molasses until blended. Pour half of the remaining plain batter into a greased 8x4-in. loaf pan; dot with half of the cinnamon batter. Repeat layers. Cut through batter with a knife to swirl., Bake until a toothpick inserted in center comes out clean, 45-50 minutes. Cool in pan 20 minutes before removing to a wire rack. For coating, in a small bowl combine melted butter and maple syrup. In another shallow bowl, combine sugar, brown sugar and cinnamon. Brush loaf with butter mixture, allowing butter to soak into bread; gently roll loaf in sugar mixture, pressing lightly to coat.

HONEY PUMPKIN BREAD

Steps:

• Mix all ingredients well.
• Pour into greased 9x5 bread pan.
• Bake at 350 degrees for 1 1/4 - 1 1/2 hour, or until a knife placed in the center comes out clean.
• Cool for 10 minutes on a wire rack, then remove from pan.
• Note:Preparing Fresh Pumpkin.
• There are many different ways to prepare pumpkin, but this is the easiest and quickest method we have found yet. When cooked right, the hard outer shell peels off practically by itself!Sugar pumpkins (the small pumpkins the size of a volleyball) are recommended, but we have used jack-o-lantern sized pumpkins, and even giant 50-100 pound pumpkins, with good results. In general, the smaller the pumpkin, the sweeter the meat. You may need to add more honey with a larger pumpkin (taste before baking). Use fresh pumpkins, not carved pumpkins. Any pulp not used immediately in recipes can be stored for up to 2 days in the refridgerator, or can be stored in the freezer indefinitely. If you store in the freezer, place a 1 cup portion in a plastic bag - this is the amount required by most recipes.
• Directions:Cut pumpkin in halves (or quarters, if large). Scoop out pulp and seeds. (Seeds can be saved later for roasting.) Lightly oil inside meat of pumpkin. Cover meat side of pumpkin with foil. Place foil-side down on cookie sheet. Bake at 400 degrees for 1 1/2 hours, or until meat is soft throughout. Allow to cool until you can handle with your hands. Scrape pulp from rind and place in blender. Puree until consistent throughout. Line colander with coffee filters. Place puree in colander and allow to drain 2-3 hours, or overnight in fridge.

MAPLE-PUMPKIN DINNER ROLLS

Steps:

• In a large bowl, mix cornmeal, brown sugar, yeast, salt, pie spice and 2 cups flour. In a small saucepan, heat 3/4 cup milk, syrup and 2 tablespoons butter to 120°-130°; stir into dry ingredients. Stir in pumpkin and enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Cover and let rest 10 minutes., Divide and shape dough into 16 balls. Place in 2 greased 9-in. round baking pans or cast-iron skillets. Cover with kitchen towels; let rise until doubled, about 1 hour. Preheat oven to 375°., Brush remaining milk over dough. Bake 12-15 minutes or until golden brown., Melt remaining butter; brush over hot rolls. Remove from pans to wire racks; serve warm.

PUMPKIN MAPLE BREAD

Steps:

• Preheat oven to 325°F.
• Grease a 9x5x3-inch loaf pan. Dust with flour. Set aside.
• Sift flour, baking powder, baking soda, salt,.
• cinnamon and allspice in large bowl. Mix with whisk.
• Beat eggs with pumpkin, brown sugar, maple syrup, and oil in a medium bowl.
• Stir egg mixture into flour mixture until just moistened. Gently fold in raisins and nuts.
• Spoon batter evenly into prepared pan.
• Bake 1 hour and 15 minutes,or until toothpick test indicates done.
• Author's note: my oven takes 1 hour and 30 minutes for this bread at 325°F using a stoneware bread pan.
• Cool in pan for 10 minutes and turn out on rack.