RECIPE FOR PUMPKIN BREAD PUDDING RECIPES

Name: Pumpkin Bread Pudding
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 8 servings.
Ingredients: 4 cups cubed day-old whole wheat bread; 1/2 cup chopped dates or raisins; 1/3 cup plus 2-1/2 tablespoons chopped pecans, divided; 2 cups whole milk; 1 cup canned pumpkin; 2 large eggs, separated; 2/3 cup packed brown sugar; 1-1/2 teaspoons ground cinnamon; 3/4 teaspoon ground nutmeg; 1/4 teaspoon salt; 1/8 teaspoon ground cloves; Half-and-half cream or whipped cream, optional

PUMPKIN BREAD PUDDING RECIPE: HOW TO MAKE IT

Pumpkin Bread Pudding Recipe: How to Make It image

Old-fashioned but never out of style, I got this favorite pumpkin recipe from an elderly aunt. —Lois Fetting, Nelson, Wisconsin

Provided by Taste of Home

Categories Desserts

Total Time 01 hours 15 minutes

Prep Time 15 minutes

Cook Time 60 minutes

Yield 8 servings.

Number Of Ingredients 12

Ingredients

4 cups cubed day-old whole wheat bread
1/2 cup chopped dates or raisins
1/3 cup plus 2-1/2 tablespoons chopped pecans, divided
2 cups whole milk
1 cup canned pumpkin
2 large eggs, separated
2/3 cup packed brown sugar
1-1/2 teaspoons ground cinnamon
3/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/8 teaspoon ground cloves
Half-and-half cream or whipped cream, optional

Steps:

Preheat oven to 350°. Combine bread cubes, dates and 1/3 cup pecans; place in a greased 2-qt. shallow baking dish. , In a bowl, combine the milk, pumpkin, egg yolks, brown sugar, cinnamon, nutmeg, salt and cloves. In a small bowl, beat egg whites until stiff; fold into pumpkin mixture. Pour over bread cubes and toss gently. Sprinkle with remaining nuts. , Bake, uncovered, until a knife inserted in the center comes out clean, 1 hour. Serve warm or chilled with cream if desired.

Nutrition Facts : Calories 261 calories, FatContent 10g fat (2g saturated fat), CholesterolContent 61mg cholesterol, SodiumContent 226mg sodium, CarbohydrateContent 41g carbohydrate (30g sugars, FiberContent 3g fiber), ProteinContent 7g protein.

PUMPKIN BREAD RECIPE | ALTON BROWN | FOOD NETWORK

Pumpkin Bread Recipe | Alton Brown | Food Network image

For a low-fat treat, bake a healthy loaf of Alton Brown's Pumpkin Bread recipe, made with fresh shredded pumpkin, pumpkin seeds and cinnamon.

Provided by Alton Brown

Categories dessert

Total Time 1 hours 35 minutes

Prep Time 20 minutes

Cook Time 1 hours 15 minutes

Yield 1 loaf or 1 1/2 dozen small muffins

Number Of Ingredients 11

Ingredients

2 cups all-purpose flour
2 teaspoons cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups sugar
3/4 cup vegetable oil
3 large eggs
1 teaspoon vanilla extract
3 cups shredded fresh pumpkin
1 cup toasted pumpkin seeds

Steps:

Preheat the oven to 325 degrees F.
Sift the flour, cinnamon, baking soda, baking powder, and salt together.
In a separate bowl, mix the sugar, vegetable oil, eggs, and vanilla. Combine both mixtures and fold in the shredded pumpkin and pumpkin seeds. Once the ingredients are all incorporated pour into a non- stick 9 by 5 by 3-inch loaf pan. If your pan is not non- stick coat it with butter and flour.
Bake for 1 hour and 15 minutes. At this point a knife inserted into the middle of the loaf should come out clean. Cool for 15 minutes and turn out onto a cooling rack. Cool completely. For muffins temperature should also be 325 degrees F., but bake for 30 minutes.

Nutrition Facts : Calories 205, FatContent 11 grams, SaturatedFatContent 1 grams, CholesterolContent 35 milligrams, SodiumContent 154 milligrams, CarbohydrateContent 26 grams, FiberContent 1 grams, ProteinContent 3 grams, SugarContent 12 grams

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