RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 2971
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| Recipe Name: |
Bourbon Pumpkin Bread with Spice Swirl |
| Source: |
, |
Submitted by: |
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Last Modified: |
2018-12-16
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| Course: |
Breads |
Used in Baskets: |
No |
| Base: |
Bread |
Kosher: |
Pareve |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
25.00
Minutes |
Number of Servings: |
32 |
| Inactive Prep Time: |
10.00
Minutes |
Original Num Servings: |
32 |
| Cooking Time: |
65.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
350 |
Approx. Cost/Serving: |
$0.07
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| # Sides Included: |
0 |
Difficulty: |
Intermediate |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
2 9x5 bread pans or 6 gift size pans |
| Suggested Sides: |
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| Comments: |
If baking gift size, bake 40-45 minutes
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Ingredients:
1 15-oz pumpkin, puree canned can (1 3/4 cups)
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Directions:
1. Preheat oven to 350 degrees F. Grease bottoms and 1/2 inch up sides of two 9x5-inch loaf pans. In a small bowl combine 2/3 cup of the sugar, pecans, and 1 1/2 tsp. of the pumpkin pie spice. In an extra-large bowl stir together flour, baking soda, salt, and remaining 1 tsp. pumpkin pie spice. Make a well in center of mixture.
2. In a large bowl combine remaining 3 cups sugar, pumpkin, eggs, oil, the water, and bourbon. Add all at once to flour mixture. Stir until combined. Spread half of the batter in prepared pans. Sprinkle with half of the nut mixture. Repeat with remaining batter and nut mixture.
3. Bake 65 to 70 minutes or until a toothpick comes out clean, covering loosely with foil the last 15 to 20 minutes if needed to prevent overbrowning. Cool in pans on wire racks 10 minutes. Remove from pans;* cool completely on wire racks. Wrap and store overnight. If desired, drizzle with Bourbon Icing before serving. |
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| Nutrition per Serving: |
| Calories: |
233 |
Total Carbs: |
33.6 |
Net Carbs: |
33.0 |
| Cholesterol: |
26.4 |
Fat: |
10.1 |
Protein: |
2.38 |
| Fiber: |
0.59 |
Sodium: |
166.04 |
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