Best 2 Pumpkin Stuffing Bread Recipes

Indulge in a heartwarming culinary journey with our delectable Pumpkin Stuffing Bread, a perfect blend of fall flavors and comforting textures. This savory loaf boasts a tender crumb infused with the rich flavors of pumpkin puree, aromatic herbs, and savory spices. Each bite is a symphony of flavors, complemented by a crispy golden crust. Our collection of recipes provides a variety of options to suit your taste preferences, from a classic pumpkin stuffing bread to a decadent cream cheese-filled pumpkin bread and a delightful pumpkin bread with crunchy pecan topping. Whether you're hosting a festive gathering or seeking a cozy treat for a chilly day, our pumpkin stuffing bread recipes will surely satisfy your cravings.

Let's cook with our recipes!

PUMPKIN STUFFING BREAD

Pumpkin Stuffing Bread image

A pumpkin bread that may be used to make stuffing or try it toasted with butter.

Provided by Ibby

Categories Bread Quick Bread Recipes Pumpkin Bread Recipes

Yield 20

Number Of Ingredients 9

Ingredients

2 ½ cups all-purpose flour
2 cups whole wheat flour
2 cups white sugar
1 tablespoon baking powder
2 teaspoons baking soda
4 large eggs eggs, beaten
2 cups pumpkin puree
2 teaspoons salt
1 cup butter, softened

Steps:

Butter two 9x5 inch loaf pans. Preheat oven to 350 degrees (175 degrees C). Place oven rack in lower 1/3 of oven.
In a large bowl, combine the white flour, whole wheat flour, sugar, baking powder and baking soda. Mix well.
In a separate bowl, combine the pumpkin, eggs and salt. Add to flour mixture and blend in softened butter or margarine one tablespoon at a time.
Divide mixture between 2 pans. Bake until golden and cake tester comes out clean, about 45 minutes. Invert onto racks and cool.

Nutrition Facts : Calories 275.9 calories, Carbohydrate 42.1 g, Cholesterol 61.6 mg, Fat 10.6 g, Fiber 2.2 g, Protein 4.8 g, SaturatedFat 6.2 g, Sodium 512.1 mg, Sugar 20.4 g

PUMPKIN BREAD STUFFING

PUMPKIN BREAD STUFFING image

Yield 10

Number Of Ingredients 26

Ingredients

For pumpkin bread (or use 1 1/2 lb prepared):
1 cup sugar
2 tsp baking soda
2 tsp baking powder
1 tsp ground cloves
1 tsp ground cinnamon
1 tsp ground nutmeg
3 1/2 cups four
1/2 cup canola oil
4 eggs
2 cups pumpkin puree
For stuffing:
3 tbsp olive oil
3 medium yellow onions, diced
1/4 cup southern comfort bourbon
2 cups dried cranberries
2 tbsp orange zest
1 1/2 cup heavy cream
1 cup vegetable or chicken stock
2 eggs
2 cups dry-roasted pumpkin seeds
1/4 cup italian parsley, chopped
1/4 cup fresh thyme
3/4 tsp salt
1/4 tsp pepper
turkey gizzards, heart, liver, sauteed until browned and chopped (optional)

Steps:

Pumpkin bread: Preheat oven to 325. In a large bowl, mix together sugar, baking powder, baking soda, cloves, nutmeg, cinnamon and flour. In a medium bowl, whisk eggs. Add canola oil and mix to combine. Add pumpkin puree and mix to combine. Fold pumpkin-egg mixture into flour mixture until thoroughly combined. Butter the bottom and sides of two 9-inch loaf pans. Divide dough between both pans and bake for 1 hour and 20 minutes. Remove to a wire rack and cool completely. Stuffing: Preheat oven to 350. Break into pieces or dice pumpkin bread to yield 8 cups bread pieces. Spread bread pieces in a single layer on a baking sheet and bake until completely dry, 20 to 30 minutes. Remove from oven and cool completely. In a large pan over medium heat, saute onions in olive oil until translucent. Add bourbon, cranberries and orange zest.; mix well and remove from heat. In a large bowl, our cream over bread cubes and toss until liquid is absorbed. Squeeze excess liquid from bread and discard remaining cream. Fold onion mixture into bread. In a small bowl, whisk chicken stock and eggs and add to stuffing, then add pumpkin seeds, parsley, thyme, salt and pepper (and sauteed gizzard, heart and liver if desired), tossing to combine well. If baking outside turkey, transfer stuffing to a buttered 2 1/2 to 3 quart baking dish covered with foil and bake at 375 for about 20 minutes. uncover dish and bake until crisp, about 20 minutes (occasionally baste with pan drippings for a richer-tasting stuffing). To bake inside turkey, bring stuffing to room temp if prepared in advance. Bake to 165 degrees.

Tips:

Use fresh pumpkin puree: Fresh pumpkin puree gives this bread a moist and flavorful texture. If you don't have time to make your own, you can use canned pumpkin puree. Just make sure it's unsweetened.
Don't overmix the batter: Overmixing the batter can make the bread tough. Mix just until the ingredients are combined.
Let the bread cool completely before slicing: This will help the bread to hold its shape and prevent it from crumbling.

Conclusion:

Pumpkin stuffing bread is a delicious and festive bread that is perfect for fall gatherings. It's easy to make and can be enjoyed by people of all ages. Serve it with a dollop of whipped cream or a scoop of ice cream for a truly special treat.