Best 5 Pumpkin Wheat Multigrain Bread Abm Vegan Recipes
Craving a wholesome and nutritious bread that's perfect for breakfast, lunch, or a snack? Look no further than this collection of Pumpkin Wheat Multigrain Bread recipes made in an Automatic Bread Maker (ABM), suitable for vegan diets. From classic to creative variations, these recipes offer a delightful variety that will satisfy your taste buds and keep you coming back for more.
Dive into the goodness of our Classic Pumpkin Wheat Multigrain Bread, a harmonious blend of pumpkin puree, whole wheat flour, and a medley of multigrain flours, resulting in a bread with a moist, tender crumb and a slightly sweet, nutty flavor. For those seeking a hearty and protein-packed option, our Pumpkin Wheat Multigrain Bread with Quinoa is sure to impress. Bursting with the goodness of quinoa and flax seeds, this bread delivers a satisfying crunch and a boost of nutritional value.
If you're a fan of sweet and tangy flavors, our Pumpkin Wheat Multigrain Bread with Dried Cranberries and Orange Zest is a must-try. The vibrant combination of cranberries and orange zest adds a touch of sweetness and citrusy freshness to the bread, making it a delightful treat for breakfast or teatime. And for those with a sweet tooth, our Pumpkin Wheat Multigrain Bread with Maple and Pecans is an irresistible indulgence. The rich maple syrup and crunchy pecans create a sweet and nutty symphony that will leave you craving more.
No matter your preference, these Pumpkin Wheat Multigrain Bread recipes are sure to delight your palate and nourish your body. So gather your ingredients, prepare your ABM, and embark on a delightful baking journey. Let the aroma of freshly baked bread fill your home and create lasting memories with every bite.
WHOLE WHEAT PUMPKIN BREAD
I created this recipe after tasting a similar bread. The pumpkin and pudding mix add moistness while the whole wheat flour adds nutrition. It's a perfect quick bread for this time of year, for breakfast or any meal.
Provided by Taste of Home
Time 1h25m
Yield 2 loaves (8 slices each).
Number Of Ingredients 9
Steps:
- In a large bowl, combine the flour, sugar, pudding mixes, baking soda, cinnamon and salt. In another bowl, combine the eggs, oil and pumpkin. Stir into dry ingredients just until moistened. Pour into two greased 8x4-in. loaf pans., Bake at 325° for 70-75 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts :
WHOLE WHEAT PUMPKIN BREAD
Nicely spiced with cloves, cinnamon, nutmeg, and pumpkin, this bread is moist and delicious! Makes 1 loaf or 18 muffins.
Provided by Donna Scheletsky
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h20m
Yield 18
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Place raisins in a bowl and pour in boiling water to cover by 1 inch. Allow to sit until raisins are plump and rehydrated, 3 to 4 minutes. Drain raisins, and reserve 1/3 cup of the soaking water in a separate bowl.
- Combine whole wheat flour, all-purpose flour, cinnamon, baking soda, baking powder, salt, cloves, and nutmeg in a large bowl. Combine pumpkin puree, sugar, eggs, reserved soaking water, and oil in another bowl; mix with a spoon or whisk until well combined. Stir pumpkin mixture into flour mixture until just moistened. Fold in walnuts and raisins. Pour batter into a 9x5-inch loaf pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 55 minutes. Allow to cool in the pan for 15 minutes then transfer to a wire rack.
Nutrition Facts : Calories 178.8 calories, Carbohydrate 25.4 g, Cholesterol 18.2 mg, Fat 8.1 g, Fiber 2 g, Protein 3.3 g, SaturatedFat 0.9 g, Sodium 188.9 mg, Sugar 14.5 g
VEGAN PUMPKIN BREAD
This easy vegan pumpkin bread recipe was given to me by my stepmom shortly after she and my dad got married 40 years ago. It's perfect for potlucks since it makes two loaves and is dairy- and egg-free. Everyone who tries it loves it! -Susan Johnson, Payne, Ohio
Provided by Taste of Home
Time 1h
Yield 2 loaves (16 slices each).
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large bowl, whisk flour, sugar, salt, baking soda, cinnamon, nutmeg and baking powder. In another bowl, whisk pumpkin, oil, water and vanilla until blended. Add to flour mixture; stir just until moistened. Transfer to 2 greased 9x5-in. loaf pans lined with parchment. Bake until a toothpick inserted in center comes out clean, 50 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely.Freeze option: Securely wrap cooled loaf / loaves in plastic wrap and foil, then freeze. To use, thaw at room temperature.
Nutrition Facts : Calories 190 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 159mg sodium, Carbohydrate 31g carbohydrate (19g sugars, Fiber 1g fiber), Protein 2g protein.
MULTIGRAIN WHOLE WHEAT BREAD
got this from discussfitness.com. What i like about this is that it has no white flour so its pretty healthy, dense yet soft texture. I only use 2 c water, and around approx 4 1/4 c whole wheat flour
Provided by fawn512
Categories Yeast Breads
Time 2h15m
Yield 2 loaves
Number Of Ingredients 11
Steps:
- Combine 1 1/2 c ww, 1 1/2 c oats, 1/3 c gluten flour,oil, honey.
- Pour water, mix well.
- Add yeast, salt, mix, 1 1/2 c oats.
- Stir in 3 - 3 1/2 c of whole wheat. Stop adding when cleans sides of bowl.
- Knead well. Divide into 2 loaves. Place in greased pan cover with towel. Rise til dbl 45- 60min.
- Bake 350º 30min.
- NOTE: For wheat germ, wheat bran, nuts. May sub any of the following as long as 1 c total: GNC soy baking mix, Flax seed, Wheat Germ, Oat bran, Bulgar Wheat, Sunflower seed.
PUMPKIN WHEAT MULTIGRAIN BREAD (ABM & VEGAN)
From my Bread Maker's Bible, this combines two of my great loves-- pumpkin and vegan whole-grain bread! Originally called LuAnn's Seedtime & Harvest Loaves. Makes a nice big loaf full of healthy ingredients. The only ingredient I changed was that I left out the 1/4 cup soy flour and just added 1/4 cup more whole wheat flour because I don't like keeping too many flour types around...aaand, I'm doing this the lazy way, in the bread machine! My dough cycle is 90 minutes.
Provided by the80srule
Categories Yeast Breads
Time 2h10m
Yield 1 2-lb loaf, 1 serving(s)
Number Of Ingredients 12
Steps:
- Put the ingredients into your bread machine according to manufacturer's instructions, set to 2-lb capacity, and do a dough cycle.
- When it completes, mold into the shape of a loaf and place onto a piece of parchment paper on top of a cookie sheet. If it's not malleable enough at first, dust your hands with some flour and knead on a lightly-floured surface until you can mold it into loaves.
- Bake at 350F for 35-40 minutes or until browned and sound "hollow" when tapped. (Book says that if necessary, cover the loaf lightly with foil during the last few minutes of baking time to prevent overbrowning.).
- Brush lightly with olive or flaxseed oil after removing from the oven.
Tips:
- To enhance the flavor of your bread, use high-quality and fresh ingredients. Choose organic pumpkin puree and multigrain flour for the best results.
- Use a digital kitchen scale to measure your ingredients accurately. This will ensure consistent results and prevent any measurement errors.
- If you don't have a bread machine, you can still make this bread by hand. Simply mix the ingredients in a large bowl, knead the dough until it becomes smooth and elastic, and let it rise in a warm place until it doubles in size. Then, shape and bake the bread according to the recipe instructions.
- For a crispy crust, brush the top of the bread with a mixture of oat milk and maple syrup before baking.
- Store the bread in an airtight container at room temperature for up to 3 days. You can also freeze the bread for up to 2 months. To freeze, wrap the bread tightly in plastic wrap and place it in a freezer-safe bag.
Conclusion:
Pumpkin Wheat Multigrain Bread is a delicious and wholesome bread that is perfect for breakfast, lunch, or dinner. It is packed with flavor and nutrients, and it can be easily made in a bread machine or by hand. With its moist texture, slightly sweet flavor, and crunchy crust, this bread is sure to be a hit with everyone who tries it. So, why not give it a try and enjoy a taste of homemade goodness?
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