Aunt Alices Pumpkin Bread Food

THE BEST PUMPKIN BREAD

Steps:

• Preheat oven to 350 degrees F. Butter and flour two 9-by-5-inch loaf pans.
• Whisk together the sugar and oil in a large bowl until well combined. Whisk in the eggs and pumpkin until combined.
• Combine the flour, salt, baking soda, baking powder, nutmeg, allspice, cinnamon and cloves in a medium bowl and whisk until well combined. Add half the dry ingredients to the pumpkin mixture and stir to combine. Add half the water and stir to combine. Repeat with the remaining flour and water.
• Divide the batter between the prepared loaf pans. Bake until cake tester comes out clean and the loaves are golden brown, about 1 hour. Let the loaves cool in the pans on a wire rack for 10 minutes. Remove from the pans and let cool completely, about 1 hour.

AUNT ALICES PUMPKIN BREAD

Steps:

• 1. In a large mixer bowl, cream the sugar, oil, until well blended.
• 2. In a another bowl mix the pumpkin, eggs, vanilla and water and blend well. Add to the sugar and oil mixture and mix well.
• 3. In a separate bowl, mix the flour, salt, baking soda, cinnamon, nutmeg, cloves and pumpkin pie spice until well blended.
• 4. Add this to the creamed mixture slowly blending well after each addition. Stir in the chopped walnuts.
• 5. Pour the batter into a greased and floured loaf pan and bake in a 350 degree oven for 1 hour. Let the bread rest for 15 minutes before removing from the pan to a cooling rack.

PUMPKIN BREAD

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.

MOM'S BEST PUMPKIN BREAD

Steps:

• In a large bowl, mix together ingredients in order given.
• Divide mixture into 3 greased loaf pans.
• Bake at 350 degrees for approximately 1 hour or until toothpick inserted in middle comes out clean.

3-INGREDIENT PUMPKIN BREAD

Steps:

• Preheat the oven to 350°F. Line a 9-by-5-by-3-inch loaf pan with parchment paper (see Cook's Note), leaving a 2-inch overhang on the 2 longer sides.
• Whisk together the pumpkin pie mix and eggs in a large bowl until smooth. Whisk in the spice cake mix until just combined and no lumps remain.
• Transfer to the prepared loaf pan, smoothing out the top with a small offset spatula. Bake until deep golden brown and a toothpick inserted in the center comes out clean, about 45 minutes.
• Transfer the pan to a wire rack to cool slightly, about 10 minutes. Use the parchment overhang to lift the pumpkin bread out of the pan and onto the wire rack to cool completely.

PUMPKIN BREAD

Steps:

• Grease and flour 2 small loaf pans.
• Sift dry ingredients together.
• Add oil, eggs, pumpkin, and water and mix well.
• Stir in dates and nuts.
• Bake in a 350°F oven for approximately 1 hour or when center is pierced with a wooden skewer and comes out clean.
• Let cool and unmold.

AUNT ELY'S PUMPKIN BREAD

Steps:

• Beat 4 eggs gently with 3 cups of sugar.
• Add 1 cup of oil, 1/3 cup of water and 2 cups which equals 1 - 16 oz. can of pumpkin.
• Add 3½ cups of sifted flour, 2 tsps of baking soda, ½ teaspoons salt, and 1 teaspoons of cinnamon and mix thoroughly.
• Then add 1½ cups of chopped nuts.
• Put in 3 loaf pans and bake at 350 degree for 1 hour or until done.