PUMPKIN BREAD
This bread actually tastes better after being frozen. I make a dozen batches in September and give them as Christmas gifts.
Provided by SUE CASE
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 2h
Yield 20
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease two loaf pans.
- In a medium mixing bowl, combine flour, baking soda, salt, baking powder, nutmeg, allspice, cinnamon and cloves.
- In a large bowl with an electric mixer, blend sugar, oil and eggs. Stir in pumpkin. Slowly blend the flour mixture into pumpkin mixture. While blending the mixture add water incrementally. Pour the batter into two prepared loaf pans.
- Bake in a preheated 350 degrees F (175 degrees C) oven for 90 minutes. Let cool for 10 minutes before removing from the pans.
Nutrition Facts : Calories 318.9 calories, Carbohydrate 49.1 g, Cholesterol 37.2 mg, Fat 12.6 g, Fiber 1.4 g, Protein 3.8 g, SaturatedFat 1.2 g, Sodium 450.1 mg, Sugar 31 g
PUMPKIN SPICE BREAD
Hooray for fall! We love this pumpkin bread recipe--especially when the slices are slathered with a generous spread of cream cheese. Makes two loaves, so freeze the other one, or heck--eat it. This bread goes fast.
Provided by jmelyn
Categories Quick Breads
Time 1h30m
Yield 2 loaves, 24 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 350.
- in a large mixing bowl, combine pumpkin, sugar, water, vegetable oil and eggs.
- Beat until well mixed.
- Measure the flour, baking soda, cinnamon, salt, baking powder, nutmeg and cloves into a separate bowl and stir until combined.
- Slowly add the dry ingredients to the pumpkin mixture, beating until smooth.
- Grease two 9 x 5 inch loaf pans and dust with flour.
- Evenly divide the batter between the two pans.
- Bake for 60-70 minutes or until a toothpick inserted in center comes out clean.
- Cool for 10-15 minutes, then remove from pans by inverting onto a rack and tapping the bottoms.
- Slice and serve plain, buttered, or with cream cheese.
- Note: Cream cheese is the ONLY thing to put on this bread because--it is so so so yummy!
PUMPKIN BREAD PUDDING
Soft cushions of country bread soaked with rich custard-there's no better dessert to cozy up with on a chilly autumn evening than this sultry bread pudding, fragrant with warm spices.
Provided by Ian Knauer
Categories Milk/Cream Dairy Dessert Bake Quick & Easy Pumpkin Fall Winter Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F with rack in middle.
- Whisk together cream, pumpkin, milk, sugar, eggs, yolk, salt, and spices in a bowl.
- Toss bread cubes with butter in another bowl, then add pumpkin mixture and toss to coat. Transfer to an ungreased 8-inch square baking dish and bake until custard is set, 25 to 30 minutes.
PUMPKIN BREAD
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
Time 1h35m
Yield 1 loaf or 1 1/2 dozen small muffins
Number Of Ingredients 11
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, Fat 11 grams, SaturatedFat 1 grams, Cholesterol 35 milligrams, Sodium 154 milligrams, Carbohydrate 26 grams, Fiber 1 grams, Protein 3 grams, Sugar 12 grams
PUMPKIN CRANBERRY BREAD
Delicious, moist and tangy bread. Good for lunch boxes and anytime snacks!
Provided by LINDAGEAN
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h20m
Yield 14
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 9x5 inch loaf pans (or 4 mini loaf pans).
- In a mixing bowl, combine flour, pumpkin pie spice, baking powder and salt.
- Combine eggs, sugar, pumpkin and oil in small mixing bowl, beat until just blended. Stir the wet mixture into the dry with a wooden spoon until batter is just moistened. Fold the cranberries and walnuts into the batter. Spoon the batter into the prepared loaf pans.
- Bake in preheated oven for 50 to 60 minutes. (If using mini loaf pans, begin checking bread after 25 minutes.)
Nutrition Facts : Calories 359.5 calories, Carbohydrate 55.1 g, Cholesterol 26.4 mg, Fat 14.5 g, Fiber 2.5 g, Protein 4.6 g, SaturatedFat 1.9 g, Sodium 229.8 mg, Sugar 36.6 g
PUMPKIN BREAD RECIPE
Go nuts with this Pumpkin Bread Recipe. Vanilla pudding and chopped walnuts give this pumpkin bread recipe its super-moist and nutty appeal.
Provided by My Food and Family
Categories Dairy
Time 1h15m
Yield 16 servings.
Number Of Ingredients 10
Steps:
- Heat oven to 350ºF.
- Mix flour, dry pudding mix, baking powder, spice and baking soda; set aside.
- Whisk butter, sugar and pumpkin in large bowl. Blend in eggs. Add flour mixture; stir just until dry ingredients are moistened. Pour into 8x4-inch loaf pan sprayed with cooking spray; top with nuts.
- Bake 1 hour to 1 hour 5 min. or until toothpick inserted in center comes out clean, covering loosely with foil for the last 20 min. Cool bread in pan 10 min. Remove from pan to wire rack; cool completely.
Nutrition Facts : Calories 210, Fat 8 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 40 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
DARK MOLASSES PUMPKIN BREAD
On a mission to find "the" pumpkin bread a distant relative makes - after years of begging for the recipe to no avail!
Provided by Pinay0618
Categories Quick Breads
Time 1h15m
Yield 1 loaf
Number Of Ingredients 16
Steps:
- Whisk together the first 8 ingredients. Beat the butter for a minute or so, then gradually beat in the molasses, and beat till lightened. Beat in the eggs, one at a time, then add the pumpkin.
- Combine the milk and vanilla.
- Alternate adding the flour mixture and the milk mixture to the pumpkin mixture. (If you're using white or wheat flour, don't overbeat). Fold in the nuts and raisins.
- Bake in a greased 9"x5" pan at 350F for about an hour, until a pick comes out clean. Let cool a few minutes before unmolding.
Nutrition Facts : Calories 2744.6, Fat 122.5, SaturatedFat 52.9, Cholesterol 563.7, Sodium 3972.7, Carbohydrate 380.9, Fiber 15.8, Sugar 159.3, Protein 47.4
PUMPKIN BREAD PUDDING
Provided by Food Network
Yield 8 servings
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees.
- Butter a small lasagna style serving dish. In a large bowl, beat the whole eggs with yolks and brown sugar until smooth. Add spices and pumpkin puree and blend until smooth. Add cream, milk and extract.
- Place one layer of bread in prepared pan. Pour half of the batter over them, making sure to cover the slices thoroughly. Sprinkle almonds and raisins over the first layer and then add another layer of bread on top. Gently pour the remaining batter over the top of the bread being sure to submerge the bread, pushing them down by hand if necessary. Allow pudding to rest at room temperature up to an hour.
- Fill a deep cookie sheet with 1/2 inch of water to create a water bath for cooking. Place filled lasagna pan in water. Bake for 35 to 50 minutes or until the top is golden and firm.
- Serve with your favorite whipped cream or ice cream.
PUMPKIN BREAD
I keep my freezer stocked for our harvest crew with home-baked goodies like this deliciously spicy, easy pumpkin bread recipe. -Joyce Jackson, Bridgetown, Nova Scotia
Provided by Taste of Home
Time 1h20m
Yield 1 loaf (16 slices).
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Combine first 8 ingredients. Whisk together eggs, pumpkin, oil and water; stir into dry ingredients just until moistened. Fold in walnuts and, if desired, raisins. , Pour into a greased 9x5-in. loaf pan. Bake until a toothpick inserted in center comes out clean, 65-70 minutes. Cool in pan 10 minutes before removing to a wire rack.
Nutrition Facts : Calories 221 calories, Fat 10g fat (1g saturated fat), Cholesterol 23mg cholesterol, Sodium 212mg sodium, Carbohydrate 31g carbohydrate (20g sugars, Fiber 1g fiber), Protein 3g protein.
SUGAR GLAZE FOR GINGER PUMPKIN BREAD
This sugar glaze tops our Ginger Pumpkin Bread.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 2h
Number Of Ingredients 1
Steps:
- In a small bowl, mix confectioners' sugar with 2 to 3 tablespoons water until mixture is smooth but thick. Place waxed paper under rack for a quick cleanup. For easy pouring, transfer glaze to a liquid-measuring cup, and drizzle over loaves. Let dry 15 minutes before serving. Makes enough for 2 loaves.
PUMPKIN AND SUNFLOWER SEED BREAD
Around Halloween, our babysitter would take the pumpkin seeds from the carved pumpkins, roast them a few minutes in the oven, and then make this bread. You can also use store brought seeds if you prefer.
Provided by TANAQUIL
Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Wheat Bread
Time 2h20m
Yield 15
Number Of Ingredients 9
Steps:
- Place the ingredients into the bread machine in the order recommended by the manufacturer. Select the whole wheat setting and press start. If your machine has a signal for fruit or nuts, add the sunflower and pumpkin seeds at the beep.
Nutrition Facts : Calories 148 calories, Carbohydrate 24.1 g, Fat 4.8 g, Fiber 3.8 g, Protein 5.1 g, SaturatedFat 0.7 g, Sodium 158 mg, Sugar 4.9 g
CRANBERRY-ORANGE PUMPKIN BREAD
Cranberry-Orange Pumpkin Bread combines your favorite pumpkin-spiced pumpkin bread with a tart cranberry surprise!
Provided by Stephanie
Categories Dessert
Time 1h15m
Number Of Ingredients 18
Steps:
- Pre-heat oven to 350 degrees F. Grease a 8x4 inch loaf pan with oil and set aside.
- In a medium bowl, combine flour, brown sugar, baking soda, baking powder, cinnamon, salt, nutmeg, and allspice in a bowl and whisk to incorporate.
- In a large bowl, combine wet ingredients: egg, pumpkin puree, oil, honey orange zest, and orange juice.
- Slowly sprinkle your flour mixture into the wet ingredients, stirring with a fork until just moistened. The batter will be sticky.
- Gently fold in cranberries and transfer batter to your greased loaf pan.
- Bake on the center rack in the center of the oven for 45-50 minutes, using a toothpick inserted into the center of the loaf to test doneness.
- Transfer bread to a cooling rack and whisk together your icing while the loaf cools.
- For the icing, combine powdered sugar with a small amount of milk and whisk until icing thickens into a thick glaze. Adjust amounts as needed to achieve your ideal thickness.
Nutrition Facts : Calories 355 calories, Carbohydrate 69 grams carbohydrates, Cholesterol 23 milligrams cholesterol, Fat 8 grams fat, Fiber 2 grams fiber, Protein 4 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 276 grams sodium, Sugar 45 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
SAVORY PUMPKIN BREAD
Learn how to make this savory pumpkin bread recipe from scratch. It's a nice surprise compared to sweet pumpkin loaves. Serve it with soup and salad, or toast a slice and slather it with butter. -Mary Leverette, Columbia, South Carolina
Provided by Taste of Home
Time 1h35m
Yield 2 loaves (16 pieces each).
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. In a small saucepan, melt butter over medium heat. Cook until butter is golden brown, 5-7 minutes, stirring constantly. Remove from heat; stir in pistachios, turmeric, cumin and cayenne. Let cool. , For batter, in a large bowl, beat butter and sugar until crumbly. Add eggs, 1 at a time, beating well after each addition. Beat in pumpkin and water. In another bowl, whisk flour and pie spice; add to butter mixture just until moistened. Fold in pistachio mixture., Transfer to 2 greased 9x5-in. loaf pans. Bake until a toothpick inserted in center comes out clean, 65-70 minutes. Cool in pans 10 minutes before removing to wire rack to cool completely., Freeze option: Securely wrap cooled loaves in foil, then freeze. To use, thaw at room temperature.
Nutrition Facts : Calories 193 calories, Fat 7g fat (4g saturated fat), Cholesterol 36mg cholesterol, Sodium 228mg sodium, Carbohydrate 29g carbohydrate (18g sugars, Fiber 1g fiber), Protein 3g protein.
THE BEST PUMPKIN BREAD
This pumpkin bread is perfectly moist, not-too-sweet and couldn't be easier. It's perfect for toasting and slathering with butter or cream cheese, and maybe a drizzle of honey or maple syrup.
Provided by Food Network Kitchen
Time 1h20m
Yield 2 loaves
Number Of Ingredients 14
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.
PUMPKIN BREAD
I've had this recipe for years; it was given to me by a friend. This is a moist fragrant quick bread. Use what appeals to you whether it is simply dates and nuts or chocolate chips to make it your own. I have used cooked acorn squash puree in place of pumpkin puree with good results.
Provided by Lorrie in Montreal
Categories Quick Breads
Time 1h10m
Yield 2 loaves, 6-8 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 554.9, Fat 20.4, SaturatedFat 3.1, Cholesterol 62, Sodium 542.1, Carbohydrate 89.2, Fiber 2.5, Sugar 58.2, Protein 6.4
BRAD'S PUMPKIN BREAD
This is an old family favorite............it's a wonderful mix of pumpkin and spices,very nice in the morning for breakfast.My mom usually makes this at Christmas,but I think it is great anytime...best served warm with butter.
Provided by Irish Chef 54
Categories Quick Breads
Time 1h5m
Yield 7 loaves
Number Of Ingredients 10
Steps:
- Mix all ingredients together and beat until smooth.
- (I put the mixture in a big bowl and then seperate into individual loaf tins) Bake at 350 for 45 to 55 minutes.
- Makes about 7 loaves.
PUMPKIN BREAD PUDDING WITH CARAMEL SAUCE
"I have never been a bread-pudding fan," writes Marie Hernandez of Chicago. "But after trying the pumpkin bread pudding at Wildfire restaurant in Oak Brook, Illinois, I think I've changed my mind. Had I know that this dessert could be so good, I would have started eating it long ago." Do as the restaurant does, and serve this with sweetened whipped cream.
Categories Milk/Cream Dessert Bake Raisin Pumpkin Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 15
Steps:
- For bread pudding:
- Preheat oven to 350°F. Whisk half and half, pumpkin, dark brown sugar, eggs, pumpkin pie spice, cinnamon and vanilla extract in large bowl to blend. Fold in bread cubes. Stir in golden raisins. Transfer mixture to 11x7-inch glass baking dish. Let stand 15 minutes. Bake pumpkin bread pudding until tester inserted into center comes out clean, about 40 minutes.
- Meanwhile, prepare caramel sauce:
- Whisk brown sugar and butter in heavy medium saucepan over medium heat until butter melts. Whisk in cream and stir until sugar dissolves and sauce is smooth, about 3 minutes.
- Sift powdered sugar over bread pudding. Serve warm with caramel sauce.
SOUR CREAM PUMPKIN BREAD
I used to make this for a Bread and Breakfast Inn in Highlands, N.C. This is a variation on my Sour Cream Banana Bread, which turned out to be a duplicate recipe here on Zaar. So, in loving memory of my dear banana bread, here is one of the variations! You will love this! You may use flavored yogurt to kick this up a notch! Try vanilla! This also makes a great gift!
Provided by Sharon123
Categories Quick Breads
Time 1h10m
Yield 1 loaf, 8 serving(s)
Number Of Ingredients 11
Steps:
- Cream the butter and sugar together. Stir in the eggs and vanilla. Stir flour, baking soda, and salt together and add to the butter and sugar. Add the pumpkin, sour cream, cinnamon and nutmeg. Stir.
- Bake in a greased loaf pan at 350*F. for 1 hour. If using mini loaf pans, bake for about 45 minutes. This makes 3 mini loaves for me.
- Variation:.
- Substitute banana for the pumpkin, add 1/2 cup nuts, if desired, and leave out the cinnamon and nutmeg.
- You may also substitute applesauce for the pumpkin, adding apple pie spice. Have fun!
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- In another large mixing bowl, sift the flour, ginger, cinnamon, nutmeg, baking soda, salt, and baking powder. Stir this dry mixture into the pumpkin mixture.
MINI PUMPKIN BREADS - THAT SKINNY CHICK CAN BAKE
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- In another bowl, whisk together the flour, baking powder, salt, baking soda and spices, then add them to the pumpkin mixture and mix just until combined. Do not over-mix.
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- Preheat the oven to 350°F. Lightly oil or spray a 9 x 5 inch loaf pan and set aside. In a large bowl, whisk together the flour, sugar, baking soda, salt, and spices until well mixed.
- Make a well in the middle of the flour mix and add the pumpkin, oil, and eggs. Use a fork or small whisk and whisk just the wet ingredients in the middle, trying not to incorporate any of the flour.
- Slowly start to fold in the flour mix, using a rubber spatula, mixing gently until all the flour is incorporated with no flour streaks. Be sure to scrape against the sides and bottom of the bowl.
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5/5 Total Time 1 hr 20 minsServings 6-8Calories 381 per serving
- In a large bowl, combine the pumpkin pie filling, oil, sugar, molasses, and vanilla. In a separate bowl, combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Slowly stir the flour mixture into the pumpkin mixture.
- Pour into the prepared pan. Bake for 60 to 65 minutes. Transfer pan to a wire rack for 10 minutes. Using a knife, loosen the bread from the pan. Invert it onto a cutting board. Serve warm.
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- Preheat the oven to 350°F. Grease a 9-inch loaf pan (or two 7" or 8" loaf pans) and set aside. In a large bowl whisk together the pumpkin, sugar, butter, vanilla, and eggs set aside.
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- Preheat oven to 350 degrees F. Spray 8 1/2" by 4 1/2" metal loaf pan with nonstick cooking spray with flour.
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