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.
CHEESECAKE-STUFFED PUMPKIN BREAD
Everyone's favorite fall quick bread hides a decadent surprise inside -- a rich swirl of cheesecake.
Provided by Food Network Kitchen
Categories dessert
Time 3h45m
Yield 1 loaf
Number Of Ingredients 15
Steps:
- For the cheesecake swirl: Position an oven rack in the bottom third of the oven and preheat the oven to 325 degrees F. Combine the cream cheese, granulated sugar, sour cream and egg in a large bowl and beat with a mixer until well combined; set aside.
- For the pumpkin bread: Generously spray a 9-by-5-inch loaf pan with nonstick spray and dust with flour. Whisk together the flour, baking soda and salt in a medium bowl and set aside. Whisk together the granulated sugar and pumpkin puree in a large bowl, then whisk in the oil, pumpkin pie spice, vanilla and egg. Whisk in the flour mixture until just combined.
- Reserve 1 cup of the pumpkin batter. Spread the remaining batter in the bottom of the prepared loaf pan. Spoon the cream cheese mixture over the pumpkin batter, then put the reserved pumpkin batter in a line down the center of the pan. Insert the tip of a paring knife into the batter and drag it through and up to swirl 5 to 6 times.
- Bake until the top is cracked and a cake tester inserted in the center comes out clean, 1 hour 15 minutes to 1 hour 20 minutes. Cool on a wire rack for 30 minutes, then carefully invert onto a platter or cake stand and flip upright. Let cool completely, at least 1 1/2 hours. Dust with confectioners' sugar and serve.
CHELLE'S PUMPKIN BREAD
A great holiday favorite- I got this from an old Betty Crocker cookbook and make it along with my Recipe #195728 and Recipe #195714 in mini loaves for the holidays! I generally get 6 mini loaves from this recipe and they bake for 33 minutes for me without any changes to the recipe. Easy, fun, crowd pleasing recipes! Enjoy!
Provided by Mommy Diva
Categories Quick Breads
Time 1h30m
Yield 2-3 loaves
Number Of Ingredients 13
Steps:
- Heat oven to 350°F.
- Grease the bottom only of loaf pans (two pans if using 9 inch, three if using 8 or 8.5 inch).
- In a large mixing bowl, combine sugar and shortening.
- Stir in eggs, water and pumpkin.
- Mix in remaining ingredients thoroughly, except nuts.
- Stir in nuts (if desired) and pour into pans.
- Bake for 70 to 80 minutes; until a wooden toothpick inserted into the center of the loaves comes out clean.
- Cool for 5 minutes.
- Loosen the sides of loaves from pans, remove from pans to finish cooling.
- Cool completely prior to cutting.
- Great served toasted with butter, with cream cheese frosting, whipping cream with rum as dessert, or just plain!
- Enjoy! ;).
Nutrition Facts : Calories 2612.2, Fat 80.4, SaturatedFat 20.7, Cholesterol 372, Sodium 3250, Carbohydrate 444, Fiber 8.2, Sugar 270.5, Protein 36.5
3-INGREDIENT PUMPKIN BREAD
This pumpkin bread is beautiful enough to give as a present--and it requires only three ingredients! The secret is in using pumpkin pie filling, which is already generously spiced and sweetened. Combine it with cake mix and you get a ton of flavor with very little effort.
Provided by Food Network Kitchen
Time 1h10m
Yield 8 servings
Number Of Ingredients 3
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.
SHELLBELL'S EASY PUMPKIN BREAD
This is my sister in law's recipe and it is great. I think she may have gotten it from a co-worker, butI am not sure. It is a really nice change -a bit more dense than my Pumpkin bread recipe, but it depends on what you are craving at the time! Yummy!!
Provided by Mommy Diva
Categories Quick Breads
Time 1h15m
Yield 3 loaves
Number Of Ingredients 12
Steps:
- Combine all ingredients together in a large bowl, mix well.
- Pour into 3 greased and floured loaf pans.
- Bake at 350 degrees foer 1 hour.
- Bread in done when a wooden toothpick inserted in the center of loaf comes out clean.
- Cool completely.
- Frost with a nice cream cheese frosting and sprinkle with chopped walnuts.
- Enjoy.
Nutrition Facts : Calories 2144.6, Fat 81.1, SaturatedFat 7.8, Cholesterol 282, Sodium 2100.6, Carbohydrate 340, Fiber 5, Sugar 236.3, Protein 22.8
PUMPKIN & GINGER TEABREAD
A moist cake bread to serve thickly sliced and buttered- it's good for lunchboxes and with a cup of tea
Provided by Mary Cadogan
Categories Dessert, Snack
Time 1h30m
Yield Cuts into 10 slices
Number Of Ingredients 8
Steps:
- Preheat the oven to 180C/gas 4/ fan 160C. Butter and line the base and two long sides of a 1.5kg loaf tin with a strip of baking paper.
- Mix the butter, honey and egg and stir in the pumpkin or squash. Then mix in the sugar, flour and ginger.
- Pour into the prepared tin and sprinkle the top with the demerara sugar. Bake for 50-60 minutes, until risen and golden brown. Leave in the tin for 5 minutes, then turn out and cool on a wire rack. Serve thickly sliced and buttered.
Nutrition Facts : Calories 351 calories, Fat 15 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 24 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.69 milligram of sodium
BIG BATCH PUMPKIN BREAD WITH FLAVORED BUTTER VARIATIONS
I found this in an old cookbook my mom gave me. It has worked for me every time I have made it, and it makes 3 loaves at a time, so it is the recipe I have stuck with. I make lots of pumpkin bread in the fall, but I give most of it away. This freezes well, it's great for gifts. This also smells heavenly when it is baking. The flavored butters are great on the warm bread.
Provided by foxysnana
Categories Quick Breads
Time 1h10m
Yield 3 loaves
Number Of Ingredients 18
Steps:
- Preheat oven to 350°.
- Mix sugar and oil together in a large bowl.
- Add eggs and pumpkin, mix well.
- Sift all dry ingredients together.
- Stir in small amounts of dry ingredients and water until everything is mixed well.
- Pour into 3 5x9 loaf pans or 6 mini loaf pans.
- Bake for 1 hour or until it test done.
- (mini loaf pans or muffin pans take less time).
- Cool in pans 10 minutes, then remove to wire racks to finish cooling.
- Maple Butter.
- Mix 2 sticks butter and maple syrup together until well blended.
- Honey/cinnamon Butter.
- Mix 2 sticks butter and honey and cinnamon together until well blended.
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