Forests Pumpkin Bread Food
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
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.
FOREST'S PUMPKIN BREAD
This recipe is what my brother, Forest, makes as Christmas Gifts for people every year. My brother loves to feed people and people love it when he does!! He took a plain pumpkin bread recipe and turned it into a happy fruit cake. All his friends and family love to receive his bread as a gift. It is really good when frozen for...
Provided by Marcia McCance
Categories Other Desserts
Number Of Ingredients 17
Steps:
- 1. Preheat oven to 350 F
- 2. Grease and flour three 9x5 loaf pans
- 3. Combine all BATTER ingredients and mix well
- 4. Fold in the fruit until well mixed
- 5. Divide batter evenly into 3 loaf pans
- 6. Bake 350 F, for 1 hour
- 7. After baking, while still hot, rub the top of the bread loaves with butter
- 8. This pumpkin fruit bread is best if frozen and taken out as needed.
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
FRESH PUMPKIN BREAD
A moist and delicious alternative to cake, made with healthy, fresh pumpkin. Canned pumpkin fills the key ingredient, but fresh is much better tasting! I always omit the nuts.
Provided by Stacia Hayes
Categories Quick Breads
Time 1h15m
Yield 1 loaf, 10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F Spray standard size loaf pan with cooking spray.
- Combine sugars, pumpkin, oil, vanilla extract, water, and eggs.
- Sift together dry ingredients. Slowly add to pumpkin mixture and mix well.
- Pour into prepared baking dish.
- Bake at 350°F for 1 hour 15 minutes.
- •Options:.
- BUNDT: Double recipe. (My personal preference.) Drizzle with a 1/2 cup brown sugar, 1/2 cup chopped pecans or walnuts, and 1/2 cup butter glaze. Melt sugar in butter. Add nuts and drizzle over top of cooled bundt bread.
- MUFFINS: Recipe makes 18 muffins. Reduce baking time to 35 minutes.
- Freezable for a quick, healthy alternative for dessert.
Nutrition Facts : Calories 310.9, Fat 12.1, SaturatedFat 1.8, Cholesterol 37.2, Sodium 260.7, Carbohydrate 46.5, Fiber 1, Sugar 26.2, Protein 4
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- Prep: Preheat oven to 350 degrees. Grease two loaf pans well with non-stick spray or line with parchment paper (makes it easy to lift the bread out of pans after baking).
- Make the batter: Whisk together dry ingredients (flour, salt, baking powder, baking soda, and spices) in a medium mixing bowl.In a large mixing bowl or in the bowl of a stand mixer fitted with the paddle attachment, mix together the sugar and the oil. Add the pumpkin and eggs and mix until just combined. Add the dry ingredients in 2 additions, mixing until just combined. Scrape the sides and bottom of the bowl to make sure everything is well-incorporated.
- Bake: Divide the batter between the two prepared pans. Bake for 40 minutes. Remove loaves from oven, brush with the melted butter and sprinkle on the raw sugar. Bake for 10-15 more minutes, or until a toothpick inserted into the middle comes out without wet batter. If it comes out with some wet crumbs, that's fine. Err on the side of a little less time to avoid drying out the bread.
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From dharmaforest.community
From dharmaforest.community
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From cooks.com
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Gluten-Free Dairy-Free Pumpkin Bread Made with Native Forest Organic Classic Coconut Milk by ... In a high speed blender or food processor add coconut milk, eggs, almond butter, maple syrup, pumpkin puree and coconut oil. Add the rest of the ingredients and blend for about 5-10 minutes until completely smooth. Pour batter into the lined pan. Add two tbsp of almond butter …
From edwardandsonsrecipes.org
From edwardandsonsrecipes.org
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