Fresh Pumpkin Bread Food

PUMPKIN BANANA BREAD

Steps:

• Preheat oven to 300 degrees. Butter and flour a loaf pan or a jumbo muffin tin (holds 9 muffins).
• In a mixing bowl, cream together the sugar and the butter. One at a time, add the eggs. Add the bananas and pumpkin. Mix until everything is well combined.
• In a second bowl, sift together the baking soda, salt, four and spice. Mix the moist ingredients into the dry ingredients. Pour the batter into the loaf pan or muffin tins. Bake in the oven one hour to 1 hour 12 minutes. Cover with aluminum foil if/when turns brownish. Done when toothpick inserted in the middle comes out clean.
• (NOTE: If wish to just make banana bread, omit the pumpkin, add one additional banana, omit the spice, follow directions as is).

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.

PUMPKIN GINGERBREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
• In a large mixing, combine sugar, oil and eggs; beat until smooth. Add water and beat until well blended. Stir in pumpkin, ginger, allspice cinnamon, and clove.
• In medium bowl, combine flour, soda, salt, and baking powder. Add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed. Divide batter between prepared pans.
• Bake in preheated oven until toothpick comes out clean, about 1 hour.

PUMPKIN BREAD

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.

PUMPKIN MUFFINS II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
• Split pumpkin in half. Remove seeds and strings. Place on baking sheet, cut side down. Cover with foil and bake in preheated oven until tender, about 90 minutes. Remove pumpkin pulp and puree in blender. Measure out 2 cups pumpkin puree; set aside.
• In a large bowl, stir together flour, sugar, baking soda, baking powder, cloves, cinnamon, nutmeg, allspice and salt. In a separate bowl, beat together 2 cups pumpkin puree, vegetable oil and eggs. Stir pumpkin mixture into flour mixture until smooth. Scoop batter into prepared muffin cups.
• Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into the center of a muffin comes out clean.

PUMPKIN SPICE BREAD

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

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.

EASY ONE-BOWL PUMPKIN BREAD

Steps:

• Preheat oven to 350°F. Grease and flour an 8 x 4-inch loaf pan. Set aside.
• In a large bowl, whisk together sugar, oil, and eggs. Add pumpkin and vanilla; whisk to combine. Sprinkle baking soda and salt over top; stir until well blended.
• Stir in flour, cinnamon, nutmeg, allspice, cloves, and ginger; be careful not to over-mix.
• Transfer batter to the prepared pan. Bake for 45-55 minutes for dark or nonstick pans or up to 60-70 minutes for glass, ceramic, or light pans. The bread is done when a toothpick inserted in the center comes out clean. Tent the loaf with foil during the final 15-20 minutes of baking if the top starts to get too dark.
• Remove the bread from the pan and cool on a wire rack before slicing and serving.

PUMPKIN BREAD

Steps:

• Preheat the oven to 325°F and set an oven rack in the middle position. Generously grease two 8 x 4-inch loaf pans with butter and dust with flour (alternatively, use a baking spray with flour in it, such as Pam with Flour or Baker's Joy).
• In a medium bowl, combine the flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg. Whisk until well combined; set aside.
• In a large bowl of an electric mixer, beat the butter and sugar on medium speed until just blended. Add the eggs one at a time, beating well after each addition. Continue beating until very light and fluffy, a few minutes. Beat in the pumpkin. The mixture might look grainy and curdled at this point -- that's okay.
• Add the flour mixture and mix on low speed until combined.
• Turn the batter into the prepared pans, dividing evenly, and bake for 65 - 75 minutes, or until a cake tester inserted into the center comes out clean. Let the loaves cool in the pans for about 10 minutes, then turn out onto a wire rack to cool completely.
• Fresh out of the oven,the loaves have a deliciously crisp crust. If they last beyond a day, you can toast individual slices to get the same fresh-baked effect.
• Freezer-Friendly Instructions: The bread can be frozen for up to 3 months. After it is completely cooled, wrap it securely in aluminum foil, freezer wrap or place in a freezer bag. Thaw overnight in the refrigerator before serving.

PUMPKIN BREAD

Steps:

• Preheat the oven to the 350 degrees. Line a 9x5 inch loaf pan with parchment and spray with non stick spray. In a medium sized bowl beat the melted butter and sugar together. Add eggs, pumpkin puree, sour cream, and vanilla and beat until combined.
• In a small bowl whisk together flour, cinnamon, nutmeg, cloves, baking soda and baking powder. Add the dry ingredients to the wet ingredients and stir until combined. Pour into the prepared loaf pan.
• Bake for 45-60 minutes or until a toothpick inserted comes clean.

MOM'S FRESH CRANBERRY-PUMPKIN BREAD

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease two 9x5-inch loaf pan with cooking spray.
• Combine flour, sugar, pumpkin pie spice, and baking soda in a large bowl.
• Combine pumpkin puree, eggs, milk, and oil in a separate bowl. Add to the dry ingredients and beat until well combined. Add cranberries and stir to blend. Divide batter between the prepared pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes, then remove to cooling racks to cool completely.

PUMPKIN BREAD

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.

PUMPKIN AND FRESH CRANBERRY LOAF

Steps:

• Preheat oven to 325F. Grease your loaf tin with some coconut oil and set aside for later
• Whisk together the flour, pumpkin spice, baking powder and baking soda in a large bowl
• Mix in the eggs, pumpkin puree, melted butter and maple syrup until well combined. Gently fold in the chopped cranberries
• Pour the batter into the greased loaf pan. Use a spatula to flatten the top. Bake for about 50-55 mins, until a skewer inserted into the middle comes out clean
• Enjoy

BEST EVER MOIST PUMPKIN BREAD

Steps:

• Preheat oven to 350F and grease a 9×5″ loaf pan.
• In a large bowl, toss together the flour, pumpkin pie spice, baking soda and salt. Set aside.
• In a medium bowl, whisk together the remaining ingredients.
• Pour the wet ingredients into the dry and stir until just combined.
• Spoon into prepared baking pan and bake for 45-60 minutes or until a toothpick inserted into the center comes out with just a few moist crumbs and the top springs back when lightly touched.

PUMPKIN SPICE BREAD

Steps:

• Add the raw pumpkin seeds into a small skillet and cook over Medium Low heat. Stirring every minute, cook the seeds until they are lightly golden, approximately 5-6 minutes. Turn-off the heat and let cool.
• Wash the pie pumpkin thoroughly under warm running water. Pat dry with a kitchen towel. Firmly hold the pumpkin and cut off the ends. Cut the pumpkin in half. Using a large spoon, scrape around the stringy core, separating it from the pumpkin body. Transfer the core into a small bowl. Scoop out the core for the other half. (Save the seeds and roast them. Here's How to Roast Pumpkin Seeds.) If there are any remaining loose fibers, scrape with the spoon and scoop out. Cut each pumpkin half into wedges about 2-inches thick. Use a vegetable peeler and remove the pumpkin skin completely. Cut the pumpkin into small pieces using a shredder or grater.
• Preheat the oven to 325 F (163 C).
• In a large measuring cup, combine the all-purpose flour, sugar, baking soda, baking powder, ground cinnamon, ground nutmeg, ground cardamon, ground allspice and ground cloves. Sift the dry mixture into a large bowl.
• In a small bowl, add the eggs and lightly beat. Add the vegetable oil, orange juice and vanilla extract. Whisk together combining well.
• Pour the wet mixture over the dry ingredients and whisk together. Mix until the dry ingredients are mostly incorporated. Avoid over-stirring the batter. Add one-third of the shredded pumpkin and fold into the batter. When mostly incorporated, add another one-third pumpkin and combine with the batter. Fold in the remaining shredded pumpkin.
• Coat a loaf pan with non-stick baking spray. Pour the batter into the pan. Tap the pan on the counter a few times to level the batter. Sprinkle the toasted pumpkin seeds on top.
• Bake for 1 hour and 10 minutes to 1 hour and 15 minutes. Check the bread is done by inserting a toothpick into the center. The toothpick should come out clean and no batter should stick to it.
• Remove the pan from the oven and let cool for 5 minutes. Loosen the bread from the pan by running a spatula around it. Transfer the bread to a wire rack and let cool for 20 minutes.
• To serve, cut the Pumpkin Spice Bread into thick slices. Enjoy with butter or your favorite spread.

FRESH CRANBERRY PUMPKIN BREAD

Steps:

• Preheat oven to 350°. Line and grease two 9x5 bread loaf pans.
• In a stand mixer or with a whisk, combine the oil, eggs, sugar, vanilla, and pumpkin. Mix until smooth.
• Add in the flours, baking soda, baking powder, cinnamon and nutmeg. Mix until just everything is combined.
• Evenly spread half of the batter in the prepared pans. Sprinkle 1/2 cup of cranberries in each pan and push them down into the batter.
• Add the remaining batter evenly over the cranberries in each pan, then top with another 1/2 cup of cranberries on each loaf and push them down gently.
• Sprinkle 2 tablespoons of pepitas on top of each loaf.
• Bake the bread for 55-65 minutes or until a toothpick of cake tester comes out clean when inserted in the center of the loaf.
• Let cool in pan for 15 minutes before removing to cool completely.

PUMPKIN BANANA BREAD

Steps:

• Preheat oven to 350ºF. Grease two loaf pans, (8x4 or 9x5). Whisk flour, baking soda, salt, baking powder, and spices together. In another bowl, beat sugars, oil, and eggs until combined. Add pumpkin and banana; mix well. Stir in flour mixture. Fold in pecans.Divide batter evenly between pans. Bake for 45-60 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. If the tops are browning more than you'd like, tent with foil towards the end of baking. Cool in pans for 5 minutes. Run a knife around the edge and pop out of pans. Cool on a wire cooling rack. Serve warm or at room temperature. Wrap bread in foil to store.

FRESH PUMPKIN BREAD

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.

EASY PUMPKIN BREAD

Steps:

• Preheat oven to 350F/176C degrees. If using a dark pan, lower temperature to 325F/163C.
• In a large bowl, combine 1 1/2 cups sugar, 1 cup pumpkin, 1/2 cup oil, 1/2 cup water, and 2 large eggs and mix well.
• In a separate bowl, add 1 2/3 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 3/4 teaspoon salt, 1/2 teaspoon baking powder, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves. Mix well using a whisk.
• Gradually add the dry mixture to the wet mixture and mix until just combined. **Gently stir in optional 1/2 cup each of nuts and raisins, if desired.
• Pour into well greased 9X5 loaf pan and bake 50-60 minutes. Cool in pan for 10 minutes. Remove loaves from the pan and serve warm or place on a wire rack to finish cooling.

HOMEMADE PUMPKIN BREAD RECIPE

Steps:

• Preheat Oven to 350 degrees
• Sift together the flour, salt, sugar and baking soda. Set aside
• In a separate, larger bowl, mix the pumpkin, oil, eggs, 1/4 Cup of water and spices together
• Add the dry ingredients, and mix together gently with a large wooden spoon. Small lumps are fine. Add the walnuts if you use them and stir together.
• Pour into a well-greased loaf pan, size 9x5x3.
• Bake 50 to 60 minute

DELICIOUS PUMPKIN BREAD

Steps:

• Grease and flour three 7 x 3 inch pans. Preheat oven to 350 degrees F (175 degrees C).
• Measure flour, sugar, baking soda, salt, and spices into a large bowl. Stir to blend. Add pumpkin, water, vegetable oil, eggs, and nuts. Beat until well combined. Pour batter into prepared pans.
• Bake for approximately 1 hour.

PERFECT PUMPKIN BREAD

Steps:

• Preheat oven to 350°F. Lightly grease and flour a two 9×5-inch loaf pans and set aside.
• Mix dry ingredients in a large mixing bowl.
• Make a well in the center and add the eggs, pumpkin, oil and water. Mix well.
• Divide batter evenly between the two prepare pans. Bake for 40-45 minutes or until baked all the way through.