GRANDMA'S PUMPKIN BREAD
The aroma of pumpkin bread baking never fails to whet the appetite. This classic recipe is tender, moist and perfectly spiced and creates a sugary crust around the edges.-Kathleene Baker, Plano, Texas
Provided by Taste of Home
Time 1h20m
Yield 2 loaves (16 slices each).
Number Of Ingredients 12
Steps:
- In a large bowl, cream shortening and sugar until light and fluffy. Beat in the eggs, pumpkin and water (mixture will appear curdled). Combine the flour, baking soda, cinnamon, baking powder, salt and nutmeg; gradually beat into pumpkin mixture until blended. Stir in nuts. , Transfer to two greased 9x5-in. loaf pans. Bake at 350° for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 179 calories, Fat 7g fat (1g saturated fat), Cholesterol 26mg cholesterol, Sodium 92mg sodium, Carbohydrate 28g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.
NOT YOUR MOTHER'S PUMPKIN BREAD
This adult version of an old classic is not as sweet as its predecessors. It has subtle and tantalizing spicing. Delish!
Provided by Noel P
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h25m
Yield 36
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease three 8x4 inch loaf pans.
- In a large bowl, beat together white sugar, brown sugar and oil. Stir in the pumpkin. Mix in the eggs one at a time, beating well with each addition.
- In a separate bowl, sift together flour, baking soda, cinnamon, cloves, coriander and salt. Stir dry ingredients into pumpkin mixture until smooth. Stir in cream sherry. Beat till thoroughly blended, 1 to 2 minutes. Fold in nuts. Spoon batter into 3 greased 8x4 inch loaf pans, filling no more than three quarters full.
- Bake in preheated oven until a tester inserted into center of a loaf comes out clean, about 65 minutes. Let stand 5 minutes in pans before turn out onto wire racks to cool completely. Can be kept at room temp. for 4 days or frozen.
Nutrition Facts : Calories 226.8 calories, Carbohydrate 31.6 g, Cholesterol 20.7 mg, Fat 10.1 g, Fiber 1.5 g, Protein 3.4 g, SaturatedFat 1.1 g, Sodium 278.9 mg, Sugar 17 g
GRANDMA'S PUMPKIN TEA BREAD
This is a good way to use all that pumpkin from your cleaned out jack-o-lanterns! Just freeze and use as Christmas gifts!
Provided by Kristy
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h35m
Yield 20
Number Of Ingredients 16
Steps:
- Place fresh pumpkin in a small pan and fill with water. Boil pumpkin until soft, about 15 minutes. Drain and puree pumpkin. Measure 2 cups of pumpkin puree for use in this recipe.
- Preheat oven to 325 degrees F (165 degrees C). Lightly grease two 9x5 inch loaf pans.
- In a large bowl, cream together the sugar and vegetable oil. Stir in the eggs one at a time, beating well with each addition. Stir in the 2 cups pumpkin puree, then stir in the vanilla, almond, butter extract, and lemon extract.
- In a separate bowl, sift together all-purpose flour, wheat flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and mace. Stir flour mixture into pumpkin mixture; pour into prepared pans.
- Bake in preheated oven for 50 to 55 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 15 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 266.3 calories, Carbohydrate 36.1 g, Cholesterol 27.9 mg, Fat 12.3 g, Fiber 1.8 g, Protein 3.3 g, SaturatedFat 2.2 g, Sodium 93.3 mg, Sugar 20.6 g
GRANDMA'S SECRET PUMPKIN BREAD
Make and share this Grandma's Secret Pumpkin Bread recipe from Food.com.
Provided by juliabeggs
Categories Quick Breads
Time 1h
Yield 2 loaves, 16 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350. Oil 2 loaf pans (or 4 small aluminium ones).
- Combine sugar and eggs in mixer, then add butter, stir until just mixed. Add pumpkin and vanilla, mix well.
- In a separate bowl, sift together salt, nutmeg, cinnamon, baking soda, and flour.
- Add dry mix to wet, stir until just combined. Fold in chopped nuts and dates.
- Bake for 45-55 minutes, or until knife comes out clean.
Nutrition Facts : Calories 386.4, Fat 17.8, SaturatedFat 8.2, Cholesterol 83.4, Sodium 275.8, Carbohydrate 54.7, Fiber 2, Sugar 39.1, Protein 5
GRANDMA'S FAMOUS PUMPKIN BREAD
This is a Yammie's Noshery Recipe. I wish I could post their pictures...makes you wish you could eat them. Per the website, this bread freezes well. Recipe websiite: www.yammiesnoshery.com/2015/10/grandmas-famous-pumpkin-bread.html
Provided by marisk
Categories Breads
Time 1h
Yield 1 loaf
Number Of Ingredients 13
Steps:
- Preheat oven to 350ºF (180ºC).
- Line a standard sized loaf pan with tin foil.
- Combine the pumpkin, eggs, oil, and vanilla. Add the sugar and mix well.
- Combine the flour, salt, baking soda, baking powder, and spices. Add to the wet ingredients and mix just until combined.
- Pour into the loaf pan and bake for about 45 minutes or until a toothpick comes out clean. Allow to cool before removing from pan. The tin foil will peel right off.
- NOTE: If you want to make muffins, this recipe makes a dozen muffins. Bake at 375 degrees F (190 degrees C) for 20 minutes.
Nutrition Facts : Calories 2392.2, Fat 120.2, SaturatedFat 17.7, Cholesterol 372, Sodium 2437.5, Carbohydrate 307.9, Fiber 5.7, Sugar 202.7, Protein 26.9
GRANDMA'S PUMPKIN BREAD
Dry cake mix makes this and easy recipe with flavorful results. I've tried this recipe in the form of cup cakes, sheet cake, bundt cake and mini loaves and all were exceptional! Cream cheese or cream cheese frosting go well, but they are just as good without! I found this recipe on the Grandma's Brand Molasses label.
Provided by Heart N Soul
Categories Quick Breads
Time 55m
Yield 2 loaves
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees F.
- Grease 2, 8X4 inch loaf pans.
- Place first 6 ingredients into a large mixing bowl.
- Beat at medium speed for 2 minutes, scrapping sides.
- Pour into prepared pans.
- Bake until toothpick inserted in center comes out clean, about 45 minutes.
Nutrition Facts : Calories 1563.9, Fat 40.8, SaturatedFat 8, Cholesterol 428.2, Sodium 1865.6, Carbohydrate 279.2, Fiber 5.7, Sugar 161.5, Protein 26.9
GRANDMA'S PUMPKIN BREAD WITH RAISINS AND PECANS
This pumpkin bread recipe with raisins and pecans has been handed down through 4 generations of my family and it makes 2 loaves. Over time, the recipe has changed a bit to accommodate more modern ingredients. It is the the best pumpkin bread recipe I have come across yet.
Provided by L. Graham
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h30m
Yield 24
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans.
- Cream sugar and shortening in a large bowl with an electric mixer until fluffy. Stir in pumpkin puree, eggs, and water. Mix flour, baking soda, salt, cinnamon, cloves, and baking powder in a separate bowl; stir into the egg mixture. Fold in pecans and raisins. Spoon equal amounts of batter into the prepared loaf pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 70 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely.
Nutrition Facts : Calories 253.3 calories, Carbohydrate 40.9 g, Cholesterol 31 mg, Fat 9.2 g, Fiber 1.6 g, Protein 3.5 g, SaturatedFat 1.9 g, Sodium 318.9 mg, Sugar 25.5 g
GRANDMA RUSSELL'S BREAD
I remember as a child always smelling fresh homemade bread and rolls whenever I walked into Grandma's house. The warm slices were delicious and melted in my mouth! -Janet Polito, Nampa, Idaho
Provided by Taste of Home
Time 50m
Yield 2 loaves (12 slices each).
Number Of Ingredients 12
Steps:
- In a large bowl, combine yeast, warm water and 1 teaspoon sugar. In a saucepan, heat milk, butter, salt and remaining sugar until butter is melted. Remove from heat; stir in potatoes until smooth. Cool to lukewarm; add eggs and mix well., Beat potato mixture and 5 cups flour into yeast mixture until smooth. Stir in enough remaining flour to make a soft dough. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1-1/2 hours., Punch down dough and divide in half. On a lightly floured surface, roll each half into a 16x8-in. rectangle. Brush with melted butter. Combine sugar and cinnamon; sprinkle over butter. Roll up jelly-roll style, starting with a short side; pinch seam to seal. Place in 2 greased 8x4-in. loaf pans. Cover and let rise in a warm place until doubled, about 45 minutes. Preheat oven to 375°. Bake loaves until golden brown, about 20 minutes. Cover loosely with foil if tops brown too quickly. Remove from pans to wire racks; serve warm.
Nutrition Facts : Calories 208 calories, Fat 7g fat (4g saturated fat), Cholesterol 35mg cholesterol, Sodium 387mg sodium, Carbohydrate 33g carbohydrate (11g sugars, Fiber 1g fiber), Protein 4g protein.
GRANDMA CAROL'S PUMPKIN ROLL
My mom always makes her pumpkin roll around Thanksgiving and takes one to work where everyone asks her if she can make them one and they all want the recipe. You may want to halve the recipe unless you are making for a crowd or to give away. It makes a lot. It is without a doubt the best pumpkin roll I've ever had!
Provided by SusieQ
Categories Fruits and Vegetables Vegetables Squash
Time 1h50m
Yield 24
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Butter a 12x17-inch jelly roll pan and line with parchment paper; butter the parchment paper. Generously dust a kitchen towel with confectioners' sugar.
- Beat eggs, white sugar, and pumpkin together in a bowl until creamy.
- Sift flour, baking soda, cinnamon, cloves, and nutmeg together in a separate bowl; gradually stir into egg mixture. Stir to combine. Spread batter evenly into the prepared pan.
- Bake in the preheated oven for exactly 10 minutes.
- Immediately turn cake onto the prepared kitchen towel. Starting at a long end, roll up pumpkin cake and towel. Let rolled cake rest for 10 minutes.
- Beat cream cheese, butter, 16-ounce package confectioners' sugar, and vanilla extract together in a bowl until smooth; fold in pecans.
- Unroll cake; spread with the filling. Roll up cake (without towel). Cut off any jagged ends. Cover and refrigerate until chilled. Cut cake in half if desired; sprinkle with confectioners' sugar before serving.
Nutrition Facts : Calories 207.7 calories, Carbohydrate 31.8 g, Cholesterol 36.1 mg, Fat 8.5 g, Fiber 0.9 g, Protein 2.4 g, SaturatedFat 3.2 g, Sodium 112.4 mg, Sugar 27.3 g
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