Lighter Pumpkin Bread Recipe By Tasty Food

2-INGREDIENT PUMPKIN BREAD RECIPE BY TASTY

Steps:

• Mix the spice cake mix and pureed pumpkin.
• Spread into a greased loaf pan. Bake at 350°F (175°C) for 55-60 min. Cool completely.
• Frost to your liking!
• Enjoy!

LOW FAT PUMPKIN BREAD

Steps:

• Preheat oven to 350°.
• Spray a 9 x 5 inch loaf pan with baking spray.
• In a medium bowl, combine flour, sugar, baking soda, pumpkin spice, nutmeg, cinnamon, and salt with a wire whisk. Set aside.
• In a large bowl mix oil, egg whites, pumpkin puree and vanilla; beat at medium speed until thick.
• Scrape down sides of the bowl.
• Add flour mixture, then blend at low speed until combined. Do not over mix.
• Pour batter into loaf pan, top with pepitas and bake on the center rack for 50-55 minutes, or until a toothpick inserted in the center comes out clean.
• Let the pan cool at least 20 minutes, bread should be room temperature before slicing.

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 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.

LIGHTER PUMPKIN BREAD RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• In a large bowl, combine the eggs, oil, pumpkin, honey, and water, and whisk until thoroughly combined.
• Sprinkle the whole wheat flour, cinnamon, nutmeg, ginger, baking soda, and salt over the wet ingredients and fold until the batter is well combined.
• Pour the batter into a greased loaf pan and smooth the top into an even layer.
• Bake for 1 hour, or until a toothpick inserted into the center comes out clean.
• Let the loaf cool in the pan for 10 minutes before carefully unmolding.
• Let the loaf sit at room temperature for at least 1 hour before slicing.
• Enjoy!

PUMPKIN & GINGER TEABREAD

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.

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.

CONTEST-WINNING CHOCOLATE CHIP PUMPKIN BREAD (TASTE OF HOME)

Steps:

• In a large bowl, combine the flour, cinnamon, salt, and baking soda.
• In another bowl, beat the eggs, sugar, pumpkin, and oil.
• Stir in dry ingredients just until moistened. Fold in chocolate chips.
• Pour into two greased 8x4 inch loaf pans. Bake at 350 for 60 to 70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

VEGAN PUMPKIN BREAD

Steps:

• Preheat oven to 400 F. Grease a small loaf pan with nonstick cooking spray.
• In a large bowl, beat together the pumpkin puree, brown sugar, applesauce, and oil until smooth and well combined.
• In a medium mixing bowl, sift the flour, baking soda, baking powder, pumpkin pie spice, cinnamon and salt.
• Add the dry ingredients to the wet ingredients. Beat until mixed well.
• Pour the batter into the prepared loaf pan and bake for 30 to 35 minutes, until a toothpick inserted into the center of the loaf comes out clean.
• Allow the bread to cool in the pan for 15 minutes, then remove from pan and allow to cool completely before serving.

EASY PUMPKIN BREAD

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs. Combine dry ingredients; gradually stir into creamed mixture just until moistened. Beat in pumpkin. , Transfer to two greased 9x5-in. loaf pans. Bake at 350° for 1 hour or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes before removing to wire racks to cool.

WORLD'S BEST PUMPKIN STREUSEL BREAD (COOKING LIGHT)

Steps:

• Preheat oven to 350°. To prepare topping, combine first 4 ingredients until crumbly. Set the mixture aside.
• To prepare bread, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and the next 7 ingredients (flour through nutmeg) in a large bowl; stir well with a whisk. Make a well in center of mixture. Combine the pumpkin and next 5 ingredients (pumpkin through eggs) in a bowl; add to flour mixture. Stir just until moist.
• Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray; sprinkle with topping.
• Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.