RUSTIC PUMPKIN BREAD
I received this pumpkin bread recipe from a co-worker who made it for an office party. It is so yummy and moist that I now make it every year at the holidays for friends and family. -Sandy Sandaval, Sandy Valley, Nevada
Provided by Taste of Home
Time 1h25m
Yield 2 loaves (16 slices each).
Number Of Ingredients 18
Steps:
- Preheat oven to 350°. In a large bowl, beat the sugar, pumpkin, oil, eggs and water until blended. In a large bowl, combine the flour, baking soda, salt, cinnamon, nutmeg and cloves; gradually beat into pumpkin mixture until blended. Stir in pecans. , Pour into two greased 9x5-in. loaf pans. For topping, in a small bowl, combine the flour, brown sugar and cinnamon; cut in butter until mixture resembles coarse crumbs. Stir in pecans. Sprinkle over batter. , Bake for 60-65 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 233 calories, Fat 10g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 168mg sodium, Carbohydrate 33g carbohydrate (21g sugars, Fiber 1g fiber), Protein 3g protein.
MAKEOVER PUMPKIN SPICE BREAD
With less than half the fat and just one-fourth the calories of the original recipe, more people can feel good about eating this fall favorite. Heidi Figiel - Bridgeport, W. Virginia
Provided by Taste of Home
Time 1h5m
Yield 2 loaves (16 slices each).
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first nine ingredients. In another bowl, whisk the eggs, pumpkin, buttermilk, applesauce and oil. Stir into dry ingredients just until moistened., Transfer to two 9x5-in. loaf pans coated with cooking spray. Bake at 350° for 45-55 minutes or until golden brown and a toothpick inserted in the center comes out with moist crumbs. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 143 calories, Fat 3g fat (0 saturated fat), Cholesterol 27mg cholesterol, Sodium 183mg sodium, Carbohydrate 27g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein.
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.
PUMPKIN NUT BREAD
Classic fall flavors of pumpkin and pecans make this from-scratch bread perfect for the season. It's delicious when still warm from the oven, but it makes for a nice gift, too. Connie Thomas - Jensen, Utah
Provided by Taste of Home
Time 1h20m
Yield 2 loaves (16 slices each).
Number Of Ingredients 13
Steps:
- In a large bowl, beat the pumpkin, sugar, milk, egg whites, oil and applesauce until well blended. In a small bowl, combine the flour, baking soda, cinnamon, baking powder, allspice and salt; gradually beat into pumpkin mixture until blended. Stir in pecans., Transfer to two 9x5-in. loaf pans coated with cooking spray. Bake at 350° for 1 hour 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 135 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 138mg sodium, Carbohydrate 21g carbohydrate (10g sugars, Fiber 3g fiber), Protein 3g protein.
LINDY LOU'S HOLIDAY PUMPKIN BREAD WITH STREUSEL TOPPING
This recipe has been in the family for years. My husband loves this bread because of the added streusel topping. Once you try it, you'll understand why.
Provided by Lindylou723
Categories Breads
Time 1h20m
Yield 12-24 serving(s)
Number Of Ingredients 15
Steps:
- 1. Preheat oven to 350 degrees.
- 2. Spray 2 loaf pans with Pam.
- 3. Combine all bread ingredients in bowl.
- 4. In a seperate bowl, combine streusel topping ingredients.
- 5. Pour batter into pans.
- 6. Spread streusel topping over batter
- 7. Bake for 1 hour.
GINGER PUMPKIN BREAD
Make this moist quick bread all autumn long. The ginger and pumpkin flavors blend together nicely in this sweet dessert bread.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 2h40m
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. Butter and flour two 8 1/2-by-4 1/2-inch (6-cup) loaf pans (see note, below); set aside. In a large bowl, whisk together flour, baking powder, ginger, and salt. In a medium bowl, whisk together sugars, pumpkin, melted butter, and eggs; add flour mixture, and stir until just combined.
- Divide batter between prepared pans. Bake until a toothpick inserted in center of loaves comes out clean, about 50 minutes. Let cool 10 minutes; invert pans and transfer loaves to a wire rack to cool completely. Glaze, if desired.
MAKEOVER HOLIDAY PUMPKIN BREAD
To reduce the fat and calories in this made over recipe, eliminate an egg, used half the amount of oil and just a third of the nuts called for in the original recipe. The sugar is also reduced by nearly 1 cup by using a combination of white and brown sugar to retain the sweetness of the original bread.-Taste of Home Test Kitchen, Greendale, Wisconsin From Light & Tasty 2004
Provided by The Daycare Lady
Categories Quick Breads
Time 1h5m
Yield 2 loaves, 24 serving(s)
Number Of Ingredients 17
Steps:
- In a bowl, combine the all-purpose flour, 1-1/2 cups sugar, whole wheat flour, brown sugar, baking powder, cinnamon, allspice, baking soda, salt and nutmeg. Combine the eggs, pumpkin, oil, water and vanilla; mix well. Stir into dry ingredients just until moistened. Fold in pecans.
- Spoon into two 8-in. x 4-in. loaf pans coated with cooking spray. Sprinkle with remaining sugar. Bake at 350° for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes before removing from pans to wire racks. Yield: 2 loaves (12 slices each).
Nutrition Facts : Calories 191.2, Fat 6.8, SaturatedFat 0.7, Cholesterol 17.6, Sodium 113.4, Carbohydrate 31, Fiber 1.3, Sugar 18.1, Protein 2.7
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