Moist Oil Free Pumpkin Bread Food

PUMPKIN BREAD (LESS SUGAR AND LESS OIL - STILL AMAZING!)

Steps:

• Preheat oven to 350°F.
• Cream sugar, oil and applesauce together.
• Add eggs. Mix well.
• Add spices, vanilla and pumpkin.
• Mix flour, baking soda and salt.
• Alternately add flour mixture and water or apple juice. Mix well.
• Pour into 3 greased small bread loaf pans or 1 greased large bread pan.
• Bake at 350F degrees for 30 minutes for smaller loaves or 45-55 minutes for large loaf.

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.

MOIST OIL-FREE PUMPKIN BREAD

Steps:

• Combine first five ingredients in a small bowl and beat well.
• In a separate bowl, combine remaining ingredients and mix well.
• Gradually add to pumpkin mixture and beat well.
• Stir in nuts, if desired.
• Use a non-stick 9"x 5" loaf pan (or a non-teflon pan *very lightly* sprayed with Canola Oil cooking spray).
• Pour batter into loaf pan.
• Bake at 350 degrees for 65 to 70 minutes or until toothpick inserted in the middle comes out clean.
• Cool 10 minutes in the pan before moving to wire rack.

SOUR CREAM PUMPKIN BREAD

Steps:

• Cream the butter and sugar together. Stir in the eggs and vanilla. Stir flour, baking soda, and salt together and add to the butter and sugar. Add the pumpkin, sour cream, cinnamon and nutmeg. Stir.
• Bake in a greased loaf pan at 350*F. for 1 hour. If using mini loaf pans, bake for about 45 minutes. This makes 3 mini loaves for me.
• Variation:.
• Substitute banana for the pumpkin, add 1/2 cup nuts, if desired, and leave out the cinnamon and nutmeg.
• You may also substitute applesauce for the pumpkin, adding apple pie spice. Have fun!

MOIST PUMPKIN BREAD

Steps:

• In a medium size bowl beat eggs and mix with sugar, oil, water and pumpkin.
• In another bowl mix flour, baking soda, baking powder, salt, nutmeg, cinnamon and pumpkin pie spice. Combine wet ingredients with dry ingredients only until just blended. Do NOT overmix.
• Pour into a greased and floured loaf pan. This bread fits perfectly in an 8.5 x 4.5 loaf pan. Bake in a 325 degree oven for 50 to 60 minutes.
• For topping: In a small saucepan mix butter, brown sugar and milk. Boil only 2 1/2 minutes while stirring constantly. Immediately drizzle on top of loaf. Sprinkle with chopped pecans and press pecans lightly into topping.
• Wrap and store until next day for serving. This will keep moisture inside. It is ok if bread "sweats" while wrapped.

MOIST PUMPKIN BREAD

Steps:

• In a large bowl, combine the dry ingredients. In another bowl, whisk the eggs, pumpkin, oil and water. Stir into dry ingredients just until moistened. Pour into three greased 8x4-in. loaf pans., Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.