MOIST PUMPKIN BREAD
Four years after my mother's death, I finally dealt with going through her many boxes of pictures and books. I loved reading the spiral notebook of recipes she had assembled over many years. Growing up, I would always ask her to make this moist pumpkin bread. Enjoy.
Provided by Troy Hill
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h15m
Yield 16
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease and flour two 8x4-inch loaf pans.
- Mix all-purpose flour, sugar, baking soda, salt, cinnamon, and pumpkin pie spice together in a bowl. Add pumpkin, eggs, vegetable oil, and water and mix well. Fold in pecans.
- Divide the mixture between the two prepared loaf pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Let cool in the pan for 10 minutes before transferring to a wire rack.
Nutrition Facts : Calories 392.6 calories, Carbohydrate 56.3 g, Cholesterol 40.9 mg, Fat 17.7 g, Fiber 1.8 g, Protein 4.2 g, SaturatedFat 2.8 g, Sodium 455.7 mg, Sugar 38.6 g
SUPER MOIST PUMPKIN BREAD
This is an incredible bread. Its moistness comes from the addition of an unusual ingredient: coconut milk! Originally submitted to ThanksgivingRecipe.com.
Provided by Kevin Ryan
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Yield 20
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8x4 inch loaf pans.
- In a large bowl combine the flour, brown sugar, white sugar, pumpkin puree, oil, coconut milk, baking soda, salt, ground nutmeg and ground cinnamon. Mix until all of the flour is gone. Fold in the nuts and flaked coconut. Pour batter into the prepared pans.
- Bake at 350 degrees F (175 degrees C) for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cover loaves with foil tightly. Allow to steam for 10 minutes. Remove foil and turn out onto a cooling rack. Tent lightly with the foil and allow to cool completely.
Nutrition Facts : Calories 360.3 calories, Carbohydrate 48.9 g, Fat 17.7 g, Fiber 1.7 g, Protein 3.6 g, SaturatedFat 4.2 g, Sodium 257.4 mg, Sugar 29.4 g
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.
MOIST PUMPKIN BREAD
VERY MOIST pumpkin bread with special topping. This makes a very nice gift-giving bread. You can make it all year long because it uses a can of 100% pure pumpkin puree. I use Libby's brand. The spices are just right in this recipe and enhance the flavor of the pumpkin. It's best served after it has mellowed for one day. A family favorite.
Provided by Seasoned Cook
Categories Quick Breads
Time 1h15m
Yield 1 loaf, 8-10 serving(s)
Number Of Ingredients 16
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 BANANA PUMPKIN BREAD
The best recipe I've found to get that wonderful, dense, moist banana bread with a hint of pumpkin spice. I've made many banana bread recipes, and after tweaking them here and there came up with this one that every asks for again and again.
Provided by 1029111
Categories Quick Breads
Time 1h20m
Yield 1 loaf, 10 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F.
- Mix together sugars, oil and eggs.
- Add mashed banana, pumpkin, and milk (or yogurt).
- Mix dry ingredients together. Slowly add to wet ingredients, mixing as you go.
- Add nuts if desired.
- Pour into a greased loaf pan, leaving about an inch of room at the top.
- Bake in preheated oven for 60-70 minutes or until a knife inserted in the middle comes out clean. Cool on wire rack. Enjoy!
THE MOST MOIST PUMPKIN BREAD EVER
I LOVE this bread. I pretty much love anything made of pumpkin, but this bread is the best. it is so moist, and just slightly sticky, and wow!
Provided by KittyKitty
Categories Breads
Time 1h20m
Yield 2 loaves
Number Of Ingredients 14
Steps:
- Cream shortening, gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating after each addition. Stir in pumpkin and water,.
- Compbine flour, and next 5 ingredients, add to creamed mixture, mixing well. Fold in pecans and raisins, if using. Spoon into 2 greased and floured 9 x 5 x 3 inch loafpans; bake at 350F for 1 hour or until wooden pick inserted in center comes out clean. cool in pans 10 minutes; remove from pans, and cool on wire racks.
Nutrition Facts : Calories 2323.3, Fat 80.7, SaturatedFat 20.6, Cholesterol 423, Sodium 2371.6, Carbohydrate 369.7, Fiber 7.3, Sugar 202.8, Protein 35.5
MOIST PUMPKIN BREAD
"This pretty quick bread is the only thing my kids will eat when they don't feel good," writes Tammy Neubauer from Ida Grove, Iowa.
Provided by Taste of Home
Time 1h
Yield 3 loaves (16 slices each).
Number Of Ingredients 13
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.
Nutrition Facts : Calories 122 calories, Fat 4g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 165mg sodium, Carbohydrate 20g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.
MOIST PUMPKIN SPICE BREAD
This may be the most delicious pumpkin bread recipe I've ever baked. I came up with this for my brother's 18th birthday and it has been devoured in just two days. I believe the applesauce in the recipe is what makes it so ooey-gooey moist. It's also low in fat as the applesauce replaces the oil that would normally be used. The recipe makes two loaves, one of which can be frozen or given to a friend.
Provided by EntirelyEmily
Categories Quick Breads
Time 1h30m
Yield 2 loaves, 24 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350.
- Grease two 9 x 5 inch loaf pans and dust with a little flour.
- In a large mixing bowl, beat together pumpkin, applesauce, sugar, water, and eggs until well blended.
- Measure the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt, into a separate bowl and stir until combined.
- Slowly add the dry ingredients to the pumpkin mixture, beating until smooth.
- Divide the batter evenly between the two pans.
- Bake for 60-70 minutes or until a toothpick inserted in center comes out clean.
- Allow bread to cool for 10-15 minutes before removing from pans.
- Slice and serve plain, buttered, or with cream cheese.
AWESOME MOIST PUMPKIN BREAD
My daughter recieved this recipe on a Kindergarten field trip to pick pumpkins and I have been making it ever since. She is now 12 years old and it is the only pumpkin bread I will make. It is the most moist bread I have ever eaten!
Provided by momof3rjc
Categories Quick Breads
Time 1h30m
Yield 2 loaves
Number Of Ingredients 11
Steps:
- Sift together the flour, sugar, baking soda, salt, cinnamon and nutmeg.
- Mix the dry ingredients well Mix the wet ingredients and add to the dry.
- Beat together for 5 minutes.
- Pour into 2 greased and floured loaf pans.
- Bake in a preheated 350 degree oven for 1 hour.
- Enjoy!
SUPER MOIST PUMPKIN BREAD
My friend is a vegan. She made this pumpkin bread for the 4th of July party I had on Friday. OMG it was so good that no one that came believes it was vegan.
Provided by loveleesmile
Categories Breads
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F. Grease and flour two 8" x 4" loaf pans.
- Spread walnuts in a single layer on an ungreased baking sheet. Toast in the preheated oven for 8 to 10 minutes or until lightly browned. Set aside to cool.
- In a large bowl, stir together the flour, brown sugar, white sugar, baking soda, salt, nutmeg, and cinnamon. Add the pumpkin puree, oil, and coconut milk, and mix until all of the flour is absorbed. Fold in the flaked coconut and toasted walnuts. Divide the batter evenly between the prepared pans.
- Bake for 1 hour and 15 minutes in the preheated oven or until a toothpick inserted in the center comes out clean. Remove from oven, and cover loaves tightly with foil. Allow to steam for 10 minutes. Remove foil, and turn out onto a cooling rack. Tent loosely with the foil, and allow to cool completely.
Nutrition Facts : Calories 715.4, Fat 35.1, SaturatedFat 8.2, Sodium 525.4, Carbohydrate 97, Fiber 3, Sugar 59.8, Protein 7.2
MOIST & DELICIOUS PUMPKIN BREAD
The name says it all, this is a very moist & delicious pumpkin bread... Great for Fall baking, bake sales, Holiday's, gift giving, and just savoring. This bread needs nothing, but a dollup of whipped cream makes it look pretty :-) I happen to have a very large loaf pan & that's what I use, not sure if you need 2 loaf pans or not for this, but I have also made this in a rectangular aluminum pan.
Provided by BlondieItaliana
Categories Quick Breads
Time 1h
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Spray loaf pan with Bakers Joy or grease liberally. Preheat oven 350 degrees.
- In a large mixing bowl, combine pumpkin, eggs, oil, water and sugar until well blended.
- In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just combined.
- Pour it all into the loaf pan & bake about 50 minutes at 350 degrees.
Nutrition Facts : Calories 522.5, Fat 20.3, SaturatedFat 3, Cholesterol 70.5, Sodium 525.4, Carbohydrate 80.6, Fiber 1.3, Sugar 50.7, Protein 6.2
MOISTEST PUMPKIN BREAD
This is more like a dessert bread it's so soft and moist. I tend to use a little more pumpkin than what is called for and eat these with cream cheese. They are also fantastic as mini-loaves.
Provided by heidi
Categories Breads
Time 1h
Yield 2 loaves, 24 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- Mix well the first 5 ingredients.
- Mix dry ingredients.
- Add dry ingredients to wet ingredients.
- Pour into 2 GREASED 8.5x4" loaf pans and bake 45 minutes.
- Remove from pans when completely cool (otherwise will crumble).
- Optional: add 1/2 cup raisins and 1/2 cup walnuts.
Nutrition Facts : Calories 139.9, Fat 5.1, SaturatedFat 0.8, Cholesterol 15.5, Sodium 184.2, Carbohydrate 22.5, Fiber 0.6, Sugar 14.9, Protein 1.6
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