Moms Best Pumpkin Bread Food

THE BEST PUMPKIN BREAD

The Best Pumpkin Bread image

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

Ingredients

Unsalted butter, for the pans
3 1/2 cups all-purpose flour, plus more for the pan (see Cook's Note)
3 cups sugar
1 cup vegetable oil
4 large eggs, lightly beaten
One 15-ounce can pure pumpkin puree
2 teaspoons fine salt
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
2/3 cup water

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.

MOM'S BEST PUMPKIN BREAD

Mom's Best Pumpkin Bread image

My mom has a cookbook that my aunt bought her from a church social back in the 70's. This pumpkin bread recipe is from that cookbook with some changes my mom has made thru the years. A very easy to make and moist, wonderful bread that my mom makes in loaf pans, tart pans, or her bundt pan. Hope you enjoy it as much as we do!

Provided by lauralie41

Categories Breads

Time 1h10m

Yield 3 loafs, 24 serving(s)

Number Of Ingredients 11

Ingredients

3 cups sugar
4 eggs
1 cup oil
1 1/2 teaspoons salt
1 teaspoon nutmeg
1 teaspoon cinnamon
2/3 cup water
29 ounces pumpkin
3 1/2 cups flour
2 teaspoons baking soda
1/2 teaspoon baking powder

Steps:

In a large bowl, mix together ingredients in order given.
Divide mixture into 3 greased loaf pans.
Bake at 350 degrees for approximately 1 hour or until toothpick inserted in middle comes out clean.

Nutrition Facts : Calories 265.1, Fat 10.1, SaturatedFat 1.5, Cholesterol 31, Sodium 270.8, Carbohydrate 41.4, Fiber 0.7, Sugar 25.5, Protein 3.3

MY MOM'S PUMPKIN BREAD

My Mom's Pumpkin Bread image

This is the pumpkin bread that I grew up with. It is very nice and sweet with alot of pumpkin flavor, and spice, and most importantly it is moist, This is a large recipe so you'll be able to keep a loaf for yourself and share with friends. I'm not sure of the origin of this recipe. So I'll just say it's from my mom.

Provided by aimbrulee

Categories Quick Breads

Time 1h15m

Yield 4 loaves, 48 serving(s)

Number Of Ingredients 7

Ingredients

29 ounces pumpkin (canned)
1 cup vegetable oil
4 cups sugar
5 cups flour
1 1/2 teaspoons cinnamon (ground)
1 1/4 teaspoons cloves (ground)
4 teaspoons baking soda

Steps:

Heat oven to 350 degrees.
Prepare 3 or 4 loaf pans with butter and flour.
In your mixer bowl combine the pumpkin, oil, and sugar, stir well.
In a seperate bowl, combine the flour, cinnamon, cloves, and baking soda. Add the flour mixture to the pumpkin mixture, and hand stir until moistened. Use the beaters to finish mixing, scraping down sides of the bowl.
Scoop batter into your loaf pans, and smooth out the top. Bake for 1 hour, or until a toothpick comes out clean. If you are baking three loaves, they will be a little larger and may take a little more time.

MOM'S PUMPKIN BREAD

Mom's Pumpkin Bread image

My mom is begged to make this moist yummy bread every year. She uses round coffee cans to bake the loaves, which makes a neat log effect. It's really great with cream cheese, and a big hit with kids! Incredibly easy and a wonderful family tradition. Crushed Pecans or Walnuts make a great addition.

Provided by Chef karma mama

Categories Quick Breads

Time 1h20m

Yield 4 loaves, 40 serving(s)

Number Of Ingredients 11

Ingredients

3 cups sugar
1 cup oil
4 eggs
2/3 cup water
3 1/2 cups flour
2 cups pumpkin
1 teaspoon almond extract
1 1/2 teaspoons salt
1 teaspoon cinnamon
2 teaspoons baking soda
1 teaspoon nutmeg

Steps:

Mix together and pour into 4 greased coffee cans or 3 loaf pans. Bake at 350 or 375 for 1 hour or until done. Loaf pans need only 35-45 minutes.

Nutrition Facts : Calories 155.7, Fat 6.1, SaturatedFat 0.9, Cholesterol 21.1, Sodium 157.5, Carbohydrate 23.9, Fiber 0.4, Sugar 15.2, Protein 1.8

MOM'S FRESH CRANBERRY-PUMPKIN BREAD

Mom's Fresh Cranberry-Pumpkin Bread image

Many years ago, I was putting together my first cookbook of memorable recipes. This one was from my mom and remains one of my all-time favorites! Freezes well. Delicious warm or cooled.

Provided by NancyLou

Categories Bread Quick Bread Recipes Pumpkin Bread Recipes

Time 1h25m

Yield 20

Number Of Ingredients 10

Ingredients

1 serving cooking spray
3 ½ cups all-purpose flour
2 ½ cups white sugar
1 ½ tablespoons pumpkin pie spice
2 teaspoons baking soda
1 ½ cups canned pumpkin puree
4 eggs
⅔ cup milk
½ cup canola oil
1 (12 ounce) package fresh cranberries

Steps:

Preheat the oven to 325 degrees F (165 degrees C). Grease two 9x5-inch loaf pan with cooking spray.
Combine flour, sugar, pumpkin pie spice, and baking soda in a large bowl.
Combine pumpkin puree, eggs, milk, and oil in a separate bowl. Add to the dry ingredients and beat until well combined. Add cranberries and stir to blend. Divide batter between the prepared pans.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes, then remove to cooling racks to cool completely.

Nutrition Facts : Calories 259.8 calories, Carbohydrate 46 g, Cholesterol 37.9 mg, Fat 7.1 g, Fiber 2 g, Protein 4.1 g, SaturatedFat 0.9 g, Sodium 188.5 mg, Sugar 26.8 g

MOM'S PUMPKIN BREAD

Mom's Pumpkin Bread image

Another childhood favorite. My mom would send peanut butter and jelly sandwiches on this bread for my lunches at school.

Provided by Chapstick

Categories Breads

Time 1h10m

Yield 2-3 loaves, 10-15 serving(s)

Number Of Ingredients 10

Ingredients

3 cups sugar
1 cup oil
4 eggs
2 cups cooked pumpkin (15 ounce can)
2/3 cup water
1 1/2 teaspoons salt
1 teaspoon cinnamon
1 teaspoon nutmeg
3 1/3 cups flour
2 teaspoons baking soda

Steps:

Preheat oven to 350.
Beat eggs with a fork in a large bowl.
Add all other ingredients and mix until combined.
Divide batter into 2 large loaf pans (9"X5"), or 3 medium pans (8"X4").
Bake for 40 to 60 minutes until a toothpick inserted in the middle comes out clean.

Nutrition Facts : Calories 617.6, Fat 24.3, SaturatedFat 3.6, Cholesterol 84.6, Sodium 630.3, Carbohydrate 94.6, Fiber 1.8, Sugar 60.8, Protein 7.2

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