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.
MOM'S BEST PUMPKIN BREAD
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
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
BEST PUMPKIN BREAD
Steps:
- Preheat the oven to 350°F. Lightly oil two 9×5-inch, three 8×4-inch, or 4 6×4-inch loaf pans.
- In a large bowl combine the sugar, butter, eggs, and pumpkin, and stir until well blended. In another medium bowl blend together the flour, baking soda, baking powder, cloves, cinnamon, and salt. Add the dry ingredients to the pumpkin mixture in two batches, stirring just until the dry ingredients are incorporated. Divide the mixture evenly between the loaf pans.
- Bake the larger (9×5-inch) pans for 55 to 65 minutes, the medium (8×4-inch) pans for 40 to 50 minutes, and the smaller (6×4-inch) pans for 35 to 45 minutes. Test any loaf for doneness by inserting a wooden skewer in the center and seeing if it comes out clean.
- Cool the loaves in the pans on a wire rack for 15 minutes, then turn the loaves out of the pans and finish cooling on the racks.
Nutrition Facts : Calories 554 kcal, Carbohydrate 79 g, Protein 6 g, Fat 25 g, SaturatedFat 15 g, Cholesterol 122 mg, Sodium 313 mg, Fiber 3 g, Sugar 52 g, ServingSize 1 serving
3-INGREDIENT PUMPKIN BREAD
This pumpkin bread is beautiful enough to give as a present--and it requires only three ingredients! The secret is in using pumpkin pie filling, which is already generously spiced and sweetened. Combine it with cake mix and you get a ton of flavor with very little effort.
Provided by Food Network Kitchen
Time 1h10m
Yield 8 servings
Number Of Ingredients 3
Steps:
- Preheat the oven to 350°F. Line a 9-by-5-by-3-inch loaf pan with parchment paper (see Cook's Note), leaving a 2-inch overhang on the 2 longer sides.
- Whisk together the pumpkin pie mix and eggs in a large bowl until smooth. Whisk in the spice cake mix until just combined and no lumps remain.
- Transfer to the prepared loaf pan, smoothing out the top with a small offset spatula. Bake until deep golden brown and a toothpick inserted in the center comes out clean, about 45 minutes.
- Transfer the pan to a wire rack to cool slightly, about 10 minutes. Use the parchment overhang to lift the pumpkin bread out of the pan and onto the wire rack to cool completely.
MOTHER MARGE'S PUMPKIN BREAD
I LOVE my mom's pumpkin bread, as does everyone else at our house. It's a dense, not too spicy but flavorful bread. We like ours plain, no raisins, no nuts, but you could add them if you like.
Provided by whtbxrmom
Categories Breads
Time 1h20m
Yield 2 loaves, 36 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Grease and lightly flour 2 loaf pans.
- Combine flour, baking powder, baking soda, allspice, cinnamon and salt in a bowl. Set aside.
- In a separate bowl cream shortening and sugar.
- Add eggs one at a time.
- Add vanilla and pumpkin.
- Gradually add in dry ingredients from first bowl.
- Pour equal amount into both loaf pans.
- Bake on center rake for approx 60 minutes or until a toothpick inserted in the center of a loaf comes out clean.
- All ovens so I start checking my loaves at 45 mins and recheck every 5 minutes until done.
- We like it best cold!
- So enjoy the leftovers.
- It also freezes nicely.
Nutrition Facts : Calories 158.7, Fat 6.2, SaturatedFat 1.6, Cholesterol 15.5, Sodium 208.3, Carbohydrate 24.5, Fiber 0.7, Sugar 15.8, Protein 1.8
PUMPKIN BREAD - FOSTER'S MARKET (OR MUFFINS OR BUNDT CAKE)
From Foster's Market (North Carolina). This pumpkin bread has a wonderful flavor. You can use two loaf pans, a 12-cup bundt pan, or make 2 dozen muffins (if making muffins, bake for only 15-20 minutes). Feel free to add chopped pecans to the batter. You can also add a streusel topping or once the bread has cooled you can sprinkle with powdered sugar.
Provided by swissms
Categories Quick Breads
Time 1h15m
Yield 2 loaves, 24 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees.
- Grease and lightly flour two 9 by 5 by 3-inch loaf pans or one 12 cup bundt pan. (Or line 24 muffin cups with paper muffin cup liners).
- Sift together the flour, baking powder, baking soda, salt, cinnamon and nutmeg in a large bowl and set aside.
- Whisk together the sugar, eggs, and oil in a separate bowl until well blended. Stir in the pumpkin, water and vanilla and mix well.
- Add the flour mixture to the pumpkin mixture and stir just until all the ingredients are moist. Do not over mix.
- Pour the batter evenly into the prepared pans and bake about 1 hour or until a toothpick inserted into the center of each loaf comes out clean (start checking at about the 45 minute mark). If making muffins, bake for about 15 minutes.
- Let rest for 10 to 15 minutes before removing from the pans.
GRANDMA'S PUMPKIN BREAD
Dry cake mix makes this and easy recipe with flavorful results. I've tried this recipe in the form of cup cakes, sheet cake, bundt cake and mini loaves and all were exceptional! Cream cheese or cream cheese frosting go well, but they are just as good without! I found this recipe on the Grandma's Brand Molasses label.
Provided by Heart N Soul
Categories Quick Breads
Time 55m
Yield 2 loaves
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees F.
- Grease 2, 8X4 inch loaf pans.
- Place first 6 ingredients into a large mixing bowl.
- Beat at medium speed for 2 minutes, scrapping sides.
- Pour into prepared pans.
- Bake until toothpick inserted in center comes out clean, about 45 minutes.
Nutrition Facts : Calories 1563.9, Fat 40.8, SaturatedFat 8, Cholesterol 428.2, Sodium 1865.6, Carbohydrate 279.2, Fiber 5.7, Sugar 161.5, Protein 26.9
PUMPKIN & GINGER TEABREAD
A moist cake bread to serve thickly sliced and buttered- it's good for lunchboxes and with a cup of tea
Provided by Mary Cadogan
Categories Dessert, Snack
Time 1h30m
Yield Cuts into 10 slices
Number Of Ingredients 8
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.
Nutrition Facts : Calories 351 calories, Fat 15 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 24 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.69 milligram of sodium
MY MOM'S PUMPKIN BREAD
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
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.
MELT IN YOUR MOUTH PUMPKIN BREAD
I got this recipe out of a church cookbook many years ago. It is a simple and delicious pumpkin bread. My daughter who hates coconut loves this bread. It is so moist and tasty that it really does melt in your mouth.
Provided by Mysterygirl
Categories Quick Breads
Time 1h5m
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Mix oil, eggs and pumpkin.
- Combine remaining ingredients and add to pumpkin mixture.
- Bake in a 9x5x3-inch pan at 325° for 1 hour.
Nutrition Facts : Calories 307.7, Fat 15.9, SaturatedFat 2.4, Cholesterol 37.2, Sodium 297.2, Carbohydrate 39.5, Fiber 0.9, Sugar 26.5, Protein 2.8
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