NEW ENGLAND PUMPKIN BREAD
A delicious pumpkin bread with the added surprise of cranberries. Make a loaf for yourself and one as a gift. Just in time for the holidays!
Provided by Alan in SW Florida
Categories Breads
Time 1h40m
Yield 2 large loaves, 16 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 300 degrees.
- Mix sugar, oil, and pumpkin by hand. Beat in eggs, one at a time.
- Sift dry ingredients together. Mix into pumpkin mixture, alternating with milk. Add cranberries and walnuts to batter. Spread into greased loaf pans.
- Bake for 1 hour and 15 minutes (check after 1 hour, if using 3 small loaf pans.) Cool for 15 minutes before removing from pans.
Nutrition Facts : Calories 331.4, Fat 11, SaturatedFat 1.3, Cholesterol 54.3, Sodium 265.3, Carbohydrate 54.3, Fiber 1.2, Sugar 31.9, Protein 4.9
HARVEST PUMPKIN BREAD
Make and share this Harvest Pumpkin Bread recipe from Food.com.
Provided by Mycrazylife
Categories Quick Breads
Time 1h15m
Yield 2 loaves, 16 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Grease and flour two 8.5x5 inch loaf pans.
- In a large bowl, mix together pumpkin, sugar, eggs, oil, and water.
- In a separate bowl, stir together flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger.
- Next stir the dry ingredients into the pumpkin mixture until just moistened and pour into the prepared pans.
- Bake for approximately 50 to 60 minutes in a preheated oven.
- Bread is done when a toothpick or knife inserted into the center comes out clean.
Nutrition Facts : Calories 391.8, Fat 15.2, SaturatedFat 2.2, Cholesterol 52.9, Sodium 394.1, Carbohydrate 60.4, Fiber 1, Sugar 38, Protein 4.7
HARVEST PUMPKIN BREAD
This recipe came from my mom--it is delicious. This recipe reminds me of the holiday times; however, it is delicious anytime.
Provided by Melanie Murray
Categories Breads
Time 1h20m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 14
Steps:
- Lightly grease a 9x5x3-inch loaf pan or coat with vegetable spray.
- Beat sugar, margarine and applesauce until creamy and light (about 5 minutes).
- Add eggs one at a time and continue to beat.
- Add pumpkin and mix until smooth.
- Combine flour, salt, baking powder, baking soda and cinnamon.
- Stir into pumpkin mixture and mix until smooth.
- Add raisins, orange rind, orange juice and nuts.
- Stir well and pour into loaf pan.
- Bake at 350° for 60-65 minutes.
- Test for doneness by inserting wooden pick into loaf; if it comes out clean the bread is done.
- YIELD: 12 slices.
Nutrition Facts : Calories 214.4, Fat 4.9, SaturatedFat 1, Cholesterol 35.2, Sodium 242.4, Carbohydrate 40, Fiber 1, Sugar 20.9, Protein 3.6
NORTHLAND CRANBERRY-PUMPKIN BREAD
This yummy bread is pleasing to all the senses. It also uniquely perfect!!! I usually use frozen cranberries and chop them a little. This is a very large recipe, so I usually only make half of it.
Provided by I Love to Cook
Categories Quick Breads
Time 1h45m
Yield 36 muffins, 36 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- In a large mixing bowl, beat eggs; add oil and mix.
- Blend in sugar and pumpkin.
- In a separate bowl sift together dry ingredients.
- Add to pumpkin mixture.
- Fold in cranberries and nuts.
- Pour into 2 greased 9x5x3" loaf pans or 3 regular muffin pans (that make 12 each). Bake at 350 degrees for 75 minutes for loaves, or 20-30 minutes for muffin pans, or until toothpick inserted in center comes out clean.
- Cool 5 minutes, then remove from pans to continue cooling.
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