PUMPKIN BREAD
For a low-fat treat, bake a healthy loaf of Alton Brown's Pumpkin Bread recipe, made with fresh shredded pumpkin, pumpkin seeds and cinnamon.
Provided by Alton Brown
Categories dessert
Time 1h35m
Yield 1 loaf or 1 1/2 dozen small muffins
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees F.
- Sift the flour, cinnamon, baking soda, baking powder, and salt together.
- In a separate bowl, mix the sugar, vegetable oil, eggs, and vanilla. Combine both mixtures and fold in the shredded pumpkin and pumpkin seeds. Once the ingredients are all incorporated pour into a non- stick 9 by 5 by 3-inch loaf pan. If your pan is not non- stick coat it with butter and flour.
- Bake for 1 hour and 15 minutes. At this point a knife inserted into the middle of the loaf should come out clean. Cool for 15 minutes and turn out onto a cooling rack. Cool completely. For muffins temperature should also be 325 degrees F., but bake for 30 minutes.
Nutrition Facts : Calories 205, Fat 11 grams, SaturatedFat 1 grams, Cholesterol 35 milligrams, Sodium 154 milligrams, Carbohydrate 26 grams, Fiber 1 grams, Protein 3 grams, Sugar 12 grams
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.
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.
PUMPKIN BREAD
I keep my freezer stocked for our harvest crew with home-baked goodies like this deliciously spicy, easy pumpkin bread recipe. -Joyce Jackson, Bridgetown, Nova Scotia
Provided by Taste of Home
Time 1h20m
Yield 1 loaf (16 slices).
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Combine first 8 ingredients. Whisk together eggs, pumpkin, oil and water; stir into dry ingredients just until moistened. Fold in walnuts and, if desired, raisins. , Pour into a greased 9x5-in. loaf pan. Bake until a toothpick inserted in center comes out clean, 65-70 minutes. Cool in pan 10 minutes before removing to a wire rack.
Nutrition Facts : Calories 221 calories, Fat 10g fat (1g saturated fat), Cholesterol 23mg cholesterol, Sodium 212mg sodium, Carbohydrate 31g carbohydrate (20g sugars, Fiber 1g fiber), Protein 3g protein.
VEGAN PUMPKIN BREAD
This easy vegan pumpkin bread recipe was given to me by my stepmom shortly after she and my dad got married 40 years ago. It's perfect for potlucks since it makes two loaves and is dairy- and egg-free. Everyone who tries it loves it! -Susan Johnson, Payne, Ohio
Provided by Taste of Home
Time 1h
Yield 2 loaves (16 slices each).
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large bowl, whisk flour, sugar, salt, baking soda, cinnamon, nutmeg and baking powder. In another bowl, whisk pumpkin, oil, water and vanilla until blended. Add to flour mixture; stir just until moistened. Transfer to 2 greased 9x5-in. loaf pans lined with parchment. Bake until a toothpick inserted in center comes out clean, 50 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely.Freeze option: Securely wrap cooled loaf / loaves in plastic wrap and foil, then freeze. To use, thaw at room temperature.
Nutrition Facts : Calories 190 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 159mg sodium, Carbohydrate 31g carbohydrate (19g sugars, Fiber 1g fiber), Protein 2g protein.
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