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
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
PUMPKIN-PISTACHIO QUICK BREAD
Make and share this Pumpkin-pistachio Quick Bread recipe from Food.com.
Provided by VKuuipo Bridges
Categories Quick Breads
Time 2h30m
Yield 3 loaves
Number Of Ingredients 11
Steps:
- In small bowl, soak raisins in 2 tablespoons rum for 30 minutes.
- Drain off rum into 1-cup measuring cup.
- Add enough water to make 1 cup liquid.
- Set aside for bread batter.
- Heat oven to 350 degrees (F).
- Grease and flour bottoms only of three 5x3-inch foil loaf pans.
- In large bowl, combine quick bread and pistachios.
- Pour batter evenly into greased and floured pans.
- Bake at 350 degrees (F) for 40-45 minutes or until toothpick inserted in center comes out clean.
- MEANWHILE,in small saucepan, combine sugar, 2 tablespoons water, and the butter.
- Bring to a boil over medium-low heat, stirring constantly until sugar is dissolved.
- Boil 3 minutes, stirring constantly.
- Remove from heat; stir in 1 tablespoon rum.
- Poke surface of loaves with toothpick.
- Brush top of each loaf with glaze.
- Cool 1 hour or until completely cooled.
- Wrap tightly in plastic wrap with fun holiday colors.
- Store in refrigerator.
Nutrition Facts : Calories 520.4, Fat 30.1, SaturatedFat 6.7, Cholesterol 151.2, Sodium 78.5, Carbohydrate 50.4, Fiber 3.7, Sugar 34.6, Protein 10.5
PISTACHIO BREAD
Another recipe that I have no clue where I got it from. Really good in the morning with coffee and the morning newspaper.
Provided by mandabears
Categories Breads
Time 1h10m
Yield 2 loaves
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Grease or spray 2 loaf pans.
- Layer batter and crumb mixture evenlly between the loaf pans, end with crumb mixture on top.
- Use a butter knife to marble the layers.
- Bake for 1 hour or until toothpick inserted in middle comes out clean.
Nutrition Facts : Calories 2536.5, Fat 129.1, SaturatedFat 29.7, Cholesterol 478.7, Sodium 1922.2, Carbohydrate 320.9, Fiber 7.3, Sugar 218.9, Protein 36.4
PISTACHIO QUICK BREAD
I love making many of these special loaves to give away for the holidays. They also freeze well so it is easy to pull out for unexpected guests. -Judy Fischer, Green Bay, Wisconsin
Provided by Taste of Home
Time 55m
Yield 2 loaves (12 slices each).
Number Of Ingredients 8
Steps:
- In a large bowl, combine cake and dry pudding mixes. Add the eggs, sour cream, water and oil; beat until blended (batter will be thick). , Combine sugar and cinnamon. Spoon half of the batter into 2 greased 8x4-in. loaf pans; sprinkle each with 2 tablespoons cinnamon sugar. Spread with remaining batter; sprinkle with remaining cinnamon sugar. , Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 169 calories, Fat 7g fat (2g saturated fat), Cholesterol 42mg cholesterol, Sodium 218mg sodium, Carbohydrate 24g carbohydrate (16g sugars, Fiber 0 fiber), Protein 2g protein.
PISTACHIO BREAD
This is a very quick, easy bread, and is also very moist.
Provided by Rhea Faber
Categories Bread Quick Bread Recipes
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 x 5 inch loaf pans.
- Mix together cake mix, eggs, oil, water, pudding mix, sour cream, cherries, and food coloring. Pour into prepared pans. In a small bowl, stir together cinnamon and sugar. Sprinkle tops of loaves with mixture.
- Bake for 45 minutes. Cool.
Nutrition Facts : Calories 172.3 calories, Carbohydrate 23.7 g, Cholesterol 35.6 mg, Fat 7.7 g, Fiber 0.3 g, Protein 2.3 g, SaturatedFat 2.2 g, Sodium 217.2 mg, Sugar 13.4 g
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