Pumpkin Bread The Best Ive Ever Tasted Food

THE BEST PUMPKIN BREAD

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.

BEST-EVER PUMPKIN BREAD

Steps:

• Preheat the oven to 325 degrees.
• In a medium bowl, sift the dry ingredients (flour, baking soda, salt, ground cloves, nutmeg, baking powder, cinnamon) together.
• In a large bowl, combine the sugar & wet ingredients (white sugar, brown sugar, canned pumpkin, vegetable oil, eggs) and blend until smooth.
• Stir in the dry ingredients into the wet ingredients and blend until smooth.
• Butter two 9"x5" loaf pans using the spreadable butter.
• Pour the mix into the buttered pan.
• Bake until toothpick inserted into the center comes out clean.
• Start checking after 45 minutes.

THE BEST PUMPKIN BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3-inch loaf pans.
• Mix together pumpkin puree, sugar, oil, water, eggs, and vanilla extract in a large bowl until well blended. Whisk together flour, baking soda, cinnamon, salt, nutmeg, and ginger in a second bowl. Sift flour mixture on top of the pumpkin mixture and fold in with a spatula until just blended. Pour into the prepared pans.
• Bake in the preheated oven until nicely browned on top and a toothpick inserted in the center comes out clean, about 50 minutes.

PUMPKIN BREAD - THE BEST I'VE EVER TASTED!

Steps:

• Mix dry ingredients in a large bowl.
• Mix wet ingredients in another large bowl at low speed by mixer or by hand.
• Make well in dry ingredients (a large indentation in center).
• Add wet ingredients to well and fold in until thoroughly moistened.
• Add nuts and raisins, folding to distribute evenly.
• Do not overmix.
• Bake in 3 greased and floured loaf pans.
• Bake at 350 degrees for 45 to 50 minute.
• Freezes great!
• Can also be made into muffins.
• Adjust cooking time as necessary.
• Tip: I've found that baking in"dark" aluminum pans tends to burn easily on outside.
• I use light colored aluminum pans.
• They reflect the heat better.

PUMPKIN BREAD

Steps:

• Sift dry ingredients together and set aside.
• Mix sugar and oil in bowl.
• Add eggs and pumpkin, mix well.
• Add sifted dry ingredients to pumpkin mixture and add water.
• Grease bottom of a 9x5x3 loaf pan.
• Pour mixture into loaf pan.
• Bake at 350 degrees for 1 hour or when toothpick comes out clean.
• If using fresh pumpkin, you will not need the water.

THE BEST PUMPKIN BARS I'VE EVER HAD

Steps:

• Preheat oven to 350 and grease a 10x15 inch baking pan. (I use butter wrappers to grease pan).
• Whisk the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice together in a large bowl. Set aside.
• Whisk the oil, eggs, brown sugar, granulated sugar, maple syrup, pumpkin, and vanilla extract together until combined.
• Pour the wet ingredients into the dry ingredients and use a mixer or a whisk until completely combined. Batter will be thick.
• Spread batter into the prepared pan. Bake for 28 to 35 minutes or until toothpick inserted in the center comes out clean.
• Remove the bars from the oven and set the pan on a wire rack. Cool bars completely.
• Make the frosting: In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add confectioners' sugar, vanilla, pumpkin pie space, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for two minutes. If you want the frosting a little thicker, add an extra 1/4 cup of confectioners' sugar. Spread the frosting on the cooled bars. This will help set the frosting. Refrigerate for 30 minutes before slicing and serving. This makes cutting easier and less messy.