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.
PUMPKIN PIE BREAD
This quick bread recipe tastes like pumpkin pie. Tastes best when served the next day.
Provided by Tanja Miller
Categories Breakfast and Brunch Breakfast Bread Recipes
Time 1h15m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5 inch loaf pans. Sift together the flour, baking soda, baking powder, salt, and pumpkin pie spice. Set aside.
- In a large bowl, beat together sugar, oil, eggs, and pumpkin. Stir in flour mixture alternately with water. Divide batter evenly between the prepared pans.
- Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean. For best flavor, store wrapped in plastic wrap at room temperature for a full day before serving.
Nutrition Facts : Calories 262.9 calories, Carbohydrate 40.6 g, Cholesterol 31 mg, Fat 10.3 g, Fiber 1 g, Protein 3.1 g, SaturatedFat 1.5 g, Sodium 277 mg, Sugar 25.7 g
PUMPKIN PIE BREAD
Make and share this Pumpkin Pie Bread recipe from Food.com.
Provided by Annacia
Categories Vegetable
Time 1h15m
Yield 24 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Grease two 9x5 inch loaf pans.
- Sift together the flour, baking soda, baking powder, salt, and pumpkin pie spice; set aside.
- In a large bowl, beat together sugar, oil, eggs, and pumpkin.
- Stir in flour mixture alternately with water.
- Divide batter evenly between the prepared pans.
- Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean.
- For best flavor, store wrapped in plastic wrap at room temperature for a full day before serving.
Nutrition Facts : Calories 260.8, Fat 10.1, SaturatedFat 1.5, Cholesterol 31, Sodium 229.8, Carbohydrate 40.3, Fiber 0.6, Sugar 25.3, Protein 3.1
FRESH PUMPKIN BREAD
A moist and delicious alternative to cake, made with healthy, fresh pumpkin. Canned pumpkin fills the key ingredient, but fresh is much better tasting! I always omit the nuts.
Provided by Stacia Hayes
Categories Quick Breads
Time 1h15m
Yield 1 loaf, 10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F Spray standard size loaf pan with cooking spray.
- Combine sugars, pumpkin, oil, vanilla extract, water, and eggs.
- Sift together dry ingredients. Slowly add to pumpkin mixture and mix well.
- Pour into prepared baking dish.
- Bake at 350°F for 1 hour 15 minutes.
- •Options:.
- BUNDT: Double recipe. (My personal preference.) Drizzle with a 1/2 cup brown sugar, 1/2 cup chopped pecans or walnuts, and 1/2 cup butter glaze. Melt sugar in butter. Add nuts and drizzle over top of cooled bundt bread.
- MUFFINS: Recipe makes 18 muffins. Reduce baking time to 35 minutes.
- Freezable for a quick, healthy alternative for dessert.
Nutrition Facts : Calories 310.9, Fat 12.1, SaturatedFat 1.8, Cholesterol 37.2, Sodium 260.7, Carbohydrate 46.5, Fiber 1, Sugar 26.2, Protein 4
PUMPKIN PIE SPICE BREAD
Nothing says AUTUMN quite like pumpkin with the warming notes of spices! A moist delicious bread that is wonderful "as is" or with cream cheese spread on it. YUM! I've also included healthier ingredient alternatives.
Provided by Marg CaymanDesigns
Categories Quick Breads
Time 1h15m
Yield 2 loaves., 16-20 serving(s)
Number Of Ingredients 13
Steps:
- In a large bowl, combine sugar, oil and eggs.
- Add pumpkin and mix well.
- Combine dry ingredients; add to the pumpkin mixture alternately with water.
- Pour into two greased 9-in. x 5-in. x 3-in. loaf pans.
- Bake at 350 F for 60-70 minutes or until bread tests done. Cool in pans 10 minutes before removing to a wire rack; cool completely.
Nutrition Facts : Calories 392.1, Fat 15.2, SaturatedFat 2.3, Cholesterol 46.5, Sodium 344.8, Carbohydrate 60.7, Fiber 1, Sugar 38, Protein 4.7
PUMPKIN PIE FILLING
I am often astounded at how few people know how to make pumpkin pie filling from scratch. In my opinion, it makes all the difference in the world when you're looking to make a truly spectacular pie for Thanksgiving or any autumnal dinner. Remember: A pumpkin is a squash, and the meat can be prepared in the same way any other large squash can. When shopping for your pumpkin, the standard "Veggie Rule" applies: Smaller specimens tend to pack a lot more flavor, and the heavier pumpkin will be denser. Little pie pumpkins are available in the fall, should weight about a pound and a half to two pounds a piece, and are the ones that you'll need for this recipe. You can use the big ones, but they just don't pack the same punch. Also, just as a tip, keep some exam gloves handy for easy clean-up after de-seeding your pumpkins.
Provided by Lilith70
Categories Dessert
Time 55m
Yield 32 ounces, dep. on pumpkin
Number Of Ingredients 6
Steps:
- Cut the tops off of the pumpkins in a circle, just like you would for making a jack-o-lantern.
- Quarter the pumpkins from the top down and scoop out the seeds and tendrils. (Keep seeds for pepitas if you like.).
- Place the pumpkin shells meat-side up on a large cookie sheet or other sided baking dish.
- Smear the inner surfaces of the pumpkins with the butter.
- Sprinkle the brown sugar and spices, including a small bit of salt, over the shells.
- Bake in a pre-heated oven at 375 degrees for 30 minutes or until you can easily stab through the flesh with a fork.
- Let stand to cool.
- Gently cut away the outer skin. (This is great for compost!).
- Puree, mash, or process the meat to the desired consistency for the recipe you're preparing - very smooth for a mousse, less so for a standard pie.
Nutrition Facts : Calories 51.4, Fat 2.9, SaturatedFat 1.8, Cholesterol 7.6, Sodium 23.1, Carbohydrate 6.7, Sugar 6.6
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PUMPKIN BREAD RECIPE - REAL SIMPLE
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5/5 Total Time 1 hr 20 minsCategory Brunch, Snack, DessertCalories 381 per serving
- In a large bowl, combine the pumpkin pie filling, oil, sugar, molasses, and vanilla. In a separate bowl, combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Slowly stir the flour mixture into the pumpkin mixture.
- Pour into the prepared pan. Bake for 60 to 65 minutes. Transfer pan to a wire rack for 10 minutes. Using a knife, loosen the bread from the pan. Invert it onto a cutting board. Serve warm.
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- Preheat the Oven. Preheat the oven to 350 Fahrenheit (180 Celsius). Grease and line a 9 x 5 inch (23 x 13 centimetre) loaf pan. Let the parchment paper slightly overhang the sides.
- Brown the Butter. Place the butter in a medium-sized saucepan set over medium heat, melt the butter down, until it is golden, stirring constantly.
- Whisk the Dry Ingredients. In a large-sized bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cardamom, ginger and salt.
- Blend the Liquid Ingredients. In the bowl of a stand mixer fitted with the beater attachment, or with handheld electric beaters, blend the sugar and pumpkin pie mix/ puree together over medium speed.
- Add the Eggs. Add in the eggs, one at a time, beating well after each addition. Mix until well combined, lightened in color and glossy. Pause mixing to scrape down the bottom and sides of the bowl as needed.
- Add the Dry Ingredients Into the Liquid Mixture. Lower the mixer speed. Add in half the dry flour ingredients, blend until just combined, then add in the remaining dry flour ingredients.
- Fold in the Nuts. Remove the bowl from the mixer, and use a large spatula to fold in the nuts, if using. Advertisement.
- Garnish. Pour the batter into the prepared loaf pan. Sprinkle over the pumpkin seeds and scatter over the sugar.
- Bake and Cool. Bake for 55 to 65 minutes, or until a skewer inserted into the middle comes out clean and the loaf is golden brown all over. Let the loaf cool in it's tin for 15 minutes before moving it out and onto a wire rack to let it cool completely.
- Slice and Serve. Let the pumpkin bread cool slightly before slicing and serving. It's best eaten on the day of making but can keep stored in an airtight container at room temperature for up to three days and in the refrigerator for four days.
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