Pumpkin Bread With No Canned Milk 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.

MOIST PUMPKIN BREAD

Steps:

• In a medium size bowl beat eggs and mix with sugar, oil, water and pumpkin.
• In another bowl mix flour, baking soda, baking powder, salt, nutmeg, cinnamon and pumpkin pie spice. Combine wet ingredients with dry ingredients only until just blended. Do NOT overmix.
• Pour into a greased and floured loaf pan. This bread fits perfectly in an 8.5 x 4.5 loaf pan. Bake in a 325 degree oven for 50 to 60 minutes.
• For topping: In a small saucepan mix butter, brown sugar and milk. Boil only 2 1/2 minutes while stirring constantly. Immediately drizzle on top of loaf. Sprinkle with chopped pecans and press pecans lightly into topping.
• Wrap and store until next day for serving. This will keep moisture inside. It is ok if bread "sweats" while wrapped.

PUMPKIN BREAD: NO NUTS,EGGS OR DAIRY

Steps:

• Preheat oven to 350 degrees F.
• Grease well (3) 8 1/2" by 4 1/2" bread pans (I use Crisco).
• Mix in larger bowl oil and pumpkin
• In separate bowl combine all dry ingredients and mix well.
• Add dry ingredients slowly to wet ingredients until well mixed.
• Divide batter into 3 loaves.
• Bake approximately 60 minutes until knife comes out clean.
• Alllow to cool before removing from pans.

PUMPKIN BREAD WITH NO CANNED MILK

Steps:

• Mix together flour, baking powder, soda, salt and spices.
• Combine pumpkin, sugar, milk, eggs and butter.
• Add wet ingredients to dry ingredients, mix until well blended.
• Stir in nuts if desired.
• Pour into VERY well greased loaf pan.
• Bake at 350°F for 45-55 minutes.
• NOTE: This has a tendency to stick, make sure you spray the pan very well.

WHOLE FOODS PUMPKIN BREAD

Steps:

• Preheat oven to 350 degrees.
• Coat an 8-inch loaf pan with canola oil cooking spray and set aside.
• Combine flour with oat bran or wheat germ; baking powder, pumpkin pie spice, salt and baking soda in a large bowl.
• In a medium bowl, combine sugar with oil, honey, milk, pumpkin, egg, and vanilla. Stir into the dry ingredients.
• Fold in walnuts.
• Spoon batter into prepared loaf pan. Bake one hour or until done.
• Cool for 15 minutes on a wire rack. Remove from pan and continue to cool completely.