PUMPKIN LOAF
This is a dense, moist loaf that is a great way to use up that extra pumpkin puree when you are tired of pumpkin pie. We love it for breakfast, and my daughter likes to take a slice in her lunch. It makes two loaves. Hope you enjoy!
Provided by Leslie
Categories Breads
Time 1h10m
Yield 2 loaves
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees and grease 2 loaf pans.
- Mix together well the pumpkin, sugar, oil and eggs.
- Add flour, baking powder, baking soda, cinnamon, ginger and raisins, and mix well.
- Pour into loaf pans and bake for 60-65 minutes or until inserted knife comes out clean.
CARROT AND PINEAPPLE BREAD
If you like carrot cake, you'll surely enjoy the taste of this lovely loaf shared by Sue Yount of McBain, Michigan. Each moist slice is chock-full of shredded carrot, crushed pineapple and crunchy chopped walnuts.
Provided by Taste of Home
Time 1h10m
Yield 2 loaves.
Number Of Ingredients 11
Steps:
- In a bowl, combine the dry ingredients. In a bowl, beat the eggs, sugar and oil; add carrot, pineapple and vanilla. Stir into dry ingredients just until moistened. Fold in walnuts. Pour into two greased 8x4-in. loaf pans., Bake at 350° for 55-60 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 173 calories, Fat 8g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 121mg sodium, Carbohydrate 23g carbohydrate (13g sugars, Fiber 1g fiber), Protein 3g protein.
CARROT CAKE LOAF (QUICK BREAD)
This carrot cake loaf is dense, yet ultra soft and flavored with brown sugar, cinnamon, ginger, and nutmeg. Serve plain or spruce it up with walnuts, raisins, pecans, and/or top with cinnamon cream cheese frosting.
Provided by Sally
Categories Bread
Time 4h
Number Of Ingredients 20
Steps:
- Preheat the oven to 350°F (177°C). Grease a 9×5 inch loaf pan. See notes for muffins or mini loaves.
- Whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg together in a large bowl until combined. Set aside. In a medium bowl, whisk the oil, eggs, brown sugar, applesauce, vanilla, and carrots together until combined. Pour the wet ingredients into the dry ingredients and gently whisk until *just* combined. Fold in the nuts/add-in. Batter will be semi-thick.
- Spread the batter into prepared loaf pan. Bake for 55 - 65 minutes. (I like to loosely cover the bread with aluminum foil halfway through to prevent heavy browning on top.) Baking times vary so keep an eye on yours. The bread is done when a toothpick inserted in the center comes out *mostly* clean with zero raw batter. Remove the bread from the oven.
- Cool completely in the pan set on a wire rack before removing and frosting.
- Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese in a medium bowl on medium-high speed until smooth and creamy. Beat in the butter until combined. Add the confectioners' sugar, vanilla, cinnamon, and a pinch of salt (I usually add a little less than 1/8 teaspoon), then beat on low speed until smooth and creamy. Taste. Add more cinnamon and/or salt if desired. Frost cooled bread, slice, and serve.
- Cover and store leftover bread at room temperature for up to 3-4 days or in the refrigerator for up to about 10 days. Storing with frosting: Cover and store leftover bread in the refrigerator for up to about 1 week.
PUMPKIN CARROT BREAD
Make and share this Pumpkin Carrot Bread recipe from Food.com.
Provided by LizCl
Categories Quick Breads
Time 1h30m
Yield 24 serving(s)
Number Of Ingredients 12
Steps:
- Combine flour, pumpkin pie spice, baking soda and salt in large bowl.
- Combine sugar, pumpkin, eggs, oil and water in large mixer bowl; beat unti just blended.
- Add pumpkin mixture to flour mixture; stir just until moistened.
- Fold in carrots and raisins.
- Spoon batter into 2 greased and floured 9 X 5 inch loaf pans.
- Bake at 350 degrees for 60-65 minutes. Cool.
PUMPKIN SPICE BREAD
This spicy pumpkin bread comes out VERY moist even without oil. It tastes just like pumpkin pie!
Provided by Kris Gunn
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 2h10m
Yield 32
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease two 9-inch loaf pans.
- Mix white sugar, brown sugar, and eggs in a large bowl; stir in pumpkin and mix well. Combine flour, baking soda, salt, cinnamon, nutmeg, baking powder, cloves, and allspice in a bowl; add alternately with water to pumpkin mixture. Pour into prepared loaf pans.
- Bake in preheated oven until golden and a toothpick inserted into the center comes out clean, 60 to 65 minutes. Cool in pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 139.7 calories, Carbohydrate 31.2 g, Cholesterol 23.3 mg, Fat 0.9 g, Fiber 0.9 g, Protein 2.4 g, SaturatedFat 0.3 g, Sodium 165.1 mg, Sugar 19.8 g
BEST EVER PUMPKIN SPICE BREAD
Steps:
- Preheat the oven to 350 degrees Fahrenheit.
- In the bowl of your stand mixer (or in a large bowl using a hand mixer), add the pumpkin, sugar, oil and eggs and beat on low speed until the mixture is combined and smooth.
- Add the flour, baking powder, baking soda, cinnamon, nutmeg, allspice, cloves, ginger, and salt and mix on low speed, just until combined and no streaks of flour are visible.
- Grease 2 loaf pans with butter and line with parchment paper.
- Divide the batter evenly between the loaf pans and bake for 55-60 minutes at 350 degrees Fahrenheit or until a toothpick inserted into the middle of one of the loaves comes out clean.
- Remove from the oven and cool in the pans for about 5 minutes before removing to a wire rack to cool completely.
- Serve when cool, or store in an airtight container for up to 4 days.
Nutrition Facts : ServingSize 1 loaf, Calories 2009 kcal, Carbohydrate 299 g, Protein 28 g, Fat 84 g, SaturatedFat 63 g, Cholesterol 327 mg, Sodium 1241 mg, Fiber 12 g, Sugar 175 g
CHAI-SPICED PUMPKIN LOAF
Provided by Kardea Brown
Time 2h30m
Yield 1 loaf
Number Of Ingredients 20
Steps:
- For the loaf: Preheat the oven to 350 degrees F. Grease a 9-by-5-inch loaf pan with nonstick cooking spray. Line with a piece of parchment paper, allowing the sides to hang over the edges of the pan.
- Whisk together the flour, baking powder, cinnamon, baking soda, cardamom, ginger, salt, cloves and nutmeg in a medium bowl until well combined.
- Whisk together the pumpkin, butter, brown sugar, granulated sugar, eggs and vanilla in a large bowl until well combined. Add the dry ingredients to the bowl and stir until completely incorporated.
- Pour into the prepared loaf pan and bake until a toothpick inserted in the center comes out mostly clean with a few moist crumbs sticking to it and the cake springs back when gently pressed, 50 minutes to 1 hour. Let cool for 30 minutes before unmolding and cooling completely on a wire rack.
- For the glaze: In the meantime, whisk together the confectioners' sugar, chai tea, cream and cinnamon in a small bowl. Drizzle over the top of the cooled loaf and let the glaze set before slicing and serving.
5 INGREDIENT PUMPKIN BREAD WITH CAKE MIX
An easy way to make pumpkin bread with just 5 ingredients! Just 5 minutes of prep and deliciously moist pumpkin bread results!
Provided by Everyday Family Cooking
Categories Desserts
Time 55m
Number Of Ingredients 6
Steps:
- Preheat your oven to 350 degrees F.
- Add the vanilla pudding, pumpkin puree, eggs, and pumpkin pie spice into a bowl. Mix well to combine.
- Add in the spice cake mix and mix until just blended. Overmixing the batter will cause the middle to sink in more. Mix in the chocolate chips if using.
- Grease a 9x5 loaf pan and scoop the pumpkin bread batter into the pan.
- Place in the oven and cook for 50-60 minutes until a toothpick comes out clean.
- Let the pumpkin bread cool for at least 10 minutes then remove from the loaf pan.
Nutrition Facts : Calories 284 calories, Carbohydrate 52 grams carbohydrates, Cholesterol 47 milligrams cholesterol, Fat 7 grams fat, Fiber 2 grams fiber, Protein 5 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 381 milligrams sodium, Sugar 30 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
PUMPKIN CARROT BREAD
Steps:
- Preheat oven to 375°F.
- Using a large chef knife, slice the top and stem off the pie pumpkin. Slice the pumpkin down the middle from top to bottom. Remove the seeds with a spoon.
- Place both halves of pumpkin face down on a baking sheet and roast for 30-40 minutes or until the pumpkin is fully softened. Let cool.
- In a large bowl, add softened butter, brown sugar and mix until thoroughly combined.
- Scoop the roasted pumpkin out of the rind/skin. Add 1 cup of cooled pumpkin puree to the butter and sugar mixture and incorporate/mix together.
- Add in the eggs, one at a time, then the vanilla extract.
- Gradually add the flour, baking soda, baking powder, and salt.
- Finely shred a cup of carrots and add to the batter along with the pecans. Mix the batter until everything is incorporated.
- Pour batter into a greased loaf pan and top with additional pecans and pumpkin seeds.
- Bake the loaf for 30-45 minutes or until an inserted toothpick comes out clean when inserted.
- Let cool 30 minutes. This recipe is extra delicious with butter or whipped cream!
- In a large bowl, whip cream with a whisk for a couple of minutes until it starts to thicken into smooth soft peaks.
- Beat in vanilla and powdered sugar until your peaks become a little firmer. Make sure not to over-beat, or the whipped cream will get lumpy and start to become butter!
- Keep refrigerated and use on your Pumpkin Carrot Bread or other autumnal desserts!
PUMPKIN CARROT BREAD
This moist and tender bread is easy to make and delicious.
Provided by Anita Hoffman
Categories Sweet Breads
Time 1h25m
Number Of Ingredients 12
Steps:
- 1. Combine flour, pumpkin pie spice, baking soda and salt in large bowl.
- 2. Combine sugar, pumpkin, eggs, oil and water in large miximg bowl; beat just until blended.
- 3. Add pumpkin mixture to flour mixture; stir just until moistened.
- 4. Fold in carrot and raisins or nuts.
- 5. Spoon batter into 2 greased and floured 9 X 5 inch loaf pans.
- 6. Bake at 350 degrees for 60-65 minutes. Cool.
PUMPKIN LOAF
The cream cheese contributes to the excellence of this loaf.
Provided by Carol
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h30m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5x3 inch loaf pan.
- Put softened cheese, butter, and sugar in mixing bowl. Cream together well. Beat in eggs one at a time until blended. Mix in pumpkin.
- In another bowl combine flour, soda, baking powder, salt, cinnamon, cloves, and walnuts. Stir until thoroughly mixed. Pour all at once over batter. Stir just enough to moisten. Turn into greased 9x5x3 inch loaf pan.
- Bake at 350 degrees F (175 degrees C) for 60-70 minutes until inserted toothpick comes out clean. Cool 10 minutes in pan. Remove to rack to finish cooling.
Nutrition Facts : Calories 264.5 calories, Carbohydrate 37.5 g, Cholesterol 41.4 mg, Fat 11.3 g, Fiber 1.5 g, Protein 4.7 g, SaturatedFat 3.3 g, Sodium 345.2 mg, Sugar 21.8 g
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