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.
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.
PUMPKIN TEA BREAD
This recipe, which I received from a college roommate 40 years ago, makes a dense, moist, spicy bundt cake.
Provided by mammamia 2
Categories Quick Breads
Time 1h20m
Yield 20 serving(s)
Number Of Ingredients 12
Steps:
- Mix all in electric mixer.
- bake in greased or sprayed bundt pan at 350 for 1 hour and 15 minutes.
- Toward end of cooking time, check to see that edges don't burn. Knife inserted should come out clean. My daughter's oven takes the exact time; mine takes about 7 minutes less.
Nutrition Facts : Calories 302, Fat 12, SaturatedFat 1.7, Cholesterol 31.7, Sodium 150, Carbohydrate 46.6, Fiber 1.3, Sugar 30.9, Protein 3.2
PUMPKIN & GINGER TEABREAD
A moist cake bread to serve thickly sliced and buttered- it's good for lunchboxes and with a cup of tea
Provided by Mary Cadogan
Categories Dessert, Snack
Time 1h30m
Yield Cuts into 10 slices
Number Of Ingredients 8
Steps:
- Preheat the oven to 180C/gas 4/ fan 160C. Butter and line the base and two long sides of a 1.5kg loaf tin with a strip of baking paper.
- Mix the butter, honey and egg and stir in the pumpkin or squash. Then mix in the sugar, flour and ginger.
- Pour into the prepared tin and sprinkle the top with the demerara sugar. Bake for 50-60 minutes, until risen and golden brown. Leave in the tin for 5 minutes, then turn out and cool on a wire rack. Serve thickly sliced and buttered.
Nutrition Facts : Calories 351 calories, Fat 15 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 24 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.69 milligram of sodium
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.
PUMPKIN TEA LOAF
This recipe is simple and delicious, and it makes a loaf bread that is really a cake. Omit one of the cups of sugar and it tastes less sweet, more like a muffin, which is how I prefer it. It comes from "Old Fashioned Bread Recipes with Historical Notes" (1987) by J.S. Collester. Anything with pumpkin is perfect for the holiday season.
Provided by Cooking Beast
Categories Quick Breads
Time 1h20m
Yield 2 small loaves
Number Of Ingredients 13
Steps:
- Mix together sugar and oil in a large mixing bowl.
- Add eggs one at a time, mixing until light and fluffy.
- Stir in pumpkin puree until well mixed.
- Combine dry ingredients in a separate bowl and stir gradually into pumpkin mixture.
- Stir in raisins and nuts
- Pour into two 9 x 5-inch loaf pans, greased.
- Bake in a preheated oven at 325 degrees F. for 65-70 minutes or until a toothpick inserted in the center comes out clean.
Nutrition Facts : Calories 2966.4, Fat 145.1, SaturatedFat 19.4, Cholesterol 279, Sodium 1423.1, Carbohydrate 397, Fiber 12.2, Sugar 232.4, Protein 35
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