BEST PALEO PUMPKIN BREAD
With a handful of simple ingredients you can make this paleo pumpkin bread recipe easily in one bowl. It comes out deliciously perfect every time.
Provided by Lisa Bryan
Categories Dessert
Time 1h
Number Of Ingredients 10
Steps:
- Preheat your oven to 350 degrees fahrenheit.
- Grease a loaf pan and line with parchment paper. If using a special loaf pan (as I am), see notes below.
- Add all ingredients to a mixing bowl and blend together with a hand mixer on medium speed until just combined.
- Pour the batter into your loaf pan and cook for 50-60 minutes or until a toothpick comes out clean.
Nutrition Facts : ServingSize 1 slice, Calories 241 kcal, Carbohydrate 19 g, Protein 6 g, Fat 16 g, SaturatedFat 4 g, Cholesterol 44 mg, Sodium 239 mg, Fiber 3 g, Sugar 8 g
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.
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.
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