Super Moist Pumpkin Bread Recipe 415 Food
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.
SUPER MOIST PUMPKIN BREAD
There are a lot of pumpkin bread recipes out there but I have never found one better than this. It is just plain pumpkin bread, no raisins or nuts but we've been making it this way for ever in my family and my nephew would'nt have it any other way. I personally love this bread after it has set a day or two for breakfast with a little whipped cream cheese. Oh, and this freezes perfectly so you can make it ahead for the holidays. I also have made this in regular 8 inch loaf pans, mini pans,1 large bundt pan and even in mini bundt pans. I don't think it can be messed up, unless you use cooking spray instead of greasing and flouring the pans, this makes a huge difference in the outside texture of the bread. The cooking spray tends to make the bread have a crispiness on the outside that is not good.
Provided by Old widow
Categories Quick Breads
Time 1h30m
Yield 2 loaves, 16 serving(s)
Number Of Ingredients 11
Steps:
- MIx together with electric mixer pumpkin, oil, and sugar. Add eggs. mixwell.
- Add remaining ingredients and mix just until all dry ingredients are well incorporated. Pour into 2 well greased and floured 8 inch bread pans. Bake at 350 degrees for 1 hour or until a toothpick comes out clean. ( I have found that these sometimes take a bit longer than an hour to bake).
Nutrition Facts : Calories 387.4, Fat 15.2, SaturatedFat 2.4, Cholesterol 52.9, Sodium 339.2, Carbohydrate 59.8, Fiber 1.7, Sugar 38.7, Protein 4.5
SUPER MOIST PUMPKIN BREAD
My friend is a vegan. She made this pumpkin bread for the 4th of July party I had on Friday. OMG it was so good that no one that came believes it was vegan.
Provided by loveleesmile
Categories Breads
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F. Grease and flour two 8" x 4" loaf pans.
- Spread walnuts in a single layer on an ungreased baking sheet. Toast in the preheated oven for 8 to 10 minutes or until lightly browned. Set aside to cool.
- In a large bowl, stir together the flour, brown sugar, white sugar, baking soda, salt, nutmeg, and cinnamon. Add the pumpkin puree, oil, and coconut milk, and mix until all of the flour is absorbed. Fold in the flaked coconut and toasted walnuts. Divide the batter evenly between the prepared pans.
- Bake for 1 hour and 15 minutes in the preheated oven or until a toothpick inserted in the center comes out clean. Remove from oven, and cover loaves tightly with foil. Allow to steam for 10 minutes. Remove foil, and turn out onto a cooling rack. Tent loosely with the foil, and allow to cool completely.
Nutrition Facts : Calories 715.4, Fat 35.1, SaturatedFat 8.2, Sodium 525.4, Carbohydrate 97, Fiber 3, Sugar 59.8, Protein 7.2
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