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.
BEST EVER MOIST PUMPKIN BREAD
This incredibly moist and easy pumpkin bread is packed with pumpkin flavor and fragrant autumn spices.
Provided by Lily Ernst
Categories dessert
Time 1h5m
Number Of Ingredients 8
Steps:
- Preheat oven to 350F and grease a 9×5″ loaf pan.
- In a large bowl, toss together the flour, pumpkin pie spice, baking soda and salt. Set aside.
- In a medium bowl, whisk together the remaining ingredients.
- Pour the wet ingredients into the dry and stir until just combined.
- Spoon into prepared baking pan and bake for 45-60 minutes or until a toothpick inserted into the center comes out with just a few moist crumbs and the top springs back when lightly touched.
Nutrition Facts : Calories 236 calories, Sugar 26.1 g, Sodium 266.1 mg, Fat 5.7 g, SaturatedFat 1.9 g, TransFat 0 g, Carbohydrate 43.6 g, Fiber 1.5 g, Protein 3.6 g, Cholesterol 35.7 mg
MOIST PUMPKIN BREAD
VERY MOIST pumpkin bread with special topping. This makes a very nice gift-giving bread. You can make it all year long because it uses a can of 100% pure pumpkin puree. I use Libby's brand. The spices are just right in this recipe and enhance the flavor of the pumpkin. It's best served after it has mellowed for one day. A family favorite.
Provided by Seasoned Cook
Categories Quick Breads
Time 1h15m
Yield 1 loaf, 8-10 serving(s)
Number Of Ingredients 16
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.
RICH, MOIST SECRET INGREDIENT PUMPKIN BREAD
This is my favorite pumpkin bread recipe. It is very different from other pumpkin breads because it calls for some unusual ingredients that make it special. I almost always use freshly cooked and mashed pumpkin in this - I like to use a small pie pumpkin, which I cut into quarters, seed, and steam until tender, then remove the peel and mash. But I have used plain canned pumpkin as well - just don't accidentally use pumpkin pie filling - you need the plain puree. Prep time assumes you already have some pumpkin puree handy. The extra loaf freezes well. I have been making this for years, but originally found this in one of the "Best of the Best" series of US regional cookbooks.
Provided by HeatherFeather
Categories Quick Breads
Time 1h30m
Yield 16 serving(s)
Number Of Ingredients 13
Steps:
- Sift together first 8 ingredients (flour, baking soda, salt, cinnamon, nutmeg, ginger, dry pudding mixes).
- Beat eggs well in another bowl.
- Add oil, sugar, pumpkin, and vanilla to the eggs and mix well.
- Combine wet mixture with flour mixture gently by hand,pressing out any large lumps with your spoon, just until ingredients are moistened- do not overmix.
- Pour into 2 loaf pans (greased& floured) and bake in a preheated oven at 350F for 1 hour to 1 hr 15 minutes (or when tests done with a toothpick).
- Cool in pan 10 minutes then let cool completely on wire racks- don't skip of your loaves will fall apart.
MOIST & DELICIOUS PUMPKIN BREAD
The name says it all, this is a very moist & delicious pumpkin bread... Great for Fall baking, bake sales, Holiday's, gift giving, and just savoring. This bread needs nothing, but a dollup of whipped cream makes it look pretty :-) I happen to have a very large loaf pan & that's what I use, not sure if you need 2 loaf pans or not for this, but I have also made this in a rectangular aluminum pan.
Provided by BlondieItaliana
Categories Quick Breads
Time 1h
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Spray loaf pan with Bakers Joy or grease liberally. Preheat oven 350 degrees.
- In a large mixing bowl, combine pumpkin, eggs, oil, water and sugar until well blended.
- In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just combined.
- Pour it all into the loaf pan & bake about 50 minutes at 350 degrees.
Nutrition Facts : Calories 522.5, Fat 20.3, SaturatedFat 3, Cholesterol 70.5, Sodium 525.4, Carbohydrate 80.6, Fiber 1.3, Sugar 50.7, Protein 6.2
SUPER MOIST PUMPKIN BREAD
This is an incredible bread. Its moistness comes from the addition of an unusual ingredient: coconut milk! Originally submitted to ThanksgivingRecipe.com.
Provided by Kevin Ryan
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Yield 20
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8x4 inch loaf pans.
- In a large bowl combine the flour, brown sugar, white sugar, pumpkin puree, oil, coconut milk, baking soda, salt, ground nutmeg and ground cinnamon. Mix until all of the flour is gone. Fold in the nuts and flaked coconut. Pour batter into the prepared pans.
- Bake at 350 degrees F (175 degrees C) for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cover loaves with foil tightly. Allow to steam for 10 minutes. Remove foil and turn out onto a cooling rack. Tent lightly with the foil and allow to cool completely.
Nutrition Facts : Calories 360.3 calories, Carbohydrate 48.9 g, Fat 17.7 g, Fiber 1.7 g, Protein 3.6 g, SaturatedFat 4.2 g, Sodium 257.4 mg, Sugar 29.4 g
PUMPKIN BREAD - THE BEST I'VE EVER TASTED!
When my son was in "Delightful Day" pre-school (he's 14 now) they had a Thanksgiving Day Feast. They served this recipe. However, instead of baking it into loaves they made mini muffins.To date, this is by far the best pumpkin bread/muffin I have ever had. Very easy to make and soooo moist! Such a pleasure to pass this along to everyone at this wonderful site! Enjoy! PS - This freezes great! Get a jump on holiday cooking!
Provided by tree luee dee
Categories Quick Breads
Time 1h5m
Yield 3 loaves
Number Of Ingredients 13
Steps:
- Mix dry ingredients in a large bowl.
- Mix wet ingredients in another large bowl at low speed by mixer or by hand.
- Make well in dry ingredients (a large indentation in center).
- Add wet ingredients to well and fold in until thoroughly moistened.
- Add nuts and raisins, folding to distribute evenly.
- Do not overmix.
- Bake in 3 greased and floured loaf pans.
- Bake at 350 degrees for 45 to 50 minute.
- Freezes great!
- Can also be made into muffins.
- Adjust cooking time as necessary.
- Tip: I've found that baking in"dark" aluminum pans tends to burn easily on outside.
- I use light colored aluminum pans.
- They reflect the heat better.
THE BEST PUMPKIN BREAD
This is my go-to pumpkin bread and I always get rave reviews. It's quick and easy to make and wonderfully moist. Plus you'll end up with 3 loaves! Perfect for entertaining or to freeze one for later use. Don't skip the sifting of the dry ingredients--it really adds to the texture.
Provided by Syd
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h10m
Yield 24
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3-inch loaf pans.
- Mix together pumpkin puree, sugar, oil, water, eggs, and vanilla extract in a large bowl until well blended. Whisk together flour, baking soda, cinnamon, salt, nutmeg, and ginger in a second bowl. Sift flour mixture on top of the pumpkin mixture and fold in with a spatula until just blended. Pour into the prepared pans.
- Bake in the preheated oven until nicely browned on top and a toothpick inserted in the center comes out clean, about 50 minutes.
Nutrition Facts : Calories 231.8 calories, Carbohydrate 32.4 g, Cholesterol 31 mg, Fat 10.3 g, Fiber 1.2 g, Protein 3.1 g, SaturatedFat 1.5 g, Sodium 305.3 mg, Sugar 17.4 g
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