Worlds Best Pumpkin Bread Food

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WORLD'S BEST PUMPKIN BREAD EVER



World's Best Pumpkin Bread Ever image

This is a great pumpkin bread/cake recipe. It makes three "loaves." If you're looking for a savory bread with undertones of pumpkin, you're in the wrong place--this recipe has a relatively rich and wonderfully moist and sweet consistency. This recipe can easily can be used for a pumpkin bundt cake as well. This bread/cake does not need a glaze to stay moist, so if you insist on glazing it, only add glaze (perhaps as a dip or drizzle) as you eat it so you don't exceed the liquid capacity of the batter and cause it to fall apart. Refrigerate if not consumed within the first 1-3 days (depending on the temperature/humidity in your home). A close friend's mother's recipe (mad props Sarah H.)! Edits to description December 27, 2012. No changes made to ingredients or directions.

Provided by YoungCake

Categories     Quick Breads

Time 1h20m

Yield 3 loaves, 16-30 serving(s)

Number Of Ingredients 12

3 cups sugar
4 eggs
1 cup oil
1 (16 ounce) can pumpkin
2/3 cup water
2 1/2 cups flour
2 teaspoons salt
2 teaspoons baking soda
1/2 teaspoon clove
1 teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon allspice

Steps:

  • Stir together sugar, oil, and eggs. Add pumpkin and water. Stir in dry ingredients. Blend well. Pour into 3 greased and floured loaf pans (8" x 4").
  • Bake at 350° for 1 hour, or until toothpick/knife inserted in center of loaf comes out clean.

Nutrition Facts : Calories 363.6, Fat 15.1, SaturatedFat 2.2, Cholesterol 46.5, Sodium 467.4, Carbohydrate 54.7, Fiber 0.8, Sugar 38, Protein 3.9

WORLD'S BEST PUMPKIN BREAD



World's Best Pumpkin Bread image

Make and share this World's Best Pumpkin Bread recipe from Food.com.

Provided by Lori 13

Categories     Quick Breads

Time 1h40m

Yield 2 loaves

Number Of Ingredients 20

2 cups pecans (chopped)
2 cups almonds (chopped)
3 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
1/4 teaspoon salt
3/4 cup butter (room temp.)
1 cup sugar
1 cup brown sugar
1 teaspoon vanilla
4 eggs (beaten)
2 cups cooked mashed pumpkin (drained very well)
1/2 cup evaporated milk
2 tablespoons maple syrup
1/2 lb cream cheese (room temp.) (optional)
1/3 cup butter (room temp.) (optional)
1 1/2 tablespoons honey (optional)
1 cup powdered sugar (optional)

Steps:

  • Heat oven 350.
  • Combine the nuts, flour, baking powder and soda, cinnamon, nutmeg and salt.
  • In another bowl beat butter at medium speed for 30 seconds.
  • Add sugars and vanilla. Beat 2 minutes.
  • Add eggs one at a time until blended.
  • Stir in pumpkin.
  • Add dry mix and milk, alternating 1 cup at a time until incorporated.
  • Pour into 2 sprayed loaf pans.
  • Bake 1 hour.
  • Let cool in pans for 15 minutes.
  • Remove to racks. Brush with syrup. Let cool.
  • If desired beat together the cream cheese, butter, honey and sugar until smooth.
  • Serve with bread.

Nutrition Facts : Calories 4001.1, Fat 237.4, SaturatedFat 62.6, Cholesterol 624.3, Sodium 2183.6, Carbohydrate 422.6, Fiber 33.2, Sugar 232.2, Protein 78.7

THE BEST PUMPKIN BREAD



The Best Pumpkin Bread image

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

1 (15 ounce) can pumpkin puree
2 cups white sugar
1 cup vegetable oil
⅔ cup water
4 eggs
1 teaspoon vanilla extract
3 ½ cups all-purpose flour
2 teaspoons baking soda, sifted
1 tablespoon ground cinnamon
1 ½ teaspoons salt
1 teaspoon ground nutmeg
¼ teaspoon ground ginger

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

THE BEST PUMPKIN BREAD



The Best Pumpkin Bread image

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

Unsalted butter, for the pans
3 1/2 cups all-purpose flour, plus more for the pan (see Cook's Note)
3 cups sugar
1 cup vegetable oil
4 large eggs, lightly beaten
One 15-ounce can pure pumpkin puree
2 teaspoons fine salt
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
2/3 cup water

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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