Bestpumpkinbread Recipes

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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



The Best Pumpkin Bread image

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

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

WORLD'S BEST PUMPKIN BREAD EVER

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



World's Best Pumpkin Bread Ever image

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

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

BEST PUMPKIN BREAD

Pumpkin bread from scratch!

Provided by CrystalCooks

Categories     Bread     Quick Bread Recipes     Pumpkin Bread Recipes

Time 1h5m

Yield 36

Number Of Ingredients 14



Best Pumpkin Bread image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9x5-inch inch loaf pans.
  • Combine brown sugar, pumpkin puree, banana, oil, and eggs in a bowl and beat with an electric mixer until well combined. Mix together flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and walnuts. Slowly mix into pumpkin mixture until well blended. Divide batter evenly between the prepared pans. Sprinkle with pepitas.
  • Bake in the preheated oven until the top of the loaf springs back when lightly pressed, 45 minutes to 1 hour.

Nutrition Facts : Calories 284.5 calories, Carbohydrate 39.7 g, Cholesterol 31 mg, Fat 12.9 g, Fiber 1.5 g, Protein 4.7 g, SaturatedFat 2 g, Sodium 173.7 mg, Sugar 24.7 g

4 cups brown sugar
3 ½ cups fresh pumpkin puree
1 mashed ripe banana
1 cup vegetable oil
6 large eggs
4 ½ cups all-purpose flour
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 ¼ teaspoons salt
3 teaspoons ground cinnamon
3 teaspoons ground nutmeg
3 teaspoons ground cloves
2 cups chopped walnuts
¾ cup green hulled pumpkin seeds (pepitas)

PUMPKIN SPICE BREAD

Hooray for fall! We love this pumpkin bread recipe--especially when the slices are slathered with a generous spread of cream cheese. Makes two loaves, so freeze the other one, or heck--eat it. This bread goes fast.

Provided by jmelyn

Categories     Quick Breads

Time 1h30m

Yield 2 loaves, 24 serving(s)

Number Of Ingredients 12



Pumpkin Spice Bread image

Steps:

  • Heat oven to 350.
  • in a large mixing bowl, combine pumpkin, sugar, water, vegetable oil and eggs.
  • Beat until well mixed.
  • Measure the flour, baking soda, cinnamon, salt, baking powder, nutmeg and cloves into a separate bowl and stir until combined.
  • Slowly add the dry ingredients to the pumpkin mixture, beating until smooth.
  • Grease two 9 x 5 inch loaf pans and dust with flour.
  • Evenly divide the batter between the two pans.
  • Bake for 60-70 minutes or until a toothpick inserted in center comes out clean.
  • Cool for 10-15 minutes, then remove from pans by inverting onto a rack and tapping the bottoms.
  • Slice and serve plain, buttered, or with cream cheese.
  • Note: Cream cheese is the ONLY thing to put on this bread because--it is so so so yummy!

2 cups canned pumpkin
3 cups sugar
1 cup water
1 cup vegetable oil
4 eggs
3 1/3 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon nutmeg
3/4 teaspoon ground cloves

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



Pumpkin Bread - the Best I've Ever Tasted! image

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.

3 1/2 cups flour
3 cups sugar
1 1/2 teaspoons salt
1/2 teaspoon baking powder
2 teaspoons cinnamon
2 teaspoons allspice (optional)
2 teaspoons baking soda
1 cup water
1 cup oil
2 cups pumpkin
4 eggs, slightly beaten
1 cup raisins
1 cup chopped nuts

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



Moist Pumpkin Bread image

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.

1 cup brown sugar
2 eggs
1/2 cup vegetable oil
1/3 cup water
1 (15 ounce) pumpkin puree
1 3/4 cups plain flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
1 tablespoon butter
1/4 cup brown sugar
3 tablespoons milk
1/4 cup pecans, chopped

WORLD'S BEST PUMPKIN BREAD

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



World's Best Pumpkin Bread image

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

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)

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