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.
HEALTHIER PUMPKIN BREAD
This a wonderful pumpkin bread that has less fat and calories.
Provided by Amy Hunter Shaw
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h20m
Yield 20
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 large bread pans.
- Beat sugar, pumpkin, eggs, water, applesauce, vegetable oil, and vanilla extract together in a large mixing bowl.
- Whisk flour, baking soda, cinnamon, nutmeg, salt, cloves, and ginger together in a separate bowl; stir into the pumpkin mixture until just combined. Fold walnuts into the resulting batter; pour into prepared bread pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 5 minutes before removing to cool completely on a wire rack. Wrap tightly in aluminum foil to store.
Nutrition Facts : Calories 308.7 calories, Carbohydrate 50.2 g, Cholesterol 37.2 mg, Fat 10.7 g, Fiber 1.8 g, Protein 4.7 g, SaturatedFat 1.5 g, Sodium 279.5 mg, Sugar 31.7 g
HEATHIER BANANA PUMPKIN SPICE BREAD
This is a delicious wholesome bread that is perfect for breakfast or snack. The whole house will smell of the wonderful aroma of this freshly baked masterpiece that turns out perfectly every time. Very rich in vitamin A. Optional to add Wheat Germ, Walnuts, or Grated Zucchini as it is a very forgiving recipe. Enjoy. May do muffins or mini loafs.
Provided by Chef LK
Categories Quick Breads
Time 1h30m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F
- Grease a large loaf pan (approx. 8 1/2 x 2 1/2 x 2 1/2.
- In a large bowl, whisk together mashed bananas, pumpkin puree, oil, eggs and vanilla until combined well.
- In a medium bowl, whisk together flour, erythritol (or sugar), baking powder, baking soda, cinnamon, ginger, allspice and salt.
- Add flour mixture to wet ingredients in large bowl and stir until just combined.
- Pour batter into prepared loaf pan. Bake until top is deeply browned and springs back when touched gently, about 70 to 85 minutes.
Nutrition Facts : Calories 142.3, Fat 5.9, SaturatedFat 0.7, Cholesterol 31, Sodium 192.2, Carbohydrate 20, Fiber 2.8, Sugar 2.7, Protein 4
HEALTHY PUMPKIN BREAD
I loved jmelyn's Pumpkin Spice Bread, but made a few changes to lower the fat and calories. It still turned out great, and really moist. The spices are phenomenal!!
Provided by brunettebaker
Categories Quick Breads
Time 1h15m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 16
Steps:
- Heat oven to 350.
- In large bowl, combine pumpkin, sugars, water, applesauce, and eggs. Beat until well mixed.
- Combine flours, baking soda, baking powder, salt and spices in a separate bowl. Stir until combined.
- Slowly add dry ingredients to pumpkin mixture. Stir until well combined.
- Grease a 9x5 loaf pan and dust with flour. Pour batter into pan.
- Bake for 50-60 minutes, or until cooked through and golden brown.
- Cool for 5 minutes and remove from pan. Cool on cooling rack until fully cooled.
Nutrition Facts : Calories 162.4, Fat 0.8, SaturatedFat 0.2, Cholesterol 15.5, Sodium 302.8, Carbohydrate 36.7, Fiber 2.1, Sugar 18.2, Protein 3.4
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- In a large mixing bowl, whisk the oil and honey together until smooth. Add the Greek yogurt and the egg. Whisk again. Make sure the ingredients are smooth and well blended. Whisk in the pumpkin purée and vanilla.
- Sprinkle the baking soda, cinnamon, nutmeg, cloves, and salt over the top, then stir to combine. Sprinkle in the flour, then gently mix, just until the flour disappears. Stir in the millet (or your mix-ins of choice). Spread the batter into the prepared loaf pan.
- Bake the healthy pumpkin bread for 30 minutes, then remove pan and lightly tent with foil to keep the top from becoming too dark. Return the bread to the oven to continue baking for another 25 to 35 minutes (55 to 65 minutes total), until a toothpick inserted in the center comes out clean. Let the bread cool in the loaf pan for 5 minutes. Gently transfer to a wire rack. Let cool at least 30 minutes before slicing. Enjoy!
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4.7/5 (270)Calories 185 per servingCategory Quick Bread
- Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius) and grease a 9×5-inch loaf pan.
- In a large bowl, beat the oil and honey together together with a whisk. Add the eggs and whisk until blended. (If your coconut oil solidifies on contact with cold ingredients, simply let the bowl rest in a warm place for a few minutes, like on top of your stove, or warm it for about 10 seconds in the microwave.)
- Add the pumpkin purée, milk, pumpkin spice, baking soda, vanilla and salt, and whisk to blend. Lastly, switch to a big spoon and stir in the flour, just until combined. Some lumps are ok! If you’re adding any additional mix-ins, gently fold them in now.
- Pour the batter into your greased loaf pan and sprinkle lightly with cinnamon. If you’d like a pretty swirled effect, run the tip of a knife across the batter in a zig-zag pattern.
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