SPICED PUMPKIN BREAD
An easy Spiced Pumpkin Bread recipe. Serve one of these loaves the day you make them. Wrap the other in foil and freeze up to one month so that you'll have it on hand for unexpected company.
Provided by Vern Bertagna
Categories Bread Bake Thanksgiving Vegetarian Kid-Friendly Pumpkin Cinnamon Clove Bon Appétit Illinois Small Plates
Yield Makes 2 loaves
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Butter and flour two 9x5x3-inch loaf pans. Beat sugar and oil in large bowl to blend. Mix in eggs and pumpkin. Sift flour, cloves, cinnamon, nutmeg, baking soda, salt and baking powder into another large bowl. Stir into pumpkin mixture in 2 additions. Mix in walnuts, if desired.
- Divide batter equally between prepared pans. Bake until tester inserted into center comes out clean, about 1 hour 10 minutes. Transfer to racks and cool 10 minutes. Using sharp knife, cut around edge of loaves. Turn loaves out onto racks and cool completely.
SPICED PUMPKIN BREAD
A pumpkin loaf spiced with cinnamon, ground cloves, and nutmeg. I came up with this recipe after many failed attempts at pumpkin loaf. I adapted a favorite banana loaf recipe and this was the result. Yum! This recipe yields 3 loaves. Stock your freezer!
Provided by KellieTheBaker
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h
Yield 24
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix white sugar, brown sugar, and melted butter together in a large bowl. Stir in eggs and vanilla extract; mix in pumpkin until thoroughly combined.
- Whisk flour, cinnamon, baking powder, baking soda, nutmeg, cloves, and salt together in a separate bowl. Mix flour mixture into pumpkin mixture until incorporated. Pour batter into three 5x9-inch loaf pans. Smooth batter evenly in each pan.
- Bake in the preheated oven until a toothpick inserted in the middle of each loaf comes out clean, 45 to 50 minutes.
Nutrition Facts : Calories 247.3 calories, Carbohydrate 40.7 g, Cholesterol 35.8 mg, Fat 8.4 g, Fiber 1.8 g, Protein 3.1 g, SaturatedFat 5.1 g, Sodium 393.6 mg, Sugar 22.6 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
PUMPKIN BANANA BREAD
The combination of ripe bananas and creamy pumpkin puree is a match made in heaven. The dynamic duo provides a perfectly moist, tender, not-too-sweet spiced quick bread that can be enjoyed all year long.
Provided by Food Network Kitchen
Time 3h45m
Yield makes 2 loaves; 12 to 16 servings
Number Of Ingredients 14
Steps:
- Preheat an oven to 350 degrees F. Line two 9 by 5-inch loaf pans with parchment paper, leaving a 2-inch overhang on the longer sides, then spray with nonstick cooking spray.
- Whisk together the flour, baking soda, pumpkin pie spice, baking powder and salt in a medium bowl until combined. Mash the bananas in a large bowl with a potato masher or fork until smooth, then whisk in the eggs, sugar, pumpkin puree, oil, sour cream and vanilla until smooth and combined. Add the flour mixture to the banana mixture, then stir the batter together with a rubber spatula until just combined (it's ok if there are a couple small lumps).
- Divide the batter evenly between the two prepared loaf pans, smoothing out the top with a spatula. Top each loaf with 3 tablespoons of pepitas. Bake in the center of the oven until a toothpick inserted in the center of each loaf comes out clean and each loaf reaches an internal temperature of 200 to 205 degrees F, 60 to 75 minutes.
- Let cool in the pans for 15 minutes, then use the parchment paper overhang to remove each loaf from the pan. Let cool completely on a wire rack, about 1 1/2 hours.
MAKEOVER PUMPKIN SPICE BREAD
With less than half the fat and just one-fourth the calories of the original recipe, more people can feel good about eating this fall favorite. Heidi Figiel - Bridgeport, W. Virginia
Provided by Taste of Home
Time 1h5m
Yield 2 loaves (16 slices each).
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first nine ingredients. In another bowl, whisk the eggs, pumpkin, buttermilk, applesauce and oil. Stir into dry ingredients just until moistened., Transfer to two 9x5-in. loaf pans coated with cooking spray. Bake at 350° for 45-55 minutes or until golden brown and a toothpick inserted in the center comes out with moist crumbs. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 143 calories, Fat 3g fat (0 saturated fat), Cholesterol 27mg cholesterol, Sodium 183mg sodium, Carbohydrate 27g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein.
PUMPKIN BANANA ZUCCHINI SPICE BREAD
I've been working on perfecting this recipe for a few years. If my family & extended family's picky toddlers & even pickier teens who'll literally LIVE on it while it lasts are any indication... then by goodness I think I've got it! So easily interchangeable with whatever you have on hand. Ex: Pumpkana; Nanacchini; Zumpkin... I have no end of fun inventing names for various mixes lol & of course you can always use just pumpkin, just bananas, etc.
Provided by Ozarkldy
Categories Quick Breads
Time 1h15m
Yield 2 loaves, 24-30 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350. Don't be afraid to leave the mixer in the cupboard! I always stir this up by hand w/ no trouble & I have rheumatoid arthritis.
- In large mixing bowl combine: eggs, milk, oil, applesauce, butter, sugars, pumpkin etc., vanilla. I usually give each ingredient a good stirring before adding the next one. Mix well.
- In separate bowl combine & mix dry ingredients. If you don't have a flour sifter, hold a whisk over measuring cup & sprinkle flour above it. It makes SO much difference to sift your flour. If you simply cannot do it, then cut flour back about 1/4 cup. Gradually add flour mix to first mixing bowl & beat together until smooth.
- Grease & flour 2 loaf pans & evenly divide batter among them. Bake for 50-60 minutes until toothpick test comes out clean. Allow to cool 15-20 minutes (If you can wait that long!) and invert pans to rack to complete cooling. You'll likely need to run knife around edges & tap or even bang on the bottom a bit to remove.
- Slice & Serve. Because it is such a moist bread, I always bag the 2nd loaf & hold it in the fridge until we finish the 1st loaf, just to guard against spoilage. I've heard it freezes lovely as well, but I've never made enough that it lasted long enough for me to try.
- Note: This will be my first try at posting a recipe, though I've been lurking & gleaning marvelous ones for ages on here. I'm from that sect of guard your recipes or don't give exact instructions, lol -- however, it occurred to me it was time to share back -- hope you all enjoy! -Oz.
Nutrition Facts : Calories 255.5, Fat 9.6, SaturatedFat 3.4, Cholesterol 41.9, Sodium 271, Carbohydrate 40.2, Fiber 0.7, Sugar 26.1, Protein 3
CRANBERRY-ORANGE PUMPKIN-SPICE BANANA BREAD
This super moist holiday loaf will help you ring in the fall and holiday season with warm pumpkin spice and seasonal cranberry! Bake one for snacks and breakfast at home, but remember that mini loaves make great holiday gifts for co-workers!
Provided by I Can't Believe its Not Butter!
Categories Trusted Brands: Recipes and Tips I Can't Believe It's Not Butter!®
Time 1h25m
Yield 14
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F. Brush 9 x 5-inch loaf pan with additional I Can't Believe It's Not Butter!® Spread; set aside.
- Combine mashed banana, I Can't Believe It's Not Butter!® Spread, brown sugar, eggs and vanilla in large bowl with wooden spoon. Stir in remaining ingredients except Glaze until blended. Spoon into prepared pan.
- Bake 60-70 minutes until toothpick inserted in center comes out clean. Cool 20 minutes on wire rack; remove from pan and cool completely.
- To make Glaze, combine confectioners sugar, melted Spread, vanilla, orange peel and 3 to 4 teaspoons warm water in small bowl. Drizzle over cooled banana bread.
Nutrition Facts : Calories 313.8 calories, Carbohydrate 52.9 g, Cholesterol 26.6 mg, Fat 10.9 g, Fiber 1.8 g, Protein 3.1 g, SaturatedFat 2.8 g, Sodium 256.4 mg, Sugar 33.9 g
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