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.
LINDY LOU'S HOLIDAY PUMPKIN BREAD WITH STREUSEL TOPPING
This recipe has been in the family for years. My husband loves this bread because of the added streusel topping. Once you try it, you'll understand why.
Provided by Lindylou723
Categories Breads
Time 1h20m
Yield 12-24 serving(s)
Number Of Ingredients 15
Steps:
- 1. Preheat oven to 350 degrees.
- 2. Spray 2 loaf pans with Pam.
- 3. Combine all bread ingredients in bowl.
- 4. In a seperate bowl, combine streusel topping ingredients.
- 5. Pour batter into pans.
- 6. Spread streusel topping over batter
- 7. Bake for 1 hour.
HOLIDAY RAISIN NUT PUMPKIN BREAD
Take the traditional pumpkin bread recipe and add some kick to it by throwing in some raisins and nuts. Similar to banana bread but with pumpkin. Great for the holidays and potluck parties!
Provided by Hopkins82
Categories Breads
Time 1h10m
Yield 3 loaves, 45-60 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F. Grease loaf pans (can make in bundt pans but need to adjust timing). Mix oil, sugar, and eggs together in a large bowl. Mix in pumpkin puree. Stir together flour, soda, baking powder, salt, and spices. Add to pumpkin mixture and mix until just combined. Fold in nuts and raisins and spread evenly into desired baking pan. Depending on oven, bake for 45 minutes-1 hour or until done. Set aside to cool on wire racks before slicing.
HOLIDAY PUMPKIN NUT BREAD
My son starts asking for this pumpkin bread before Thanksgiving. I make 2 or 3 batches every week between Thanksgiving and Christmas. Closer to Christmas I make tons for friends, neighbors and my hubbys golf buddys!!! This is probably my favorite thing to make for the Christmas holidays. Tie it with red and green ribbon and it makes a sweet gift.
Provided by Carols Kitchen
Categories Quick Breads
Time 1h20m
Yield 3 loaves
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- Cream butter and sugar.
- Gradually beat in the eggs.
- Mix in pumpkin and vanilla.
- In separate bowl, sift together the flour, salt, soda, baking powder and spices.
- Blend with the pumpkin mixture.
- Add the pecans.
- Grease and lightly flour 3 (8.4 x 4.4) loaf pans. (I use reusable aluminum pans).
- Spoon in the batter and bake for 50-55 minutes.
- Check doneness with toothpick. Do not overcook!
- Remove from pan, wrap and seal with plastic wrap while hot.
Nutrition Facts : Calories 2146.9, Fat 94.2, SaturatedFat 43.1, Cholesterol 374.2, Sodium 2215.3, Carbohydrate 312.5, Fiber 8.4, Sugar 204.4, Protein 24.8
PUMPKIN-WALNUT BREAD
I got this recipe from a coworker years ago at a company potluck. It's "goof-proof;" even kids can make it. Add fresh strawberries and whipped cream for a great summer dessert! I give these as gifts at Christmas too... Just add a bow and "Voila!"
Provided by Dee Reilman
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h45m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
- Combine flour, sugar, baking soda, salt, cinnamon, nutmeg, cloves, baking powder, and ginger in a large bowl. Make a well in the center; add pumpkin, oil, and eggs. Stir well. Fold in walnuts.
- Pour batter into the prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 90 minutes.
Nutrition Facts : Calories 317.9 calories, Carbohydrate 40.2 g, Cholesterol 31 mg, Fat 16.5 g, Fiber 1.8 g, Protein 4.4 g, SaturatedFat 2.4 g, Sodium 322 mg, Sugar 26.1 g
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
RAISIN-FILLED PUMPKIN SPICE BREAD
Years ago, I got this recipe from one of the best cooks in our church. Freeze a few loaves to have on hand when a friend or neighbor needs a pick-me-up. -Martha Sue Stroud, Clarksville, Texas
Provided by Taste of Home
Time 1h20m
Yield 2 loaves (16 slices each).
Number Of Ingredients 14
Steps:
- In a large bowl, sift together flour, soda, salt, cinnamon and nutmeg. Add sugar, oil, eggs and buttermilk. Mix well. Stir in flavorings, pumpkin, raisins and pecans. Pour into two greased 9x5-in. loaf pans. Bake at 350° for 60-65 minutes or until bread tests done. Let stand 10 minutes before removing from pans. Cool on a wire rack.
Nutrition Facts : Calories 225 calories, Fat 10g fat (1g saturated fat), Cholesterol 27mg cholesterol, Sodium 168mg sodium, Carbohydrate 32g carbohydrate (22g sugars, Fiber 1g fiber), Protein 3g protein.
NO KNEAD HOLIDAY PUMPKIN BREAD
The dough is so soft, so supple, so sensual that it's a joy to make this bread. Pumpkin gives it a soft color and super-subtle flavor. It's a great country bread.
Provided by Chef John
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 14h40m
Yield 8
Number Of Ingredients 8
Steps:
- Place pumpkin puree into a large mixing bowl and whisk in 1 cup plus 1 tablespoon warm water, salt, yeast, and pumpkin pie spice until thoroughly combined. Beat in flour to make a dry crumbly dough. Keep stirring until dough becomes smooth and sticky, 2 to 3 minutes.
- Cover bowl with a damp towel and let dough stand 12 to 16 hours to rise.
- Generously sprinkle cornmeal onto center area of a baking sheet. Scrape dough out of bowl, using a floured spatula, onto a heavily floured work surface. Dough will be very sticky. Dust dough with flour and gently flatten into an oblong shape. Fold 2 opposite rounded ends together to meet in the center; fold remaining 2 rounded ends to meet in the center, creating a rectangle of dough. Using well-floured hands, gently form into a round loaf with the seams on the bottom.
- Transfer dough round onto center of prepared baking sheet. Dust top and sides of loaf generously with more flour.
- Dust a dry towel with flour and place towel with floured side down over loaf. Let rise until loaf has almost doubled in size, 1 1/2 hours. Use a sharp knife to cut a 1/2-inch deep slit across the top of the loaf.
- Place a loaf pan containing about 2 inches of water onto a bottom rack of oven. Preheat oven to 425 degrees F (220 degrees C).
- Bake on center rack of the preheated oven for 30 minutes; turn bread around in oven. Continue to bake until bread is golden brown and crusty, about 20 more minutes. Let bread cool completely on a rack before slicing.
Nutrition Facts : Calories 180.3 calories, Carbohydrate 37.9 g, Fat 0.5 g, Fiber 1.8 g, Protein 5.1 g, SaturatedFat 0.1 g, Sodium 402.3 mg, Sugar 0.7 g
HOLIDAY PUMPKIN BREAD
I honestly have no idea where I got this recipe. It's been hanging out in my recipe box as long as I've been doing holiday baking and I make it every year to put in my gift baskets at Christmas. It's always a huge hit and it's a little lower cal than most pumpkin breads. Oh . . . and it's milk free for those with milk allergies! Hope you like it as much as we do!
Provided by ktenille
Categories Quick Breads
Time 1h
Yield 1 9, 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F.
- Sift together flour, salt, sugar and soda.
- Mix the pumpkin, olive oil, eggs, water, nutmeg, cinnamon and allspice.
- Combine the two mixes (not to thoroughly).
- Stir in walnuts* (*Optional and should be chopped).
- Pour batter into well buttered pan.
- Bake 50-60 minutes until toothpick comes out clean.
- Turn out of pan and let cool on rack.
OLD-FASHIONED PUMPKIN NUT LOAF BREAD
As fall is fast approaching I have been digging through my recipes for things of a fall and winter nature. This is a good one! I have never had it fail and it always tastes wonderful. I believe this came from NESTLE's site
Provided by Annacia
Categories Quick Breads
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- PREHEAT oven to 350°F Grease 9 x 5-inch loaf pan.
- Combine flour, pumpkin pie spice, baking powder, salt and baking soda in medium bowl. Blend pumpkin, granulated sugar, brown sugar, evaporated milk, egg, egg white and oil in large mixer bowl. Add flour mixture; mix just until moistened. Pour into prepared loaf pan; sprinkle with nuts.
- Bake for 60 to 65 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes; remove to wire rack to cool completely.
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