MOIST PUMPKIN BREAD
Four years after my mother's death, I finally dealt with going through her many boxes of pictures and books. I loved reading the spiral notebook of recipes she had assembled over many years. Growing up, I would always ask her to make this moist pumpkin bread. Enjoy.
Provided by Troy Hill
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h15m
Yield 16
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease and flour two 8x4-inch loaf pans.
- Mix all-purpose flour, sugar, baking soda, salt, cinnamon, and pumpkin pie spice together in a bowl. Add pumpkin, eggs, vegetable oil, and water and mix well. Fold in pecans.
- Divide the mixture between the two prepared loaf pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Let cool in the pan for 10 minutes before transferring to a wire rack.
Nutrition Facts : Calories 392.6 calories, Carbohydrate 56.3 g, Cholesterol 40.9 mg, Fat 17.7 g, Fiber 1.8 g, Protein 4.2 g, SaturatedFat 2.8 g, Sodium 455.7 mg, Sugar 38.6 g
SUPER MOIST PUMPKIN BREAD
This is an incredible bread. Its moistness comes from the addition of an unusual ingredient: coconut milk! Originally submitted to ThanksgivingRecipe.com.
Provided by Kevin Ryan
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Yield 20
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8x4 inch loaf pans.
- In a large bowl combine the flour, brown sugar, white sugar, pumpkin puree, oil, coconut milk, baking soda, salt, ground nutmeg and ground cinnamon. Mix until all of the flour is gone. Fold in the nuts and flaked coconut. Pour batter into the prepared pans.
- Bake at 350 degrees F (175 degrees C) for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cover loaves with foil tightly. Allow to steam for 10 minutes. Remove foil and turn out onto a cooling rack. Tent lightly with the foil and allow to cool completely.
Nutrition Facts : Calories 360.3 calories, Carbohydrate 48.9 g, Fat 17.7 g, Fiber 1.7 g, Protein 3.6 g, SaturatedFat 4.2 g, Sodium 257.4 mg, Sugar 29.4 g
DELICIOUS PUMPKIN BREAD
Got this recipe from my mom. It is a pretty good recipe, and can be made with canned or fresh pumpkin. One half cup raisins may be substituted for the nuts.
Provided by v monte
Categories Breakfast and Brunch Breakfast Bread Recipes
Time 1h10m
Yield 24
Number Of Ingredients 11
Steps:
- Grease and flour three 7 x 3 inch pans. Preheat oven to 350 degrees F (175 degrees C).
- Measure flour, sugar, baking soda, salt, and spices into a large bowl. Stir to blend. Add pumpkin, water, vegetable oil, eggs, and nuts. Beat until well combined. Pour batter into prepared pans.
- Bake for approximately 1 hour.
Nutrition Facts : Calories 275.1 calories, Carbohydrate 40.1 g, Cholesterol 31 mg, Fat 11.9 g, Fiber 1.3 g, Protein 3.4 g, SaturatedFat 1.7 g, Sodium 311.5 mg, Sugar 25.9 g
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
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.
MOIST & DELICIOUS PUMPKIN BREAD
The name says it all, this is a very moist & delicious pumpkin bread... Great for Fall baking, bake sales, Holiday's, gift giving, and just savoring. This bread needs nothing, but a dollup of whipped cream makes it look pretty :-) I happen to have a very large loaf pan & that's what I use, not sure if you need 2 loaf pans or not for this, but I have also made this in a rectangular aluminum pan.
Provided by BlondieItaliana
Categories Quick Breads
Time 1h
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Spray loaf pan with Bakers Joy or grease liberally. Preheat oven 350 degrees.
- In a large mixing bowl, combine pumpkin, eggs, oil, water and sugar until well blended.
- In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just combined.
- Pour it all into the loaf pan & bake about 50 minutes at 350 degrees.
Nutrition Facts : Calories 522.5, Fat 20.3, SaturatedFat 3, Cholesterol 70.5, Sodium 525.4, Carbohydrate 80.6, Fiber 1.3, Sugar 50.7, Protein 6.2
RICH, MOIST SECRET INGREDIENT PUMPKIN BREAD
This is my favorite pumpkin bread recipe. It is very different from other pumpkin breads because it calls for some unusual ingredients that make it special. I almost always use freshly cooked and mashed pumpkin in this - I like to use a small pie pumpkin, which I cut into quarters, seed, and steam until tender, then remove the peel and mash. But I have used plain canned pumpkin as well - just don't accidentally use pumpkin pie filling - you need the plain puree. Prep time assumes you already have some pumpkin puree handy. The extra loaf freezes well. I have been making this for years, but originally found this in one of the "Best of the Best" series of US regional cookbooks.
Provided by HeatherFeather
Categories Quick Breads
Time 1h30m
Yield 16 serving(s)
Number Of Ingredients 13
Steps:
- Sift together first 8 ingredients (flour, baking soda, salt, cinnamon, nutmeg, ginger, dry pudding mixes).
- Beat eggs well in another bowl.
- Add oil, sugar, pumpkin, and vanilla to the eggs and mix well.
- Combine wet mixture with flour mixture gently by hand,pressing out any large lumps with your spoon, just until ingredients are moistened- do not overmix.
- Pour into 2 loaf pans (greased& floured) and bake in a preheated oven at 350F for 1 hour to 1 hr 15 minutes (or when tests done with a toothpick).
- Cool in pan 10 minutes then let cool completely on wire racks- don't skip of your loaves will fall apart.
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
EASY AND DELICIOUS PUMPKIN BREAD
Moist, delicious pumpkin bread that is the best I have ever eaten.
Provided by STARFLOWER
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h30m
Yield 16
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease 2 8x4-inch loaf pans.
- Whisk eggs in a large bowl. Add vegetable oil and pumpkin puree; whisk until smooth.
- Mix flour, sugar, vanilla pudding mix, baking soda, cinnamon, and salt in a separate bowl; stir into pumpkin mixture. Pour batter into the 2 prepared loaf pans.
- Bake in the preheated oven until a toothpick inserted in the center of each loaf comes out clean, 75 to 80 minutes.
Nutrition Facts : Calories 375.7 calories, Carbohydrate 49.1 g, Cholesterol 58.1 mg, Fat 18.9 g, Fiber 1.3 g, Protein 3.9 g, SaturatedFat 3.2 g, Sodium 316.9 mg, Sugar 34.4 g
MOIST PUMPKIN BREAD
"This pretty quick bread is the only thing my kids will eat when they don't feel good," writes Tammy Neubauer from Ida Grove, Iowa.
Provided by Taste of Home
Time 1h
Yield 3 loaves (16 slices each).
Number Of Ingredients 13
Steps:
- In a large bowl, combine the dry ingredients. In another bowl, whisk the eggs, pumpkin, oil and water. Stir into dry ingredients just until moistened. Pour into three greased 8x4-in. loaf pans., Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Nutrition Facts : Calories 122 calories, Fat 4g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 165mg sodium, Carbohydrate 20g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.
THE MOST MOIST PUMPKIN BREAD EVER
I LOVE this bread. I pretty much love anything made of pumpkin, but this bread is the best. it is so moist, and just slightly sticky, and wow!
Provided by KittyKitty
Categories Breads
Time 1h20m
Yield 2 loaves
Number Of Ingredients 14
Steps:
- Cream shortening, gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating after each addition. Stir in pumpkin and water,.
- Compbine flour, and next 5 ingredients, add to creamed mixture, mixing well. Fold in pecans and raisins, if using. Spoon into 2 greased and floured 9 x 5 x 3 inch loafpans; bake at 350F for 1 hour or until wooden pick inserted in center comes out clean. cool in pans 10 minutes; remove from pans, and cool on wire racks.
Nutrition Facts : Calories 2323.3, Fat 80.7, SaturatedFat 20.6, Cholesterol 423, Sodium 2371.6, Carbohydrate 369.7, Fiber 7.3, Sugar 202.8, Protein 35.5
SUPER MOIST PUMPKIN BREAD
My friend is a vegan. She made this pumpkin bread for the 4th of July party I had on Friday. OMG it was so good that no one that came believes it was vegan.
Provided by loveleesmile
Categories Breads
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F. Grease and flour two 8" x 4" loaf pans.
- Spread walnuts in a single layer on an ungreased baking sheet. Toast in the preheated oven for 8 to 10 minutes or until lightly browned. Set aside to cool.
- In a large bowl, stir together the flour, brown sugar, white sugar, baking soda, salt, nutmeg, and cinnamon. Add the pumpkin puree, oil, and coconut milk, and mix until all of the flour is absorbed. Fold in the flaked coconut and toasted walnuts. Divide the batter evenly between the prepared pans.
- Bake for 1 hour and 15 minutes in the preheated oven or until a toothpick inserted in the center comes out clean. Remove from oven, and cover loaves tightly with foil. Allow to steam for 10 minutes. Remove foil, and turn out onto a cooling rack. Tent loosely with the foil, and allow to cool completely.
Nutrition Facts : Calories 715.4, Fat 35.1, SaturatedFat 8.2, Sodium 525.4, Carbohydrate 97, Fiber 3, Sugar 59.8, Protein 7.2
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