Moms Best Pumpkin Bread Recipes
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.
MOM'S BEST PUMPKIN BREAD
My mom has a cookbook that my aunt bought her from a church social back in the 70's. This pumpkin bread recipe is from that cookbook with some changes my mom has made thru the years. A very easy to make and moist, wonderful bread that my mom makes in loaf pans, tart pans, or her bundt pan. Hope you enjoy it as much as we do!
Provided by lauralie41
Categories Breads
Time 1h10m
Yield 3 loafs, 24 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, mix together ingredients in order given.
- Divide mixture into 3 greased loaf pans.
- Bake at 350 degrees for approximately 1 hour or until toothpick inserted in middle comes out clean.
Nutrition Facts : Calories 265.1, Fat 10.1, SaturatedFat 1.5, Cholesterol 31, Sodium 270.8, Carbohydrate 41.4, Fiber 0.7, Sugar 25.5, Protein 3.3
MY MOM'S PUMPKIN BREAD
This is the pumpkin bread that I grew up with. It is very nice and sweet with alot of pumpkin flavor, and spice, and most importantly it is moist, This is a large recipe so you'll be able to keep a loaf for yourself and share with friends. I'm not sure of the origin of this recipe. So I'll just say it's from my mom.
Provided by aimbrulee
Categories Quick Breads
Time 1h15m
Yield 4 loaves, 48 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 350 degrees.
- Prepare 3 or 4 loaf pans with butter and flour.
- In your mixer bowl combine the pumpkin, oil, and sugar, stir well.
- In a seperate bowl, combine the flour, cinnamon, cloves, and baking soda. Add the flour mixture to the pumpkin mixture, and hand stir until moistened. Use the beaters to finish mixing, scraping down sides of the bowl.
- Scoop batter into your loaf pans, and smooth out the top. Bake for 1 hour, or until a toothpick comes out clean. If you are baking three loaves, they will be a little larger and may take a little more time.
MOM'S PUMPKIN BREAD
Another childhood favorite. My mom would send peanut butter and jelly sandwiches on this bread for my lunches at school.
Provided by Chapstick
Categories Breads
Time 1h10m
Yield 2-3 loaves, 10-15 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350.
- Beat eggs with a fork in a large bowl.
- Add all other ingredients and mix until combined.
- Divide batter into 2 large loaf pans (9"X5"), or 3 medium pans (8"X4").
- Bake for 40 to 60 minutes until a toothpick inserted in the middle comes out clean.
Nutrition Facts : Calories 617.6, Fat 24.3, SaturatedFat 3.6, Cholesterol 84.6, Sodium 630.3, Carbohydrate 94.6, Fiber 1.8, Sugar 60.8, Protein 7.2
MOM'S FRESH CRANBERRY-PUMPKIN BREAD
Many years ago, I was putting together my first cookbook of memorable recipes. This one was from my mom and remains one of my all-time favorites! Freezes well. Delicious warm or cooled.
Provided by NancyLou
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h25m
Yield 20
Number Of Ingredients 10
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease two 9x5-inch loaf pan with cooking spray.
- Combine flour, sugar, pumpkin pie spice, and baking soda in a large bowl.
- Combine pumpkin puree, eggs, milk, and oil in a separate bowl. Add to the dry ingredients and beat until well combined. Add cranberries and stir to blend. Divide batter between the prepared pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes, then remove to cooling racks to cool completely.
Nutrition Facts : Calories 259.8 calories, Carbohydrate 46 g, Cholesterol 37.9 mg, Fat 7.1 g, Fiber 2 g, Protein 4.1 g, SaturatedFat 0.9 g, Sodium 188.5 mg, Sugar 26.8 g
MOM'S PUMPKIN BREAD
My mom is begged to make this moist yummy bread every year. She uses round coffee cans to bake the loaves, which makes a neat log effect. It's really great with cream cheese, and a big hit with kids! Incredibly easy and a wonderful family tradition. Crushed Pecans or Walnuts make a great addition.
Provided by Chef karma mama
Categories Quick Breads
Time 1h20m
Yield 4 loaves, 40 serving(s)
Number Of Ingredients 11
Steps:
- Mix together and pour into 4 greased coffee cans or 3 loaf pans. Bake at 350 or 375 for 1 hour or until done. Loaf pans need only 35-45 minutes.
Nutrition Facts : Calories 155.7, Fat 6.1, SaturatedFat 0.9, Cholesterol 21.1, Sodium 157.5, Carbohydrate 23.9, Fiber 0.4, Sugar 15.2, Protein 1.8
MOM'S PUMPKIN BREAD
Moist, sweet and delicious. As an alternative to the glaze, try it warm out of the oven topped with a dollop of whipped cream. Mm mm.
Provided by laurenpie
Categories Quick Breads
Time 1h15m
Yield 2 loaves, 24 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees, grease two loaf pans (medium to large size pans).
- Sift together flour, salt, baking soda, baking powder, and spices.
- Cream sugar and shortening, add eggs and beat well. Then mix in pumpkin and lastly dry ingredients.
- Bake at 350 degrees for 40 minutes. Cover loosely with foil and back an additional 20 minutes, or until knife inserted in center comes out clean.
- Mix powdered sugar and milk to make a thin glaze, poor over top before fully cool.
Nutrition Facts : Calories 264.4, Fat 9.5, SaturatedFat 2.5, Cholesterol 23.6, Sodium 176.5, Carbohydrate 42.8, Fiber 1.3, Sugar 27.3, Protein 3
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