Moms Pumpkin Bread Recipes

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.

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.

Steps:

• Preheat oven to 350°F.
• Grease and lightly flour 2 loaf pans.
• Combine flour, baking powder, baking soda, allspice, cinnamon and salt in a bowl. Set aside.
• In a separate bowl cream shortening and sugar.
• Add eggs one at a time.
• Add vanilla and pumpkin.
• Gradually add in dry ingredients from first bowl.
• Pour equal amount into both loaf pans.
• Bake on center rake for approx 60 minutes or until a toothpick inserted in the center of a loaf comes out clean.
• All ovens so I start checking my loaves at 45 mins and recheck every 5 minutes until done.
• We like it best cold!
• So enjoy the leftovers.
• It also freezes nicely.

Steps:

• Dissolve yeast in lukewarm water in a bowl. Let stand until the yeast softens and begins to form a creamy foam, about 20 minutes.
• Mix flour, salt, butter, 1 cup white sugar, eggs, and yeast mixture, respectively, in a large bowl. Stir in scalded milk and pumpkin puree until dough consistency is reached. Shape dough into a ball and place in a bowl; cover bowl with a towel. Let rise for 90 minutes.
• Shape dough into 2 dozen knotted rolls; arrange on a baking sheet. Let rise again for 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Whisk egg yolk with 1/2 teaspoon white sugar until dissolved; brush tops of rolls.
• Place baking sheet on the bottom rack of preheated oven; bake rolls for 10 minutes. Transfer baking sheet to top rack; bake until rolls are lightly browned, 6 to 10 more minutes.

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease three 8x4 inch loaf pans.
• In a large bowl, beat together white sugar, brown sugar and oil. Stir in the pumpkin. Mix in the eggs one at a time, beating well with each addition.
• In a separate bowl, sift together flour, baking soda, cinnamon, cloves, coriander and salt. Stir dry ingredients into pumpkin mixture until smooth. Stir in cream sherry. Beat till thoroughly blended, 1 to 2 minutes. Fold in nuts. Spoon batter into 3 greased 8x4 inch loaf pans, filling no more than three quarters full.
• Bake in preheated oven until a tester inserted into center of a loaf comes out clean, about 65 minutes. Let stand 5 minutes in pans before turn out onto wire racks to cool completely. Can be kept at room temp. for 4 days or frozen.

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.