Mother Marges Pumpkin Bread Recipes

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.
• In a large bowl, mix together pumpkin puree, 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 blended. Pour into the prepared pans.
• Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

Steps:

• Heat oven to 350°. Generously grease bottom only of loaf pan, 9x5x3 inches.
• Stir all ingredients except raisins in pan with fork until moistened; beat vigorously 1 minute. Stir in raisins.
• Bake 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Run knife or metal spatula around sides of loaf to loosen; remove from pan to wire rack. Cool completely before slicing.

Steps:

• Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches, or 1 loaf pan 9x5x3 inches, with shortening.
• Stir together pumpkin, sugar, oil, vanilla and eggs in large bowl. Stir in remaining ingredients. Pour into pans.
• Bake 8-inch loaves 50 to 60 minutes, 9-inch loaf 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

Steps:

• Preheat oven to 350 degrees F.
• Grease and flour three 7x3 inch loaf pans.
• In a large bowl, mix together pumpkin puree, 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 blended.
• Pour into the prepared pans.
• Bake for about 50 minutes in the preheated oven.
• Loaves are done when toothpick inserted in center comes out clean.

Steps:

• Heat oven to 350.
• in a large mixing bowl, combine pumpkin, sugar, water, vegetable oil and eggs.
• Beat until well mixed.
• Measure the flour, baking soda, cinnamon, salt, baking powder, nutmeg and cloves into a separate bowl and stir until combined.
• Slowly add the dry ingredients to the pumpkin mixture, beating until smooth.
• Grease two 9 x 5 inch loaf pans and dust with flour.
• Evenly divide the batter between the two pans.
• Bake for 60-70 minutes or until a toothpick inserted in center comes out clean.
• Cool for 10-15 minutes, then remove from pans by inverting onto a rack and tapping the bottoms.
• Slice and serve plain, buttered, or with cream cheese.
• Note: Cream cheese is the ONLY thing to put on this bread because--it is so so so yummy!

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:

• Preheat oven to 350.
• Add the raisins, sugar, water, shortening, and cinnamon to a saucepan. On medium heat, bring to a boil and cook for 5 minutes Stir occassionally to make sure raisins are not clumping together. Take off heat, and cool to room temperature.
• Add baking soda to coffee and mix into saucepan. Combine well.
• Add flour to saucepan. Mix with a whisk until smooth, batter will be runny.
• Pour batter into a greased and floured bundt pan.
• Cook for one hour, check with a toothpick. Cool for 15 minutes on a rack, and then invert onto a cakepake.

Steps:

• Grease bread machine pan and kneading blade generously with shortening.
• Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer.
• Select Quick Bread cycle only. After 3 minutes into cycle, open lid and carefully scrape down sides of pan. Close lid to continue with cycle.
• Cool baked bread 10 minutes. Remove from pan to wire rack, or follow manufacturer's recommendation.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Grease two 9x5 inch loaf pans.
• Sift together the flour, baking soda, baking powder, salt, and pumpkin pie spice; set aside.
• In a large bowl, beat together sugar, oil, eggs, and pumpkin.
• Stir in flour mixture alternately with water.
• Divide batter evenly between the prepared pans.
• Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean.
• For best flavor, store wrapped in plastic wrap at room temperature for a full day before serving.

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:

• Preheat oven to 350 degrees F (175 degrees C). Grease two 7x3-inch loaf pans with 2 teaspoons butter.
• Mix flour, sugar, walnuts, baking soda, salt, cinnamon, nutmeg, cloves, and ginger together in a large bowl. Cube 2 tablespoons butter into the bowl.
• Whisk pumpkin puree, vegetable oil, eggs, banana, and honey together in a bowl until smooth. Fold in flour mixture just until blended. Pour into the prepared loaf pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 55 minutes. Cool in the pans for 5 minutes; invert onto a wire rack to cool completely.