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
There is NO pumpkin bread recipe that comes close to this one!!! My mom and I like to add plenty of cinnamon, which makes this super moist bread very flavorful. If you make mini loaves, they make great Christmas or hostess gifts.
Provided by Michelle M
Categories Breads
Time 1h20m
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 325 degrees. Grease loaf pans - use 3 9x5 inch pans or 4 8.5x4.5 inch pans and divide the batter evenly.
- 2. Beat together eggs, pumpkin, oil and water. Add remaining ingredients and beat well.
- 3. Pour batter into loaf pans - the larger pans will be about 1/3 full and the smaller pans about 1/2 full.
- 4. Bake for 50 minutes, then rotate pans (move middle pans to outside) and bake for 10 minutes. If bread is not done after 60 minutes, continue baking and check for doneness every 5 minutes. Bread is done when the surface looks dry and the top springs back when gently pushed with your finger.
- 5. Allow bread to cool for about 15 minutes, then gently pop out of the pans. Bread is the best when warm and fresh, but it will last a week or two wrapped in foil and refrigerated. Wait until the bread is completely cool before wrapping so it doesn't get soggy. ENJOY!!!
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
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
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