DOWNEAST MAINE PUMPKIN BREAD
This is a great old Maine recipe, moist and spicy. The bread actually tastes even better the day after it is baked. Great for holiday gift giving!
Provided by Laurie Bennett
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h5m
Yield 24
Number Of Ingredients 12
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.
Nutrition Facts : Calories 263.2 calories, Carbohydrate 40.6 g, Cholesterol 31 mg, Fat 10.3 g, Fiber 1.1 g, Protein 3.1 g, SaturatedFat 1.5 g, Sodium 305.4 mg, Sugar 25.7 g
NEW ENGLAND PUMPKIN BREAD
A delicious pumpkin bread with the added surprise of cranberries. Make a loaf for yourself and one as a gift. Just in time for the holidays!
Provided by Alan in SW Florida
Categories Breads
Time 1h40m
Yield 2 large loaves, 16 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 300 degrees.
- Mix sugar, oil, and pumpkin by hand. Beat in eggs, one at a time.
- Sift dry ingredients together. Mix into pumpkin mixture, alternating with milk. Add cranberries and walnuts to batter. Spread into greased loaf pans.
- Bake for 1 hour and 15 minutes (check after 1 hour, if using 3 small loaf pans.) Cool for 15 minutes before removing from pans.
Nutrition Facts : Calories 331.4, Fat 11, SaturatedFat 1.3, Cholesterol 54.3, Sodium 265.3, Carbohydrate 54.3, Fiber 1.2, Sugar 31.9, Protein 4.9
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.
NEW ENGLAND HARVEST CRANBERRY PUMPKIN BREAD
Wonderful on a cold rainy day like I have here today. I have made this about 5 times since finding the recipe last year & always love it. I changed it from the original a little in the matter of spices & adding some flavoring. This is different than most other pumpkin cranberry breads in that it uses canned sauce so it is good year round if you don't have a frozen stash of cranberries. I haven't yet made it with the glaze. It is great without it spread with butter or Pumpkin Butter. You can sub 1 1/2 tblsp pumpkin pie spice for the spices but personally I like to be able to add a little more or less of whatever I may or may not be in the mood for.
Provided by JanetB-KY
Categories Quick Breads
Time 1h10m
Yield 2 loaves, 16 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- Grease two loaf pans. The original recipe didn't specify size; I use 9 inch pans.
- In large bowl, mix all dry ingredients thoroughly.
- In second large bowl combine all wet ingredients; mix thoroughly.
- Pour wet ingredients into bowl of dry ingredients. Mix just until thoroughly combined. Do not overmix as this will cause tough bread.
- Bake at 350 for approximately 60 minutes or until sharp knife inserted in center comes out clean. If neccessary, cover lightly with foil during the last 20 minutes to prevent the edges from burning.
- Let cool in pans for ten minutes then turn out onto racks to finish cooling.
- Glaze: Mix one cup powdered sugar, 1/4 cup orange juice concentrate, and 1/8 tsp allspice. Drizzle over cooled breads.
Nutrition Facts : Calories 314.8, Fat 9.5, SaturatedFat 1.3, Sodium 298.5, Carbohydrate 55.4, Fiber 1.5, Sugar 32.2, Protein 3.2
PUMPKIN BREAD
I keep my freezer stocked for our harvest crew with home-baked goodies like this deliciously spicy, easy pumpkin bread recipe. -Joyce Jackson, Bridgetown, Nova Scotia
Provided by Taste of Home
Time 1h20m
Yield 1 loaf (16 slices).
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Combine first 8 ingredients. Whisk together eggs, pumpkin, oil and water; stir into dry ingredients just until moistened. Fold in walnuts and, if desired, raisins. , Pour into a greased 9x5-in. loaf pan. Bake until a toothpick inserted in center comes out clean, 65-70 minutes. Cool in pan 10 minutes before removing to a wire rack.
Nutrition Facts : Calories 221 calories, Fat 10g fat (1g saturated fat), Cholesterol 23mg cholesterol, Sodium 212mg sodium, Carbohydrate 31g carbohydrate (20g sugars, Fiber 1g fiber), Protein 3g protein.
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