Pumpkin Bread With No Canned Milk Recipes

Steps:

• Mix together flour, baking powder, soda, salt and spices.
• Combine pumpkin, sugar, milk, eggs and butter.
• Add wet ingredients to dry ingredients, mix until well blended.
• Stir in nuts if desired.
• Pour into VERY well greased loaf pan.
• Bake at 350°F for 45-55 minutes.
• NOTE: This has a tendency to stick, make sure you spray the pan very well.

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.
• Grease well (3) 8 1/2" by 4 1/2" bread pans (I use Crisco).
• Mix in larger bowl oil and pumpkin
• In separate bowl combine all dry ingredients and mix well.
• Add dry ingredients slowly to wet ingredients until well mixed.
• Divide batter into 3 loaves.
• Bake approximately 60 minutes until knife comes out clean.
• Alllow to cool before removing from pans.

Steps:

• In a medium size bowl beat eggs and mix with sugar, oil, water and pumpkin.
• In another bowl mix flour, baking soda, baking powder, salt, nutmeg, cinnamon and pumpkin pie spice. Combine wet ingredients with dry ingredients only until just blended. Do NOT overmix.
• Pour into a greased and floured loaf pan. This bread fits perfectly in an 8.5 x 4.5 loaf pan. Bake in a 325 degree oven for 50 to 60 minutes.
• For topping: In a small saucepan mix butter, brown sugar and milk. Boil only 2 1/2 minutes while stirring constantly. Immediately drizzle on top of loaf. Sprinkle with chopped pecans and press pecans lightly into topping.
• Wrap and store until next day for serving. This will keep moisture inside. It is ok if bread "sweats" while wrapped.

Steps:

• Preheat oven to 350°F.
• Cream sugar, oil and applesauce together.
• Add eggs. Mix well.
• Add spices, vanilla and pumpkin.
• Mix flour, baking soda and salt.
• Alternately add flour mixture and water or apple juice. Mix well.
• Pour into 3 greased small bread loaf pans or 1 greased large bread pan.
• Bake at 350F degrees for 30 minutes for smaller loaves or 45-55 minutes for large loaf.

Steps:

• Preheat oven to 350°F Spray standard size loaf pan with cooking spray.
• Combine sugars, pumpkin, oil, vanilla extract, water, and eggs.
• Sift together dry ingredients. Slowly add to pumpkin mixture and mix well.
• Pour into prepared baking dish.
• Bake at 350°F for 1 hour 15 minutes.
• •Options:.
• BUNDT: Double recipe. (My personal preference.) Drizzle with a 1/2 cup brown sugar, 1/2 cup chopped pecans or walnuts, and 1/2 cup butter glaze. Melt sugar in butter. Add nuts and drizzle over top of cooled bundt bread.
• MUFFINS: Recipe makes 18 muffins. Reduce baking time to 35 minutes.
• Freezable for a quick, healthy alternative for dessert.

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.