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.
PUMPKIN SPICE BREAD
Hooray for fall! We love this pumpkin bread recipe--especially when the slices are slathered with a generous spread of cream cheese. Makes two loaves, so freeze the other one, or heck--eat it. This bread goes fast.
Provided by jmelyn
Categories Quick Breads
Time 1h30m
Yield 2 loaves, 24 serving(s)
Number Of Ingredients 12
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!
PUMPKIN BREAD
This bread actually tastes better after being frozen. I make a dozen batches in September and give them as Christmas gifts.
Provided by SUE CASE
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 2h
Yield 20
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease two loaf pans.
- In a medium mixing bowl, combine flour, baking soda, salt, baking powder, nutmeg, allspice, cinnamon and cloves.
- In a large bowl with an electric mixer, blend sugar, oil and eggs. Stir in pumpkin. Slowly blend the flour mixture into pumpkin mixture. While blending the mixture add water incrementally. Pour the batter into two prepared loaf pans.
- Bake in a preheated 350 degrees F (175 degrees C) oven for 90 minutes. Let cool for 10 minutes before removing from the pans.
Nutrition Facts : Calories 318.9 calories, Carbohydrate 49.1 g, Cholesterol 37.2 mg, Fat 12.6 g, Fiber 1.4 g, Protein 3.8 g, SaturatedFat 1.2 g, Sodium 450.1 mg, Sugar 31 g
PUMPKIN BREAD
For a low-fat treat, bake a healthy loaf of Alton Brown's Pumpkin Bread recipe, made with fresh shredded pumpkin, pumpkin seeds and cinnamon.
Provided by Alton Brown
Categories dessert
Time 1h35m
Yield 1 loaf or 1 1/2 dozen small muffins
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees F.
- Sift the flour, cinnamon, baking soda, baking powder, and salt together.
- In a separate bowl, mix the sugar, vegetable oil, eggs, and vanilla. Combine both mixtures and fold in the shredded pumpkin and pumpkin seeds. Once the ingredients are all incorporated pour into a non- stick 9 by 5 by 3-inch loaf pan. If your pan is not non- stick coat it with butter and flour.
- Bake for 1 hour and 15 minutes. At this point a knife inserted into the middle of the loaf should come out clean. Cool for 15 minutes and turn out onto a cooling rack. Cool completely. For muffins temperature should also be 325 degrees F., but bake for 30 minutes.
Nutrition Facts : Calories 205, Fat 11 grams, SaturatedFat 1 grams, Cholesterol 35 milligrams, Sodium 154 milligrams, Carbohydrate 26 grams, Fiber 1 grams, Protein 3 grams, Sugar 12 grams
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.
3-INGREDIENT PUMPKIN BREAD
This pumpkin bread is beautiful enough to give as a present--and it requires only three ingredients! The secret is in using pumpkin pie filling, which is already generously spiced and sweetened. Combine it with cake mix and you get a ton of flavor with very little effort.
Provided by Food Network Kitchen
Time 1h10m
Yield 8 servings
Number Of Ingredients 3
Steps:
- Preheat the oven to 350°F. Line a 9-by-5-by-3-inch loaf pan with parchment paper (see Cook's Note), leaving a 2-inch overhang on the 2 longer sides.
- Whisk together the pumpkin pie mix and eggs in a large bowl until smooth. Whisk in the spice cake mix until just combined and no lumps remain.
- Transfer to the prepared loaf pan, smoothing out the top with a small offset spatula. Bake until deep golden brown and a toothpick inserted in the center comes out clean, about 45 minutes.
- Transfer the pan to a wire rack to cool slightly, about 10 minutes. Use the parchment overhang to lift the pumpkin bread out of the pan and onto the wire rack to cool completely.
CHEESECAKE-STUFFED PUMPKIN BREAD
Everyone's favorite fall quick bread hides a decadent surprise inside -- a rich swirl of cheesecake.
Provided by Food Network Kitchen
Categories dessert
Time 3h45m
Yield 1 loaf
Number Of Ingredients 15
Steps:
- For the cheesecake swirl: Position an oven rack in the bottom third of the oven and preheat the oven to 325 degrees F. Combine the cream cheese, granulated sugar, sour cream and egg in a large bowl and beat with a mixer until well combined; set aside.
- For the pumpkin bread: Generously spray a 9-by-5-inch loaf pan with nonstick spray and dust with flour. Whisk together the flour, baking soda and salt in a medium bowl and set aside. Whisk together the granulated sugar and pumpkin puree in a large bowl, then whisk in the oil, pumpkin pie spice, vanilla and egg. Whisk in the flour mixture until just combined.
- Reserve 1 cup of the pumpkin batter. Spread the remaining batter in the bottom of the prepared loaf pan. Spoon the cream cheese mixture over the pumpkin batter, then put the reserved pumpkin batter in a line down the center of the pan. Insert the tip of a paring knife into the batter and drag it through and up to swirl 5 to 6 times.
- Bake until the top is cracked and a cake tester inserted in the center comes out clean, 1 hour 15 minutes to 1 hour 20 minutes. Cool on a wire rack for 30 minutes, then carefully invert onto a platter or cake stand and flip upright. Let cool completely, at least 1 1/2 hours. Dust with confectioners' sugar and serve.
PUMPKIN LOAF
This is a dense, moist loaf that is a great way to use up that extra pumpkin puree when you are tired of pumpkin pie. We love it for breakfast, and my daughter likes to take a slice in her lunch. It makes two loaves. Hope you enjoy!
Provided by Leslie
Categories Breads
Time 1h10m
Yield 2 loaves
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees and grease 2 loaf pans.
- Mix together well the pumpkin, sugar, oil and eggs.
- Add flour, baking powder, baking soda, cinnamon, ginger and raisins, and mix well.
- Pour into loaf pans and bake for 60-65 minutes or until inserted knife comes out clean.
PUMPKIN BREAD
I love pumpkin and this is a really good bread. Great for bake sales, food gifts. Slice and add a little cream cheese for parties.
Provided by Nicole Brummett
Categories Quick Breads
Time 1h10m
Yield 2 loaves
Number Of Ingredients 9
Steps:
- Preheat oven to 350°.
- Grease and flour 2 loaf pans.
- Mix all dry ingredients in a bowl; set aside.
- Mix pumpkin, eggs, oil, and nuts together.
- Combine mixtures and blend thoroughly.
- Pour into pans.
- Bake for 45-60 minutes or until a toothpick inserted comes out clean.
- Remove from pans and cool on a rack.
Nutrition Facts : Calories 3250.6, Fat 183, SaturatedFat 25.9, Cholesterol 372, Sodium 2399.6, Carbohydrate 371.8, Fiber 13.9, Sugar 205.3, Protein 45.1
MOIST PUMPKIN BREAD
VERY MOIST pumpkin bread with special topping. This makes a very nice gift-giving bread. You can make it all year long because it uses a can of 100% pure pumpkin puree. I use Libby's brand. The spices are just right in this recipe and enhance the flavor of the pumpkin. It's best served after it has mellowed for one day. A family favorite.
Provided by Seasoned Cook
Categories Quick Breads
Time 1h15m
Yield 1 loaf, 8-10 serving(s)
Number Of Ingredients 16
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.
SUPER MOIST PUMPKIN BREAD
This is an incredible bread. Its moistness comes from the addition of an unusual ingredient: coconut milk! Originally submitted to ThanksgivingRecipe.com.
Provided by Kevin Ryan
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Yield 20
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8x4 inch loaf pans.
- In a large bowl combine the flour, brown sugar, white sugar, pumpkin puree, oil, coconut milk, baking soda, salt, ground nutmeg and ground cinnamon. Mix until all of the flour is gone. Fold in the nuts and flaked coconut. Pour batter into the prepared pans.
- Bake at 350 degrees F (175 degrees C) for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cover loaves with foil tightly. Allow to steam for 10 minutes. Remove foil and turn out onto a cooling rack. Tent lightly with the foil and allow to cool completely.
Nutrition Facts : Calories 360.3 calories, Carbohydrate 48.9 g, Fat 17.7 g, Fiber 1.7 g, Protein 3.6 g, SaturatedFat 4.2 g, Sodium 257.4 mg, Sugar 29.4 g
PUMPKIN BREAD
I've had this recipe for years; it was given to me by a friend. This is a moist fragrant quick bread. Use what appeals to you whether it is simply dates and nuts or chocolate chips to make it your own. I have used cooked acorn squash puree in place of pumpkin puree with good results.
Provided by Lorrie in Montreal
Categories Quick Breads
Time 1h10m
Yield 2 loaves, 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Grease and flour 2 small loaf pans.
- Sift dry ingredients together.
- Add oil, eggs, pumpkin, and water and mix well.
- Stir in dates and nuts.
- Bake in a 350°F oven for approximately 1 hour or when center is pierced with a wooden skewer and comes out clean.
- Let cool and unmold.
Nutrition Facts : Calories 554.9, Fat 20.4, SaturatedFat 3.1, Cholesterol 62, Sodium 542.1, Carbohydrate 89.2, Fiber 2.5, Sugar 58.2, Protein 6.4
EASY PUMPKIN BREAD
A friend of mine graciously shared her "secret recipe" for this bread with me. It's become such a family favorite that I'm not allowed to enter my family's get-togethers without this bread in hand!
Provided by Taste of Home
Time 1h15m
Yield 2 loaves.
Number Of Ingredients 8
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs. Combine dry ingredients; gradually stir into creamed mixture just until moistened. Beat in pumpkin. , Transfer to two greased 9x5-in. loaf pans. Bake at 350° for 1 hour or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes before removing to wire racks to cool.
Nutrition Facts : Calories 178 calories, Fat 6g fat (4g saturated fat), Cholesterol 35mg cholesterol, Sodium 161mg sodium, Carbohydrate 29g carbohydrate (19g sugars, Fiber 1g fiber), Protein 2g protein.
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