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 SPICE LOAVES
I have loved baking all my life, but when my mom made the choice to be vegan, I had to find new recipes. This one's a keeper! -Marisa Holt, Los Angeles, California
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 2 loaves (12 slices each).
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. Whisk flours, sugars, baking soda, salt and spices. In another bowl, whisk pumpkin, oil, applesauce, maple syrup and water. Add to flour mixture; stir just until moistened., Transfer to two 8x4-in. loaf pans coated with cooking spray. Bake until a toothpick inserted in center comes out clean, 50-60 minutes., Cool 10 minutes before removing to wire racks to cool.
Nutrition Facts : Calories 142 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 158mg sodium, Carbohydrate 26g carbohydrate (15g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
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.
CHAI-SPICED PUMPKIN LOAF
Provided by Kardea Brown
Time 2h30m
Yield 1 loaf
Number Of Ingredients 20
Steps:
- For the loaf: Preheat the oven to 350 degrees F. Grease a 9-by-5-inch loaf pan with nonstick cooking spray. Line with a piece of parchment paper, allowing the sides to hang over the edges of the pan.
- Whisk together the flour, baking powder, cinnamon, baking soda, cardamom, ginger, salt, cloves and nutmeg in a medium bowl until well combined.
- Whisk together the pumpkin, butter, brown sugar, granulated sugar, eggs and vanilla in a large bowl until well combined. Add the dry ingredients to the bowl and stir until completely incorporated.
- Pour into the prepared loaf pan and bake until a toothpick inserted in the center comes out mostly clean with a few moist crumbs sticking to it and the cake springs back when gently pressed, 50 minutes to 1 hour. Let cool for 30 minutes before unmolding and cooling completely on a wire rack.
- For the glaze: In the meantime, whisk together the confectioners' sugar, chai tea, cream and cinnamon in a small bowl. Drizzle over the top of the cooled loaf and let the glaze set before slicing and serving.
PUMPKIN SPICE BREAD
This pumpkin spice bread recipe is at least 40 years old. It makes a very moist bread. It's been described as tasting like pumpkin pie without the crust. -Delora Lucas, Belle, West Virginia
Provided by Taste of Home
Categories Snacks
Time 1h10m
Yield 2 loaves.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. In a large bowl, combine sugar, oil and eggs; add pumpkin and mix well. In second bowl, combine the flour, baking soda, salt, cinnamon, nutmeg, baking powder, cloves and allspice; add to the pumpkin mixture alternately with water, beating well after each addition. , Pour into two greased 9x5-in. loaf pans. Bake until a toothpick inserted in the center comes out clean, 60-65 minutes. Cool in pans 10 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 197 calories, Fat 8g fat (1g saturated fat), Cholesterol 27mg cholesterol, Sodium 128mg sodium, Carbohydrate 30g carbohydrate (19g sugars, Fiber 1g fiber), Protein 2g 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 LOAF
The cream cheese contributes to the excellence of this loaf.
Provided by Carol
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h30m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5x3 inch loaf pan.
- Put softened cheese, butter, and sugar in mixing bowl. Cream together well. Beat in eggs one at a time until blended. Mix in pumpkin.
- In another bowl combine flour, soda, baking powder, salt, cinnamon, cloves, and walnuts. Stir until thoroughly mixed. Pour all at once over batter. Stir just enough to moisten. Turn into greased 9x5x3 inch loaf pan.
- Bake at 350 degrees F (175 degrees C) for 60-70 minutes until inserted toothpick comes out clean. Cool 10 minutes in pan. Remove to rack to finish cooling.
Nutrition Facts : Calories 264.5 calories, Carbohydrate 37.5 g, Cholesterol 41.4 mg, Fat 11.3 g, Fiber 1.5 g, Protein 4.7 g, SaturatedFat 3.3 g, Sodium 345.2 mg, Sugar 21.8 g
SPICED PUMPKIN LOAVES WITH WHIPPED CREAM
Categories Bread Dessert Bake Thanksgiving Pecan Pumpkin Fall Bon Appétit
Yield Makes 2 loaves
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F. Lightly oil two 9 1/4 x 5 1/4 x 2 1/2-inch loaf pans. Dust pans with flour. Sift first 6 ingredients into large bowl. Using electric mixer, beat pumpkin and next 4 ingredients in another large bowl to blend. Beat in dry ingredients just until blended. Stir in raisins and pecans. Transfer batter to prepared loaf pans.
- Bake until tester inserted into center comes out clean, covering breads loosely with foil if browning too quickly, about 1 hour 20 minutes. Transfer pans to rack. Cool 15 minutes. Remove breads from pans. Cool slightly. (Can be prepared 1 day ahead. Cool completely. Wrap in foil. Store at room temperature. Before continuing, rewarm in 350°F oven 15 minutes.)
- Serve breads warm with cream.
SQUIDGY PUMPKIN & GINGER LOAF
Use up your Halloween pumpkin leftovers in this dense, sticky loaf cake which pairs the sweet earthiness of squash with warming ginger
Provided by Sarah Cook
Categories Afternoon tea, Dessert, Treat
Time 1h15m
Yield Cuts into 10-12 slices
Number Of Ingredients 12
Steps:
- Put the pumpkin or squash in a microwave- proof bowl with a dribble of water. Cover with cling film, pierce with a couple of holes and cook in a microwave on High for 5-10 mins, or until the pumpkin is soft and mashable. Drain off the water and mash until smooth. Put the treacle, syrup, sugar and milk in a pan and heat gently until the sugar has dissolved.
- Heat oven to 180C/160C fan/gas 4. Grease and line a 900g loaf tin with a strip of baking parchment. Sift the flour, bicarb, spices and a pinch of salt into a bowl together. Tip in the diced butter and rub with your fingertips until no big lumps remain.
- Whisk the mash and the egg into the lukewarm syrupy mixture, then stir everything into the dry ingredients. Pour the batter into the prepared tin, scatter with most of the crystallised ginger and bake for 45 mins until a skewer poked into the centre comes out with just moist crumbs attached. Scatter over the remaining sliced ginger to stick, then cool in the tin. This cake tastes delicious once thoroughly cooled and sliced, but even better if wrapped in parchment and foil, and left for a couple of days to mature. Perfect with a cuppa, smeared with some butter.
Nutrition Facts : Calories 256 calories, Fat 8 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 27 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.7 milligram of sodium
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PUMPKIN SPICE LOAVES - BETTER HOMES & GARDENS
From bhg.com
5/5 (7)Total Time 1 hr 40 minsServings 16-20Published 2011-06-14
- Butter two 8x4x2- or 9x5x3-inch loaf pans. Place nuts in bottom of prepared pans; set aside. Stir together flour, baking powder, cinnamon, 3/4 teaspoon nutmeg, soda, and salt. Set aside.
- In a very large mixing bowl beat butter with an electric mixer on medium speed for 30 seconds. Add granulated and brown sugars and vanilla; beat 1 to 2 minutes or until well combined. Add eggs, 1 at a time, beating just until combined after each. (Mixture may look curdled.) Beat in pumpkin. Add flour mixture and milk alternately, beating on low speed until well blended after each addition; scrape sides of bowl.
- Pour batter into prepared pans and smooth tops with a rubber spatula. Bake in a 350 degree F oven about 1 hour or until a wooden toothpick inserted near center comes out clean. Cool loaves in pans on wire rack for 15 minutes. Loosen edges with a narrow metal spatula and remove from pans. Cool completely on wire racks, nut side up. Store in an airtight container in a cool place up to 2 days.
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