SPICED PUMPKIN BREAD
A pumpkin loaf spiced with cinnamon, ground cloves, and nutmeg. I came up with this recipe after many failed attempts at pumpkin loaf. I adapted a favorite banana loaf recipe and this was the result. Yum! This recipe yields 3 loaves. Stock your freezer!
Provided by KellieTheBaker
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h
Yield 24
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix white sugar, brown sugar, and melted butter together in a large bowl. Stir in eggs and vanilla extract; mix in pumpkin until thoroughly combined.
- Whisk flour, cinnamon, baking powder, baking soda, nutmeg, cloves, and salt together in a separate bowl. Mix flour mixture into pumpkin mixture until incorporated. Pour batter into three 5x9-inch loaf pans. Smooth batter evenly in each pan.
- Bake in the preheated oven until a toothpick inserted in the middle of each loaf comes out clean, 45 to 50 minutes.
Nutrition Facts : Calories 247.3 calories, Carbohydrate 40.7 g, Cholesterol 35.8 mg, Fat 8.4 g, Fiber 1.8 g, Protein 3.1 g, SaturatedFat 5.1 g, Sodium 393.6 mg, Sugar 22.6 g
PUMPKIN SPICE BREAD
Steps:
- Preheat oven to 350 degrees F.
- Have 4 (3 by 5 1/2 by 2-inch) bread pans greased and floured.
- Whisk together the flours, sugars, baking powder, salt, cinnamon, and nutmeg and set aside. Beat the eggs, then add the milk, butter, pumpkin, and ginger. Whisk to combine well. Combine the wet and dry ingredients and fold in 1/2 the pumpkin seeds. Divide the batter among the 4 pans and top with the remaining pumpkin seeds. Bake about 45 to 50 minutes or until the top is browned and cracked.
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 SPICE BREAD
This spicy pumpkin bread comes out VERY moist even without oil. It tastes just like pumpkin pie!
Provided by Kris Gunn
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 2h10m
Yield 32
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease two 9-inch loaf pans.
- Mix white sugar, brown sugar, and eggs in a large bowl; stir in pumpkin and mix well. Combine flour, baking soda, salt, cinnamon, nutmeg, baking powder, cloves, and allspice in a bowl; add alternately with water to pumpkin mixture. Pour into prepared loaf pans.
- Bake in preheated oven until golden and a toothpick inserted into the center comes out clean, 60 to 65 minutes. Cool in pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 139.7 calories, Carbohydrate 31.2 g, Cholesterol 23.3 mg, Fat 0.9 g, Fiber 0.9 g, Protein 2.4 g, SaturatedFat 0.3 g, Sodium 165.1 mg, Sugar 19.8 g
PUMPKIN SPICE CAKE
Provided by Food Network
Categories dessert
Time 2h30m
Yield 10 to 12 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F. Generously butter and flour a 10 to 12-cup bundt pan.
- Melt the butter in a large skillet over medium heat. Continue cooking until the foam in the pan has subsided and the butter is fragrant and nut brown, 3 to 5 minutes. Immediately transfer to the bowl of an electric mixer.
- Whisk together the flour, baking powder, cinnamon, baking soda, allspice and salt in a large bowl.
- Beat together the browned butter, sugars and eggs with an electric mixer until well combined and thick. Beat in 1 1/2 teaspoons of vanilla and the pumpkin. Fold in the flour mixture and the crystallized ginger.
- Scrape into the pan and bake until a wooden pick inserted close to the center comes out with some moist crumbs attached, about 1 hour 15 minutes. Cool in the pan, then run a metal spatula around the edge and center of the pan and invert the cake onto a serving platter.
- Stir together the confectioners' sugar, heavy cream and the remaining 1/2 teaspoon of vanilla in a small bowl. Drizzle over the cake.
PUMPKIN PIE SPICE BREAD
Nothing says AUTUMN quite like pumpkin with the warming notes of spices! A moist delicious bread that is wonderful "as is" or with cream cheese spread on it. YUM! I've also included healthier ingredient alternatives.
Provided by Marg CaymanDesigns
Categories Quick Breads
Time 1h15m
Yield 2 loaves., 16-20 serving(s)
Number Of Ingredients 13
Steps:
- In a large bowl, combine sugar, oil and eggs.
- Add pumpkin and mix well.
- Combine dry ingredients; add to the pumpkin mixture alternately with water.
- Pour into two greased 9-in. x 5-in. x 3-in. loaf pans.
- Bake at 350 F for 60-70 minutes or until bread tests done. Cool in pans 10 minutes before removing to a wire rack; cool completely.
Nutrition Facts : Calories 392.1, Fat 15.2, SaturatedFat 2.3, Cholesterol 46.5, Sodium 344.8, Carbohydrate 60.7, Fiber 1, Sugar 38, Protein 4.7
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.
SPICED PUMPKIN BREAD
An easy Spiced Pumpkin Bread recipe. Serve one of these loaves the day you make them. Wrap the other in foil and freeze up to one month so that you'll have it on hand for unexpected company.
Provided by Vern Bertagna
Categories Bread Bake Thanksgiving Vegetarian Kid-Friendly Pumpkin Cinnamon Clove Bon Appétit Illinois Small Plates
Yield Makes 2 loaves
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Butter and flour two 9x5x3-inch loaf pans. Beat sugar and oil in large bowl to blend. Mix in eggs and pumpkin. Sift flour, cloves, cinnamon, nutmeg, baking soda, salt and baking powder into another large bowl. Stir into pumpkin mixture in 2 additions. Mix in walnuts, if desired.
- Divide batter equally between prepared pans. Bake until tester inserted into center comes out clean, about 1 hour 10 minutes. Transfer to racks and cool 10 minutes. Using sharp knife, cut around edge of loaves. Turn loaves out onto racks and cool completely.
PUMPKIN SPICE COMPOUND BUTTER
Steps:
- Beat the butter, honey and pumpkin pie spice in a large bowl with an electric mixer on medium-high speed until thoroughly blended. Use a spatula to transfer the butter onto a large piece of waxed paper or plastic wrap. Use the sides of the paper or wrap to roll the butter into a baton shape. Twist the ends and place in the refrigerator until firm. Serve with warm pumpkin muffins or pumpkin bread. Keeps for 5 days in the refrigerator and up to 6 months in the freezer.
JOSEY'S PUMPKIN SPICE BREAD IN A JAR
I give this sticky, moist, sweet bread every Christmas to friends and family, and donate a batch or two to our Church's Christmas Fair. Everyone raves. It's delicious!
Provided by Nala's Mama
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h5m
Yield 16
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Liberally spray 8 pint-size wide mouth canning jars with cooking spray.
- Beat brown sugar and butter together in a stand mixer until light and fluffy, 3 to 4 minutes; beat in pumpkin and eggs until smooth and creamy, about 2 minutes.
- Whisk flour, baking powder, baking soda, ground cinnamon, and ground ginger together in a bowl until well blended. Stir flour mixture into pumpkin mixture until combined, 1 to 2 minutes. Stir pecans into batter.
- Spoon batter evenly into 8 canning jars, filling half-way. Place jars on a baking sheet.
- Bake in preheated oven until a tooth pick inserted in the center comes out clean, 45 to 50 minutes. Remove from oven and immediately place lids on jars.
Nutrition Facts : Calories 406.1 calories, Carbohydrate 71.5 g, Cholesterol 56.2 mg, Fat 12.1 g, Fiber 2.2 g, Protein 5.3 g, SaturatedFat 4.5 g, Sodium 258.9 mg, Sugar 48 g
MAKEOVER PUMPKIN SPICE BREAD
With less than half the fat and just one-fourth the calories of the original recipe, more people can feel good about eating this fall favorite. Heidi Figiel - Bridgeport, W. Virginia
Provided by Taste of Home
Time 1h5m
Yield 2 loaves (16 slices each).
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first nine ingredients. In another bowl, whisk the eggs, pumpkin, buttermilk, applesauce and oil. Stir into dry ingredients just until moistened., Transfer to two 9x5-in. loaf pans coated with cooking spray. Bake at 350° for 45-55 minutes or until golden brown and a toothpick inserted in the center comes out with moist crumbs. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 143 calories, Fat 3g fat (0 saturated fat), Cholesterol 27mg cholesterol, Sodium 183mg sodium, Carbohydrate 27g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein.
SPICY AND MOIST PUMPKIN BREAD
A basic pumpkin bread recipe that is very moist. Use real pumpkin for a better texture. Great fresh out of the oven or even better the next day for breakfast! This bread is moderately sweet and very spicy.
Provided by kwhicker
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 50m
Yield 16
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Mix brown sugar, eggs, melted butter, oil, water, and vanilla extract together in a small bowl.
- Combine flour, baking powder, baking soda, cinnamon, nutmeg, allspice, cloves, and ginger in a separate bowl. Pour in butter mixture; blend until smooth. Slowly mix in pumpkin puree. Divide batter between 2 loaf pans.
- Bake in the preheated oven until a toothpick inserted into the middle comes out clean, 35 to 55 minutes.
Nutrition Facts : Calories 262.8 calories, Carbohydrate 38.9 g, Cholesterol 50.1 mg, Fat 10.5 g, Fiber 1.8 g, Protein 4.1 g, SaturatedFat 4.6 g, Sodium 242.4 mg, Sugar 18.8 g
PUMPKIN SPICE CAKE I
If you like spice cake, this is very good. Even if your family doesn't like pumpkin, I promise they'll never know there's pumpkin in this delicious cake. I even used this recipe for cupcakes at Thanksgiving so everyone could get a little more cream cheese frosting.
Provided by Lisa Yelverton
Categories Fruits and Vegetables Vegetables Squash
Time 1h30m
Yield 16
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt pan. Sift together the flour, baking soda, salt, cinnamon, nutmeg, allspice, and ginger. Set aside.
- In a large bowl, cream together the shortening, eggs, brown sugar and white sugar until light and fluffy. Beat in the pumpkin puree. Beat in the flour mixture. Stir in the chopped pecans. Pour batter into prepared pan.
- Bake in the preheated oven for 60 to 65 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Nutrition Facts : Calories 383.7 calories, Carbohydrate 50.2 g, Cholesterol 23.3 mg, Fat 19.5 g, Fiber 2.1 g, Protein 3.9 g, SaturatedFat 4.5 g, Sodium 380 mg, Sugar 30.1 g
PUMPKIN SPICE BREAD (BREADMAKER)
I am a fan of banana bread, but once I tasted this one, I will take it anytime over banana bread. I adapted this one from a recipe on bettycrocker.com, the smell of your house as it bakes is so amazing and inviting. This is a Quick Bread, the cycle of your machine should clearly say QUICK BREAD, if it says anything else such as express, then this recipe will not work as what happened to one of the reviewers, as it does not contain yeast.
Provided by Engineer in the Kit
Categories Quick Breads
Time 1h40m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 12
Steps:
- IMPORTANT: This is a Quick Bread, the cycle of your machine should clearly say QUICK BREAD. If the cycle says anything else, such as Express, then this recipe will not work since it does not contain yeast, and is designed for the QUICK BREAD cycle.
- Place all ingredients in your breadmaker pan following manufacturer's recommended order.
- Select Quick Bread cycle only. Wait like 5 minutes into cycle, open lid and scrape down sides and bottom of the pan, close lid and let the cycle finish.
- Wait for it to cool down before you slice it, of course, if you can wait :).
SPICED PUMPKIN BREAD
This is the best pumpkin bread I've ever tasted! I got the recipe from the November, 1995 issue of Bon Appetit Magazine. It was submitted by Vern Bertagna of West Frankfort, IL. Enjoy!
Provided by Bev I Am
Categories Quick Breads
Time 1h30m
Yield 2 loaves, 16-18 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350ºF.
- Butter and flour two 9x5x3" loaf pans.
- Beat sugar and oil in large bowl to blend.
- Mix in eggs and pumpkin.
- Sift flour, cloves, cinnamon, nutmeg, baking soda, salt and baking powder into another large bowl.
- Stir into pumpkin mixture in 2 addtions.
- Mix in walnuts, if desired.
- Divide batter equally between prepared pans.
- Bake until tester inserted into center comes out clean, about 1 hour and 10 minutes.
- Transfer to racks and cool 10 minutes.
- Using sharp knife, cut around edge of loaves.
- Turn loaves out onto racks and cool completely.
- Makes 2 loaves.
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PUMPKIN SPICE BREAD RECIPE | EATINGWELL
From eatingwell.com
5/5 (1)Total Time 2 hrs 15 minsCategory Healthy Cream Cheese RecipesCalories 161 per serving
- Preheat oven to 350 degrees F. Coat a 9-by-5-inch loaf pan with cooking spray. Whisk flour, cinnamon, baking soda, salt, ginger, nutmeg and allspice in a large bowl. Whisk pumpkin, maple syrup, oil and eggs in a medium bowl. Make a well in the center of the flour mixture; pour in the pumpkin mixture and whisk until thoroughly combined, about 1 minute.
- Pour the batter into the prepared pan; bake until a wooden pick inserted in the center comes out clean, 45 to 50 minutes. Let cool in the pan on a wire rack for 5 minutes. Run a knife along the edge of the pan to remove the loaf; place on a wire rack to cool completely, about 1 hour.
- Meanwhile, beat confectioners' sugar and cream cheese with an electric mixer on medium speed until combined, about 1 minute. Add vanilla and beat until combined. Spread over the cooled bread.
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