THE BEST PUMPKIN BREAD
This is my go-to pumpkin bread and I always get rave reviews. It's quick and easy to make and wonderfully moist. Plus you'll end up with 3 loaves! Perfect for entertaining or to freeze one for later use. Don't skip the sifting of the dry ingredients--it really adds to the texture.
Provided by Syd
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h10m
Yield 24
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3-inch loaf pans.
- Mix together pumpkin puree, sugar, oil, water, eggs, and vanilla extract in a large bowl until well blended. Whisk together flour, baking soda, cinnamon, salt, nutmeg, and ginger in a second bowl. Sift flour mixture on top of the pumpkin mixture and fold in with a spatula until just blended. Pour into the prepared pans.
- Bake in the preheated oven until nicely browned on top and a toothpick inserted in the center comes out clean, about 50 minutes.
Nutrition Facts : Calories 231.8 calories, Carbohydrate 32.4 g, Cholesterol 31 mg, Fat 10.3 g, Fiber 1.2 g, Protein 3.1 g, SaturatedFat 1.5 g, Sodium 305.3 mg, Sugar 17.4 g
TRINIDAD PUMPKIN BREAD
A regular bread, not the sweet, cakelike type. Adapted from Breads of the World. Prep time includes rising time. Canned pumpkin is not recommended for this recipe.
Provided by Chocolatl
Categories Yeast Breads
Time 2h30m
Yield 2 loaves
Number Of Ingredients 8
Steps:
- Combine yeast, water and sugar. Let stand 5 minutes.
- Stir in salt and molasses.
- Stir in pumpkin and cloves.
- Slowly add flour, cup by cup, until the dough becomes stiff enough to knead.
- Place on a lightly floured surface and knead until smooth and elastic, about 10 minutes.
- Place in a large greased bowl.
- Cover and let rise in a warm place until doubled in bulk, about 45 minutes.
- Punch down and knead again for a few minutes.
- Divide dough in two, and place each piece in a greased 8"x4" loaf pan.
- Cover and let rise about 45 minutes more.
- Preheat oven to 400°F.
- Bake until crust is golden and loaves sound hollow when tapped, 35-40 minutes.
Nutrition Facts : Calories 1006.7, Fat 2.9, SaturatedFat 0.5, Sodium 2343.2, Carbohydrate 213.6, Fiber 8.3, Sugar 14.7, Protein 28.2
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.
TRINIDADIAN PUMPKIN
Make and share this Trinidadian Pumpkin recipe from Food.com.
Provided by WeBees
Categories Vegetable
Time 50m
Yield 4-6 , 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Put oil in a large non stick pan over med-hi heat. When hot add onion; stir fry until lightly browned. Add garlic, chile, thyme and cilantro; stir for a few seconds until the garlic is golden. Add squash and stir. Add 3 tbsp water, cover, turn heat to low and cook for 40-45 minutes or until squash is tender. Uncover, add salt and sugar, stir gently mashing the squash lightly. Serve hot.
Nutrition Facts : Calories 192.9, Fat 10.5, SaturatedFat 1.5, Sodium 448.2, Carbohydrate 25.8, Fiber 4, Sugar 8.4, Protein 2.8
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