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.
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
MOM'S BEST PUMPKIN BREAD
My mom has a cookbook that my aunt bought her from a church social back in the 70's. This pumpkin bread recipe is from that cookbook with some changes my mom has made thru the years. A very easy to make and moist, wonderful bread that my mom makes in loaf pans, tart pans, or her bundt pan. Hope you enjoy it as much as we do!
Provided by lauralie41
Categories Breads
Time 1h10m
Yield 3 loafs, 24 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, mix together ingredients in order given.
- Divide mixture into 3 greased loaf pans.
- Bake at 350 degrees for approximately 1 hour or until toothpick inserted in middle comes out clean.
Nutrition Facts : Calories 265.1, Fat 10.1, SaturatedFat 1.5, Cholesterol 31, Sodium 270.8, Carbohydrate 41.4, Fiber 0.7, Sugar 25.5, Protein 3.3
BEST PUMPKIN BREAD
Pumpkin bread from scratch!
Provided by CrystalCooks
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h5m
Yield 36
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9x5-inch inch loaf pans.
- Combine brown sugar, pumpkin puree, banana, oil, and eggs in a bowl and beat with an electric mixer until well combined. Mix together flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and walnuts. Slowly mix into pumpkin mixture until well blended. Divide batter evenly between the prepared pans. Sprinkle with pepitas.
- Bake in the preheated oven until the top of the loaf springs back when lightly pressed, 45 minutes to 1 hour.
Nutrition Facts : Calories 284.5 calories, Carbohydrate 39.7 g, Cholesterol 31 mg, Fat 12.9 g, Fiber 1.5 g, Protein 4.7 g, SaturatedFat 2 g, Sodium 173.7 mg, Sugar 24.7 g
PUMPKIN BREAD - THE BEST I'VE EVER TASTED!
When my son was in "Delightful Day" pre-school (he's 14 now) they had a Thanksgiving Day Feast. They served this recipe. However, instead of baking it into loaves they made mini muffins.To date, this is by far the best pumpkin bread/muffin I have ever had. Very easy to make and soooo moist! Such a pleasure to pass this along to everyone at this wonderful site! Enjoy! PS - This freezes great! Get a jump on holiday cooking!
Provided by tree luee dee
Categories Quick Breads
Time 1h5m
Yield 3 loaves
Number Of Ingredients 13
Steps:
- Mix dry ingredients in a large bowl.
- Mix wet ingredients in another large bowl at low speed by mixer or by hand.
- Make well in dry ingredients (a large indentation in center).
- Add wet ingredients to well and fold in until thoroughly moistened.
- Add nuts and raisins, folding to distribute evenly.
- Do not overmix.
- Bake in 3 greased and floured loaf pans.
- Bake at 350 degrees for 45 to 50 minute.
- Freezes great!
- Can also be made into muffins.
- Adjust cooking time as necessary.
- Tip: I've found that baking in"dark" aluminum pans tends to burn easily on outside.
- I use light colored aluminum pans.
- They reflect the heat better.
WORLD'S BEST PUMPKIN BREAD
Make and share this World's Best Pumpkin Bread recipe from Food.com.
Provided by Lori 13
Categories Quick Breads
Time 1h40m
Yield 2 loaves
Number Of Ingredients 20
Steps:
- Heat oven 350.
- Combine the nuts, flour, baking powder and soda, cinnamon, nutmeg and salt.
- In another bowl beat butter at medium speed for 30 seconds.
- Add sugars and vanilla. Beat 2 minutes.
- Add eggs one at a time until blended.
- Stir in pumpkin.
- Add dry mix and milk, alternating 1 cup at a time until incorporated.
- Pour into 2 sprayed loaf pans.
- Bake 1 hour.
- Let cool in pans for 15 minutes.
- Remove to racks. Brush with syrup. Let cool.
- If desired beat together the cream cheese, butter, honey and sugar until smooth.
- Serve with bread.
Nutrition Facts : Calories 4001.1, Fat 237.4, SaturatedFat 62.6, Cholesterol 624.3, Sodium 2183.6, Carbohydrate 422.6, Fiber 33.2, Sugar 232.2, Protein 78.7
WORLD'S BEST PUMPKIN BREAD EVER
This is a great pumpkin bread/cake recipe. It makes three "loaves." If you're looking for a savory bread with undertones of pumpkin, you're in the wrong place--this recipe has a relatively rich and wonderfully moist and sweet consistency. This recipe can easily can be used for a pumpkin bundt cake as well. This bread/cake does not need a glaze to stay moist, so if you insist on glazing it, only add glaze (perhaps as a dip or drizzle) as you eat it so you don't exceed the liquid capacity of the batter and cause it to fall apart. Refrigerate if not consumed within the first 1-3 days (depending on the temperature/humidity in your home). A close friend's mother's recipe (mad props Sarah H.)! Edits to description December 27, 2012. No changes made to ingredients or directions.
Provided by YoungCake
Categories Quick Breads
Time 1h20m
Yield 3 loaves, 16-30 serving(s)
Number Of Ingredients 12
Steps:
- Stir together sugar, oil, and eggs. Add pumpkin and water. Stir in dry ingredients. Blend well. Pour into 3 greased and floured loaf pans (8" x 4").
- Bake at 350° for 1 hour, or until toothpick/knife inserted in center of loaf comes out clean.
Nutrition Facts : Calories 363.6, Fat 15.1, SaturatedFat 2.2, Cholesterol 46.5, Sodium 467.4, Carbohydrate 54.7, Fiber 0.8, Sugar 38, Protein 3.9
MOM'S BEST PUMPKIN BREAD
A recipe that originally came from a cookbook that was bought at a church social back in the 70's. We have tweaked this pumpkin bread recipe a bit over the years and it has become a family favorite especially around the holidays. Very easy to make, moist, wonderful bread that can be made in loaf pans, a bundt pan, or muffin tins....
Provided by Lori S.
Categories Sweet Breads
Time 1h15m
Number Of Ingredients 11
Steps:
- 1. In a large bowl, mix together ingredients in order given
- 2. Divide mixture into 3 greased loaf pans.
- 3. Bake at 350 degrees for approximately 1 hour or until toothpick inserted in middle comes out clean.
BEST EVER PUMPKIN BREAD
This is sweet, moist and easy to make! The original recipe called for cinnamon & nutmeg...items I have on hand BUT I accidentally bought canned pumpkin pie mix instead of plain ole canned pumpkin. So I omitted the spices, cut back on the sugar and went with the pie mix...IT IS DELICIOUS-and fool proof! I used 6 aluminum mini loaf pans so that I could gift the bread. But the original recipe calls for 2 loaf pans. You choose! Serving sizes, yield and cooking times vary depending on what type and number of loaf pans used.
Provided by By the seat of Her
Categories Breads
Time 50m
Yield 6 mini loafs, 20-30 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Grease the bottom and sides of your loaf pans. I used spray oil. Set aside.
- In a large mixing bowl beat sugar and oil. I use a whisk always, but you can use an electric mixer. Add eggs and beat well. Set sugar mixture aside.
- In another large bowl combine flour, baking soda and salt.
- Alternately add flour mixture and water to the sugar mixture. Beat after each addition until just combined. Beat in pumpkin. Spoon batter into prepared pans.
- In the 6 mini loaf pans I baked for 35 minutes and then checked and baked for another 4 minutes. In 2 loaf pans I would bake for 50 minutes and then check. It depends on your oven. When done, cool in the pans on a wire rack.
- Enjoy plain or with butter! This is a sweet bread!
Nutrition Facts : Calories 305.3, Fat 12.1, SaturatedFat 1.8, Cholesterol 37.2, Sodium 359.6, Carbohydrate 46.6, Fiber 2.3, Sugar 25, Protein 3.6
BEST-EVER PUMPKIN BREAD
This is the best pumpkin bread recipe I have ever found. I usually double the recipe in order to have enough to have some leftover on Thanksgiving. It is very moist and flavorful. This recipe is from a local newspaper article that was written in the early 2000's. If the source is ever found, I will update it and give credit where it is due.
Provided by headworms
Categories Breads
Time 1h10m
Yield 2 Loaves, 18-20 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 325 degrees.
- In a medium bowl, sift the dry ingredients (flour, baking soda, salt, ground cloves, nutmeg, baking powder, cinnamon) together.
- In a large bowl, combine the sugar & wet ingredients (white sugar, brown sugar, canned pumpkin, vegetable oil, eggs) and blend until smooth.
- Stir in the dry ingredients into the wet ingredients and blend until smooth.
- Butter two 9"x5" loaf pans using the spreadable butter.
- Pour the mix into the buttered pan.
- Bake until toothpick inserted into the center comes out clean.
- Start checking after 45 minutes.
Nutrition Facts : Calories 369.9, Fat 19.3, SaturatedFat 4.1, Cholesterol 58.5, Sodium 366.2, Carbohydrate 47.5, Fiber 1.4, Sugar 35, Protein 3.5
BEST EVER PUMPKIN BREAD
I came across this recipe years ago when I was just starting to explore my kitchen. The spices are subtle and really let that wonderful pumpkin flavor come through. My friends and family agree it's the best they've ever tried!
Provided by Amanda Collar
Categories Sweet Breads
Time 1h15m
Number Of Ingredients 10
Steps:
- 1. Blend pumpkin, butter, water, and eggs until mixed.
- 2. Add flour, sugar, nutmeg, cinnamon, and baking soda. Mix well and add walnuts.
- 3. Pour into 2 greased and floured loaf pans. Bake at 350 degrees for one hour or until top is golden brown.
WORLD'S BEST PUMPKIN STREUSEL BREAD (COOKING LIGHT)
This recipe from "Cooking Light" magazine is so delicious, you won't even realize how (relatively) healthy it is. You can omit the topping for a lighter bread. It makes great muffins too; just shorten the baking time.
Provided by blucoat
Categories Quick Breads
Time 1h20m
Yield 16 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 350°. To prepare topping, combine first 4 ingredients until crumbly. Set the mixture aside.
- To prepare bread, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and the next 7 ingredients (flour through nutmeg) in a large bowl; stir well with a whisk. Make a well in center of mixture. Combine the pumpkin and next 5 ingredients (pumpkin through eggs) in a bowl; add to flour mixture. Stir just until moist.
- Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray; sprinkle with topping.
- Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.
Nutrition Facts : Calories 172.4, Fat 6.7, SaturatedFat 1.6, Cholesterol 29.8, Sodium 284.6, Carbohydrate 25.4, Fiber 1.1, Sugar 12.4, Protein 3.1
THE BEST PUMPKIN BREAD
I hope you enjoy this recipe as much as I do. It always signals the holiday season for me. This makes great co-worker and neighbor gifts.
Provided by G.Marie
Categories Quick Breads
Time 1h5m
Yield 2 loaves or more
Number Of Ingredients 13
Steps:
- Combine sugar, oil, and eggs; add pumpkin.
- Sift dry ingredients together, then add to pumpkin mixture.
- Add water, mix, and bake at 350 degrees for 50-60 minutes in 2 large greased loaf pans. (This is not always exact when using different sized pans, I just watch it and test it occasionally when making small breads).
Nutrition Facts : Calories 3511.8, Fat 123.7, SaturatedFat 18.2, Cholesterol 423, Sodium 1947.8, Carbohydrate 584.1, Fiber 15.3, Sugar 382.6, Protein 37.8
THE BEST PUMPKIN BREAD WITH APPLES & ORANGES
Deeply flavorful and rich with the subtle addition of apples and orange. Easiest & Best! Coffee Cakes and Quick Breads..R. Darling
Provided by Olha7397
Categories Quick Breads
Time 1h15m
Yield 4 breads
Number Of Ingredients 12
Steps:
- Beat together first 4 ingredients until blended.
- Stir in the remaining ingredients until dry ingredients are just moistened.
- Do not overmix.
- Divide batter between 4 greased and lightly floured mini-loaf pans (6x3x2-inch), place pans on a cookie sheet and bake in a 325 F.
- oven for 45 to 50 minutes, or until a cake tester, inserted in center, comes out clean.
- Allow to cool for 15 minutes and then remove from pans and continue cooling on a rack.
- When cool, brush tops with orange honey and sprinkle with a few chopped toasted walnuts.
- Yields 4 mini-loaves.
- Or 2 (8x4-1-inch) loaf pans OR 1 (9x5-inch loaf pan).
- Adjust cooking time for larger loaves and bake at 350 F.
- until cake tester, inserted in center, comes out clean.
WORLD'S BEST PUMPKIN BREAD RECIPE!
How to make World's Best Pumpkin Bread Recipe!
Provided by @MakeItYours
Number Of Ingredients 10
Steps:
- Mix Pumpkin, Sugar, Oil, Water, and Eggs in large mixing bowl until well combined.
- In medium mixing bowl, combine Flour, Baking Soda, Salt, Cinnamon, and Nutmeg. Stir well, then gradually pour into large bowl of pumpkin mixture. Stir well to combine completely.
- Spray TWO 9×5 Non-stick Loaf Pans with Pam Cooking Spray.
- Pour mixture evenly into loaf pans.
- Bake at 350 degrees for 45 - 55 minutes, or until done and a toothpick inserted in center comes out clean. ENJOY!!
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