Best Pumpkin Bread With Pumpkin Buttercream Frosting Recipe 415 Recipes

BAKED PUMPKIN BREAD

Baked Pumpkin Bread image

This is a lower calorie quick bread that does not skimp on flavor. Buttermilk guarantees a moist crumb, too. Great for afternoon snack.

Provided by JJOHN32

Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes

Time 1h10m

Yield 12

Number Of Ingredients 10

Ingredients

1 ½ cups all-purpose flour
1 ¼ teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 cup solid pack pumpkin puree
1 cup packed brown sugar
½ cup buttermilk
1 egg
2 tablespoons butter, softened

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Sift the flour, baking soda, salt, cinnamon and nutmeg into a large bowl. Mix in the pumpkin, brown sugar, buttermilk, egg and butter until well blended. Pour into a 9x5 inch loaf pan and smooth the top.
Bake for 1 hour in the preheated oven, or until a toothpick inserted into the center comes out clean.

Nutrition Facts : Calories 161.6 calories, Carbohydrate 32.3 g, Cholesterol 21 mg, Fat 2.7 g, Fiber 1.1 g, Protein 2.8 g, SaturatedFat 1.5 g, Sodium 409.8 mg, Sugar 19.1 g

PUMPKIN BREAD WITH EASY ICING - YUMMY

pumpkin bread with easy icing - YUMMY image

Super yummie pumpkin bread. This is a recipe that i take with me everywhere i go (potlucks ect) and everyone asks for the recipe. I too tried it at a potluck and then had to harras the woman for 9 months in order to get my hands on it. The icing is the key!

Provided by sheri

Categories Breads

Time 1h25m

Yield 1 1/2 loafs

Number Of Ingredients 15

Ingredients

3 cups sugar
1 cup corn oil
4 eggs, beaten
1 (1 lb) can pumpkin
3 1/2 cups flour
1 teaspoon baking powder
2 teaspoons baking soda
2 teaspoons salt
1/2 teaspoon clove
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon allspice
1 tablespoon melted butter
1 dash milk
1 cup powdered sugar (or enough to make correct consistency --- just keep adding sugar till icing isnt runny)

Steps:

Combine all ingredients.
Pour into buttered/floured loaf pan and cleaned out pumpkin can.
Fill both no more than 2/3 full.
Pans will overflow when cooking if you fill too full.
Bake at 350 degrees for roughly 1 hour and 15 mins.
When cooled top with icing (the secret ingredient).

PUMPKIN BREAD IV

Pumpkin Bread IV image

This is an all time, excellent, every time recipe. It is very simple, and so well loved by many. I make these for family, friends, school functions, work functions, for gifts etc. It has always been raved about - even by kids! I recommend bringing this to your Thanksgiving function; you will be thanked many times for this delicious taste treat. This is a large quantity, but you will end up making this size batch more than once. You can also make muffins and small loaves using this recipe; bake for 30 to 35 minutes.

Provided by Cheryl Riccioli

Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes

Time 1h15m

Yield 36

Number Of Ingredients 11

Ingredients

3 cups canned pumpkin puree
1 ½ cups vegetable oil
4 cups white sugar
6 eggs
4 ¾ cups all-purpose flour
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 ½ teaspoons salt
1 ½ teaspoons ground cinnamon
1 ½ teaspoons ground nutmeg
1 ½ teaspoons ground cloves

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9x5 inch loaf pans.
In a large bowl, mix together the pumpkin, oil, sugar, and eggs. Combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves; stir into the pumpkin mixture until well blended. Divide the batter evenly between the prepared pans.
Bake in preheated oven for 45 minutes to 1 hour. The top of the loaf should spring back when lightly pressed.

Nutrition Facts : Calories 247.2 calories, Carbohydrate 36.8 g, Cholesterol 31 mg, Fat 10.3 g, Fiber 1.1 g, Protein 3 g, SaturatedFat 1.5 g, Sodium 231.1 mg, Sugar 23 g