Baked Pumpkin Bread Recipes

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PUMPKIN BREAD



Pumpkin Bread image

A delicious spicy pumpkin quick bread made with fresh pumpkin puree. It's full of warm spices - cinnamon, ginger, cloves, and nutmeg.

Provided by Cheryl Norris

Categories     Breakfast     Dessert

Time 2h20m

Number Of Ingredients 19

1-3/4 cups (220 grams) all-purpose flour
2 teaspoons ground cinnamon
1/8 teaspoon ground cloves
1 teaspoon ground nutmeg
1/2 teaspoon ground ginger
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon kosher salt
1 cup (227 grams) pumpkin puree (Libby's recommended )
3/4 cup (150 grams) packed dark brown sugar
1/2 cup (100 grams) white granulated sugar
8 tablespoons (114 grams) unsalted butter (melted)
2 (100 grams) large eggs (room temperature)
1/4 cup buttermilk (room temperature)
3 tablespoons (37 grams) packed light brown sugar
2 teaspoons all-purpose flour
1 tablespoon (14 grams) unsalted butter (room temperature)
1/2 teaspoon ground cinnamon
1/8 teaspoon kosher salt

Steps:

  • Place all the ingredients in a bowl and use a fork or your fingers to mix the ingredients together until it is well combined and resembles wet sand.
  • Preheat the oven to 350 degrees F. Butter and flour an 8.5 x 4.5-inch loaf pan.
  • Melt the butter in a small saucepan over low heat to prevent splatter and avoid evaporation. Remove the butter from the heat and set it aside.
  • Put the flour, salt, baking soda, and baking powder in a medium-sized bowl. Whisk for 30 seconds to combine.
  • Place the white sugar, brown sugar, cinnamon, nutmeg, cloves, and ginger, in a large bowl. Use a whisk to combine. Use your fingers to break up any brown sugar clumps.
  • Add the eggs and whisk until thoroughly combined and the sugar starts to dissolve. Add the melted butter, whisk until incorporated, and then add pumpkin puree and whisk to combine. Add the buttermilk and whisk until thoroughly incoporated.
  • Add all the flour mixture to the wet ingredients and mix with a silicone spatula until the dry ingredients are thoroughly mixed in. There may be a few lumps and that is okay. Do not overmix.
  • Pour the batter into a loaf pan and use an offset spatula to spread the batter evenly across the pan. Sprinkle the streusel on top. Bake for 55-65 minutes or until a long skewer inserted in the center comes out clean with no more than a few crumbs clinging to it or the center registers at 202°F. Rotate the pan after the first 25 minutes.
  • Remove from the oven and allow to cool in the loaf pan for 10 minutes. Remove the bread from the pan and place on a cooling rack. Allow the bread to cool to room temperature before slicing.
  • Store the pumpkin bread at room temperature for two days in an airtight container or wrapped in plastic wrap. After two days, store it in the refrigerator for up to 1 week.

Nutrition Facts : Calories 246 kcal, Carbohydrate 35 g, Protein 2 g, Fat 11 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 60 mg, Sodium 286 mg, Fiber 1 g, Sugar 31 g, UnsaturatedFat 4 g, ServingSize 1 serving

PUMPKIN BREAD



Pumpkin Bread image

I keep my freezer stocked for our harvest crew with home-baked goodies like this deliciously spicy, easy pumpkin bread recipe. -Joyce Jackson, Bridgetown, Nova Scotia

Provided by Taste of Home

Time 1h20m

Yield 1 loaf (16 slices).

Number Of Ingredients 14

1-2/3 cups all-purpose flour
1-1/2 cups sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 large eggs, room temperature
1 cup canned pumpkin
1/2 cup canola oil
1/2 cup water
1/2 cup chopped walnuts
1/2 cup raisins, optional

Steps:

  • Preheat oven to 350°. Combine first 8 ingredients. Whisk together eggs, pumpkin, oil and water; stir into dry ingredients just until moistened. Fold in walnuts and, if desired, raisins. , Pour into a greased 9x5-in. loaf pan. Bake until a toothpick inserted in center comes out clean, 65-70 minutes. Cool in pan 10 minutes before removing to a wire rack.

Nutrition Facts : Calories 221 calories, Fat 10g fat (1g saturated fat), Cholesterol 23mg cholesterol, Sodium 212mg sodium, Carbohydrate 31g carbohydrate (20g sugars, Fiber 1g fiber), Protein 3g protein.

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

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



Pumpkin Bread image

For a low-fat treat, bake a healthy loaf of Alton Brown's Pumpkin Bread recipe, made with fresh shredded pumpkin, pumpkin seeds and cinnamon.

Provided by Alton Brown

Categories     dessert

Time 1h35m

Yield 1 loaf or 1 1/2 dozen small muffins

Number Of Ingredients 11

2 cups all-purpose flour
2 teaspoons cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups sugar
3/4 cup vegetable oil
3 large eggs
1 teaspoon vanilla extract
3 cups shredded fresh pumpkin
1 cup toasted pumpkin seeds

Steps:

  • Preheat the oven to 325 degrees F.
  • Sift the flour, cinnamon, baking soda, baking powder, and salt together.
  • In a separate bowl, mix the sugar, vegetable oil, eggs, and vanilla. Combine both mixtures and fold in the shredded pumpkin and pumpkin seeds. Once the ingredients are all incorporated pour into a non- stick 9 by 5 by 3-inch loaf pan. If your pan is not non- stick coat it with butter and flour.
  • Bake for 1 hour and 15 minutes. At this point a knife inserted into the middle of the loaf should come out clean. Cool for 15 minutes and turn out onto a cooling rack. Cool completely. For muffins temperature should also be 325 degrees F., but bake for 30 minutes.

Nutrition Facts : Calories 205, Fat 11 grams, SaturatedFat 1 grams, Cholesterol 35 milligrams, Sodium 154 milligrams, Carbohydrate 26 grams, Fiber 1 grams, Protein 3 grams, Sugar 12 grams

THE BEST PUMPKIN BREAD



The Best Pumpkin Bread image

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

Unsalted butter, for the pans
3 1/2 cups all-purpose flour, plus more for the pan (see Cook's Note)
3 cups sugar
1 cup vegetable oil
4 large eggs, lightly beaten
One 15-ounce can pure pumpkin puree
2 teaspoons fine salt
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
2/3 cup water

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.

COFFEE CAN PUMPKIN BREAD



Coffee Can Pumpkin Bread image

One of my mom's recipes or actually I thought it was but she told me recently she got it from my grandmother. And she was the one who started making it in coffee cans. I'm a big fan of making bread in coffee cans, so if you still get the metal cans you better start saving them. I've kept the same ones for years. One thing about this bread it seems like it takes every spice in the cabinet, but it is well worth it. Freezes well, too.

Provided by True Texas

Categories     Breads

Time 16m

Yield 3 loafs

Number Of Ingredients 13

3 cups sugar
1 cup salad oil
3 1/2 cups flour
3 eggs
1 teaspoon cinnamon
1/2 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon nutmeg
1 teaspoon allspice
1 teaspoon clove
1 1/2 cups water
1 cup pecans, chopped
1 (15 ounce) can pumpkin

Steps:

  • Combine all ingredients and mix well.
  • Divide into 3 coffee cans. Do not fill cans more than 1/2 full! This bread rises over the top of cans even when filled only half full.
  • Bake 375 degrees for 1 hour and 15 minutes.

Nutrition Facts : Calories 2313.3, Fat 105.2, SaturatedFat 14.3, Cholesterol 211.5, Sodium 980.3, Carbohydrate 328, Fiber 9.1, Sugar 204.2, Protein 26.3

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