Christmas Pumpkin Bread By Sally Recipes

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CHRISTMAS PUMPKIN BREAD BY SALLY



Christmas Pumpkin Bread by Sally image

This is a pumpkin bread that my old boss Sally Veurink (if you see her, tell her how delicious her bread was)made for Christmas one year. I asked her for the recipe and every year since made it to hand out at Christmas. It is the moistest pumpkin bread I have ever eaten in my life and everyone LOVES it.

Provided by missjuliee

Categories     Quick Breads

Time 1h10m

Yield 3 large loaves, 60 serving(s)

Number Of Ingredients 13

3 cups sugar
1 cup vegetable oil
4 large eggs
3 cups pumpkin
2/3 cup water
3 1/2 cups flour
2 teaspoons baking soda
2 teaspoons salt
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon allspice
1/2 teaspoon clove

Steps:

  • Mix sugar, oil and eggs.
  • Then add rest of ingredients.
  • Personally, I mix the first three well then add the rest and mix just enough (not barely mixed like you mix brownies but not whipped like eggs whites)
  • Bake at 350 degres for 1 hour. Less for mini loaves- check at 45 minutes.
  • this makes 3 large loaves or like I do- 8 small loaves to give out at Christmas.

Nutrition Facts : Calories 104.3, Fat 4.1, SaturatedFat 0.6, Cholesterol 14.1, Sodium 130.5, Carbohydrate 16.1, Fiber 0.3, Sugar 10.1, Protein 1.2

PUMPKIN ZUCCHINI BREAD/ CAKE



Pumpkin Zucchini Bread/ Cake image

When a craving for zucchini bread collides with leftover pumpkin...

Provided by Dubby Jr

Categories     Zucchini Bread

Time 1h30m

Yield 12

Number Of Ingredients 12

3 cups all-purpose flour
1 ½ tablespoons pumpkin pie spice
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 eggs
2 ¼ cups white sugar
½ cup vegetable oil
½ cup canned pumpkin
1 tablespoon vanilla extract
2 ½ cups grated zucchini
1 cup chopped walnuts

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease and flour 2 8x8-inch baking dishes.
  • Sift flour, pumpkin pie spice, salt, baking soda, and baking powder together in a large bowl.
  • Beat eggs, sugar, vegetable oil, pumpkin, and vanilla extract together in a second bowl until mixture is smooth and creamy. Stir wet ingredients into flour mixture until combined; gently fold in zucchini and walnuts. Divide batter into the prepared baking dishes.
  • Bake in the preheated oven until cakes are lightly browned and a toothpick inserted into the center comes out clean, 40 to 60 minutes. Allow to cool on rack for 20 minutes before removing from pans to finish cooling.

Nutrition Facts : Calories 434.6 calories, Carbohydrate 65.1 g, Cholesterol 46.5 mg, Fat 17.2 g, Fiber 2.3 g, Protein 6.8 g, SaturatedFat 2.3 g, Sodium 360.9 mg, Sugar 38.9 g

" IT SMELLS LIKE CHRISTMAS" PUMPKIN BREAD



This recipe comes from The Little Book of Christmas Joys. It is the best pumpkin bread I have ever had. Both loaves never last a few days in my house. Although allspice is optional but I never leave it out but I do leave out the pecans.

Provided by NinnyMommy

Categories     Quick Breads

Time 1h

Yield 2 Loaves

Number Of Ingredients 14

3 1/2 cups sifted all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon baking powder
2 teaspoons cinnamon
2 teaspoons nutmeg
1 teaspoon allspice (optional)
1/2 teaspoon ground cloves
3 cups sugar
2/3 cup water
1 cup oil
5 eggs, beaten
1 (15 ounce) can pumpkin (not pie filling)
1 cup chopped pecans

Steps:

  • Grease two 9x5x3-inch loaf pans. In a large bowl mix together all of the dry ingredients.
  • Blend in the water and oil, and mix in the eggs.
  • Blend in the pumpkin.
  • Fold in the pecans.
  • Divide the batter between the prepared pans.
  • Bake at 350°F for 1 hour, or until a toothpick inserted in the center comes out clean.

RUSTIC PUMPKIN BREAD



Rustic Pumpkin Bread image

I received this pumpkin bread recipe from a co-worker who made it for an office party. It is so yummy and moist that I now make it every year at the holidays for friends and family. -Sandy Sandaval, Sandy Valley, Nevada

Provided by Taste of Home

Time 1h25m

Yield 2 loaves (16 slices each).

Number Of Ingredients 18

3 cups sugar
1 can (15 ounces) solid-pack pumpkin
1 cup canola oil
4 large eggs
2/3 cup water
3-1/2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 cup chopped pecans
TOPPING:
1/3 cup all-purpose flour
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
2 tablespoons cold butter
1/4 cup chopped pecans

Steps:

  • Preheat oven to 350°. In a large bowl, beat the sugar, pumpkin, oil, eggs and water until blended. In a large bowl, combine the flour, baking soda, salt, cinnamon, nutmeg and cloves; gradually beat into pumpkin mixture until blended. Stir in pecans. , Pour into two greased 9x5-in. loaf pans. For topping, in a small bowl, combine the flour, brown sugar and cinnamon; cut in butter until mixture resembles coarse crumbs. Stir in pecans. Sprinkle over batter. , Bake for 60-65 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Nutrition Facts : Calories 233 calories, Fat 10g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 168mg sodium, Carbohydrate 33g carbohydrate (21g sugars, Fiber 1g fiber), Protein 3g protein.

SALLY LUNN BATTER BREAD



Sally Lunn Batter Bread image

The tantalizing aroma of this golden loaf baking always draws people into my mother's kitchen. With its circular shape, it's a pretty bread, too. I've never seen it last more than 2 hours once it's out of the oven! - Jeanne Voss, Anaheim Hills, California

Provided by Taste of Home

Time 40m

Yield 16 servings.

Number Of Ingredients 11

1 package (1/4 ounce) active dry yeast
1/2 cup warm water (110° to 115°)
1 cup warm 2% milk (110° to 115°)
1/2 cup butter, softened
1/4 cup sugar
2 teaspoon salt
3 large eggs, room temperature
5-1/2 to 6 cups all-purpose flour
HONEY BUTTER:
1/2 cup butter, softened
1/2 cup honey

Steps:

  • In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, salt, eggs and 3 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. , Do not knead. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Stir the dough down. Spoon into a greased and floured 10-in. tube pan. Cover and let rise until doubled, about 1 hour. , Bake at 400° for 25-30 minutes or until golden brown. Remove from pan to a wire rack to cool., Combine the honey butter ingredients until smooth. Serve with bread.

Nutrition Facts : Calories 326 calories, Fat 13g fat (8g saturated fat), Cholesterol 73mg cholesterol, Sodium 431mg sodium, Carbohydrate 46g carbohydrate (13g sugars, Fiber 1g fiber), Protein 6g protein.

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