DELICIOUS PUMPKIN BREAD
An enticing aroma wafts through my house when this tender cake-like pumpkin bread is in the oven. I bake extra loaves to give as holiday gifts. My friends wait eagerly for it every year. -Linda Burnett, Prescott, Arizona
Provided by Taste of Home
Time 1h5m
Yield 5 miniature loaves.
Number Of Ingredients 9
Steps:
- In a large bowl, beat the eggs. Add oil and pumpkin; beat until smooth. Combine remaining ingredients; gradually beat into pumpkin mixture. , Pour batter into five greased 5-3/4x3x2-in. loaf pans. Bake at 325° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Freeze option: Securely wrap and freeze cooled loaves in plastic and foil. To use, thaw at room temperature.
Nutrition Facts : Calories 150 calories, Fat 8g fat (1g saturated fat), Cholesterol 27mg cholesterol, Sodium 96mg sodium, Carbohydrate 20g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.
DELICIOUS PUMPKIN BREAD
Got this recipe from my mom. It is a pretty good recipe, and can be made with canned or fresh pumpkin. One half cup raisins may be substituted for the nuts.
Provided by v monte
Categories Breakfast and Brunch Breakfast Bread Recipes
Time 1h10m
Yield 24
Number Of Ingredients 11
Steps:
- Grease and flour three 7 x 3 inch pans. Preheat oven to 350 degrees F (175 degrees C).
- Measure flour, sugar, baking soda, salt, and spices into a large bowl. Stir to blend. Add pumpkin, water, vegetable oil, eggs, and nuts. Beat until well combined. Pour batter into prepared pans.
- Bake for approximately 1 hour.
Nutrition Facts : Calories 275.1 calories, Carbohydrate 40.1 g, Cholesterol 31 mg, Fat 11.9 g, Fiber 1.3 g, Protein 3.4 g, SaturatedFat 1.7 g, Sodium 311.5 mg, Sugar 25.9 g
EASY PUMPKIN BREAD
A friend of mine graciously shared her "secret recipe" for this bread with me. It's become such a family favorite that I'm not allowed to enter my family's get-togethers without this bread in hand!
Provided by Taste of Home
Time 1h15m
Yield 2 loaves.
Number Of Ingredients 8
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs. Combine dry ingredients; gradually stir into creamed mixture just until moistened. Beat in pumpkin. , Transfer to two greased 9x5-in. loaf pans. Bake at 350° for 1 hour or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes before removing to wire racks to cool.
Nutrition Facts : Calories 178 calories, Fat 6g fat (4g saturated fat), Cholesterol 35mg cholesterol, Sodium 161mg sodium, Carbohydrate 29g carbohydrate (19g sugars, Fiber 1g fiber), Protein 2g protein.
EASY AND DELICIOUS PUMPKIN BREAD
Moist, delicious pumpkin bread that is the best I have ever eaten.
Provided by STARFLOWER
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h30m
Yield 16
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease 2 8x4-inch loaf pans.
- Whisk eggs in a large bowl. Add vegetable oil and pumpkin puree; whisk until smooth.
- Mix flour, sugar, vanilla pudding mix, baking soda, cinnamon, and salt in a separate bowl; stir into pumpkin mixture. Pour batter into the 2 prepared loaf pans.
- Bake in the preheated oven until a toothpick inserted in the center of each loaf comes out clean, 75 to 80 minutes.
Nutrition Facts : Calories 375.7 calories, Carbohydrate 49.1 g, Cholesterol 58.1 mg, Fat 18.9 g, Fiber 1.3 g, Protein 3.9 g, SaturatedFat 3.2 g, Sodium 316.9 mg, Sugar 34.4 g
PUMPKIN BREAD
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
CHOCOLATE CHIP PUMPKIN BREAD RECIPE
Chocolate Chip Pumpkin Bread is full of warm pumpkin pie spice and delectable chocolate chips, for an unforgettable dessert bread recipe you will want to make again and again!
Provided by Isabel Laessig
Categories bread Breakfast or Dessert
Time 50m
Number Of Ingredients 12
Steps:
- Preheat oven to 325°F. Grease and flour an 8 x 4″ loaf pan. You can also use a 9 x 5″ pan or mini loaf pans. In a medium bowl, mix together flour, baking powder, baking soda, pumpkin pie spice, and salt.
- In a separate bowl, beat together oil, white sugar, brown sugar, vanilla extract, and eggs, until smooth. Finally, mix in the canned pumpkin.
- With your electric mixer set to low, mix the flour mixture into the pumpkin mixture until smooth. Then, fold in the chocolate chips using a spoon or spatula.
- Pour the batter into the prepared loaf pan.
- Bake for 50-60 minutes in an 8 x 4″ loaf pan, 45-55 minutes in a 9 x 5″ loaf pan, or 20-30 minutes for mini loaf pans (5.75 x 3″ mini loaf pans). When done baking, the top will be slightly firm to the touch and a toothpick inserted in the center should come out clean. Serve, and enjoy!
Nutrition Facts : Calories 333 kcal, Carbohydrate 42 g, Protein 4 g, Fat 17 g, SaturatedFat 13 g, Cholesterol 49 mg, Sodium 128 mg, Fiber 2 g, Sugar 27 g, ServingSize 1 serving
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