Fall Favorite Pumpkin Bread Recipes

BEST PUMPKIN BREAD RECIPE

Best Pumpkin Bread Recipe image

This recipe makes two regular size loaves or four mini loaves. Or, you can easily cut the recipe in half. Recipe adapted from the Better Homes & Gardens cookbook

Provided by Jennifer Soltys

Categories Dessert

Time 1h20m

Number Of Ingredients 9

Ingredients

3 cups sugar
1 cup oil
4 eggs
3 1/3 cups flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon pumpkin pie spice
2/3 cup water
15 oz 100% pumpkin puree, 1 can

Steps:

Preheat oven to 350 degrees.
Grease two loaf pans or four small loaf pans with cooking spray and set aside.
In a large bowl, add sugar and oil and mix well. Stir in eggs.
In a small bowl, add flour, salt, baking soda, and spices and mix well. Stir into sugar mixture a little at a time, with water, until combined well.
Stir in pumpkin.
Pour into prepared pans and bake for 55-65 minutes or until a toothpick inserted in the center comes out clean.
Let cool before removing from pan.

Nutrition Facts : Calories 3127 calories, Carbohydrate 477 grams carbohydrates, Cholesterol 372 milligrams cholesterol, Fat 124 grams fat, Fiber 12 grams fiber, Protein 36 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 1 loaf, Sodium 2479 milligrams sodium, Sugar 307 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 107 grams unsaturated fat

FALL-FAVORITE PUMPKIN BREAD

Fall-Favorite Pumpkin Bread image

I made this earlier today and it was absolutely fabulous!! It's virtually identical to the pumpkin bread that Bob Evans Restaurants sell and nicely moist and slices easily. Half of it was gone before it even cooled!! My husband said it was identical to the expensive restaurant bread. I will make this again!!

Provided by LimoBarbie

Categories Quick Breads

Time 1h5m

Yield 2 loaves, 8-10 serving(s)

Number Of Ingredients 12

Ingredients

3 1/2 cups pumpkin puree (which is the large 29 oz can, use it all)
1/2 cup vegetable oil
2 2/3 cups white sugar
4 eggs
3 cups all-purpose flour, plus
baking powder
2 tablespoons all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
nutmeg
1/2 teaspoon ground cloves

Steps:

Preheat the oven to 350 degrees F Grease and flour two 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 55 mins to 60 mins (1 hour). The top of the loaf.
should spring back when lightly pressed and a toothpick inserted in the middle should come out clean.
**NOTE** I use silicone loaf pans which I highly recommend. I still spray them with Pam because I'm paranoid but everything I bake FALLS right out of the pan. I've been using them since 2006 when I got my first silicone bundt pan and it worked so well that I threw away ALL my other baking pans and bought all silicone--including the mats to bake cookies on. I can't recommend them highly enough--THEY TOTALLY ROCK!

Nutrition Facts : Calories 606.9, Fat 16.6, SaturatedFat 2.7, Cholesterol 93, Sodium 643.4, Carbohydrate 108, Fiber 2, Sugar 67.5, Protein 8.7

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