Fall Favorite Pumpkin Bread Recipes

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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.

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

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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