Fantastic Pumpkin Nut Loaf Bread Recipes

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MOIST PUMPKIN BREAD



Moist Pumpkin Bread image

"This pretty quick bread is the only thing my kids will eat when they don't feel good," writes Tammy Neubauer from Ida Grove, Iowa.

Provided by Taste of Home

Time 1h

Yield 3 loaves (16 slices each).

Number Of Ingredients 13

3-1/2 cups all-purpose flour
3 cups sugar
2 teaspoons baking soda
2 teaspoons salt
2 teaspoons ground allspice
1 teaspoon baking powder
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
4 eggs
1 can (15 ounces) solid-pack pumpkin
3/4 cup canola oil
2/3 cup water

Steps:

  • In a large bowl, combine the dry ingredients. In another bowl, whisk the eggs, pumpkin, oil and water. Stir into dry ingredients just until moistened. Pour into three greased 8x4-in. loaf pans., Bake at 350° for 50-60 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.

Nutrition Facts : Calories 122 calories, Fat 4g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 165mg sodium, Carbohydrate 20g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.

PUMPKIN-WALNUT BREAD



Pumpkin-Walnut Bread image

I got this recipe from a coworker years ago at a company potluck. It's "goof-proof;" even kids can make it. Add fresh strawberries and whipped cream for a great summer dessert! I give these as gifts at Christmas too... Just add a bow and "Voila!"

Provided by Dee Reilman

Categories     Bread     Quick Bread Recipes     Pumpkin Bread Recipes

Time 1h45m

Yield 12

Number Of Ingredients 13

1 ½ cups unsifted all-purpose flour
1 ½ cups white sugar
1 teaspoon baking soda
¾ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground cloves
¼ teaspoon baking powder
¼ teaspoon ground ginger
1 cup pumpkin puree
½ cup vegetable oil
2 eggs, beaten
1 cup chopped walnuts

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
  • Combine flour, sugar, baking soda, salt, cinnamon, nutmeg, cloves, baking powder, and ginger in a large bowl. Make a well in the center; add pumpkin, oil, and eggs. Stir well. Fold in walnuts.
  • Pour batter into the prepared loaf pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 90 minutes.

Nutrition Facts : Calories 317.9 calories, Carbohydrate 40.2 g, Cholesterol 31 mg, Fat 16.5 g, Fiber 1.8 g, Protein 4.4 g, SaturatedFat 2.4 g, Sodium 322 mg, Sugar 26.1 g

SUPER MOIST PUMPKIN BREAD



Super Moist Pumpkin Bread image

This is an incredible bread. Its moistness comes from the addition of an unusual ingredient: coconut milk! Originally submitted to ThanksgivingRecipe.com.

Provided by Kevin Ryan

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Yield 20

Number Of Ingredients 12

3 ½ cups all-purpose flour
2 cups packed dark brown sugar
⅔ cup white sugar
2 cups pumpkin puree
1 cup vegetable oil
⅔ cup coconut milk
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground nutmeg
1 ½ teaspoons ground cinnamon
⅔ cup flaked coconut
1 cup toasted walnuts, chopped

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8x4 inch loaf pans.
  • In a large bowl combine the flour, brown sugar, white sugar, pumpkin puree, oil, coconut milk, baking soda, salt, ground nutmeg and ground cinnamon. Mix until all of the flour is gone. Fold in the nuts and flaked coconut. Pour batter into the prepared pans.
  • Bake at 350 degrees F (175 degrees C) for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cover loaves with foil tightly. Allow to steam for 10 minutes. Remove foil and turn out onto a cooling rack. Tent lightly with the foil and allow to cool completely.

Nutrition Facts : Calories 360.3 calories, Carbohydrate 48.9 g, Fat 17.7 g, Fiber 1.7 g, Protein 3.6 g, SaturatedFat 4.2 g, Sodium 257.4 mg, Sugar 29.4 g

PUMPKIN NUT BREAD



Pumpkin Nut Bread image

Classic fall flavors of pumpkin and pecans make this from-scratch bread perfect for the season. It's delicious when still warm from the oven, but it makes for a nice gift, too. Connie Thomas - Jensen, Utah

Provided by Taste of Home

Time 1h20m

Yield 2 loaves (16 slices each).

Number Of Ingredients 13

1 can (15 ounces) solid-pack pumpkin
1-1/2 cups sugar
1/2 cup fat-free milk
4 large egg whites
1/3 cup canola oil
1/3 cup unsweetened applesauce
3-1/3 cups whole wheat flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon baking powder
3/4 teaspoon ground allspice
1/2 teaspoon salt
1 cup chopped pecans

Steps:

  • In a large bowl, beat the pumpkin, sugar, milk, egg whites, oil and applesauce until well blended. In a small bowl, combine the flour, baking soda, cinnamon, baking powder, allspice and salt; gradually beat into pumpkin mixture until blended. Stir in pecans., Transfer to two 9x5-in. loaf pans coated with cooking spray. Bake at 350° for 1 hour or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Nutrition Facts : Calories 135 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 138mg sodium, Carbohydrate 21g carbohydrate (10g sugars, Fiber 3g fiber), Protein 3g protein.

FANTASTIC PUMPKIN NUT LOAF BREAD



Fantastic Pumpkin Nut Loaf Bread image

These rise well and are moist and delicious --- this recipe makes 3 loaves and they freeze wonderful.

Provided by Kittencalrecipezazz

Categories     Quick Breads

Time 1h10m

Yield 3 8x4 inch loaf breads

Number Of Ingredients 15

1 cup white sugar
1 cup brown sugar
1 1/4 teaspoons salt
3 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon clove
2 tablespoons dark molasses
1 cup vegetable oil or 1 cup canola oil
4 eggs, well beaten
2/3 cup water
2 cups pumpkin puree (cooked or canned)
3 1/2 cups flour
1 cup chopped walnuts or 1 cup pecans
1 cup light raisins

Steps:

  • Set oven to 350 degrees.
  • Butter 3/ 8-1/2-in x 4-1/2-in loaf pans.
  • In a large bowl, combine all ingredients.
  • Mix"vigorously" until very well combined.
  • (do this by hand with a wooden spoon).
  • Divide the batter between 3 loaf pans.
  • Bake for 1 to 1-1/2 hours, or until cakes test done.
  • Cool breads for 20 minutes.
  • Remove from pans onto a wire rack.
  • Note: if desired, you could replace the raisins with 1/2 cup semisweet mini chocolate chips.

OLD-FASHIONED PUMPKIN NUT LOAF BREAD



Old-Fashioned Pumpkin Nut Loaf Bread image

As fall is fast approaching I have been digging through my recipes for things of a fall and winter nature. This is a good one! I have never had it fail and it always tastes wonderful. I believe this came from NESTLE's site

Provided by Annacia

Categories     Quick Breads

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 13

2 cups all-purpose flour
2 teaspoons pumpkin pie spice
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 (15 ounce) can pumpkin puree
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup fat-free evaporated milk
1 large egg
1 large egg white
1 tablespoon vegetable oil
1/4 cup chopped nuts

Steps:

  • PREHEAT oven to 350°F Grease 9 x 5-inch loaf pan.
  • Combine flour, pumpkin pie spice, baking powder, salt and baking soda in medium bowl. Blend pumpkin, granulated sugar, brown sugar, evaporated milk, egg, egg white and oil in large mixer bowl. Add flour mixture; mix just until moistened. Pour into prepared loaf pan; sprinkle with nuts.
  • Bake for 60 to 65 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes; remove to wire rack to cool completely.

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