Judis 5th Grade Pumpkin Breadcake Recipes

5 INGREDIENT PUMPKIN BREAD WITH CAKE MIX

5 Ingredient Pumpkin Bread with Cake Mix image

An easy way to make pumpkin bread with just 5 ingredients! Just 5 minutes of prep and deliciously moist pumpkin bread results!

Provided by Everyday Family Cooking

Time 55m

Number Of Ingredients 6

Ingredients

1 box Jell-O vanilla instant pudding (3.4 ounce box)
1 can pumpkin puree (15 ounce)
3 eggs
1/2 teaspoon pumpkin pie spice
1 box Duncan Hines Perfectly Moist Spice Cake Mix (15.25 ounce)
1 cup chocolate chips

Steps:

Preheat your oven to 350 degrees F.
Add the vanilla pudding, pumpkin puree, eggs, and pumpkin pie spice into a bowl. Mix well to combine.
Add in the spice cake mix and mix until just blended. Overmixing the batter will cause the middle to sink in more. Mix in the chocolate chips if using.
Grease a 9x5 loaf pan and scoop the pumpkin bread batter into the pan.
Place in the oven and cook for 50-60 minutes until a toothpick comes out clean.
Let the pumpkin bread cool for at least 10 minutes then remove from the loaf pan.

Nutrition Facts : Calories 284 calories, Carbohydrate 52 grams carbohydrates, Cholesterol 47 milligrams cholesterol, Fat 7 grams fat, Fiber 2 grams fiber, Protein 5 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 381 milligrams sodium, Sugar 30 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat

JUDI'S (5TH GRADE) PUMPKIN BREAD/CAKE

Judi's (5th Grade) Pumpkin Bread/Cake image

While in 5th grade, Sister Dorothy brought a bunch of students to the convent next door to whip up some pumpkin bread for a bake sale. Boy were we all psyched to get inside the fortress that was the convent. And we were shocked to find that those nuns were living it up a lot more than we thought. What a complete shock to find out that they had LIQUOR in there! Scandalous. They had the most gigantic pantry anyone could imagine and the place was decked out with professional appliances. But I guess when you are cooking for a huge crew daily, you need to run your kitchen like it's a restaurant. This recipe was phenomenal and I have been making it, to rave reviews, for a good number of years now. This is sort of a quick bread, but not too dense, which makes it a bit more like a cake. I love to eat this spread with some real butter. Mmmmmm.

Provided by DeSouter

Categories Quick Breads

Time 1h10m

Yield 2 loaves

Number Of Ingredients 12

Ingredients

3 1/2 cups flour
3 cups sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
2 teaspoons ground cloves
1 teaspoon freshly grated nutmeg
2/3 cup water
3 eggs
1 cup oil
2 cups canned pumpkin pie filling
1 cup coarsely chopped walnuts or 1 cup pecans
1 cup raisins or 1 cup currants

Steps:

Preheat oven to 350 degrees.
Combine dry ingredients then toss raisins and nuts into it (coating these items with the flour mixture keeps them suspended rather than letting them sink to the bottom).
Mix remaining ingredients, beating until smooth.
Add dry ingredients, mixing well.
Pour into two 4 x 9 loaf pans or if you want to do it Sister Dorothy's way, into two greased 1 lb coffee cans.
Bake for 1 hour.
Cool for 20 minutes in the pan before removing to cool on a wire rack.
Do not leave the bread in the pan longer as it may not come out clean.

Nutrition Facts : Calories 3928, Fat 158, SaturatedFat 21, Cholesterol 279, Sodium 1951.4, Carbohydrate 608.1, Fiber 37.3, Sugar 345.1, Protein 46.4

PUMPKIN BREAD - FOSTER'S MARKET (OR MUFFINS OR BUNDT CAKE)

Pumpkin Bread - Foster's Market (Or Muffins or Bundt Cake) image

From Foster's Market (North Carolina). This pumpkin bread has a wonderful flavor. You can use two loaf pans, a 12-cup bundt pan, or make 2 dozen muffins (if making muffins, bake for only 15-20 minutes). Feel free to add chopped pecans to the batter. You can also add a streusel topping or once the bread has cooled you can sprinkle with powdered sugar.

Provided by swissms

Categories Quick Breads

Time 1h15m

Yield 2 loaves, 24 serving(s)

Number Of Ingredients 12

Ingredients

3 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon ground cinnamon
1 tablespoon ground nutmeg
2 1/2 cups sugar
4 large eggs
1 cup canola oil or 1 cup safflower oil
1 (15 ounce) can pumpkin puree
1/2 cup water
1 teaspoon pure vanilla extract

Steps:

Preheat the oven to 350 degrees.
Grease and lightly flour two 9 by 5 by 3-inch loaf pans or one 12 cup bundt pan. (Or line 24 muffin cups with paper muffin cup liners).
Sift together the flour, baking powder, baking soda, salt, cinnamon and nutmeg in a large bowl and set aside.
Whisk together the sugar, eggs, and oil in a separate bowl until well blended. Stir in the pumpkin, water and vanilla and mix well.
Add the flour mixture to the pumpkin mixture and stir just until all the ingredients are moist. Do not over mix.
Pour the batter evenly into the prepared pans and bake about 1 hour or until a toothpick inserted into the center of each loaf comes out clean (start checking at about the 45 minute mark). If making muffins, bake for about 15 minutes.
Let rest for 10 to 15 minutes before removing from the pans.

PUMPKIN CAKE/ OR BREAD

Pumpkin Cake/ or Bread image

This is a really moist rich pumpkin cake, that if baked in loaf pans instead of a 9x13 pan, makes really good sweet bread as well. When I make it as a cake, I either serve it with whipped cream, or frost it with cream cheese frosting. CREAM CHEESE FROSTING: 1/2 cup soft butter, 8oz. softened cream cheese, and enough powdered sugar to sweeten to taste, and make a good spreading consistency (maybe 2 cups?) Beat till smooth.

Provided by Grannie B

Categories Quick Breads

Time 1h15m

Yield 1 cake

Number Of Ingredients 12

Ingredients

4 eggs
1 cup salad oil
2/3 cup water
3 cups sugar
3 1/3 cups flour
1/2 teaspoon salt
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon nutmeg
2 cups canned pumpkin
1 cup chopped nuts (optional)

Steps:

In a large bowl, blend together the eggs, oil, water and sugar till well mixed.
Sift together the flour, salt, baking soda, baking powder, cinnamon and nutmeg.
Add the dry mixture to the above egg/oil mixture. Beat till well blended.
Stir in the pumpkin and the nuts.
Bake in a greased and floured 9x13 pan at 350 degrees about 1 hour.

Nutrition Facts : Calories 6229.2, Fat 242.3, SaturatedFat 38, Cholesterol 846, Sodium 5520.6, Carbohydrate 963.1, Fiber 27.2, Sugar 619, Protein 73.8

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Judis 5th Grade Pumpkin Breadcake Recipes

5 INGREDIENT PUMPKIN BREAD WITH CAKE MIX

An easy way to make pumpkin bread with just 5 ingredients! Just 5 minutes of prep and deliciously moist pumpkin bread results!

JUDI'S (5TH GRADE) PUMPKIN BREAD/CAKE

PUMPKIN BREAD - FOSTER'S MARKET (OR MUFFINS OR BUNDT CAKE)

PUMPKIN CAKE/ OR BREAD

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