Kindergarten Pumpkin Bread Recipes

PUMPKIN BREAD IV

Pumpkin Bread IV image

This is an all time, excellent, every time recipe. It is very simple, and so well loved by many. I make these for family, friends, school functions, work functions, for gifts etc. It has always been raved about - even by kids! I recommend bringing this to your Thanksgiving function; you will be thanked many times for this delicious taste treat. This is a large quantity, but you will end up making this size batch more than once. You can also make muffins and small loaves using this recipe; bake for 30 to 35 minutes.

Provided by Cheryl Riccioli

Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes

Time 1h15m

Yield 36

Number Of Ingredients 11

Ingredients

3 cups canned pumpkin puree
1 ½ cups vegetable oil
4 cups white sugar
6 eggs
4 ¾ cups all-purpose flour
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 ½ teaspoons salt
1 ½ teaspoons ground cinnamon
1 ½ teaspoons ground nutmeg
1 ½ teaspoons ground cloves

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 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 45 minutes to 1 hour. The top of the loaf should spring back when lightly pressed.

Nutrition Facts : Calories 247.2 calories, Carbohydrate 36.8 g, Cholesterol 31 mg, Fat 10.3 g, Fiber 1.1 g, Protein 3 g, SaturatedFat 1.5 g, Sodium 231.1 mg, Sugar 23 g

KINDERGARTEN PUMPKIN BREAD

Kindergarten Pumpkin Bread image

Original recipe from Mission Viejo La Tierra Kindergarten class. Slightly modified over the years of making.

Provided by Bully M

Categories Breads

Time 1h15m

Yield 8 mini-loaves, 40 serving(s)

Number Of Ingredients 10

Ingredients

5 1/4 cups whole wheat flour
4 1/2 cups sugar
2 1/4 teaspoons salt
3 teaspoons baking soda
2 1/4 teaspoons nutmeg
2 1/4 teaspoons cinnamon
1 cup water
1 1/2 cups plain fat-free yogurt
2 (30 ounce) cans pumpkin
6 Egg Beaters egg substitute

Steps:

Heat oven 350°F Lightly spray/grease 8 mini loaf pans. (option: 36 muffins) Combine flour, sugar, salt, baking soda, nutmeg, and cinnamon. Add water, oil, pumpkin, and eggs. Bake for 1 hour or until done.
*For muffins they usually bake for approximately 20 minutes or until tester is clean.
**Can replace 2 cups of ap flour with wheat flour. Also, tastes fine with egg replacement.

Nutrition Facts : Calories 157.7, Fat 0.4, SaturatedFat 0.1, Cholesterol 0.2, Sodium 233.7, Carbohydrate 37.6, Fiber 2.2, Sugar 23.9, Protein 3.1

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