My Moms Pumpkin Bread Recipes

MOM'S BEST PUMPKIN BREAD

Steps:

• In a large bowl, mix together ingredients in order given.
• Divide mixture into 3 greased loaf pans.
• Bake at 350 degrees for approximately 1 hour or until toothpick inserted in middle comes out clean.

MY MOM'S PUMPKIN BREAD

Steps:

• Heat oven to 350 degrees.
• Prepare 3 or 4 loaf pans with butter and flour.
• In your mixer bowl combine the pumpkin, oil, and sugar, stir well.
• In a seperate bowl, combine the flour, cinnamon, cloves, and baking soda. Add the flour mixture to the pumpkin mixture, and hand stir until moistened. Use the beaters to finish mixing, scraping down sides of the bowl.
• Scoop batter into your loaf pans, and smooth out the top. Bake for 1 hour, or until a toothpick comes out clean. If you are baking three loaves, they will be a little larger and may take a little more time.

MOM'S FRESH CRANBERRY-PUMPKIN BREAD

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease two 9x5-inch loaf pan with cooking spray.
• Combine flour, sugar, pumpkin pie spice, and baking soda in a large bowl.
• Combine pumpkin puree, eggs, milk, and oil in a separate bowl. Add to the dry ingredients and beat until well combined. Add cranberries and stir to blend. Divide batter between the prepared pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes, then remove to cooling racks to cool completely.

MOM'S PUMPKIN BREAD

Steps:

• Mix together and pour into 4 greased coffee cans or 3 loaf pans. Bake at 350 or 375 for 1 hour or until done. Loaf pans need only 35-45 minutes.

MOTHER MARGE'S PUMPKIN BREAD

Steps:

• Preheat oven to 350°F.
• Grease and lightly flour 2 loaf pans.
• Combine flour, baking powder, baking soda, allspice, cinnamon and salt in a bowl. Set aside.
• In a separate bowl cream shortening and sugar.
• Add eggs one at a time.
• Add vanilla and pumpkin.
• Gradually add in dry ingredients from first bowl.
• Pour equal amount into both loaf pans.
• Bake on center rake for approx 60 minutes or until a toothpick inserted in the center of a loaf comes out clean.
• All ovens so I start checking my loaves at 45 mins and recheck every 5 minutes until done.
• We like it best cold!
• So enjoy the leftovers.
• It also freezes nicely.

NOT YOUR MOTHER'S PUMPKIN BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease three 8x4 inch loaf pans.
• In a large bowl, beat together white sugar, brown sugar and oil. Stir in the pumpkin. Mix in the eggs one at a time, beating well with each addition.
• In a separate bowl, sift together flour, baking soda, cinnamon, cloves, coriander and salt. Stir dry ingredients into pumpkin mixture until smooth. Stir in cream sherry. Beat till thoroughly blended, 1 to 2 minutes. Fold in nuts. Spoon batter into 3 greased 8x4 inch loaf pans, filling no more than three quarters full.
• Bake in preheated oven until a tester inserted into center of a loaf comes out clean, about 65 minutes. Let stand 5 minutes in pans before turn out onto wire racks to cool completely. Can be kept at room temp. for 4 days or frozen.

MOM'S PUMPKIN BREAD

Steps:

• Preheat oven to 350.
• Beat eggs with a fork in a large bowl.
• Add all other ingredients and mix until combined.
• Divide batter into 2 large loaf pans (9"X5"), or 3 medium pans (8"X4").
• Bake for 40 to 60 minutes until a toothpick inserted in the middle comes out clean.