Ole Timey Pumpkin Bread Recipes
PUMPKIN BREAD - THE BEST I'VE EVER TASTED!
When my son was in "Delightful Day" pre-school (he's 14 now) they had a Thanksgiving Day Feast. They served this recipe. However, instead of baking it into loaves they made mini muffins.To date, this is by far the best pumpkin bread/muffin I have ever had. Very easy to make and soooo moist! Such a pleasure to pass this along to everyone at this wonderful site! Enjoy! PS - This freezes great! Get a jump on holiday cooking!
Provided by tree luee dee
Categories Quick Breads
Time 1h5m
Yield 3 loaves
Number Of Ingredients 13
Steps:
- Mix dry ingredients in a large bowl.
- Mix wet ingredients in another large bowl at low speed by mixer or by hand.
- Make well in dry ingredients (a large indentation in center).
- Add wet ingredients to well and fold in until thoroughly moistened.
- Add nuts and raisins, folding to distribute evenly.
- Do not overmix.
- Bake in 3 greased and floured loaf pans.
- Bake at 350 degrees for 45 to 50 minute.
- Freezes great!
- Can also be made into muffins.
- Adjust cooking time as necessary.
- Tip: I've found that baking in"dark" aluminum pans tends to burn easily on outside.
- I use light colored aluminum pans.
- They reflect the heat better.
PUMPKIN BREAD
Moist and tender, delicately flavored with pumpkin and cinnamon, this humble loaf needs no bells and whistles. If you want to go big, throw in more spices, like nutmeg and cloves, a hearty handful of chopped bittersweet chocolate or a tablespoon of orange zest. Stir in some chopped walnuts or pecans for added crunch, or scatter some pepitas or crushed gingersnaps over the top. My favorite adornment is a simple cream cheese glaze. Mix together four ounces of cream cheese, a couple tablespoons of warm milk, a tablespoon of confectioners' sugar and a pinch of salt. Drizzle it over the cooled loaf.
Provided by Samantha Seneviratne
Categories snack, breads, cakes, quick breads, dessert, side dish
Time 2h
Yield 1 loaf (about 10 servings)
Number Of Ingredients 12
Steps:
- Heat the oven to 350 degrees. Oil a 8 1/2- or 9-inch loaf pan; line with parchment, leaving a 2-inch overhang on two sides.
- In a medium bowl, whisk together the flour, baking powder, cinnamon, salt and baking soda. In a large bowl, whisk together the vegetable oil, pumpkin purée, granulated sugar, brown sugar, eggs, sour cream and vanilla. Fold the dry ingredients into the wet ingredients until fully combined. Transfer the batter to the prepared pan and smooth into an even layer.
- Bake until the loaf is puffed and set, and a skewer inserted into the center comes out with moist crumbs attached, 60 to 75 minutes. Transfer the bread, in the pan, to a rack to cool for 20 minutes. Use a paring knife to cut the two exposed sides of bread away from the pan, then use the parchment to transfer the cake to the rack. Let cool completely.
MELT IN YOUR MOUTH PUMPKIN BREAD
Think of this as pumpkin pie in sweet bread form. You'll love it!
Provided by CORWYNN DARKHOLME
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h15m
Yield 20
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Lightly grease two 9x5 inch loaf pans.
- In a large bowl, combine flour, sugar, pudding mix, baking soda, salt and cinnamon. Stir in the oil, eggs and pumpkin until just blended.. Stir the flour mixture into the egg mixture. Pour batter into prepared pans.
- Bake in preheated oven for 1 hour, or until a toothpick inserted into center of the loaf comes out clean. Remove from oven and let stand 15 minutes, then remove from pans and cool on wire rack.
Nutrition Facts : Calories 309.5 calories, Carbohydrate 40.7 g, Cholesterol 46.5 mg, Fat 15.4 g, Fiber 1.5 g, Protein 3.2 g, SaturatedFat 2.4 g, Sodium 301.1 mg, Sugar 27.3 g
NOT YOUR MOTHER'S PUMPKIN BREAD
This adult version of an old classic is not as sweet as its predecessors. It has subtle and tantalizing spicing. Delish!
Provided by Noel P
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h25m
Yield 36
Number Of Ingredients 13
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.
Nutrition Facts : Calories 226.8 calories, Carbohydrate 31.6 g, Cholesterol 20.7 mg, Fat 10.1 g, Fiber 1.5 g, Protein 3.4 g, SaturatedFat 1.1 g, Sodium 278.9 mg, Sugar 17 g
OLE TIMEY PUMPKIN BREAD
I have no idea how old this recipe is. This has been passed down for generations. It has always been a big hit with family and friends. Hope you enjoy it as much as I do.
Provided by Susann McCormick @Susann
Categories Breads
Number Of Ingredients 15
Steps:
- Preheat oven 350 Deg. Butter and flower two 9 x 5 loaf pans, or spray with non stick baking spray.
- Mix all the dry ingredients (including spices) together in one bowl. Mix the milk and the vanilla together in another bowl. Mix the sugars and canola oil in a mixer bowl. Mix until it is completely blended, about 2 minutes. Add the eggs one at a time. Add the pumpkin and blend well. Add the flour mixture in thirds alternating with the milk, starting with the flour mixture. Mix until just blended. Stir in the nuts.
- Divide batter between the two loaf pans and bake for 1 hour or until a wooden pick comes out clean. Let rest for 10 - 20 min then invert.
ONE PAN PUMPKIN BREAD
A delicious, moist & easy recipe, this one is much like the One Pan Banana Bread recipe found on this site.
Provided by Mom_of_12
Categories Quick Breads
Time 1h
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F Combine all ingredients, except raisins, in a generously greased (bottom only) 9x5 inch loaf pan. Stir with a fork until moistened. Beat vigorously 1 minute. Stir in raisins. Bake 45-55 minutes, or until a wooden toothpick inserted in center comes out clean. Let cool for 5 minutes. Run a knife or metal spatula around sides of loaf, pressing gently to loosen. Remove from pan.
- This recipe serves 12 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 12 only.
- Per serving: calories 279, fat 10.8g, 34% calories from fat, cholesterol 47mg, protein 3.7g, carbohydrates 43.1g, fiber 1.6g, sugar 28.1g, sodium 314mg, diet points 6.7.
Nutrition Facts : Calories 278.3, Fat 11, SaturatedFat 2.1, Cholesterol 53.3, Sodium 365.2, Carbohydrate 42.4, Fiber 1.5, Sugar 27.9, Protein 3.9
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