PUMPKIN PATCH BREAD
My mom makes the best pumpkin bread which she knows she has to bring to our Pumpkin Patch Party every year.-Barb Schlafer, Appleton, Wisconsin
Provided by Taste of Home
Time 1h25m
Yield 1 loaf.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first five ingredients. Combine the flour, baking soda, salt, spices and baking powder; gradually add to pumpkin mixture and mix well. Fold in pecans., Pour into a greased 9x5-in. loaf pan. Bake at 350° for 70-80 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool.
Nutrition Facts : Calories 220 calories, Fat 10g fat (1g saturated fat), Cholesterol 27mg cholesterol, Sodium 204mg sodium, Carbohydrate 30g carbohydrate (19g sugars, Fiber 1g fiber), Protein 3g protein.
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
PUMPKIN BREAD
This bread actually tastes better after being frozen. I make a dozen batches in September and give them as Christmas gifts.
Provided by SUE CASE
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 2h
Yield 20
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease two loaf pans.
- In a medium mixing bowl, combine flour, baking soda, salt, baking powder, nutmeg, allspice, cinnamon and cloves.
- In a large bowl with an electric mixer, blend sugar, oil and eggs. Stir in pumpkin. Slowly blend the flour mixture into pumpkin mixture. While blending the mixture add water incrementally. Pour the batter into two prepared loaf pans.
- Bake in a preheated 350 degrees F (175 degrees C) oven for 90 minutes. Let cool for 10 minutes before removing from the pans.
Nutrition Facts : Calories 318.9 calories, Carbohydrate 49.1 g, Cholesterol 37.2 mg, Fat 12.6 g, Fiber 1.4 g, Protein 3.8 g, SaturatedFat 1.2 g, Sodium 450.1 mg, Sugar 31 g
PUMPKIN BREAD
I keep my freezer stocked for our harvest crew with home-baked goodies like this deliciously spicy, easy pumpkin bread recipe. -Joyce Jackson, Bridgetown, Nova Scotia
Provided by Taste of Home
Time 1h20m
Yield 1 loaf (16 slices).
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Combine first 8 ingredients. Whisk together eggs, pumpkin, oil and water; stir into dry ingredients just until moistened. Fold in walnuts and, if desired, raisins. , Pour into a greased 9x5-in. loaf pan. Bake until a toothpick inserted in center comes out clean, 65-70 minutes. Cool in pan 10 minutes before removing to a wire rack.
Nutrition Facts : Calories 221 calories, Fat 10g fat (1g saturated fat), Cholesterol 23mg cholesterol, Sodium 212mg sodium, Carbohydrate 31g carbohydrate (20g sugars, Fiber 1g fiber), Protein 3g protein.
PAT'S PUMPKIN BREAD
Make and share this Pat's Pumpkin Bread recipe from Food.com.
Provided by elizabeth krysiak
Categories Quick Breads
Time 1h20m
Yield 3 large loaves, 15 serving(s)
Number Of Ingredients 15
Steps:
- Beat sugar and eggs.
- Add oil.
- Combine dry ingredients in separate bowl and add alternately with pumpkin and water to egg mixture.
- Pour into 3 5x9 inch pans or 6-8 3x6 inch pans and bake 1 hour at 325 degrees.
- Combine topping ingredients and pour over warm bread.
PAVLOV'S PUNKIN' BREAD
Steps:
- In a bowl, combine egg, flour, baking soda, baking powder, cinnamon and nutmeg. In a medium size mixing bowl mix applesauce, honey, pumpkin and water. Gradually add dry mixture to wet mixture, mixing together thoroughly.
- Pour into 14 by 8-inch bread pan. Bake at 350 degrees for approximately 50 minutes to 1 hour (when toothpick inserted comes out dry). Cool the bread on a rack. Store in a sealed container.
THE PRESIDENT'S PUMPKIN BREAD
Mom clipped this one and makes it periodically for Thanksgiving as a cake with cream cheese frosting. I like mine with a gentle dusting of powdered sugar. The clip is so old and yellowed I can't figure out which president was a fan of this bread.
Provided by justcallmetoni
Categories Quick Breads
Time 1h25m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Pre-heat oven to 350 degrees. Grease and flour a 10 inch tube bundt cake pan or 2 9-inch cake pans.
- Sift together dry ingredients (flour, sugar, baking soda and spices) into a large bowl and form a well in the center. Add eggs and oil. Using a mixer on low blend ingredients. Add pumpkin and continue mixing until the pumpkin is fully incorporated. Fold batter into the cake pan.
- Bake for one hour or until a toothpick inserted in the center comes out clean. Baking time is for the bundt cake pan and should be adjusted if you make this as a layer cake.
- Cool cake in pan for 15 minutes before turning out onto a plate.
Nutrition Facts : Calories 397.5, Fat 20.2, SaturatedFat 3, Cholesterol 70.5, Sodium 331.2, Carbohydrate 51.1, Fiber 1, Sugar 33.8, Protein 4.5
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