Pavlovs Punkin Bread Recipes
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 PUDDIN'
Try this great substitute for the hum-drum pumpkin pie. Adults and kids alike will rave over this recipe. Serve warm with a dollop of whipped cream.
Provided by JJCUNEO
Categories Fruits and Vegetables Vegetables Squash
Time 1h10m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease 6 large custard cups.
- Whisk together the egg and egg yolks in a large bowl. Add the milk, sugar, pumpkin puree, vanilla extract, salt, cinnamon, nutmeg, and cloves; whisk into a smooth batter. Add the bread cubes and toss gently to dampen. Set aside for 15 minutes.
- Pour the batter evenly into the prepared cups. Sprinkle chocolate chips and brown sugar over each portion. Arrange the custard cups in a shallow baking pan. Pour hot water into the baking pan to halfway up the sides of the custard cups.
- Bake in preheated oven until pudding is golden brown and puffy, about 40 minutes; transfer to cooling rack for 10 minutes.
Nutrition Facts : Calories 290.2 calories, Carbohydrate 49.6 g, Cholesterol 138.3 mg, Fat 8.2 g, Fiber 2.1 g, Protein 6.7 g, SaturatedFat 3.9 g, Sodium 304.7 mg, Sugar 37.3 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.
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