Pumpkin Bread 2 Loaves Recipes

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THE BEST PUMPKIN BREAD



The Best Pumpkin Bread image

This pumpkin bread is perfectly moist, not-too-sweet and couldn't be easier. It's perfect for toasting and slathering with butter or cream cheese, and maybe a drizzle of honey or maple syrup.

Provided by Food Network Kitchen

Time 1h20m

Yield 2 loaves

Number Of Ingredients 14

Unsalted butter, for the pans
3 1/2 cups all-purpose flour, plus more for the pan (see Cook's Note)
3 cups sugar
1 cup vegetable oil
4 large eggs, lightly beaten
One 15-ounce can pure pumpkin puree
2 teaspoons fine salt
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
2/3 cup water

Steps:

  • Preheat oven to 350 degrees F. Butter and flour two 9-by-5-inch loaf pans.
  • Whisk together the sugar and oil in a large bowl until well combined. Whisk in the eggs and pumpkin until combined.
  • Combine the flour, salt, baking soda, baking powder, nutmeg, allspice, cinnamon and cloves in a medium bowl and whisk until well combined. Add half the dry ingredients to the pumpkin mixture and stir to combine. Add half the water and stir to combine. Repeat with the remaining flour and water.
  • Divide the batter between the prepared loaf pans. Bake until cake tester comes out clean and the loaves are golden brown, about 1 hour. Let the loaves cool in the pans on a wire rack for 10 minutes. Remove from the pans and let cool completely, about 1 hour.

PUMPKIN BREAD



Pumpkin Bread image

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

3 ½ cups all-purpose flour
2 teaspoons baking soda
2 teaspoons salt
1 teaspoon baking powder
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1 teaspoon ground cinnamon
½ teaspoon ground cloves
3 cups white sugar
1 cup canola oil
4 eggs, beaten
2 cups solid pack pumpkin puree
⅔ cup water

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

2-INGREDIENT PUMPKIN BREAD RECIPE BY TASTY



2-ingredient Pumpkin Bread Recipe by Tasty image

Here's what you need: spice cake mix, pureed pumpkin, frosting

Provided by Tasty

Categories     Bakery Goods

Yield 8 servings

Number Of Ingredients 3

1 box spice cake mix
1 can pureed pumpkin, 14 ounces
8 oz frosting, as desired

Steps:

  • Mix the spice cake mix and pureed pumpkin.
  • Spread into a greased loaf pan. Bake at 350°F (175°C) for 55-60 min. Cool completely.
  • Frost to your liking!
  • Enjoy!

Nutrition Facts : Calories 341 calories, Carbohydrate 64 grams, Fat 10 grams, Fiber 1 gram, Protein 2 grams, Sugar 41 grams

PUMPKIN LOAF



Pumpkin Loaf image

This is a dense, moist loaf that is a great way to use up that extra pumpkin puree when you are tired of pumpkin pie. We love it for breakfast, and my daughter likes to take a slice in her lunch. It makes two loaves. Hope you enjoy!

Provided by Leslie

Categories     Breads

Time 1h10m

Yield 2 loaves

Number Of Ingredients 10

2 cups pumpkin puree
2 cups white sugar
1 cup oil
4 eggs
2 cups flour
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons cinnamon
1/4 teaspoon ginger
2 cups raisins

Steps:

  • Preheat oven to 350 degrees and grease 2 loaf pans.
  • Mix together well the pumpkin, sugar, oil and eggs.
  • Add flour, baking powder, baking soda, cinnamon, ginger and raisins, and mix well.
  • Pour into loaf pans and bake for 60-65 minutes or until inserted knife comes out clean.

PUMPKIN BREAD



Pumpkin Bread image

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

1-2/3 cups all-purpose flour
1-1/2 cups sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 large eggs, room temperature
1 cup canned pumpkin
1/2 cup canola oil
1/2 cup water
1/2 cup chopped walnuts
1/2 cup raisins, optional

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.

PUMPKIN PECAN LOAVES



Pumpkin Pecan Loaves image

Among all my pumpkin bread recipes, this caramel-glazed creation is the pick of the crop. Often, I'll wrap up a lovely loaf as a homemade gift for teachers and Sunday school leaders. -Brenda Jackson, Garden City, Kansas

Provided by Taste of Home

Time 1h15m

Yield 2 loaves (16 slices each).

Number Of Ingredients 18

3-1/3 cups all-purpose flour
3 cups sugar
2 teaspoons baking soda
1-1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 can (15 ounces) pumpkin
1 cup vegetable oil
4 large eggs, room temperature, lightly beaten
2/3 cup water
1/2 cup chopped pecans
CARAMEL GLAZE:
1/4 cup butter
1/4 cup sugar
1/4 cup packed brown sugar
1/4 cup heavy whipping cream
2/3 cup confectioners' sugar
1 teaspoon vanilla extract

Steps:

  • In a bowl, combine the first 6 ingredients. In a separate bowl, combine the pumpkin, oil, eggs and water; mix well. Stir into dry ingredients just until combined; fold in the pecans. , Spoon into 2 greased 9x5-in. loaf pans. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. , For glaze, combine the butter, sugar, brown sugar and cream in a saucepan. Cook until sugar is dissolved. Cool for 20 minutes. Stir in the confectioners' sugar and vanilla until smooth. Drizzle over cooled loaves.

Nutrition Facts : Calories 249 calories, Fat 11g fat (3g saturated fat), Cholesterol 29mg cholesterol, Sodium 212mg sodium, Carbohydrate 36g carbohydrate (25g sugars, Fiber 1g fiber), Protein 3g protein.

PUMPKIN YEAST BREAD LOAVES



Pumpkin Yeast Bread Loaves image

Growing up, I always looked forward to this tasty pumpkin bread that my mom made in the fall and winter. This is a savory bread that tastes amazing toasted and topped with butter.

Provided by sarahe66

Categories     Bread     Yeast Bread Recipes     White Bread Recipes

Time 2h40m

Yield 20

Number Of Ingredients 12

2 (.25 ounce) packages active dry yeast
½ cup warm water
1 cup canned pumpkin
1 cup milk
¼ cup shortening
¼ cup white sugar
2 teaspoons salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground cardamom
2 eggs
6 ½ cups all-purpose flour

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease a bowl and 2 loaf pans.
  • Stir yeast in warm water in a bowl until dissolved. Let sit until yeast starts to foam, about 5 minutes.
  • Stir pumpkin, milk, shortening, sugar, salt, cinnamon, ginger, and cardamom into the yeast mixture. Add eggs and 3 cups flour. Beat, using an electric mixer on medium speed, scraping down the sides of the bowl as needed, about 2 minutes. Mix in remaining flour, 1/2 cup at a time, until dough pulls away from the sides of the bowl.
  • Turn it onto a lightly floured surface and knead until smooth and elastic, 8 to 10 minutes.
  • Place dough in the greased bowl and turn to coat. Cover with a clean cloth and let rise in a warm place until doubled in volume, 1 to 1 1/2 hours.
  • Punch down dough and turn onto a lightly floured surface. Divide dough in half; form into loaves and place into the prepared pans. Cover loaves with a clean cloth and let rise until doubled in volume, about 30 minutes.
  • Bake in the preheated oven until top and sides are brown, about 35 minutes.

Nutrition Facts : Calories 200.3 calories, Carbohydrate 35.5 g, Cholesterol 19.6 mg, Fat 3.8 g, Fiber 1.7 g, Protein 5.6 g, SaturatedFat 1 g, Sodium 275.4 mg, Sugar 3.6 g

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