Pumpkin Bread Recipe With Canned Pumpkin Recipe Recipe Cards

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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.

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.

MOIST PUMPKIN BREAD



Moist Pumpkin Bread image

Four years after my mother's death, I finally dealt with going through her many boxes of pictures and books. I loved reading the spiral notebook of recipes she had assembled over many years. Growing up, I would always ask her to make this moist pumpkin bread. Enjoy.

Provided by Troy Hill

Categories     Bread     Quick Bread Recipes     Pumpkin Bread Recipes

Time 1h15m

Yield 16

Number Of Ingredients 11

2 ⅔ cups all-purpose flour
3 cups white sugar
2 teaspoons baking soda
1 ½ teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1 (15 ounce) can pumpkin puree
4 eggs
1 cup vegetable oil
⅔ cup water, room temperature
½ cup pecans, roughly chopped

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Grease and flour two 8x4-inch loaf pans.
  • Mix all-purpose flour, sugar, baking soda, salt, cinnamon, and pumpkin pie spice together in a bowl. Add pumpkin, eggs, vegetable oil, and water and mix well. Fold in pecans.
  • Divide the mixture between the two prepared loaf pans.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Let cool in the pan for 10 minutes before transferring to a wire rack.

Nutrition Facts : Calories 392.6 calories, Carbohydrate 56.3 g, Cholesterol 40.9 mg, Fat 17.7 g, Fiber 1.8 g, Protein 4.2 g, SaturatedFat 2.8 g, Sodium 455.7 mg, Sugar 38.6 g

PUMPKIN BREAD



Pumpkin Bread image

A festive fall treat, our Pumpkin Bread is simply delectable.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 1h20m

Yield Makes two 8 1/2-by-4 1/2-inch or four 6-by-3-inch loaves

Number Of Ingredients 14

Unsalted butter, room temperature, for pans
3 1/4 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
3/4 teaspoon coarse salt
1 15-ounce can pure pumpkin
1 cup granulated sugar
1 cup packed dark-brown sugar
4 large eggs
12 tablespoons (1 1/2 sticks) unsalted butter, melted
1/2 cup low-fat buttermilk

Steps:

  • Preheat oven to 350 degrees. Butter two 8 1/2-by-4 1/2-inch loaf pans. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt.
  • Combine pumpkin puree and sugars in a mixing bowl and beat with an electric mixer until combined, 2 to 3 minutes. Add eggs and melted butter and beat to combine, scraping down sides of bowl as needed. With mixer on low, add flour mixture in two batches, alternating with the buttermilk and beginning and ending with the flour; beat to combine.
  • Divide batter between prepared pans; smooth tops. Bake, rotating once, until a cake tester inserted in center comes out clean, 70 to 80 minutes for large loaves, 45 minutes for small. Transfer to wire rack to cool 10 minutes. Turn out of pans, re-invert onto wire rack, and cool completely.

SUPER EASY PUMPKIN BREAD



Super Easy Pumpkin Bread image

I got this recipe from...? You know I can't remember now! But, it was so easy and so tasty! My kids adore them, and they are picky eaters! I do hope you enjoy this recipe! (I used real pumpkin puree, but canned pumpkin will work just fine, too!)

Provided by Mrs.English

Categories     Quick Breads

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 1/2 cups flour
1 teaspoon salt
1 cup sugar
1 teaspoon baking soda
1 cup pumpkin puree
1/2 cup olive oil (can sub with canola or vegetable)
2 eggs, Beaten
1/4 cup water
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/2 cup walnuts (optional)

Steps:

  • Preheat oven to 350°F.
  • Sift together flour, salt, sugar, and baking soda.
  • In a separate bowl combined pumpkin, oil, eggs, water, and spices.
  • Then, combined with dry ingredients but, do not mix too thoroughly. Stir in walnuts.
  • Pour into a well-buttered 9x5x3 inch loaf pan. Bake 50-60 minutes until a thin skewer poked in the very center of the loaf comes out clean. Turn out of the pan and let cool on a rack.
  • Makes one loaf. Can easily double the recipe.
  • If desired, you can use them in a muffin tin as well. They come out just as moist. If you use muffin tin bake for 20-25 minute.

Nutrition Facts : Calories 649.1, Fat 30, SaturatedFat 4.7, Cholesterol 93, Sodium 934.5, Carbohydrate 88.4, Fiber 1.7, Sugar 50.6, Protein 8.3

BEST EVER PUMPKIN BREAD



Best Ever Pumpkin Bread image

This is sweet, moist and easy to make! The original recipe called for cinnamon & nutmeg...items I have on hand BUT I accidentally bought canned pumpkin pie mix instead of plain ole canned pumpkin. So I omitted the spices, cut back on the sugar and went with the pie mix...IT IS DELICIOUS-and fool proof! I used 6 aluminum mini loaf pans so that I could gift the bread. But the original recipe calls for 2 loaf pans. You choose! Serving sizes, yield and cooking times vary depending on what type and number of loaf pans used.

Provided by By the seat of Her

Categories     Breads

Time 50m

Yield 6 mini loafs, 20-30 serving(s)

Number Of Ingredients 8

2 1/2 cups white sugar
1 cup cooking oil (I use safflower oil)
4 eggs
3 1/3 cups all-purpose flour (I use white whole wheat)
2 teaspoons baking soda
1 1/2 teaspoons salt
2/3 cup water
15 ounces canned pumpkin pie mix (I used half of a 30 oz can)

Steps:

  • Preheat oven to 350 degrees.
  • Grease the bottom and sides of your loaf pans. I used spray oil. Set aside.
  • In a large mixing bowl beat sugar and oil. I use a whisk always, but you can use an electric mixer. Add eggs and beat well. Set sugar mixture aside.
  • In another large bowl combine flour, baking soda and salt.
  • Alternately add flour mixture and water to the sugar mixture. Beat after each addition until just combined. Beat in pumpkin. Spoon batter into prepared pans.
  • In the 6 mini loaf pans I baked for 35 minutes and then checked and baked for another 4 minutes. In 2 loaf pans I would bake for 50 minutes and then check. It depends on your oven. When done, cool in the pans on a wire rack.
  • Enjoy plain or with butter! This is a sweet bread!

Nutrition Facts : Calories 305.3, Fat 12.1, SaturatedFat 1.8, Cholesterol 37.2, Sodium 359.6, Carbohydrate 46.6, Fiber 2.3, Sugar 25, Protein 3.6

MOIST PUMPKIN BREAD



Moist Pumpkin Bread image

VERY MOIST pumpkin bread with special topping. This makes a very nice gift-giving bread. You can make it all year long because it uses a can of 100% pure pumpkin puree. I use Libby's brand. The spices are just right in this recipe and enhance the flavor of the pumpkin. It's best served after it has mellowed for one day. A family favorite.

Provided by Seasoned Cook

Categories     Quick Breads

Time 1h15m

Yield 1 loaf, 8-10 serving(s)

Number Of Ingredients 16

1 cup brown sugar
2 eggs
1/2 cup vegetable oil
1/3 cup water
1 (15 ounce) pumpkin puree
1 3/4 cups plain flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
1 tablespoon butter
1/4 cup brown sugar
3 tablespoons milk
1/4 cup pecans, chopped

Steps:

  • In a medium size bowl beat eggs and mix with sugar, oil, water and pumpkin.
  • In another bowl mix flour, baking soda, baking powder, salt, nutmeg, cinnamon and pumpkin pie spice. Combine wet ingredients with dry ingredients only until just blended. Do NOT overmix.
  • Pour into a greased and floured loaf pan. This bread fits perfectly in an 8.5 x 4.5 loaf pan. Bake in a 325 degree oven for 50 to 60 minutes.
  • For topping: In a small saucepan mix butter, brown sugar and milk. Boil only 2 1/2 minutes while stirring constantly. Immediately drizzle on top of loaf. Sprinkle with chopped pecans and press pecans lightly into topping.
  • Wrap and store until next day for serving. This will keep moisture inside. It is ok if bread "sweats" while wrapped.

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