BEST EVER MOIST PUMPKIN BREAD
This incredibly moist and easy pumpkin bread is packed with pumpkin flavor and fragrant autumn spices.
Provided by Lily Ernst
Categories dessert
Time 1h5m
Number Of Ingredients 8
Steps:
- Preheat oven to 350F and grease a 9×5″ loaf pan.
- In a large bowl, toss together the flour, pumpkin pie spice, baking soda and salt. Set aside.
- In a medium bowl, whisk together the remaining ingredients.
- Pour the wet ingredients into the dry and stir until just combined.
- Spoon into prepared baking pan and bake for 45-60 minutes or until a toothpick inserted into the center comes out with just a few moist crumbs and the top springs back when lightly touched.
Nutrition Facts : Calories 236 calories, Sugar 26.1 g, Sodium 266.1 mg, Fat 5.7 g, SaturatedFat 1.9 g, TransFat 0 g, Carbohydrate 43.6 g, Fiber 1.5 g, Protein 3.6 g, Cholesterol 35.7 mg
RICH, MOIST SECRET INGREDIENT PUMPKIN BREAD
This is my favorite pumpkin bread recipe. It is very different from other pumpkin breads because it calls for some unusual ingredients that make it special. I almost always use freshly cooked and mashed pumpkin in this - I like to use a small pie pumpkin, which I cut into quarters, seed, and steam until tender, then remove the peel and mash. But I have used plain canned pumpkin as well - just don't accidentally use pumpkin pie filling - you need the plain puree. Prep time assumes you already have some pumpkin puree handy. The extra loaf freezes well. I have been making this for years, but originally found this in one of the "Best of the Best" series of US regional cookbooks.
Provided by HeatherFeather
Categories Quick Breads
Time 1h30m
Yield 16 serving(s)
Number Of Ingredients 13
Steps:
- Sift together first 8 ingredients (flour, baking soda, salt, cinnamon, nutmeg, ginger, dry pudding mixes).
- Beat eggs well in another bowl.
- Add oil, sugar, pumpkin, and vanilla to the eggs and mix well.
- Combine wet mixture with flour mixture gently by hand,pressing out any large lumps with your spoon, just until ingredients are moistened- do not overmix.
- Pour into 2 loaf pans (greased& floured) and bake in a preheated oven at 350F for 1 hour to 1 hr 15 minutes (or when tests done with a toothpick).
- Cool in pan 10 minutes then let cool completely on wire racks- don't skip of your loaves will fall apart.
SUPER MOIST PUMPKIN BREAD
This is an incredible bread. Its moistness comes from the addition of an unusual ingredient: coconut milk! Originally submitted to ThanksgivingRecipe.com.
Provided by Kevin Ryan
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Yield 20
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8x4 inch loaf pans.
- In a large bowl combine the flour, brown sugar, white sugar, pumpkin puree, oil, coconut milk, baking soda, salt, ground nutmeg and ground cinnamon. Mix until all of the flour is gone. Fold in the nuts and flaked coconut. Pour batter into the prepared pans.
- Bake at 350 degrees F (175 degrees C) for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cover loaves with foil tightly. Allow to steam for 10 minutes. Remove foil and turn out onto a cooling rack. Tent lightly with the foil and allow to cool completely.
Nutrition Facts : Calories 360.3 calories, Carbohydrate 48.9 g, Fat 17.7 g, Fiber 1.7 g, Protein 3.6 g, SaturatedFat 4.2 g, Sodium 257.4 mg, Sugar 29.4 g
MOIST PUMPKIN BREAD
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
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.
EGGNOG PUMPKIN BREAD
Another Holiday addition , Haven't tired this recipe but have been told it's very moist and has great flavor.
Provided by Chef DeeDee Smith
Categories Breads
Time 1h5m
Yield 2 loaves, 18-20 serving(s)
Number Of Ingredients 8
Steps:
- Cream butter and sugar until fluffy.
- add eggs and blend well.
- add EggNog and Pumpkin mix completely.
- combine all dry ingredients and mix well with wet ingredients until well blended.
- pour into two 9" greased loaf pans.
- Bake at 350* for 45 min or until tooth pick comes out clean.
Nutrition Facts : Calories 222.4, Fat 8.7, SaturatedFat 5.2, Cholesterol 45.9, Sodium 235, Carbohydrate 34.9, Fiber 1, Sugar 23.5, Protein 2.3
MOIST PUMPKIN BREAD
"This pretty quick bread is the only thing my kids will eat when they don't feel good," writes Tammy Neubauer from Ida Grove, Iowa.
Provided by Taste of Home
Time 1h
Yield 3 loaves (16 slices each).
Number Of Ingredients 13
Steps:
- In a large bowl, combine the dry ingredients. In another bowl, whisk the eggs, pumpkin, oil and water. Stir into dry ingredients just until moistened. Pour into three greased 8x4-in. loaf pans., Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Nutrition Facts : Calories 122 calories, Fat 4g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 165mg sodium, Carbohydrate 20g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.
5-INGREDIENT PUMPKIN BLENDER BREAD
What's better than a 5-ingredient recipe? A 5-ingredent recipe that only requires a blender for prep.
Provided by Alyssia Mind Over
Categories Pumpkin
Time 30m
Yield 1 loaf
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F.
- Line an 8x4" loaf pan with foil and cooking spray. Set aside.
- Add all ingredients (except toppings) to a blender, and blend until smooth.
- Pour batter into loaf pan.
- Sprinkle pumpkin seeds and oats on top of the loaf.
- Bake 25 minutes, until a toothpick inserted comes out clean.
- Allow the loaf to cool completely before enjoying. Store in an airtight container in the fridge for 4-5 days.
Nutrition Facts : Calories 1738.2, Fat 32, SaturatedFat 7.4, Cholesterol 372, Sodium 1625, Carbohydrate 304.8, Fiber 42, Sugar 73.9, Protein 68.7
AWESOME MOIST PUMPKIN BREAD
My daughter recieved this recipe on a Kindergarten field trip to pick pumpkins and I have been making it ever since. She is now 12 years old and it is the only pumpkin bread I will make. It is the most moist bread I have ever eaten!
Provided by momof3rjc
Categories Quick Breads
Time 1h30m
Yield 2 loaves
Number Of Ingredients 11
Steps:
- Sift together the flour, sugar, baking soda, salt, cinnamon and nutmeg.
- Mix the dry ingredients well Mix the wet ingredients and add to the dry.
- Beat together for 5 minutes.
- Pour into 2 greased and floured loaf pans.
- Bake in a preheated 350 degree oven for 1 hour.
- Enjoy!
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THE BEST PUMPKIN BREAD (SIMPLE + PERFECTLY MOIST
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5/5 (54)Total Time 1 hr 10 minsCategory BreadCalories 331 per serving
- Preheat the oven to 350°F. Spray a 9" X 5" X 3" loaf pan with baking spray with flour, or spray with cooking spray and lightly flour the pan, tapping out the excess.
- In a medium size bowl, combine the flour, baking soda, baking powder, cinnamon, cloves, nutmeg, and salt.
- In a large bowl, whisk the sugar and oil together. Whisk the eggs, one at a time, into the sugar mixture until light and creamy. Add the pumpkin, water, and vanilla extract and whisk until smooth. Add the flour mixture to the bowl. Whisk the flour into the batter about 28-30 times around the bowl or just until incorporated. Pour into the prepared pan and bake for 55-65 minutes or until a cake tester comes out clean and the edges of the bread pulls away from the pan. Cool the cake in the pan for 10 minutes. Run a knife around the edges of the pan then turn the bread out and cool on a cooking rack.
- Serve warm or at room temperature. Store in an airtight container lined with a paper towel to absorb the moisture, or wrap tightly in foil or plastic wrap. The bread will last for 3 days or can be frozen for up to 3 months.
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