Sarahs Pumpkin Bread Recipes
PERFECT PUMPKIN BREAD
Provided by Sarah Walker Caron
Time 1h30m
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Spray a loaf pan with cooking oil spray. Set aside.
- Cream together the butter and sugar in the bowl of a stand mixer. Add the egg and beat well to combine. Add the pumpkin puree and mix again.
- In a large bowl, sift together the flour, baking soda, salt, cinnamon, cloves and nutmeg. With the stand mixer running on its lowest speed, add the dry ingredients to the wet ingredients a little at a time until fully incorporated.
- Add the milk to the stand mixer and mix until fully incorporated.
- Pour the batter into the prepared loaf pan and then put it in the oven. Bake for 55-65 minutes, until cooked through (use a toothpick ... when it comes out clean, the bread is done). Remove from the oven and let cool 10 minutes before loosening the edges with a knife and turning out onto a cooling rack. Flip the bread right side up and let cool before slicing.
- This is really amazing toasted and served with a pat of butter.
SARA'S AWESOME PUMPKIN BREAD
This simple recipe is perfect to prepare on a busy Thanksgiving day and it adds just the right touch to a wonderful Thanksgiving feast.
Provided by Sara
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5 inch loaf pans.
- Mix together flour, sugar, baking soda, pie spice, salt and baking powder. Add pumpkin, oil and eggs; mix well.
- Pour into loaf pans and bake for 1 hour or until inserted toothpick comes out clean.
- Allow to cool for 15 minutes before removing from pans.
Nutrition Facts : Calories 189 calories, Carbohydrate 29.8 g, Cholesterol 23.3 mg, Fat 6.9 g, Fiber 0.7 g, Protein 2.6 g, SaturatedFat 1 g, Sodium 221.3 mg, Sugar 17 g
PUMPKIN BREAD
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
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.
DELICIOUS PUMPKIN BREAD
Got this recipe for pumpkin bread made with fresh pumpkin from my mom. This easy, quick bread recipe with walnuts (or raisins!) comes together in just minutes with either boiled, steamed, or roasted fresh pumpkin. If you don't have cooked pumpkin, just use canned instead.
Provided by v monte
Categories Pumpkin Bread
Time 1h10m
Yield 24
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 7x3-inch loaf pans.
- Stir flour, sugar, baking soda, salt, nutmeg, and cinnamon together in a large mixing bowl until well blended. Add mashed pumpkin, oil, water, and eggs; beat with an electric mixer until well combined. Fold in walnuts. Divide batter evenly among the prepared pans.
- Bake in the preheated oven until a toothpick inserted in the center of each loaf comes out clean, about 1 hour.
- Remove from the oven and set pans on a wire rack. Let cool completely before slicing.
Nutrition Facts : Calories 255.6 calories, Carbohydrate 39.1 g, Cholesterol 31 mg, Fat 10.2 g, Fiber 0.7 g, Protein 3 g, SaturatedFat 1.5 g, Sodium 238.9 mg
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