SPICY AND MOIST PUMPKIN BREAD
A basic pumpkin bread recipe that is very moist. Use real pumpkin for a better texture. Great fresh out of the oven or even better the next day for breakfast! This bread is moderately sweet and very spicy.
Provided by kwhicker
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 50m
Yield 16
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Mix brown sugar, eggs, melted butter, oil, water, and vanilla extract together in a small bowl.
- Combine flour, baking powder, baking soda, cinnamon, nutmeg, allspice, cloves, and ginger in a separate bowl. Pour in butter mixture; blend until smooth. Slowly mix in pumpkin puree. Divide batter between 2 loaf pans.
- Bake in the preheated oven until a toothpick inserted into the middle comes out clean, 35 to 55 minutes.
Nutrition Facts : Calories 262.8 calories, Carbohydrate 38.9 g, Cholesterol 50.1 mg, Fat 10.5 g, Fiber 1.8 g, Protein 4.1 g, SaturatedFat 4.6 g, Sodium 242.4 mg, Sugar 18.8 g
PUMPKIN SPICE BREAD
This pumpkin spice bread recipe is at least 40 years old. It makes a very moist bread. It's been described as tasting like pumpkin pie without the crust. -Delora Lucas, Belle, West Virginia
Provided by Taste of Home
Categories Snacks
Time 1h10m
Yield 2 loaves.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. In a large bowl, combine sugar, oil and eggs; add pumpkin and mix well. In second bowl, combine the flour, baking soda, salt, cinnamon, nutmeg, baking powder, cloves and allspice; add to the pumpkin mixture alternately with water, beating well after each addition. , Pour into two greased 9x5-in. loaf pans. Bake until a toothpick inserted in the center comes out clean, 60-65 minutes. Cool in pans 10 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 197 calories, Fat 8g fat (1g saturated fat), Cholesterol 27mg cholesterol, Sodium 128mg sodium, Carbohydrate 30g carbohydrate (19g sugars, Fiber 1g fiber), Protein 2g protein.
SPICED PUMPKIN BREAD
Cloves, cinnamon and molasses add plenty of spice to this appealing pumpkin bread from Ruby Williams of Bogalusa, Louisiana. And you needn't wait till next autumn make it - you can use convenient canned pumpkin anytime of year!
Provided by Taste of Home
Time 1h20m
Yield 2 loaves.
Number Of Ingredients 15
Steps:
- In a bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Add the pumpkin, orange juice, molasses and vanilla. Combine dry ingredients; add to the creamed mixture and mix until blended. Stir in remaining ingredients. Pour into two greased and floured 9x5-in. loaf pans. , Bake at 350° for 65-75 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from the pans to wire racks.
Nutrition Facts : Calories 192 calories, Fat 8g fat (3g saturated fat), Cholesterol 38mg cholesterol, Sodium 179mg sodium, Carbohydrate 29g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.
SPICED PUMPKIN BREAD
A pumpkin loaf spiced with cinnamon, ground cloves, and nutmeg. I came up with this recipe after many failed attempts at pumpkin loaf. I adapted a favorite banana loaf recipe and this was the result. Yum! This recipe yields 3 loaves. Stock your freezer!
Provided by KellieTheBaker
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h
Yield 24
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix white sugar, brown sugar, and melted butter together in a large bowl. Stir in eggs and vanilla extract; mix in pumpkin until thoroughly combined.
- Whisk flour, cinnamon, baking powder, baking soda, nutmeg, cloves, and salt together in a separate bowl. Mix flour mixture into pumpkin mixture until incorporated. Pour batter into three 5x9-inch loaf pans. Smooth batter evenly in each pan.
- Bake in the preheated oven until a toothpick inserted in the middle of each loaf comes out clean, 45 to 50 minutes.
Nutrition Facts : Calories 247.3 calories, Carbohydrate 40.7 g, Cholesterol 35.8 mg, Fat 8.4 g, Fiber 1.8 g, Protein 3.1 g, SaturatedFat 5.1 g, Sodium 393.6 mg, Sugar 22.6 g
SPICED PUMPKIN BREAD
An easy Spiced Pumpkin Bread recipe. Serve one of these loaves the day you make them. Wrap the other in foil and freeze up to one month so that you'll have it on hand for unexpected company.
Provided by Vern Bertagna
Categories Bread Bake Thanksgiving Vegetarian Kid-Friendly Pumpkin Cinnamon Clove Bon Appétit Illinois Small Plates
Yield Makes 2 loaves
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Butter and flour two 9x5x3-inch loaf pans. Beat sugar and oil in large bowl to blend. Mix in eggs and pumpkin. Sift flour, cloves, cinnamon, nutmeg, baking soda, salt and baking powder into another large bowl. Stir into pumpkin mixture in 2 additions. Mix in walnuts, if desired.
- Divide batter equally between prepared pans. Bake until tester inserted into center comes out clean, about 1 hour 10 minutes. Transfer to racks and cool 10 minutes. Using sharp knife, cut around edge of loaves. Turn loaves out onto racks and cool completely.
SPICY PUMPKIN BREAD
I like anything made with pumpkin, but this tender loaf is irresistible. Sometimes, I'll top it with a spicy glaze that feature nutmeg and cinnamon.
Provided by Taste of Home
Time 1h20m
Yield 2 loaves.
Number Of Ingredients 20
Steps:
- In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add pumpkin and vanilla; mix well. Combine the dry ingredients. Stir into pumpkin mixture just until moistened. Fold in chocolate chips and walnuts., Spoon into two greased 8x4-in. loaf pans. Bake at 350° for 65-75 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. If desired, combine glaze ingredients; drizzle over cooled loaves.
Nutrition Facts :
PUMPKIN SPICE BREAD
Hooray for fall! We love this pumpkin bread recipe--especially when the slices are slathered with a generous spread of cream cheese. Makes two loaves, so freeze the other one, or heck--eat it. This bread goes fast.
Provided by jmelyn
Categories Quick Breads
Time 1h30m
Yield 2 loaves, 24 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 350.
- in a large mixing bowl, combine pumpkin, sugar, water, vegetable oil and eggs.
- Beat until well mixed.
- Measure the flour, baking soda, cinnamon, salt, baking powder, nutmeg and cloves into a separate bowl and stir until combined.
- Slowly add the dry ingredients to the pumpkin mixture, beating until smooth.
- Grease two 9 x 5 inch loaf pans and dust with flour.
- Evenly divide the batter between the two pans.
- Bake for 60-70 minutes or until a toothpick inserted in center comes out clean.
- Cool for 10-15 minutes, then remove from pans by inverting onto a rack and tapping the bottoms.
- Slice and serve plain, buttered, or with cream cheese.
- Note: Cream cheese is the ONLY thing to put on this bread because--it is so so so yummy!
SPICED PUMPKIN PECAN BREAD
Cinnamon, nutmeg and cloves give this quick loaf its tasty appeal. "The recipe yields three loaves, so we can eat one right away, then freeze the others to enjoy later," jots Andrea Durr of Nicholasville, Kentucky.
Provided by Taste of Home
Time 1h50m
Yield 3 loaves.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the flour, sugars, baking soda, cinnamon, nutmeg and cloves. In another bowl, combine the pumpkin, oil, eggs and extract; stir into the dry ingredients just until moistened. Fold in pecans., Pour into three greased 8x4-in. loaf pans. Bake at 325° for 1-1/2 hours or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts :
SPICED PUMPKIN BREAD
This is the best pumpkin bread I've ever tasted! I got the recipe from the November, 1995 issue of Bon Appetit Magazine. It was submitted by Vern Bertagna of West Frankfort, IL. Enjoy!
Provided by Bev I Am
Categories Quick Breads
Time 1h30m
Yield 2 loaves, 16-18 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350ºF.
- Butter and flour two 9x5x3" loaf pans.
- Beat sugar and oil in large bowl to blend.
- Mix in eggs and pumpkin.
- Sift flour, cloves, cinnamon, nutmeg, baking soda, salt and baking powder into another large bowl.
- Stir into pumpkin mixture in 2 addtions.
- Mix in walnuts, if desired.
- Divide batter equally between prepared pans.
- Bake until tester inserted into center comes out clean, about 1 hour and 10 minutes.
- Transfer to racks and cool 10 minutes.
- Using sharp knife, cut around edge of loaves.
- Turn loaves out onto racks and cool completely.
- Makes 2 loaves.
SPICED PUMPKIN BREAD WITH RAISINS AND PECANS
Wonderful nutmeg and clove pumpkin bread with raisins and nuts from New Mexico.
Provided by Noble
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h15m
Yield 24
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray two 9x5-inch loaf pans with cooking spray.
- Mix flour, sugar, pumpkin, raisins, pecans, oil, water, eggs, baking soda, salt, nutmeg, cinnamon, and cloves together in a large bowl. Pour into the prepared pans.
- Bake in the preheated oven until a toothpick inserted into the centers comes out clean, about 1 hour.
Nutrition Facts : Calories 331.7 calories, Carbohydrate 50.4 g, Cholesterol 31 mg, Fat 14 g, Fiber 2.4 g, Protein 4 g, SaturatedFat 1.8 g, Sodium 264.9 mg, Sugar 33.2 g
SPICED CHOCOLATE CHIP PUMPKIN BREAD
This chocolate chip pumpkin bread is wonderful during the fall season, or any time of year, really! It's packed full of spice so it's insanely flavorful. If you don't want that much spice, you can cut wherever you desire. This recipe is also easy to double so you can share an extra loaf with friends or family.
Provided by NEILA222
Categories Pumpkin Bread
Time 1h35m
Yield 10
Number Of Ingredients 23
Steps:
- Mix milk and vinegar together and let sit while you prepare the pan.
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with nonstick spray.
- Combine pumpkin puree, brown and white sugars, oil, egg, melted butter, orange juice, molasses, vanilla, pumpkin pie spice, cinnamon, ginger, nutmeg, and cloves in a large bowl. Add the milk-vinegar mixture and whisk to combine.
- Stir in flour, baking powder, baking soda, and salt until just combined; do not overmix. Stir in 1 cup chocolate chips until combined. Turn batter out into the prepared pan, smoothing the top lightly with a spatula and pushing it into the corners and sides as necessary. Sprinkle with mini chocolate chips.
- Bake in the preheated oven for 40 minutes. Tent the pan with a sheet of foil loosely draped over the top so the sides and top do not get overly brown before the center bakes through. Continue to bake until the top is domed and golden, the center is set, and a toothpick inserted in the center comes out clean, or with just a few moist crumbs (but no batter), 10 to 15 more minutes.
- Remove from the oven and allow to cool in the pan for about 15 minutes. Turn loaf out onto a wire rack and cool completely, about 15 more minutes, before slicing and serving.
Nutrition Facts : Calories 342 calories, Carbohydrate 48.4 g, Cholesterol 28.2 mg, Fat 16.4 g, Fiber 2.8 g, Protein 4 g, SaturatedFat 6.7 g, Sodium 221.6 mg, Sugar 29.8 g
PUMPKIN SPICE BREAD
This spicy pumpkin bread comes out VERY moist even without oil. It tastes just like pumpkin pie!
Provided by Kris Gunn
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 2h10m
Yield 32
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease two 9-inch loaf pans.
- Mix white sugar, brown sugar, and eggs in a large bowl; stir in pumpkin and mix well. Combine flour, baking soda, salt, cinnamon, nutmeg, baking powder, cloves, and allspice in a bowl; add alternately with water to pumpkin mixture. Pour into prepared loaf pans.
- Bake in preheated oven until golden and a toothpick inserted into the center comes out clean, 60 to 65 minutes. Cool in pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 139.7 calories, Carbohydrate 31.2 g, Cholesterol 23.3 mg, Fat 0.9 g, Fiber 0.9 g, Protein 2.4 g, SaturatedFat 0.3 g, Sodium 165.1 mg, Sugar 19.8 g
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