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
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
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 DATE NUT BREAD
A touch of orange juice and orange zest make this a delightfully different and delicious bread for your holiday table or for any time!
Provided by Marie
Categories Quick Breads
Time 1h20m
Yield 1 loaf
Number Of Ingredients 15
Steps:
- Preheat oven to 350° and grease a 9x5 inch loaf pan.
- In large bowl, cream together the butter, sugar and 1 egg, then beat in second egg until batter is smooth.
- Stir in pumpkin, orange zest and orange juice.
- In another bowl, combine flour, baking powder, salt, and spices, then add nuts and dates.
- Pour all at once into batter in mixing bowl and stir by hand only to moisten.
- Pour into prepared loaf pan.
- Bake for 60 minutes or until toothpick inserted comes out clean.
- Cool in pan for 10 minutes, them remove loaf to rack to cool completely.
PUMPKIN DATE NUT BREAD
We think this a moist and yummy bread. It is full of nuts and is topped with a pretty caramel-colored glaze. The flavors remind me of autumn.-Wendy Rusch, New Richmond, Wisconsin
Provided by Taste of Home
Time 1h30m
Yield 2 loaves (16 slices each).
Number Of Ingredients 19
Steps:
- In a large bowl, combine the flour, sugar, cinnamon, baking soda and salt. In a small bowl, whisk the eggs, pumpkin, oil, water and vanilla. Stir into dry ingredients just until moistened. Fold in dates and pecans., Transfer to two greased 9x5-in. loaf pans. Bake at 350° for 60-70 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, in a small heavy saucepan, combine the brown sugar, sugar, butter and cream. Cook and stir over low heat until sugar is dissolved., Increase heat to medium. Do not stir. Cook for 3-6 minutes or until bubbles form in center and syrup turns amber brown. Remove from the heat; transfer to a small bowl. Cool to room temperature. Add confectioners' sugar and vanilla; beat until smooth. Drizzle over loaves.
Nutrition Facts : Calories 296 calories, Fat 14g fat (3g saturated fat), Cholesterol 33mg cholesterol, Sodium 134mg sodium, Carbohydrate 42g carbohydrate (30g sugars, Fiber 2g fiber), Protein 3g protein.
SUPER MOIST PUMPKIN BREAD
There are a lot of pumpkin bread recipes out there but I have never found one better than this. It is just plain pumpkin bread, no raisins or nuts but we've been making it this way for ever in my family and my nephew would'nt have it any other way. I personally love this bread after it has set a day or two for breakfast with a little whipped cream cheese. Oh, and this freezes perfectly so you can make it ahead for the holidays. I also have made this in regular 8 inch loaf pans, mini pans,1 large bundt pan and even in mini bundt pans. I don't think it can be messed up, unless you use cooking spray instead of greasing and flouring the pans, this makes a huge difference in the outside texture of the bread. The cooking spray tends to make the bread have a crispiness on the outside that is not good.
Provided by Old widow
Categories Quick Breads
Time 1h30m
Yield 2 loaves, 16 serving(s)
Number Of Ingredients 11
Steps:
- MIx together with electric mixer pumpkin, oil, and sugar. Add eggs. mixwell.
- Add remaining ingredients and mix just until all dry ingredients are well incorporated. Pour into 2 well greased and floured 8 inch bread pans. Bake at 350 degrees for 1 hour or until a toothpick comes out clean. ( I have found that these sometimes take a bit longer than an hour to bake).
Nutrition Facts : Calories 387.4, Fat 15.2, SaturatedFat 2.4, Cholesterol 52.9, Sodium 339.2, Carbohydrate 59.8, Fiber 1.7, Sugar 38.7, Protein 4.5
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