The Best Pumpkin Bread Recipes

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THE BEST PUMPKIN BREAD



The Best Pumpkin Bread image

This is my go-to pumpkin bread and I always get rave reviews. It's quick and easy to make and wonderfully moist. Plus you'll end up with 3 loaves! Perfect for entertaining or to freeze one for later use. Don't skip the sifting of the dry ingredients--it really adds to the texture.

Provided by Syd

Categories     Bread     Quick Bread Recipes     Pumpkin Bread Recipes

Time 1h10m

Yield 24

Number Of Ingredients 12

1 (15 ounce) can pumpkin puree
2 cups white sugar
1 cup vegetable oil
⅔ cup water
4 eggs
1 teaspoon vanilla extract
3 ½ cups all-purpose flour
2 teaspoons baking soda, sifted
1 tablespoon ground cinnamon
1 ½ teaspoons salt
1 teaspoon ground nutmeg
¼ teaspoon ground ginger

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3-inch loaf pans.
  • Mix together pumpkin puree, sugar, oil, water, eggs, and vanilla extract in a large bowl until well blended. Whisk together flour, baking soda, cinnamon, salt, nutmeg, and ginger in a second bowl. Sift flour mixture on top of the pumpkin mixture and fold in with a spatula until just blended. Pour into the prepared pans.
  • Bake in the preheated oven until nicely browned on top and a toothpick inserted in the center comes out clean, about 50 minutes.

Nutrition Facts : Calories 231.8 calories, Carbohydrate 32.4 g, Cholesterol 31 mg, Fat 10.3 g, Fiber 1.2 g, Protein 3.1 g, SaturatedFat 1.5 g, Sodium 305.3 mg, Sugar 17.4 g

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.

PUMPKIN BREAD - THE BEST I'VE EVER TASTED!



Pumpkin Bread - the Best I've Ever Tasted! image

When my son was in "Delightful Day" pre-school (he's 14 now) they had a Thanksgiving Day Feast. They served this recipe. However, instead of baking it into loaves they made mini muffins.To date, this is by far the best pumpkin bread/muffin I have ever had. Very easy to make and soooo moist! Such a pleasure to pass this along to everyone at this wonderful site! Enjoy! PS - This freezes great! Get a jump on holiday cooking!

Provided by tree luee dee

Categories     Quick Breads

Time 1h5m

Yield 3 loaves

Number Of Ingredients 13

3 1/2 cups flour
3 cups sugar
1 1/2 teaspoons salt
1/2 teaspoon baking powder
2 teaspoons cinnamon
2 teaspoons allspice (optional)
2 teaspoons baking soda
1 cup water
1 cup oil
2 cups pumpkin
4 eggs, slightly beaten
1 cup raisins
1 cup chopped nuts

Steps:

  • Mix dry ingredients in a large bowl.
  • Mix wet ingredients in another large bowl at low speed by mixer or by hand.
  • Make well in dry ingredients (a large indentation in center).
  • Add wet ingredients to well and fold in until thoroughly moistened.
  • Add nuts and raisins, folding to distribute evenly.
  • Do not overmix.
  • Bake in 3 greased and floured loaf pans.
  • Bake at 350 degrees for 45 to 50 minute.
  • Freezes great!
  • Can also be made into muffins.
  • Adjust cooking time as necessary.
  • Tip: I've found that baking in"dark" aluminum pans tends to burn easily on outside.
  • I use light colored aluminum pans.
  • They reflect the heat better.

BEST PUMPKIN BREAD



Best Pumpkin Bread image

Pumpkin bread from scratch!

Provided by CrystalCooks

Categories     Bread     Quick Bread Recipes     Pumpkin Bread Recipes

Time 1h5m

Yield 36

Number Of Ingredients 14

4 cups brown sugar
3 ½ cups fresh pumpkin puree
1 mashed ripe banana
1 cup vegetable oil
6 large eggs
4 ½ cups all-purpose flour
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 ¼ teaspoons salt
3 teaspoons ground cinnamon
3 teaspoons ground nutmeg
3 teaspoons ground cloves
2 cups chopped walnuts
¾ cup green hulled pumpkin seeds (pepitas)

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9x5-inch inch loaf pans.
  • Combine brown sugar, pumpkin puree, banana, oil, and eggs in a bowl and beat with an electric mixer until well combined. Mix together flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and walnuts. Slowly mix into pumpkin mixture until well blended. Divide batter evenly between the prepared pans. Sprinkle with pepitas.
  • Bake in the preheated oven until the top of the loaf springs back when lightly pressed, 45 minutes to 1 hour.

Nutrition Facts : Calories 284.5 calories, Carbohydrate 39.7 g, Cholesterol 31 mg, Fat 12.9 g, Fiber 1.5 g, Protein 4.7 g, SaturatedFat 2 g, Sodium 173.7 mg, Sugar 24.7 g

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

I hope you enjoy this recipe as much as I do. It always signals the holiday season for me. This makes great co-worker and neighbor gifts.

Provided by G.Marie

Categories     Quick Breads

Time 1h5m

Yield 2 loaves or more

Number Of Ingredients 13

3 cups sugar
4 eggs
1 cup vegetable oil
1 (1 lb) can pumpkin (this may need to be adjusted)
3 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cloves
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon allspice
2/3 cup water
2 cups craisins

Steps:

  • Combine sugar, oil, and eggs; add pumpkin.
  • Sift dry ingredients together, then add to pumpkin mixture.
  • Add water, mix, and bake at 350 degrees for 50-60 minutes in 2 large greased loaf pans. (This is not always exact when using different sized pans, I just watch it and test it occasionally when making small breads).

Nutrition Facts : Calories 3511.8, Fat 123.7, SaturatedFat 18.2, Cholesterol 423, Sodium 1947.8, Carbohydrate 584.1, Fiber 15.3, Sugar 382.6, Protein 37.8

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