Velvet Pumpkin Bread Recipes

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DELICIOUS PUMPKIN BREAD



Delicious Pumpkin Bread image

Got this recipe from my mom. It is a pretty good recipe, and can be made with canned or fresh pumpkin. One half cup raisins may be substituted for the nuts.

Provided by v monte

Categories     Breakfast and Brunch     Breakfast Bread Recipes

Time 1h10m

Yield 24

Number Of Ingredients 11

3 ¼ cups all-purpose flour
3 cups white sugar
2 teaspoons baking soda
1 ½ teaspoons salt
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
2 cups solid pack pumpkin puree
⅔ cup water
1 cup vegetable oil
4 eggs
½ cup chopped walnuts

Steps:

  • Grease and flour three 7 x 3 inch pans. Preheat oven to 350 degrees F (175 degrees C).
  • Measure flour, sugar, baking soda, salt, and spices into a large bowl. Stir to blend. Add pumpkin, water, vegetable oil, eggs, and nuts. Beat until well combined. Pour batter into prepared pans.
  • Bake for approximately 1 hour.

Nutrition Facts : Calories 275.1 calories, Carbohydrate 40.1 g, Cholesterol 31 mg, Fat 11.9 g, Fiber 1.3 g, Protein 3.4 g, SaturatedFat 1.7 g, Sodium 311.5 mg, Sugar 25.9 g

VELVET PUMPKIN BREAD



Velvet Pumpkin Bread image

The name says it all-this bread has a wonderful texture, and just wait till you smell it baking! You can use an egg substitute instead of real eggs, which is what I used for this recipe.

Provided by litldarlin

Categories     Quick Breads

Time 1h20m

Yield 16 serving(s)

Number Of Ingredients 15

vegetable oil cooking spray
1 cup canned pumpkin
1/3 cup nonfat milk
2 eggs, slightly beaten
2 tablespoons stick margarine
1 tablespoon canola oil
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup chopped pecans, dry-roasted
1/2 cup sugar
1/2 cup firmly packed light brown sugar

Steps:

  • Preheat the oven 350 degrees.
  • Lightly spray a 9x5x3 inch loaf pan with vegetable spray and set aside.
  • In a medium bowl, whisk together the pumpkin, milk, egg substitute, margarine, and oil.
  • In a large bowl, sift together the flour, baking powder, cinnamon, ginger, nutmeg, and salt.
  • Stir the remaining ingredients into the flour mixture.
  • Make a well in the center of the flour mixture.
  • Pour the pumpkin mixture all at once into the well.
  • Stir until just moistened.
  • Don't over mix. Pour the batter into the loaf pan.
  • Bake for 1 hour, or until a cake tester or toothpick inserted in the center comes out clean.
  • Turn out onto a cooling rack.
  • Note: You can use an egg substitute = to 2 large eggs instead of real eggs, which is what I used for this recipe.

Nutrition Facts : Calories 168.1, Fat 5.6, SaturatedFat 0.8, Cholesterol 23.4, Sodium 148.6, Carbohydrate 27.3, Fiber 1.3, Sugar 13.9, Protein 3.1

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