Awesome Moist Pumpkin Bread Recipes

Steps:

• In a medium size bowl beat eggs and mix with sugar, oil, water and pumpkin.
• In another bowl mix flour, baking soda, baking powder, salt, nutmeg, cinnamon and pumpkin pie spice. Combine wet ingredients with dry ingredients only until just blended. Do NOT overmix.
• Pour into a greased and floured loaf pan. This bread fits perfectly in an 8.5 x 4.5 loaf pan. Bake in a 325 degree oven for 50 to 60 minutes.
• For topping: In a small saucepan mix butter, brown sugar and milk. Boil only 2 1/2 minutes while stirring constantly. Immediately drizzle on top of loaf. Sprinkle with chopped pecans and press pecans lightly into topping.
• Wrap and store until next day for serving. This will keep moisture inside. It is ok if bread "sweats" while wrapped.

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.

Steps:

• In a large bowl, combine the dry ingredients. In another bowl, whisk the eggs, pumpkin, oil and water. Stir into dry ingredients just until moistened. Pour into three greased 8x4-in. loaf pans., Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

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.

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.

Steps:

• Sift together the flour, sugar, baking soda, salt, cinnamon and nutmeg.
• Mix the dry ingredients well Mix the wet ingredients and add to the dry.
• Beat together for 5 minutes.
• Pour into 2 greased and floured loaf pans.
• Bake in a preheated 350 degree oven for 1 hour.
• Enjoy!

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).

Steps:

• Cream shortening, gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating after each addition. Stir in pumpkin and water,.
• Compbine flour, and next 5 ingredients, add to creamed mixture, mixing well. Fold in pecans and raisins, if using. Spoon into 2 greased and floured 9 x 5 x 3 inch loafpans; bake at 350F for 1 hour or until wooden pick inserted in center comes out clean. cool in pans 10 minutes; remove from pans, and cool on wire racks.

Steps:

• Preheat oven to 350 degrees F. Grease and flour two 8" x 4" loaf pans.
• Spread walnuts in a single layer on an ungreased baking sheet. Toast in the preheated oven for 8 to 10 minutes or until lightly browned. Set aside to cool.
• In a large bowl, stir together the flour, brown sugar, white sugar, baking soda, salt, nutmeg, and cinnamon. Add the pumpkin puree, oil, and coconut milk, and mix until all of the flour is absorbed. Fold in the flaked coconut and toasted walnuts. Divide the batter evenly between the prepared pans.
• Bake for 1 hour and 15 minutes in the preheated oven or until a toothpick inserted in the center comes out clean. Remove from oven, and cover loaves tightly with foil. Allow to steam for 10 minutes. Remove foil, and turn out onto a cooling rack. Tent loosely with the foil, and allow to cool completely.