Christys Pumpkin Bread Recipes

CHRISTMAS PUMPKIN BREAD BY SALLY

This is a pumpkin bread that my old boss Sally Veurink (if you see her, tell her how delicious her bread was)made for Christmas one year. I asked her for the recipe and every year since made it to hand out at Christmas. It is the moistest pumpkin bread I have ever eaten in my life and everyone LOVES it.

Provided by missjuliee

Categories Quick Breads

Time 1h10m

Yield 3 large loaves, 60 serving(s)

Number Of Ingredients 13

Christmas Pumpkin Bread by Sally image

Steps:

Mix sugar, oil and eggs.
Then add rest of ingredients.
Personally, I mix the first three well then add the rest and mix just enough (not barely mixed like you mix brownies but not whipped like eggs whites)
Bake at 350 degres for 1 hour. Less for mini loaves- check at 45 minutes.
this makes 3 large loaves or like I do- 8 small loaves to give out at Christmas.

Nutrition Facts : Calories 104.3, Fat 4.1, SaturatedFat 0.6, Cholesterol 14.1, Sodium 130.5, Carbohydrate 16.1, Fiber 0.3, Sugar 10.1, Protein 1.2

Ingredients

3 cups sugar
1 cup vegetable oil
4 large eggs
3 cups pumpkin
2/3 cup water
3 1/2 cups flour
2 teaspoons baking soda
2 teaspoons salt
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon allspice
1/2 teaspoon clove

" IT SMELLS LIKE CHRISTMAS" PUMPKIN BREAD

This recipe comes from The Little Book of Christmas Joys. It is the best pumpkin bread I have ever had. Both loaves never last a few days in my house. Although allspice is optional but I never leave it out but I do leave out the pecans.

Provided by NinnyMommy

Categories Quick Breads

Time 1h

Yield 2 Loaves

Number Of Ingredients 14

Steps:

Grease two 9x5x3-inch loaf pans. In a large bowl mix together all of the dry ingredients.
Blend in the water and oil, and mix in the eggs.
Blend in the pumpkin.
Fold in the pecans.
Divide the batter between the prepared pans.
Bake at 350°F for 1 hour, or until a toothpick inserted in the center comes out clean.

Ingredients

3 1/2 cups sifted all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon baking powder
2 teaspoons cinnamon
2 teaspoons nutmeg
1 teaspoon allspice (optional)
1/2 teaspoon ground cloves
3 cups sugar
2/3 cup water
1 cup oil
5 eggs, beaten
1 (15 ounce) can pumpkin (not pie filling)
1 cup chopped pecans

PUMPKIN & GINGER TEABREAD

A moist cake bread to serve thickly sliced and buttered- it's good for lunchboxes and with a cup of tea

Provided by Mary Cadogan

Categories Dessert, Snack

Time 1h30m

Yield Cuts into 10 slices

Number Of Ingredients 8

Pumpkin & ginger teabread image

Steps:

Preheat the oven to 180C/gas 4/ fan 160C. Butter and line the base and two long sides of a 1.5kg loaf tin with a strip of baking paper.
Mix the butter, honey and egg and stir in the pumpkin or squash. Then mix in the sugar, flour and ginger.
Pour into the prepared tin and sprinkle the top with the demerara sugar. Bake for 50-60 minutes, until risen and golden brown. Leave in the tin for 5 minutes, then turn out and cool on a wire rack. Serve thickly sliced and buttered.

Nutrition Facts : Calories 351 calories, Fat 15 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 24 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.69 milligram of sodium

Ingredients

175g butter , melted
140g clear honey
1 large egg , beaten
250g raw peeled pumpkin , or butternut squash, coarsely grated (about 500g/1lb 2oz before peeling and seeding)
100g light muscovado sugar
350g self-raising flour
1 tbsp ground ginger
2 tbsp demerara sugar