Holiday Pumpkin Bread Recipes

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PUMPKIN BREAD

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



Pumpkin Bread image

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.

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

NO KNEAD HOLIDAY PUMPKIN BREAD

The dough is so soft, so supple, so sensual that it's a joy to make this bread. Pumpkin gives it a soft color and super-subtle flavor. It's a great country bread.

Provided by Chef John

Categories     Bread     Yeast Bread Recipes     White Bread Recipes

Time 14h40m

Yield 8

Number Of Ingredients 8



No Knead Holiday Pumpkin Bread image

Steps:

  • Place pumpkin puree into a large mixing bowl and whisk in 1 cup plus 1 tablespoon warm water, salt, yeast, and pumpkin pie spice until thoroughly combined. Beat in flour to make a dry crumbly dough. Keep stirring until dough becomes smooth and sticky, 2 to 3 minutes.
  • Cover bowl with a damp towel and let dough stand 12 to 16 hours to rise.
  • Generously sprinkle cornmeal onto center area of a baking sheet. Scrape dough out of bowl, using a floured spatula, onto a heavily floured work surface. Dough will be very sticky. Dust dough with flour and gently flatten into an oblong shape. Fold 2 opposite rounded ends together to meet in the center; fold remaining 2 rounded ends to meet in the center, creating a rectangle of dough. Using well-floured hands, gently form into a round loaf with the seams on the bottom.
  • Transfer dough round onto center of prepared baking sheet. Dust top and sides of loaf generously with more flour.
  • Dust a dry towel with flour and place towel with floured side down over loaf. Let rise until loaf has almost doubled in size, 1 1/2 hours. Use a sharp knife to cut a 1/2-inch deep slit across the top of the loaf.
  • Place a loaf pan containing about 2 inches of water onto a bottom rack of oven. Preheat oven to 425 degrees F (220 degrees C).
  • Bake on center rack of the preheated oven for 30 minutes; turn bread around in oven. Continue to bake until bread is golden brown and crusty, about 20 more minutes. Let bread cool completely on a rack before slicing.

Nutrition Facts : Calories 180.3 calories, Carbohydrate 37.9 g, Fat 0.5 g, Fiber 1.8 g, Protein 5.1 g, SaturatedFat 0.1 g, Sodium 402.3 mg, Sugar 0.7 g

½ cup pure pumpkin puree
1 cup warm water (100 degrees F/40 degrees C)
1 tablespoon warm water (100 degrees F/40 degrees C)
1 ¼ teaspoons salt
¼ teaspoon active dry yeast
1 tiny pinch pumpkin pie spice
3 cups all-purpose flour
1 tablespoon cornmeal, or as needed

HOLIDAY CHOCOLATE CHIP PUMPKIN BREAD

This chocolate chip pumpkin bread is more of a cake than a bread but a sure hit with the holiday gatherings!

Provided by mwilton

Categories     Bread     Quick Bread Recipes     Pumpkin Bread Recipes

Time 1h35m

Yield 16

Number Of Ingredients 13



Holiday Chocolate Chip Pumpkin Bread image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Butter two 7x3-inch loaf pans.
  • Mix flour, sugar, baking soda, cinnamon, salt, nutmeg, and ginger together in a large bowl.
  • Mix pumpkin puree, melted butter, eggs, and vanilla extract together in a separate bowl. Stir into flour mixture; mix well to combine. Fold in chocolate chips. Divide batter between the prepared pans.
  • Bake in the preheated oven until a toothpick inserted into the centers of the loaves comes out clean, about 1 hour and 20 minutes.

Nutrition Facts : Calories 414.3 calories, Carbohydrate 61.4 g, Cholesterol 72.1 mg, Fat 17.5 g, Fiber 2.6 g, Protein 5.7 g, SaturatedFat 10.4 g, Sodium 521.3 mg, Sugar 27 g

1 teaspoon butter, or as needed
3 ½ cups unbleached all-purpose flour
2 cups white sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 ½ teaspoons salt
1 teaspoon ground nutmeg
¼ teaspoon ground ginger
1 (29 ounce) can pumpkin puree
1 cup unsalted butter, melted
4 eggs
1 ½ tablespoons vanilla extract
1 ½ cups dark chocolate chips

THE BEST PUMPKIN BREAD

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



The Best Pumpkin Bread image

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.

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

HOLIDAY PUMPKIN BREAD

Make and share this Holiday Pumpkin Bread recipe from Food.com.

Provided by CandyTX

Categories     Breads

Time 1h25m

Yield 2 loaves

Number Of Ingredients 12



Holiday Pumpkin Bread image

Steps:

  • Preheat oven to 350~.
  • Grease and flour two 8 X 4 inch loaf pans.
  • In a large bowl combine the flour, brown sugar, sugar, pumpkin puree, oil, coconut milk, baking soda, salt, nutmeg and cinnamon, stirring until just mixed.
  • Fold in nuts and flaked coconut.
  • Spoon batter into prepared pans and bake 1 hour and 15 minutes or until wooden pick inserted in center comes out clean.
  • Remove from oven and cool on wire rack for 10 minutes before removing from pan.
  • Cool completely on wire rack.
  • Wrap tightly to.
  • store.

Nutrition Facts : Calories 3551, Fat 178.4, SaturatedFat 43.7, Sodium 2645.1, Carbohydrate 471.6, Fiber 15.1, Sugar 285.1, Protein 36.4

3 1/2 cups all-purpose flour
2 cups dark brown sugar
1/2 cup sugar
2 cups pumpkin puree
1 cup vegetable oil
2/3 cup coconut milk
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon nutmeg
1 1/2 teaspoons cinnamon
2/3 cup sweetened flaked coconut
1 cup toasted walnuts, chopped

HOLIDAY PUMPKIN BREAD

I honestly have no idea where I got this recipe. It's been hanging out in my recipe box as long as I've been doing holiday baking and I make it every year to put in my gift baskets at Christmas. It's always a huge hit and it's a little lower cal than most pumpkin breads. Oh . . . and it's milk free for those with milk allergies! Hope you like it as much as we do!

Provided by ktenille

Categories     Quick Breads

Time 1h

Yield 1 9, 4-6 serving(s)

Number Of Ingredients 12



Holiday Pumpkin Bread image

Steps:

  • Preheat oven to 350 degrees F.
  • Sift together flour, salt, sugar and soda.
  • Mix the pumpkin, olive oil, eggs, water, nutmeg, cinnamon and allspice.
  • Combine the two mixes (not to thoroughly).
  • Stir in walnuts* (*Optional and should be chopped).
  • Pour batter into well buttered pan.
  • Bake 50-60 minutes until toothpick comes out clean.
  • Turn out of pan and let cool on rack.

1 1/2 cups flour
1/2 teaspoon salt
1 cup sugar
1 teaspoon baking soda
1 cup pumpkin
1/2 cup olive oil
2 eggs (beaten)
1/4 cup water
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1/4 teaspoon allspice
walnuts (optional)

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