PUMPKIN PECAN LOAVES
Among all my pumpkin bread recipes, this caramel-glazed creation is the pick of the crop. Often, I'll wrap up a lovely loaf as a homemade gift for teachers and Sunday school leaders. -Brenda Jackson, Garden City, Kansas
Provided by Taste of Home
Time 1h15m
Yield 2 loaves (16 slices each).
Number Of Ingredients 18
Steps:
- In a bowl, combine the first 6 ingredients. In a separate bowl, combine the pumpkin, oil, eggs and water; mix well. Stir into dry ingredients just until combined; fold in the pecans. , Spoon into 2 greased 9x5-in. loaf pans. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. , For glaze, combine the butter, sugar, brown sugar and cream in a saucepan. Cook until sugar is dissolved. Cool for 20 minutes. Stir in the confectioners' sugar and vanilla until smooth. Drizzle over cooled loaves.
Nutrition Facts : Calories 249 calories, Fat 11g fat (3g saturated fat), Cholesterol 29mg cholesterol, Sodium 212mg sodium, Carbohydrate 36g carbohydrate (25g sugars, Fiber 1g fiber), Protein 3g protein.
PUMPKIN LOAF
This is a dense, moist loaf that is a great way to use up that extra pumpkin puree when you are tired of pumpkin pie. We love it for breakfast, and my daughter likes to take a slice in her lunch. It makes two loaves. Hope you enjoy!
Provided by Leslie
Categories Breads
Time 1h10m
Yield 2 loaves
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees and grease 2 loaf pans.
- Mix together well the pumpkin, sugar, oil and eggs.
- Add flour, baking powder, baking soda, cinnamon, ginger and raisins, and mix well.
- Pour into loaf pans and bake for 60-65 minutes or until inserted knife comes out clean.
PUMPKIN LOAF
The cream cheese contributes to the excellence of this loaf.
Provided by Carol
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h30m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5x3 inch loaf pan.
- Put softened cheese, butter, and sugar in mixing bowl. Cream together well. Beat in eggs one at a time until blended. Mix in pumpkin.
- In another bowl combine flour, soda, baking powder, salt, cinnamon, cloves, and walnuts. Stir until thoroughly mixed. Pour all at once over batter. Stir just enough to moisten. Turn into greased 9x5x3 inch loaf pan.
- Bake at 350 degrees F (175 degrees C) for 60-70 minutes until inserted toothpick comes out clean. Cool 10 minutes in pan. Remove to rack to finish cooling.
Nutrition Facts : Calories 264.5 calories, Carbohydrate 37.5 g, Cholesterol 41.4 mg, Fat 11.3 g, Fiber 1.5 g, Protein 4.7 g, SaturatedFat 3.3 g, Sodium 345.2 mg, Sugar 21.8 g
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
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
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
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.
STARBUCKS® PUMPKIN BREAD
A thick slice of moist pumpkin bread Starbucks®-style is the perfect companion for your morning cup of joe! Many other pumpkin bread recipes produce sad, squat loaves - but not this clone. Here's a custom formula that makes enough batter to fill up a medium loaf pan. And when the bread is done, you'll slice the beefy loaf into eight thick square hunks of goodness that perfectly mimic the weight, color and flavor of the real thing.
Provided by jnghob09
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h55m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 8-1/2x4-1/2-inch loaf pan.
- Combine flour, baking soda, nutmeg, cinnamon, cloves, baking powder, and salt together in a large bowl.
- Beat eggs, white sugar, brown sugar, and vanilla extract in a large bowl with an electric mixer on high speed until combined, about 30 seconds. Beat in pumpkin and oil. Add flour mixture; mix until batter is blended and smooth.
- Pour batter into the prepared loaf pan.
- Bake in the preheated oven until the top is dark brown and a toothpick inserted into the center of the bread comes out clean, about 70 minutes. Let cool in the pan, about 30 minutes. Invert onto a wire rack and slice it into 1-inch thick slices.
Nutrition Facts : Calories 429.6 calories, Carbohydrate 50.1 g, Cholesterol 93 mg, Fat 23.6 g, Fiber 1.6 g, Protein 5.9 g, SaturatedFat 3.6 g, Sodium 426 mg, Sugar 30.5 g
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PUMPKIN SPICE LOAVES - BETTER HOMES & GARDENS
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4.1/5 (7)Total Time 1 hr 40 minsServings 16Calories 446 per serving
- Butter two 8x4x2- or 9x5x3-inch loaf pans. Place nuts in bottom of prepared pans; set aside. Stir together flour, baking powder, cinnamon, 3/4 teaspoon nutmeg, soda, and salt. Set aside.
- In a very large mixing bowl beat butter with an electric mixer on medium speed for 30 seconds. Add granulated and brown sugars and vanilla; beat 1 to 2 minutes or until well combined. Add eggs, 1 at a time, beating just until combined after each. (Mixture may look curdled.) Beat in pumpkin. Add flour mixture and milk alternately, beating on low speed until well blended after each addition; scrape sides of bowl.
- Pour batter into prepared pans and smooth tops with a rubber spatula. Bake in a 350 degree F oven about 1 hour or until a wooden toothpick inserted near center comes out clean. Cool loaves in pans on wire rack for 15 minutes. Loosen edges with a narrow metal spatula and remove from pans. Cool completely on wire racks, nut side up. Store in an airtight container in a cool place up to 2 days.
- To serve, place cakes, nut side up, on a serving plate. Brush tops with 2 tablespoons of the maple-flavored syrup. In a chilled bowl beat whipping cream, remaining 2 tablespoons syrup, and 1/2 teaspoon nutmeg just until stiff peaks form. Serve the cream in a bowl with the cake. Makes 2 loaves (16 to 20 servings).
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