Purfect Pumpkin Bread Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3-inch loaf pans.
• Mix together pumpkin puree, sugar, oil, water, eggs, and vanilla extract in a large bowl until well blended. Whisk together flour, baking soda, cinnamon, salt, nutmeg, and ginger in a second bowl. Sift flour mixture on top of the pumpkin mixture and fold in with a spatula until just blended. Pour into the prepared pans.
• Bake in the preheated oven until nicely browned on top and a toothpick inserted in the center comes out clean, about 50 minutes.

Steps:

• Preheat oven to 350°; mist an 8 1/2 x 4 1/2 loaf pan w/ nonstick cooking spray
• In a large mixing bowl sift together the first 7 ingredients (the dry ingredients).
• Combine the wet ingredients in a mixing bowl and whisk together very well.
• Pour the wet into the dry ingredients until everything is evenly moistened (the batter will be stiff). Fold in the raisins.
• Spoon batter into loaf pan, distribute evenly along the length of the pan but don't spread the batter to the edges, that will happen as it is baking. Bake for 50 minutes to an hour until a knife comes out clean.
• Remove bread from oven and turn the bread out of the loaf pan onto a cooling rack. Wait until bread cools before slicing. If you have left overs, wrap in plastic and it should keep for about a week.

Steps:

• *Cream together oil & sugars at medium speed with an electric hand mixer.
• *Add egg yolks - one at a time, beating after each addition.
• *Stir in canned pumpkin, water, & milk.
• *Combine flour & the next 5 ingredients in a separate mixing bowl, and add to the creamed mixture, a little at a time - mixing well.
• *Add in Vanilla and the flax seed, - blend.
• *Meanwhile, beat the egg whites with hand mixer until stiff, (make sure to use clean beaters), whites will form meringue peaks.
• *Next, gently stir in dried raisins or cranberries, and nuts into the batter.
• *Fold the meringue gently into the pumpkin bread batter.
• *Spoon batter into greased & floured loaf pans.
• *Bake at 350° for 1 hour, or until a toothpick when inserted in the center of the loaves, comes out clean.
• *Cool loaves on wire racks.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 9x5-inch loaf pan baking parchment.
• Stir almond flour, coconut flour, pumpkin pie spice, baking soda, baking powder, and kosher salt together in a bowl with a whisk to mix.
• Beat pumpkin puree, eggs, maple syrup, coconut oil, and vanilla extract together in a separate bowl until smooth; add to the flour mixture and gently stir just until the dry ingredients are moistened. Pour the batter into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 70 minutes. Cool in the pan 15 to 20 minutes before removing to cool completely on a wire rack.