WHOLE FOODS PUMPKIN STREUSEL BREAD
This bread is from Whole Foods website. It is absolutely delicious, and freezes well. The streusel topping is very sweet and therefore its better as a dessert or coffee cake...not exactly a diet food!
Provided by Elle Woods Can Cook
Categories Quick Breads
Time 1h10m
Yield 2 loaves, 20 serving(s)
Number Of Ingredients 18
Steps:
- Ingredient Options: use McIntosh apples for tart flavor or Cortland for sweet.
- Prepare the topping by blending chopped nuts, sugar, flour, cinnamon and butter in a small bowl until it resembles coarse cornmeal. Set aside. Preheat oven to 350°F Lightly grease two 8-1/2-inch by 4 1/2-inch loaf pans. Set aside. In a large bowl, whisk together pumpkin, oil, eggs, and sugar until well combined. Sift together dry ingredients and stir into pumpkin. Fold in apples and chestnuts. Pour into prepared pans. Divide streusel topping and sprinkle evenly on both pans. Bake 50-60 minutes or until tester inserted into center comes out clean. Cool slightly in pans then transfer to a cooking rack. When cooled, you may wrap loaves and refrigerate or freeze.
Nutrition Facts : Calories 331.6, Fat 13.1, SaturatedFat 3.2, Cholesterol 51.5, Sodium 284.8, Carbohydrate 50.9, Fiber 2, Sugar 30.7, Protein 3.9
WHOLE FOODS PUMPKIN BREAD
This is a Whole Foods Market Recipe I had laying around. It is a healthier version than most pumpkin bread recipes. I use half pecans and half walnuts. I also use almond milk in place of the regular milk. It's not a super sweet bread so just be prepared for that. :)
Provided by Dominick and Amanda
Categories Quick Breads
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- Coat an 8-inch loaf pan with canola oil cooking spray and set aside.
- Combine flour with oat bran or wheat germ; baking powder, pumpkin pie spice, salt and baking soda in a large bowl.
- In a medium bowl, combine sugar with oil, honey, milk, pumpkin, egg, and vanilla. Stir into the dry ingredients.
- Fold in walnuts.
- Spoon batter into prepared loaf pan. Bake one hour or until done.
- Cool for 15 minutes on a wire rack. Remove from pan and continue to cool completely.
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.
THE BEST PUMPKIN BREAD
This is my go-to pumpkin bread and I always get rave reviews. It's quick and easy to make and wonderfully moist. Plus you'll end up with 3 loaves! Perfect for entertaining or to freeze one for later use. Don't skip the sifting of the dry ingredients--it really adds to the texture.
Provided by Syd
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h10m
Yield 24
Number Of Ingredients 12
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.
Nutrition Facts : Calories 231.8 calories, Carbohydrate 32.4 g, Cholesterol 31 mg, Fat 10.3 g, Fiber 1.2 g, Protein 3.1 g, SaturatedFat 1.5 g, Sodium 305.3 mg, Sugar 17.4 g
WHOLE WHEAT PUMPKIN BREAD
Nicely spiced with cloves, cinnamon, nutmeg, and pumpkin, this bread is moist and delicious! Makes 1 loaf or 18 muffins.
Provided by Donna Scheletsky
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h20m
Yield 18
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Place raisins in a bowl and pour in boiling water to cover by 1 inch. Allow to sit until raisins are plump and rehydrated, 3 to 4 minutes. Drain raisins, and reserve 1/3 cup of the soaking water in a separate bowl.
- Combine whole wheat flour, all-purpose flour, cinnamon, baking soda, baking powder, salt, cloves, and nutmeg in a large bowl. Combine pumpkin puree, sugar, eggs, reserved soaking water, and oil in another bowl; mix with a spoon or whisk until well combined. Stir pumpkin mixture into flour mixture until just moistened. Fold in walnuts and raisins. Pour batter into a 9x5-inch loaf pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 55 minutes. Allow to cool in the pan for 15 minutes then transfer to a wire rack.
Nutrition Facts : Calories 178.8 calories, Carbohydrate 25.4 g, Cholesterol 18.2 mg, Fat 8.1 g, Fiber 2 g, Protein 3.3 g, SaturatedFat 0.9 g, Sodium 188.9 mg, Sugar 14.5 g
WHOLE WHEAT PUMPKIN BREAD WITH CHOCOLATE CHIPS
This is a recipe for pumpkin-chocolate chip bread that has no added fat besides the chocolate chips. It is moist and delicious!
Provided by nattybaby7
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 55m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine flour, brown sugar, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt in a large bowl. Mix together egg whites, pumpkin puree, and vanilla extract in a separate bowl. Add wet ingredients to dry ingredients, mixing until combined. Fold in chocolate chips. Pour batter into a 9x5-inch loaf pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Cool in the tin and then transfer to a wire rack to cool completely.
Nutrition Facts : Calories 230.1 calories, Carbohydrate 44.8 g, Fat 4.8 g, Fiber 4.8 g, Protein 5.6 g, SaturatedFat 2.6 g, Sodium 445.6 mg, Sugar 22.9 g
WHOLE WHEAT PUMPKIN BREAD
I got this recipe from cooks.com. It's pretty healthy and tastes good too. I use about 2.5 cups of brown sugar, even though the recipe calls for 3 cups. Enjoy!
Provided by punkroqsk8rchic
Categories Quick Breads
Time 1h40m
Yield 2 loaves
Number Of Ingredients 12
Steps:
- Cream together brown sugar and eggs. Add pumpkin and oil and beat well. Add remaining ingredients and beat well. Pour into two greased and floured loaf pans. Bake at 350 degrees for 1 hour and 10 minutes, or until a toothpick inserted in middle comes out clean. Makes 2 loaves.
Nutrition Facts : Calories 3350, Fat 161.8, SaturatedFat 16.1, Cholesterol 372, Sodium 3344.1, Carbohydrate 462.8, Fiber 28.4, Sugar 331.1, Protein 44.6
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