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.
WORLD'S BEST PUMPKIN BREAD EVER
This is a great pumpkin bread/cake recipe. It makes three "loaves." If you're looking for a savory bread with undertones of pumpkin, you're in the wrong place--this recipe has a relatively rich and wonderfully moist and sweet consistency. This recipe can easily can be used for a pumpkin bundt cake as well. This bread/cake does not need a glaze to stay moist, so if you insist on glazing it, only add glaze (perhaps as a dip or drizzle) as you eat it so you don't exceed the liquid capacity of the batter and cause it to fall apart. Refrigerate if not consumed within the first 1-3 days (depending on the temperature/humidity in your home). A close friend's mother's recipe (mad props Sarah H.)! Edits to description December 27, 2012. No changes made to ingredients or directions.
Provided by YoungCake
Categories Quick Breads
Time 1h20m
Yield 3 loaves, 16-30 serving(s)
Number Of Ingredients 12
Steps:
- Stir together sugar, oil, and eggs. Add pumpkin and water. Stir in dry ingredients. Blend well. Pour into 3 greased and floured loaf pans (8" x 4").
- Bake at 350° for 1 hour, or until toothpick/knife inserted in center of loaf comes out clean.
Nutrition Facts : Calories 363.6, Fat 15.1, SaturatedFat 2.2, Cholesterol 46.5, Sodium 467.4, Carbohydrate 54.7, Fiber 0.8, Sugar 38, Protein 3.9
WORLD'S BEST PUMPKIN BREAD
Make and share this World's Best Pumpkin Bread recipe from Food.com.
Provided by Lori 13
Categories Quick Breads
Time 1h40m
Yield 2 loaves
Number Of Ingredients 20
Steps:
- Heat oven 350.
- Combine the nuts, flour, baking powder and soda, cinnamon, nutmeg and salt.
- In another bowl beat butter at medium speed for 30 seconds.
- Add sugars and vanilla. Beat 2 minutes.
- Add eggs one at a time until blended.
- Stir in pumpkin.
- Add dry mix and milk, alternating 1 cup at a time until incorporated.
- Pour into 2 sprayed loaf pans.
- Bake 1 hour.
- Let cool in pans for 15 minutes.
- Remove to racks. Brush with syrup. Let cool.
- If desired beat together the cream cheese, butter, honey and sugar until smooth.
- Serve with bread.
Nutrition Facts : Calories 4001.1, Fat 237.4, SaturatedFat 62.6, Cholesterol 624.3, Sodium 2183.6, Carbohydrate 422.6, Fiber 33.2, Sugar 232.2, Protein 78.7
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