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.
GRANDMA'S PUMPKIN BREAD - A MOIST PUMPKIN BREAD RECIPE (WITH NUTS, RAISINS OR CHOCOLATE CHIPS)
Grandma's Pumpkin Bread is a moist pumpkin bread recipe that can be made plain, with nuts, raisins or chocolate chips. This easy to follow recipe gives options for one pumpkin loaf or two depending on whether or not you want to use an entire can of pumpkin.
Provided by Barbara
Time 1h10m
Number Of Ingredients 14
Steps:
- Preheat oven to 325 degrees F. Spray a 9 x 5 inch bread pan with nonstick cooking spray.
- Combine pumpkin, sugar, oil and eggs and mix well.
- Sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg and allspice.
- Add sifted, dry ingredients to wet ingredients. Mix until smooth.
- Optional step: add in one or more of the optional additions. If adding raisins, be sure to drain off soaking water first.
- Pour into prepared loaf pan.
- Bake for approximately 1 hour or until a toothpick comes out clean.
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