BEST EVER MOIST PUMPKIN BREAD
This incredibly moist and easy pumpkin bread is packed with pumpkin flavor and fragrant autumn spices.
Provided by Lily Ernst
Categories dessert
Time 1h5m
Number Of Ingredients 8
Steps:
- Preheat oven to 350F and grease a 9×5″ loaf pan.
- In a large bowl, toss together the flour, pumpkin pie spice, baking soda and salt. Set aside.
- In a medium bowl, whisk together the remaining ingredients.
- Pour the wet ingredients into the dry and stir until just combined.
- Spoon into prepared baking pan and bake for 45-60 minutes or until a toothpick inserted into the center comes out with just a few moist crumbs and the top springs back when lightly touched.
Nutrition Facts : Calories 236 calories, Sugar 26.1 g, Sodium 266.1 mg, Fat 5.7 g, SaturatedFat 1.9 g, TransFat 0 g, Carbohydrate 43.6 g, Fiber 1.5 g, Protein 3.6 g, Cholesterol 35.7 mg
EASY ONE-BOWL PUMPKIN BREAD
Steps:
- Preheat oven to 350°F. Grease and flour an 8 x 4-inch loaf pan. Set aside.
- In a large bowl, whisk together sugar, oil, and eggs. Add pumpkin and vanilla; whisk to combine. Sprinkle baking soda and salt over top; stir until well blended.
- Stir in flour, cinnamon, nutmeg, allspice, cloves, and ginger; be careful not to over-mix.
- Transfer batter to the prepared pan. Bake for 45-55 minutes for dark or nonstick pans or up to 60-70 minutes for glass, ceramic, or light pans. The bread is done when a toothpick inserted in the center comes out clean. Tent the loaf with foil during the final 15-20 minutes of baking if the top starts to get too dark.
- Remove the bread from the pan and cool on a wire rack before slicing and serving.
Nutrition Facts : ServingSize 1 slice (1/12 of the loaf), Calories 182 kcal, Carbohydrate 41 g, Protein 3 g, Fat 1 g, SaturatedFat 0.3 g, TransFat 0.003 g, Cholesterol 27 mg, Sodium 249 mg, Fiber 1 g, Sugar 26 g, UnsaturatedFat 0.5 g
MOM'S MOIST AND AMAZING PUMPKIN BREAD
Another great Thanksgiving tradition in our family is Mom's perfectly moist and delicious Pumpkin bread; a recipe that is also a "must-have" at all our holiday tables. It's just not the same without it and it has been a family favorite for over 30 years.
Provided by Colleen Barrett
Categories Other Breads
Time 1h15m
Number Of Ingredients 13
Steps:
- 1. CREAM TOGETHER the first 4 ingredients in a medium sized bowl.
- 2. SIFT TOGETHER the next 7 ingredients in a separate, large bowl.
- 3. Add the creamed mixture to the flour mix and beat on medium speed for 2 minutes, then STIR in the chopped nuts and dates.
- 4. Pour batter into 2 greased 8x4x3 (or larger) loaf pans. Bake in preheated oven at 350 for approximately 1 hour. It may take a few minutes longer depending on your oven and the size loaf pans you use, so use a cake tester or toothpick inserted in center to test for doneness. When it comes clean, it's done!
- 5. Let cool in pan for about 10 minutes, then remove and place loaves on wire rack for about 30 minutes. IMPORTANT: Wrap each loaf in foil while still a little warm and then wrap again in plastic wrap and place in refrigerator or freezer until ready to serve. This step guarantees a beautiful and moist pumpkin bread!
MOM'S BEST PUMPKIN BREAD
My mom has a cookbook that my aunt bought her from a church social back in the 70's. This pumpkin bread recipe is from that cookbook with some changes my mom has made thru the years. A very easy to make and moist, wonderful bread that my mom makes in loaf pans, tart pans, or her bundt pan. Hope you enjoy it as much as we do!
Provided by lauralie41
Categories Breads
Time 1h10m
Yield 3 loafs, 24 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, mix together ingredients in order given.
- Divide mixture into 3 greased loaf pans.
- Bake at 350 degrees for approximately 1 hour or until toothpick inserted in middle comes out clean.
Nutrition Facts : Calories 265.1, Fat 10.1, SaturatedFat 1.5, Cholesterol 31, Sodium 270.8, Carbohydrate 41.4, Fiber 0.7, Sugar 25.5, Protein 3.3
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