My Moms Pumpkin Bread Recipes

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.

MY MOM'S PUMPKIN BREAD

Steps:

• Heat oven to 350 degrees.
• Prepare 3 or 4 loaf pans with butter and flour.
• In your mixer bowl combine the pumpkin, oil, and sugar, stir well.
• In a seperate bowl, combine the flour, cinnamon, cloves, and baking soda. Add the flour mixture to the pumpkin mixture, and hand stir until moistened. Use the beaters to finish mixing, scraping down sides of the bowl.
• Scoop batter into your loaf pans, and smooth out the top. Bake for 1 hour, or until a toothpick comes out clean. If you are baking three loaves, they will be a little larger and may take a little more time.

MOM'S BEST PUMPKIN BREAD

Steps:

• 1. In a large bowl, mix together ingredients in order given
• 2. Divide mixture into 3 greased loaf pans.
• 3. Bake at 350 degrees for approximately 1 hour or until toothpick inserted in middle comes out clean.

THE BEST PUMPKIN BREAD

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.

MOM'S PUMPKIN BREAD

Steps:

• 1. Preheat oven to 325 degrees. Grease loaf pans - use 3 9x5 inch pans or 4 8.5x4.5 inch pans and divide the batter evenly.
• 2. Beat together eggs, pumpkin, oil and water. Add remaining ingredients and beat well.
• 3. Pour batter into loaf pans - the larger pans will be about 1/3 full and the smaller pans about 1/2 full.
• 4. Bake for 50 minutes, then rotate pans (move middle pans to outside) and bake for 10 minutes. If bread is not done after 60 minutes, continue baking and check for doneness every 5 minutes. Bread is done when the surface looks dry and the top springs back when gently pushed with your finger.
• 5. Allow bread to cool for about 15 minutes, then gently pop out of the pans. Bread is the best when warm and fresh, but it will last a week or two wrapped in foil and refrigerated. Wait until the bread is completely cool before wrapping so it doesn't get soggy. ENJOY!!!

MOM'S PUMPKIN BREAD

Steps:

• Mix together and pour into 4 greased coffee cans or 3 loaf pans. Bake at 350 or 375 for 1 hour or until done. Loaf pans need only 35-45 minutes.