Pumpkin Bread Courtesy Of The Daniels Fast Cookbookquot Recipes

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THE BEST PUMPKIN BREAD



The Best Pumpkin Bread image

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

Unsalted butter, for the pans
3 1/2 cups all-purpose flour, plus more for the pan (see Cook's Note)
3 cups sugar
1 cup vegetable oil
4 large eggs, lightly beaten
One 15-ounce can pure pumpkin puree
2 teaspoons fine salt
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
2/3 cup water

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, COURTESY OF "THE DANIEL'S FAST COOKBOOK"



Pumpkin Bread, Courtesy of

Courtesy of "The Daniel's Fast Cookbook" by Grace Bass & Lynda Anderson. This is a totally vegan recipe, all organic products. This particular cookbook, if you aren't familiar with cooking or baking, can be really tricky to master... so, just be forewarned.

Provided by Victorianemma

Categories     Breads

Time 45m

Yield 10 serving(s)

Number Of Ingredients 10

2 cups whole grain whole wheat flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon allspice
1/2 cup coconut oil, organic extra-virgin cold pressed
3/4 cup raw agave nectar
1 tablespoon lemon juice
1 (15 ounce) can pumpkin puree (Libby's 100% pure works)
1 teaspoon coconut oil, organic extra-virgin cold pressed (to lightly oil pan)

Steps:

  • Preheat the oven to 350 degrees, F.
  • Use 1 tsp coconut oil to lightly grease the bread pan, then lightly flour.
  • In a large bowl, combine the agave and coconut oil. If the coconut oil is solid, melt in the microwave prior to mixing with the agave.
  • In a small bowl, combine pumpkin and lemon juice. Add to the agave mixture.
  • In another small bowl, combine flour, baking soda, salt and spices. Add to the agave- pumpkin mixture and mix well.
  • Pour into bread pan and bake for 45 minutes.
  • Notes: because of temperature differences in ovens, check your bread 5-10 minutes before the end of the recommended cooking time. Insert a toothpick in the center of the loaf, if it comes out clean, the bread is done.
  • If possible, use a glass bread pan. A dark pan may make the bread brown prematurely.

EASY PUMPKIN BREAD



Easy Pumpkin Bread image

A friend of mine graciously shared her "secret recipe" for this bread with me. It's become such a family favorite that I'm not allowed to enter my family's get-togethers without this bread in hand!

Provided by Taste of Home

Time 1h15m

Yield 2 loaves.

Number Of Ingredients 8

1 cup butter, softened
3 cups sugar
3 eggs
3 cups all-purpose flour
3 teaspoons baking powder
1-1/2 teaspoons baking soda
1-1/2 teaspoons each ground cinnamon, cloves and nutmeg
1 can (15 ounces) solid-pack pumpkin

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs. Combine dry ingredients; gradually stir into creamed mixture just until moistened. Beat in pumpkin. , Transfer to two greased 9x5-in. loaf pans. Bake at 350° for 1 hour or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes before removing to wire racks to cool.

Nutrition Facts : Calories 178 calories, Fat 6g fat (4g saturated fat), Cholesterol 35mg cholesterol, Sodium 161mg sodium, Carbohydrate 29g carbohydrate (19g sugars, Fiber 1g fiber), Protein 2g protein.

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