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
PUMPKIN FRUIT LOAF
Derived from Annette Symms' "Symply too good to be true" Low fat cookbook, this is a modified version of her "Moist Fruit Cake". It is especially delicious with a little ginger marmalade, and being a loaf, slightly heavier.
Provided by LemurKat
Categories Lunch/Snacks
Time 50m
Yield 1 loaf, 15 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oven to 425 degrees F.
- Pour the water into a saucepan and add the diced fruit, sugar and spices. Boil for 3 mins and stir in the baking soda, leaving it to cool.
- Microwave (or boil) the pumpkin until soft enough to mash. To microwave pumpkin, chop it up into chunks and place in a lidded (microwave safe) container with a little water. Microwave for four minutes, test softness, and then continue to microwave in two minute blocks until soft enough to mash easily. Let it cool a little before attempting to peel the skin off.
- Combine the pumpkin with the fruit mix and mix well.
- Add in the eggs.
- Sift together flour and baking powder, then stir into the wet mixture.
- Toss in the walnuts. Stir to combine.
- Line your loaf tin with baking paper and pour in the mixture. Bake for approximately 30 mins, testing with a skewer after that time.
Nutrition Facts : Calories 147.3, Fat 3.6, SaturatedFat 0.5, Cholesterol 28.2, Sodium 170.6, Carbohydrate 27.3, Fiber 3.1, Sugar 13.5, Protein 4
PUMPKIN LOAF
The cream cheese contributes to the excellence of this loaf.
Provided by Carol
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h30m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5x3 inch loaf pan.
- Put softened cheese, butter, and sugar in mixing bowl. Cream together well. Beat in eggs one at a time until blended. Mix in pumpkin.
- In another bowl combine flour, soda, baking powder, salt, cinnamon, cloves, and walnuts. Stir until thoroughly mixed. Pour all at once over batter. Stir just enough to moisten. Turn into greased 9x5x3 inch loaf pan.
- Bake at 350 degrees F (175 degrees C) for 60-70 minutes until inserted toothpick comes out clean. Cool 10 minutes in pan. Remove to rack to finish cooling.
Nutrition Facts : Calories 264.5 calories, Carbohydrate 37.5 g, Cholesterol 41.4 mg, Fat 11.3 g, Fiber 1.5 g, Protein 4.7 g, SaturatedFat 3.3 g, Sodium 345.2 mg, Sugar 21.8 g
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