PUMPKIN BREAD
I keep my freezer stocked for our harvest crew with home-baked goodies like this deliciously spicy, easy pumpkin bread recipe. -Joyce Jackson, Bridgetown, Nova Scotia
Provided by Taste of Home
Time 1h20m
Yield 1 loaf (16 slices).
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Combine first 8 ingredients. Whisk together eggs, pumpkin, oil and water; stir into dry ingredients just until moistened. Fold in walnuts and, if desired, raisins. , Pour into a greased 9x5-in. loaf pan. Bake until a toothpick inserted in center comes out clean, 65-70 minutes. Cool in pan 10 minutes before removing to a wire rack.
Nutrition Facts : Calories 221 calories, Fat 10g fat (1g saturated fat), Cholesterol 23mg cholesterol, Sodium 212mg sodium, Carbohydrate 31g carbohydrate (20g sugars, Fiber 1g fiber), Protein 3g protein.
THE BEST PUMPKIN BREAD
This is my go-to pumpkin bread and I always get rave reviews. It's quick and easy to make and wonderfully moist. Plus you'll end up with 3 loaves! Perfect for entertaining or to freeze one for later use. Don't skip the sifting of the dry ingredients--it really adds to the texture.
Provided by Syd
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h10m
Yield 24
Number Of Ingredients 12
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.
Nutrition Facts : Calories 231.8 calories, Carbohydrate 32.4 g, Cholesterol 31 mg, Fat 10.3 g, Fiber 1.2 g, Protein 3.1 g, SaturatedFat 1.5 g, Sodium 305.3 mg, Sugar 17.4 g
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.
VELVET PUMPKIN BREAD
The name says it all-this bread has a wonderful texture, and just wait till you smell it baking! You can use an egg substitute instead of real eggs, which is what I used for this recipe.
Provided by litldarlin
Categories Quick Breads
Time 1h20m
Yield 16 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven 350 degrees.
- Lightly spray a 9x5x3 inch loaf pan with vegetable spray and set aside.
- In a medium bowl, whisk together the pumpkin, milk, egg substitute, margarine, and oil.
- In a large bowl, sift together the flour, baking powder, cinnamon, ginger, nutmeg, and salt.
- Stir the remaining ingredients into the flour mixture.
- Make a well in the center of the flour mixture.
- Pour the pumpkin mixture all at once into the well.
- Stir until just moistened.
- Don't over mix. Pour the batter into the loaf pan.
- Bake for 1 hour, or until a cake tester or toothpick inserted in the center comes out clean.
- Turn out onto a cooling rack.
- Note: You can use an egg substitute = to 2 large eggs instead of real eggs, which is what I used for this recipe.
Nutrition Facts : Calories 168.1, Fat 5.6, SaturatedFat 0.8, Cholesterol 23.4, Sodium 148.6, Carbohydrate 27.3, Fiber 1.3, Sugar 13.9, Protein 3.1
EASY PUMPKIN BREAD
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
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.
PUMPKIN BREAD
A festive fall treat, our Pumpkin Bread is simply delectable.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 1h20m
Yield Makes two 8 1/2-by-4 1/2-inch or four 6-by-3-inch loaves
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Butter two 8 1/2-by-4 1/2-inch loaf pans. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt.
- Combine pumpkin puree and sugars in a mixing bowl and beat with an electric mixer until combined, 2 to 3 minutes. Add eggs and melted butter and beat to combine, scraping down sides of bowl as needed. With mixer on low, add flour mixture in two batches, alternating with the buttermilk and beginning and ending with the flour; beat to combine.
- Divide batter between prepared pans; smooth tops. Bake, rotating once, until a cake tester inserted in center comes out clean, 70 to 80 minutes for large loaves, 45 minutes for small. Transfer to wire rack to cool 10 minutes. Turn out of pans, re-invert onto wire rack, and cool completely.
More about "velvet pumpkin bread recipes"
VELVET PUMPKIN BREAD - WEEKEND CRAFT
From weekendcraft.com
5/5 (2)Total Time 1 hr 10 mins
EPIC PUMPKIN BREADS - ALLRECIPES
From allrecipes.com
PUMPKIN BREAD RECIPES
From allrecipes.com
VELVET PUMPKIN CREAM CHEESE SWIRL BREAD - ROOKIE …
From rookiewithacookie.com
HOW TO MAKE VELVET PUMPKINS SIMPLE DIY TUTORIAL
From artfulhomemaking.com
MOIST PUMPKIN CHOCOLATE CHIP BREAD RECIPE – SUGAR GEEK SHOW
From sugargeekshow.com
VELVET PUMPKIN BREAD | RECIPE | PUMPKIN RECIPES, STARBUCKS …
From pinterest.com
PUMPKIN BREAD RECIPE - NATASHASKITCHEN.COM
From natashaskitchen.com
THE BEST EASY PUMPKIN BREAD - CHEESE CURD IN PARADISE
From cheesecurdinparadise.com
EASY PUMPKIN SHAPED BREAD RECIPE + TUTORIAL – SUGAR GEEK SHOW
From sugargeekshow.com
RED VELVET PUMPKIN MUFFINS - NO THANKS TO CAKE
From nothankstocake.com
EASY PUMPKIN BREAD - TASTY EVER AFTER
From tastyeverafter.com
LIBBY’S PUMPKIN BREAD - INSANELY GOOD
From insanelygoodrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #preparation #occasion #for-large-groups #healthy #breads #holiday-event #dietary #quick-breads #taste-mood #number-of-servings #4-hours-or-less
You'll also love