Autumnpumpkinbread Recipes

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THE BEST PUMPKIN BREAD



The Best Pumpkin Bread image

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

1 (15 ounce) can pumpkin puree
2 cups white sugar
1 cup vegetable oil
⅔ cup water
4 eggs
1 teaspoon vanilla extract
3 ½ cups all-purpose flour
2 teaspoons baking soda, sifted
1 tablespoon ground cinnamon
1 ½ teaspoons salt
1 teaspoon ground nutmeg
¼ teaspoon ground ginger

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

PUMPKIN AUTUMN BREAD



Pumpkin Autumn Bread image

I have been baking this bread for over 20 years. I'm not sure where I got the recipe from but its a KEEPER! It is very moist and makes the house smell like AUTUMN. This recipe makes 2 loaves.

Provided by SoCalCookerGal

Categories     Quick Breads

Time 1h20m

Yield 2 loaves, 8-10 serving(s)

Number Of Ingredients 13

4 cups sifted flour
3 cups sugar
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon clove
1/4 teaspoon ginger
1 (16 ounce) can pumpkin
1 cup oil
4 eggs
2/3 cup water

Steps:

  • Preheat oven to 350 degrees. Grease 2 loaf pans.
  • In a large bowl mix together the dry ingredients thoroughly.
  • In a seperate bowl beat together the pumpkin, oil, eggs and water.Add to the dry ingredients and stir just until dry ingredients are moistened. DO NOT OVER MIX.
  • Pour one half of the batter into each loaf pan.
  • Bake for 1 to 1 1/4 hours or until toothpick inserted in the center comes out clean.
  • Place on a rack and after 10 minutes remove from pan and let cool.

AUTUMN PUMPKIN BREAD



Autumn Pumpkin Bread image

OK, I admit it, this is from an ad for Crisco oil. but it sounded like a great non-dairy dessert to me- and it is!

Provided by chia2160

Categories     Quick Breads

Time 1h10m

Yield 2 loaves

Number Of Ingredients 17

3 1/2 cups flour
1 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
2 cups solid pack pumpkin (not pumpkin pie filling)
1 cup oil
3 cups sugar
3 eggs
1 cup chopped walnuts
1 cup raisins
1 1/2 cups confectioners' sugar (optional)
1 teaspoon orange zest (optional)
6 teaspoons orange juice (optional)
chopped walnuts, for decorating (optional)

Steps:

  • Preheat oven to 350°F and spray 2 loaf pans with cooking spray.
  • Mix together the first 7 dry ingredients in the bowl of an electric mixer; add pumpkin, oil, sugar and eggs. Mix well.
  • Add dry ingredients, mix well.
  • Mix in nuts and raisins by hand.
  • Pour the mixture into prepared loaf pans and bake 50-55 minutes until done. Cool on wire rack for 15 minutes, remove from pans to wire rack and cool completely.
  • If glazing, mix glaze ingredients together with a spoon and drizzle over loaves; top with walnuts.

Nutrition Facts : Calories 3674.1, Fat 157.8, SaturatedFat 20.8, Cholesterol 317.2, Sodium 2144.3, Carbohydrate 543.1, Fiber 14.3, Sugar 347.3, Protein 44.5

AUTUMN PUMPKIN BREAD WITH PECAN STREUSEL TOPPING



Autumn Pumpkin Bread With Pecan Streusel Topping image

Make and share this Autumn Pumpkin Bread With Pecan Streusel Topping recipe from Food.com.

Provided by ratherbeswimmin

Categories     Quick Breads

Time 1h30m

Yield 2 loaves

Number Of Ingredients 17

1 1/2 cups pecan halves
1 cup vegetable oil (canola or safflower)
3 cups sugar
4 large eggs
1 (15 ounce) can pure pumpkin
1 cup water
3 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons ground nutmeg
1 1/2 teaspoons ground allspice
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground cloves
1/2 teaspoon salt
1/2 cup firmly packed golden brown sugar
1/4 cup unsalted butter, melted and slightly cooled
2 teaspoons ground cinnamon
1/2 cup toasted pecan pieces

Steps:

  • Bread: preheat oven to 350°.
  • Arrange pecans on a baking sheet in a single layer and toast them in the oven for 7-9 minutes, until golden brown and aromatic.
  • Reserve 1/2 cup of the toasted pecans for the topping.
  • Grease two 9 x 5 inch loaf pans or 36 standard-size muffin cups with butter or cooking spray.
  • Whisk the oil and sugar in a big bowl; add in eggs, pumpkin, and water; whisk until combined.
  • Stir in the flour, baking soda, spices, and salt; gently stir in 1 cup of the pecan pieces.
  • Pour half the batter into each loaf pan (for muffins, fill muffin pans almost to the top with batter).
  • Topping: Stir the sugar, butter, cinnamon, and the reserved 1/2 cup of pecan pieces in a bowl; sprinkle the topping liberally over the loaves or the muffins before baking.
  • Bake the loaves for 1 hour, or until a pick comes out clean; bake the muffins for 30-35 minutes.
  • **May substitute 1 cup of whole wheat pastry flour for 1 cup of all-purpose flour.

Nutrition Facts : Calories 4079, Fat 218.2, SaturatedFat 39, Cholesterol 484, Sodium 2011.9, Carbohydrate 513, Fiber 19.2, Sugar 343.4, Protein 44.1

AUTUMN APPLE PUMPKIN BREAD



Autumn Apple Pumpkin Bread image

Autumn Apple Pumpkin Bread is a delicious way to welcome fall! This simple yet delicious quick bread is bursting with the flavors of the season! Try this for brunch!

Provided by Cleanfreshcuisine

Categories     Quick Breads

Time 1h10m

Yield 3 Loaves, 36 serving(s)

Number Of Ingredients 13

1 (15 ounce) can pumpkin
4 apples
4 eggs
1 cup butter, melted
1/2 cup honey
3/4 cup unbleached cane sugar
1/4 cup milk
4 cups flour
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon clove
1/4 teaspoon ginger

Steps:

  • Heat oven to 350 degrees.
  • Butter and flour three 9″ x 4″ loaf pans; or line with parchment paper so that edges overhang.
  • Place pumpkin in large mixing bowl. Add eggs, honey, butter and milk until blended.
  • Add cane sugar and beat well.
  • In a smaller bowl, combine the flour, baking soda, cinnamon, nutmeg, cloves and ginger.
  • Stir into the pumpkin mixture and beat well at medium speed for three to four minutes.
  • Peel and dice the apples; stir into batter.
  • Pour evenly into prepared loaf pans.
  • Bake at 350 degrees 40 t0 45 minutes or until toothpick inserted in center of loaf comes out clean.
  • Cool in pans 10 minutes.
  • Loosen with sharp knife and invert pans onto baking sheet.
  • Serve warm or cool and store. Freezes well.
  • 3 Loaves.

Nutrition Facts : Calories 149.5, Fat 5.9, SaturatedFat 3.5, Cholesterol 34.5, Sodium 124.6, Carbohydrate 22.4, Fiber 1, Sugar 10.4, Protein 2.4

CHUNKY APPLE PUMPKIN BREAD



Chunky Apple Pumpkin Bread image

This moist quick bread combines both apples and pumpkin, making it a must in autumn. Every slice is chock full of nuts and spices.

Provided by Taste of Home

Time 1h45m

Yield 1 loaf (12 slices).

Number Of Ingredients 14

1-2/3 cups all-purpose flour
1-1/2 cups sugar
1 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon baking powder
1/4 teaspoon ground cloves
1 cup canned pumpkin
1/2 cup water
2 large eggs, room temperature
1/3 cup canola oil
1 cup chopped peeled tart apples
3/4 cup chopped walnuts

Steps:

  • In a large bowl, combine the flour, sugar, baking soda, salt, cinnamon, nutmeg, baking powder and cloves. In another large bowl, whisk the pumpkin, water, eggs and oil. Stir into dry ingredients just until moistened. Fold in apples and walnuts. , Pour into a greased 9x5-in. loaf pan. Bake at 325° for 1-1/2 to 1-3/4 hours or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool.

Nutrition Facts : Calories 286 calories, Fat 12g fat (1g saturated fat), Cholesterol 35mg cholesterol, Sodium 273mg sodium, Carbohydrate 42g carbohydrate (26g sugars, Fiber 2g fiber), Protein 5g protein.

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