Chelles Pumpkin Bread Recipes

PUMPKIN BREAD

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.

CHELLE'S PUMPKIN BREAD

Steps:

• Heat oven to 350°F.
• Grease the bottom only of loaf pans (two pans if using 9 inch, three if using 8 or 8.5 inch).
• In a large mixing bowl, combine sugar and shortening.
• Stir in eggs, water and pumpkin.
• Mix in remaining ingredients thoroughly, except nuts.
• Stir in nuts (if desired) and pour into pans.
• Bake for 70 to 80 minutes; until a wooden toothpick inserted into the center of the loaves comes out clean.
• Cool for 5 minutes.
• Loosen the sides of loaves from pans, remove from pans to finish cooling.
• Cool completely prior to cutting.
• Great served toasted with butter, with cream cheese frosting, whipping cream with rum as dessert, or just plain!
• Enjoy! ;).

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.

PUMPKIN BREAD

Steps:

• Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches, or 1 loaf pan 9x5x3 inches, with shortening.
• Stir together pumpkin, sugar, oil, vanilla and eggs in large bowl. Stir in remaining ingredients. Pour into pans.
• Bake 8-inch loaves 50 to 60 minutes, 9-inch loaf 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

PUMPKIN BREAD

Steps:

• Cream together sugar and oil.
• Add eggs and pumpkin; mix well.
• Sift together flour, baking soda, salt, baking powder, nutmeg, allspice, cinnamon and cloves.
• Add to pumpkin mixture alternately with water.
• Mix well after each addition.
• Pour into well greased and floured 9 X 5-inch loaf pans.
• Bake at 350 °F for 1 ½ hours, until loaves test done.
• Let stand for 10 minutes.
• Remove from pans to cool.

CHERRY PUMPKIN BREAD

Steps:

• Combine oil, eggs, 1/3 cup water and pumpkin.
• Stir together flour, sugar, baking soda, cinnamon, nutmeg and salt.
• Gradually beat dry ingredients into pumpkin mixture.
• Stir in candied cherries and nuts.
• Pour into greased and lightly floured 9x5x3 loaf pan.
• Bake at 350 degrees for 1 hour or until tester inserted comes out clean.