Great Pumpkin Bread Recipes
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
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 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.
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.
GREAT PUMPKIN BREAD
There are quite a few recipes out there for pumpkin bread but this is the one I have used for over 15 years. It is just a little bit different from all the others, but quite moist and full of spicey flavor. I love it just plain but you can dress it up for guests - slice bread thinly, spread with a mixture of softened cream cheese & orange mrmalade, then put another thin slice on top. Cut each "sandwich" in half and serve. Very delicious! I also use this recipe to make "mini" loaves for gift baskets. For small loaf pans, fill each about 2/3 full before baking and adjust your baking time.
Provided by Susie in Texas
Categories Quick Breads
Time 1h15m
Yield 2 loaves
Number Of Ingredients 15
Steps:
- Preheat oven to 325 degrees.
- Grease or spray with non-stick cooking spray; 2 9x5x3 inch loaf pans.
- Blend together oil, sugar, eggs and vanilla.
- Add pumpkin and mix until smooth.
- Mix dry ingredients together, in a separate bowl.
- Add dry ingredients to pumpkin mixture and combine until incorporated.
- Add chopped nuts last (if using).
- Divide mixture between the two loaf pans.
- Bake for approximately 1 hour or until loaves test done.
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Calories 242 per serving
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- 2. In a medium size bowl, combine the flour, baking soda, baking powder and spices. Whisk together to combine, then set aside.
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- Preheat oven to 350°. Line an 8“-x-4” loaf pan with parchment paper then grease with cooking spray (or softened butter).
- In a large bowl, whisk together flour, cinnamon, baking soda, baking powder, ginger, nutmeg, and salt.
- In a separate large bowl using a hand mixer, beat melted butter, sugar, pumpkin puree, sour cream, eggs, and vanilla.
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5/5 (7)
Total Time 1 hr 25 mins
Category Dessert
Calories 260 per serving
- Preheat oven to 325°. In a medium bowl mix sugar, pumpkin, oil, eggs and water. Combine remaining ingredients; gradually add flour mixture to pumpkin mixture 1 cup at a time until it is mixed well. Do not stir too much.
- Pour into two greased 8x4-in. loaf pans. The batter should fill the pan a little bit over 1/2 full. Bake 75-80 minutes or until a toothpick inserted in center comes out clean. Cool pumpkin bread 10 minutes before removing from pans onto a wire rack. Makes 2 loaves. Bread is best when it completely cools and is wrapped in foil or plastic wrap.
THIS IS THE BEST PUMPKIN BREAD RECIPE ON THE INTERNET
From camillestyles.com
Estimated Reading Time 8 mins
- New York Times: For the Pumpkin Purist. Pros: Extremely moist texture, purest pumpkin flavor, great rise. Cons: Want more spices. And our winner came from NYT!
- Bon Appétit Pumpkin Bread: For the Flavor Fiend. Pros: Great flavor, great crust. Cons: Could have a slightly moister crumb given the use of olive oil.
- Food and Wine Pumpkin Bread: For the Basic Loaf. Pros: Moist crumb, slightly savory flavor, stayed moist and light for days after baking. Shortest bake time.
- Food52 Pumpkin Bread: For the Beginner Baker. Pros: Easiest to follow directions, great rise, good crust, alright flavor. Cons: Dry crumb. Food52 says “Pumpkin bread should be quick to come together, confident in pumpkin flavor, and moist as can be”, all things I was looking for in a pumpkin bread.
- Epicurious Spiced Pumpkin Bread: For the Doorstep Drop Off. Pros: A very well defined crust and was surprisingly moist for days after baking. Would be nice with coffee.
EASY RECIPES FOR KIDS: PUMPKIN BREAD - REAL ADVICE GAL
From realadvicegal.com
Estimated Reading Time 1 min
- First, heat your oven to 350 degrees. In a large mixing bowl combine pumpkin, sugar, water, eggs, and oil. Mix until combined.
- Measure your flour, baking soda, cinnamon, pumpkin pie spice,and salt into a smaller mixing bowl, and combine.
- Grease a bread pan and dust with flour (This mix is enough for 2 bread pans, I had to do them one at a time) and pour your mix it, bake at 350 for 60 mins or until a toothpick can be inserted and puled out clean.
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From thespruceeats.com
Author Cathy Jacobs
Published 2020-10-13
Estimated Reading Time 4 mins
- Pumpkin Bread With Cream Cheese Filling. Filled with a river of rich cream cheese, and boasting a crisp topping of cinnamon-sugar, this unbelievable pumpkin bread could double as a fall dessert.
- Bread Machine Pumpkin Quick Bread. Fill your kitchen with heavenly baking aromas when you use your bread machine to make a nicely-spiced pumpkin bread that includes ginger, cinnamon, and nutmeg.
- Vegan Fat-Free Pumpkin Bread. Vegan-friendly and temptingly tender, with plenty of pumpkin flavor, this fat-free pumpkin bread delivers everything you want in a fall snacking cake, without the guilt.
- World's Best Pumpkin Bread. Moist, hefty, and packed with tons of pumpkin spice flavor, this pumpkin bread is like your favorite fall coffeehouse loaf but made right in your own kitchen.
- Pumpkin Banana Bread. Craving the flavor of pumpkin spice, but don't want to give up banana bread? This quick bread recipe offers the best of both worlds.
- Pumpkin Cornbread. Cornbread is an essential part of many family holiday meals. This quintessentially autumnal recipe blends pumpkin with classic cornbread ingredients, for a sweet and savory fall treat that pairs equally well with hearty meat dishes at dinner or at breakfast with eggs.
- Easy Pumpkin Pecan Bread. Oil adds incredible moisture and lightens up the crumb of this pecan-studded pumpkin bread that tastes like fall in a slice. It is so easy to make—just some simple mixing and stirring, and pop it into the oven.
- Oatmeal Pumpkin Muffins. Sweet and nutritious, with just the right amount of spice, these easy pumpkin muffins (did you know muffins are a bread?) are a tasty Halloween Eve treat for kids or a fun lunchbox addition.
- Spiced Pumpkin Bread With Walnuts and Raisins. Whip up a tasty snack for your book club with this big, spiced pumpkin bread that bakes in a Bundt cake pan.
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From 101cookingfortwo.com
4.8/5 (10)
Total Time 1 hr 15 mins
Category Bread
Calories 257 per serving
- Prep the loaf pan a light coat of butter then coat with flour. I used 8 1/2 by 4 1/2 inches. You can use slightly smaller or bigger, and the cooking time will change a bit. Thicker takes longer to cook.
- Mix dry ingredients: 2 cups flour, 1 cup sugar, 1 tablespoon baking powder, 1 teaspoon salt, and 2 teaspoons of pumpkin spice mix. Mix well. If you don't have pumpkin spice mix, then use 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon dry ginger, and 1/4 teaspoon ground cloves.
- Mix wet ingredients by hand or with a mixer. One egg, 1/2 cup milk, four tablespoons softened butter, and one 15 oz can of pumpkin puree.
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From abountifulkitchen.com
5/5 (26)
Category Breakfast, Dessert, Snack
Cuisine American
Total Time 1 hr 35 mins
- Place the rack in the center of the oven, and generously grease and line the bottom of two loaf pans with parchment or wax paper. Preheat oven to 325 degrees.
- Place eggs in a mixing bowl. Beat for about 1 minute on medium speed. Add sugar beat again for 1 minute. Scrape down sides of bowl.
- Add the oil to the mixture in the bowl while the mixer is on low. Add the pumpkin and vanilla and mix on medium until all wet ingredients are mixed well. This takes a few seconds. Turn mixer off.
- Place the flour, baking soda, baking powder, salt, spices and chocolate chips into the bowl with the pumpkin mixture. Mix just until the wet and dry ingredients are incorporated on low, scraping down sides of bowl a coule of times during process.
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From thenovicechefblog.com
Reviews 181
Calories 313 per serving
Category Pumpkin
- Preheat oven to 375*F. Grease a 9x5 baking loaf pan and line with parchment paper (where it hangs over the edges) for easy bread removal. Set aside.
- In a medium bowl, whisk flour, pumpkin spice, baking soda and salt until well combined. Set aside.
- Beat in eggs, vegetable oil and vanilla extract. Slowly whisk in the flour mixture, until there are no lumps.
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From kleinworthco.com
5/5 (1)
Category Breakfast
Cuisine American
Total Time 1 hr 10 mins
- Grease & flour 2- 8×4″ loaf pans & set aside. You can also use a bakers release if you have that on hand.
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From gimmesomeoven.com
4.9/5 (19)
Total Time 1 hr 15 mins
Servings 12-16
- In a medium mixing bowl, whisk together the flour, pumpkin pie spice, baking soda, cinnamon, baking powder and salt until combined. Set aside.
- In a separate large mixing bowl, whisk together the granulated sugar, brown sugar and melted butter until evenly combined. Add in the pumpkin purée, eggs and vanilla and stir until evenly combined.
- Add the dry ingredients to the wet ingredients and stir until they are just combined and no dry streaks remain. (Try to avoid over-mixing!)
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4.4/5 (41)
Estimated Reading Time 2 mins
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- In a large bowl, mix flours, sugar, baking soda, cinnamon, nutmeg, and salt together in a large bowl; set aside.
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5/5 (1)
Estimated Reading Time 3 mins
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Total Time 50 mins
- Combine the sugar with oil and sour cream (my secret ingredient) in a mixer bowl and beat on low until combined.
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From onceuponachef.com
Cuisine American
Total Time 1 hr 30 mins
Category Breads
Calories 166 per serving
- Preheat the oven to 325°F and set an oven rack in the middle position. Generously grease two 8 x 4-inch loaf pans with butter and dust with flour (alternatively, use a baking spray with flour in it, such as Pam with Flour or Baker's Joy).
- In a medium bowl, combine the flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg. Whisk until well combined; set aside.
- In a large bowl of an electric mixer, beat the butter and sugar on medium speed until just blended. Add the eggs one at a time, beating well after each addition. Continue beating until very light and fluffy, a few minutes. Beat in the pumpkin. The mixture might look grainy and curdled at this point -- that's okay.
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From julieblanner.com
Ratings 1
Calories 488 per serving
Category Bread, Breakfast, Brunch, Snack
- In a saucepan over medium heat, melt butter. Swirl (don't stir) until it is slightly brown in color and has a nutty aroma. Set aside and allow to cool.
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