Hersheys Pumpkin Bread Recipes
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.
PUMPKIN BREAD WITH PEANUT BUTTER CHIPS
Perfect on a nice, cool autumn day (or any time of year). Makes enough to give a loaf to the neighbors.
Provided by Desperada
Categories Quick Breads
Time 1h5m
Yield 3 loaves
Number Of Ingredients 12
Steps:
- Grease and flour 3 loaf pans (8 1/2 x 4 1/2 x 2 1/2).
- In a medium mixing bowl, combine flour, sugar, baking soda, salt and cinnamon. Set aside.
- In a large mixing bowl, blend pumpkin with oil, water and eggs.
- Add the dry ingredients gradually until well blended.
- Stir in the chips, nuts, and raisins.
- Pour into loaf pans and bake at 350 degrees for 50-60 minutes until cake tester comes out clean.
Nutrition Facts : Calories 3067.9, Fat 140.3, SaturatedFat 29, Cholesterol 282, Sodium 2389.7, Carbohydrate 414.4, Fiber 14.6, Sugar 276.4, Protein 52.4
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 IV
This is an all time, excellent, every time recipe. It is very simple, and so well loved by many. I make these for family, friends, school functions, work functions, for gifts etc. It has always been raved about - even by kids! I recommend bringing this to your Thanksgiving function; you will be thanked many times for this delicious taste treat. This is a large quantity, but you will end up making this size batch more than once. You can also make muffins and small loaves using this recipe; bake for 30 to 35 minutes.
Provided by Cheryl Riccioli
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h15m
Yield 36
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9x5 inch loaf pans.
- In a large bowl, mix together the pumpkin, oil, sugar, and eggs. Combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves; stir into the pumpkin mixture until well blended. Divide the batter evenly between the prepared pans.
- Bake in preheated oven for 45 minutes to 1 hour. The top of the loaf should spring back when lightly pressed.
Nutrition Facts : Calories 247.2 calories, Carbohydrate 36.8 g, Cholesterol 31 mg, Fat 10.3 g, Fiber 1.1 g, Protein 3 g, SaturatedFat 1.5 g, Sodium 231.1 mg, Sugar 23 g
HERSHEY'S PUMPKIN BREAD
This is posted in request for a pumpkin bread recipe with peanut butter chips. It comes from the Hershey's website. Makes 3 loaves so would be good to freeze extras to have on hand.
Provided by flower7
Categories Quick Breads
Time 1h20m
Yield 3 loaves
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Grease and flour three 8.5x4.5x2.5-inch loaf pans.
- Stir together flour, sugar, baking soda, salt and cinnamon and set aside.
- Stir together pumpkin, oil, water and eggs in a large bowl then gradually add the dry ingredients, stirring until blended.
- Stir in peanut butter chips, nuts and raisins, if desired. Divide evenly between prepared pans.
- Bake 55 to 65 minutes or until a wooden pick inserted in center comes out clean.
- Cool in pans for 10 minutes then remove from pans to wire racks to cool completely.
Nutrition Facts : Calories 2584.9, Fat 109, SaturatedFat 24.2, Cholesterol 282, Sodium 2336.9, Carbohydrate 366, Fiber 9.6, Sugar 240.1, Protein 42.2
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