Joannes 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.
BEST EVER MOIST PUMPKIN BREAD
This incredibly moist and easy pumpkin bread is packed with pumpkin flavor and fragrant autumn spices.
Provided by Lily Ernst
Categories dessert
Time 1h5m
Number Of Ingredients 8
Steps:
- Preheat oven to 350F and grease a 9×5″ loaf pan.
- In a large bowl, toss together the flour, pumpkin pie spice, baking soda and salt. Set aside.
- In a medium bowl, whisk together the remaining ingredients.
- Pour the wet ingredients into the dry and stir until just combined.
- Spoon into prepared baking pan and bake for 45-60 minutes or until a toothpick inserted into the center comes out with just a few moist crumbs and the top springs back when lightly touched.
Nutrition Facts : Calories 236 calories, Sugar 26.1 g, Sodium 266.1 mg, Fat 5.7 g, SaturatedFat 1.9 g, TransFat 0 g, Carbohydrate 43.6 g, Fiber 1.5 g, Protein 3.6 g, Cholesterol 35.7 mg
EASY ONE-BOWL PUMPKIN BREAD
Steps:
- Preheat oven to 350°F. Grease and flour an 8 x 4-inch loaf pan. Set aside.
- In a large bowl, whisk together sugar, oil, and eggs. Add pumpkin and vanilla; whisk to combine. Sprinkle baking soda and salt over top; stir until well blended.
- Stir in flour, cinnamon, nutmeg, allspice, cloves, and ginger; be careful not to over-mix.
- Transfer batter to the prepared pan. Bake for 45-55 minutes for dark or nonstick pans or up to 60-70 minutes for glass, ceramic, or light pans. The bread is done when a toothpick inserted in the center comes out clean. Tent the loaf with foil during the final 15-20 minutes of baking if the top starts to get too dark.
- Remove the bread from the pan and cool on a wire rack before slicing and serving.
Nutrition Facts : ServingSize 1 slice (1/12 of the loaf), Calories 182 kcal, Carbohydrate 41 g, Protein 3 g, Fat 1 g, SaturatedFat 0.3 g, TransFat 0.003 g, Cholesterol 27 mg, Sodium 249 mg, Fiber 1 g, Sugar 26 g, UnsaturatedFat 0.5 g
JOANNE'S PUMPKIN BREAD
Steps:
- Adjust oven rack to middle position and heat oven to 350 degrees. Heat pumpkin, cinnamon, nutmeg, and cloves in a small saucepan over medium heat until steamy. Stirring continuously, cook until pumpkin is stiff and starts to stick to the pan bottom, about 3 minutes. Transfer to a medium bowl; whisk in 3/4 cup water, then brown sugar, then oil, then eggs until smooth. In separate bowl, whisk together remaining dry ingredients, then fold into the pumpkin mixture until just combined. Scrape batter into a 9" greased pan. Bake until firm and golden brown, about 70 minutes. Let bread stand until it is no longer hot, then turn onto a wire rack and let cool to room temperature and serve.
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- 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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4.9/5 (52)Total Time 1 hrCategory EasyCalories 164 per serving
- In a large mixing bowl, whisk together the dry ingredients: 2 cups all-purpose flour, 1 1/2 cups sugar, 1 tsp baking soda, 2 tsp baking powder, and 2 tsp cinnamon.
- In a second medium mixing bowl, whisk together the wet ingredients: 3 room temp eggs, 1 cup oil, and pumpkin puree.
- Pour wet ingredients over dry ingredients then whisk together until smooth. Divide evenly between 2 prepared bread pans and bake at 350˚F for 45-55 minutes*, or until a toothpick comes out clean (my oven took 50 min). Let cool in the pans for 10-15 minutes then transfer to a wire rack to fully cool.
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- Preheat the oven to 350°F. Spray a 9" X 5" X 3" loaf pan with baking spray with flour, or spray with cooking spray and lightly flour the pan, tapping out the excess.
- In a medium size bowl, combine the flour, baking soda, baking powder, cinnamon, cloves, nutmeg, and salt.
- In a large bowl, whisk the sugar and oil together. Whisk the eggs, one at a time, into the sugar mixture until light and creamy. Add the pumpkin, water, and vanilla extract and whisk until smooth. Add the flour mixture to the bowl. Whisk the flour into the batter about 28-30 times around the bowl or just until incorporated. Pour into the prepared pan and bake for 55-65 minutes or until a cake tester comes out clean and the edges of the bread pulls away from the pan. Cool the cake in the pan for 10 minutes. Run a knife around the edges of the pan then turn the bread out and cool on a cooking rack.
- Serve warm or at room temperature. Store in an airtight container lined with a paper towel to absorb the moisture, or wrap tightly in foil or plastic wrap. The bread will last for 3 days or can be frozen for up to 3 months.
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- In a separate bowl, combine the brown sugar, sugar, salt cinnamon, pumpkin pie spice, and baking powder, and stir well.
- In another bowl, break the eggs, and beat them with a whisk until they're a light lemon yellow. Add the pumpkin, half n half and Vanilla, and stir well to blend.
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- In a small bowl, combine flour, baking soda, salt, pumpkin pie spice. Gently stir ingredients together. Set aside.
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