Moist Oil Free Pumpkin Bread Recipes

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HEALTHY PUMPKIN BREAD



Healthy Pumpkin Bread image

This amazing pumpkin bread is naturally sweetened with honey or maple syrup, and made with whole wheat flour. It's so moist and fluffy, no one will ever guess! You can easily make this pumpkin bread vegan and/or gluten free-check the recipe notes for details. Recipe yields 1 loaf.

Provided by Cookie and Kate

Categories     Quick Bread

Time 1h5m

Number Of Ingredients 12

1/3 cup melted coconut oil or extra-virgin olive oil*
1/2 cup honey or maple syrup
2 eggs
1 cup pumpkin purée
1/4 cup milk of choice or water
1 1/2 teaspoons pumpkin spice blend (or 1/2 teaspoon cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon allspice or cloves)
1 teaspoon baking soda (NOT baking powder; they aren't the same!)
1 teaspoon vanilla extract
1/2 teaspoon salt
1 3/4 cups white whole wheat flour or regular whole wheat flour
Totally optional: 1/2 cup mix-ins like chopped walnuts or pecans, chocolate chips, raisins, chopped dried fruit...
Pinch of ground cinnamon, for sprinkling on top

Steps:

  • Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius) and grease a 9×5-inch loaf pan.
  • In a large bowl, beat the oil and honey together together with a whisk. Add the eggs and whisk until blended. (If your coconut oil solidifies on contact with cold ingredients, simply let the bowl rest in a warm place for a few minutes, like on top of your stove, or warm it for about 10 seconds in the microwave.)
  • Add the pumpkin purée, milk, pumpkin spice, baking soda, vanilla and salt, and whisk to blend. Lastly, switch to a big spoon and stir in the flour, just until combined. Some lumps are ok! If you're adding any additional mix-ins, gently fold them in now.
  • Pour the batter into your greased loaf pan and sprinkle lightly with cinnamon. If you'd like a pretty swirled effect, run the tip of a knife across the batter in a zig-zag pattern.
  • Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean (typically, if I haven't added any mix-ins, my bread is done at 55 minutes; if I have added mix-ins, it needs closer to 60 minutes). Let the bread cool in the loaf pan for 10 minutes, then carefully transfer the bread to a cooling rack to cool for 20 minutes before slicing.

Nutrition Facts : Calories 185 calories, Sugar 13.1 g, Sodium 330.4 mg, Fat 10.5 g, SaturatedFat 7.9 g, TransFat 0 g, Carbohydrate 20.8 g, Fiber 1.6 g, Protein 2.8 g, Cholesterol 46.5 mg

SUPER MOIST PUMPKIN BREAD



Super Moist Pumpkin Bread image

This is an incredible bread. Its moistness comes from the addition of an unusual ingredient: coconut milk! Originally submitted to ThanksgivingRecipe.com.

Provided by Kevin Ryan

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Yield 20

Number Of Ingredients 12

3 ½ cups all-purpose flour
2 cups packed dark brown sugar
⅔ cup white sugar
2 cups pumpkin puree
1 cup vegetable oil
⅔ cup coconut milk
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground nutmeg
1 ½ teaspoons ground cinnamon
⅔ cup flaked coconut
1 cup toasted walnuts, chopped

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8x4 inch loaf pans.
  • In a large bowl combine the flour, brown sugar, white sugar, pumpkin puree, oil, coconut milk, baking soda, salt, ground nutmeg and ground cinnamon. Mix until all of the flour is gone. Fold in the nuts and flaked coconut. Pour batter into the prepared pans.
  • Bake at 350 degrees F (175 degrees C) for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cover loaves with foil tightly. Allow to steam for 10 minutes. Remove foil and turn out onto a cooling rack. Tent lightly with the foil and allow to cool completely.

Nutrition Facts : Calories 360.3 calories, Carbohydrate 48.9 g, Fat 17.7 g, Fiber 1.7 g, Protein 3.6 g, SaturatedFat 4.2 g, Sodium 257.4 mg, Sugar 29.4 g

BEST EVER MOIST PUMPKIN BREAD



Best Ever Moist Pumpkin Bread image

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

2 cups (250g) all-purpose flour
2 tsp (5g) pumpkin pie spice (or 1 tsp cinnamon, 1/2 tsp ginger, 1/2 tsp nutmeg)
1 tsp (5g) baking soda
1/2 tsp (2.5g) salt
1&1/2 cup (375g) canned pumpkin puree
1/2 cup (125ml) vegetable oil
1&1/2 cup (300g) granulated sugar
2 large eggs

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

VEGAN PUMPKIN BREAD



Vegan Pumpkin Bread image

This easy vegan pumpkin bread recipe was given to me by my stepmom shortly after she and my dad got married 40 years ago. It's perfect for potlucks since it makes two loaves and is dairy- and egg-free. Everyone who tries it loves it! -Susan Johnson, Payne, Ohio

Provided by Taste of Home

Time 1h

Yield 2 loaves (16 slices each).

Number Of Ingredients 11

3-1/2 cups all-purpose flour
3 cups sugar
1-1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/2 teaspoon baking powder
1 can (15 ounces) pumpkin
1 cup canola oil
2/3 cup water
2 teaspoons vanilla extract

Steps:

  • Preheat oven to 350°. In a large bowl, whisk flour, sugar, salt, baking soda, cinnamon, nutmeg and baking powder. In another bowl, whisk pumpkin, oil, water and vanilla until blended. Add to flour mixture; stir just until moistened. Transfer to 2 greased 9x5-in. loaf pans lined with parchment. Bake until a toothpick inserted in center comes out clean, 50 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely.Freeze option: Securely wrap cooled loaf / loaves in plastic wrap and foil, then freeze. To use, thaw at room temperature.

Nutrition Facts : Calories 190 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 159mg sodium, Carbohydrate 31g carbohydrate (19g sugars, Fiber 1g fiber), Protein 2g protein.

DAIRY-FREE PUMPKIN BREAD



Dairy-Free Pumpkin Bread image

Enjoy all the flavors of pumpkin pie in this easy, delicious, and moist pumpkin bread. Keep it in the refrigerator for a quick breakfast, snack, or even a not-too-sweet dessert.

Provided by Almond Breeze

Categories     Trusted Brands: Recipes and Tips     Almond Breeze

Time 2h20m

Yield 12

Number Of Ingredients 11

1 ¾ cups all-purpose flour
1 ½ cups sugar
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
½ cup vegetable oil
2 eggs
⅓ cup Almond Breeze Vanilla almondmilk
1 cup canned pumpkin puree

Steps:

  • Heat oven to 350 degrees F. Grease 9x5-inch loaf pan. Line bottom with waxed paper or parchment; grease paper.
  • In large bowl, mix flour, sugar, baking soda, salt, cinnamon, ginger, and nutmeg with electric mixer on low speed. Add remaining ingredients. Beat on low speed until ingredients are moistened. Beat on medium speed just until creamy. Spread evenly in pan.
  • Bake 60 to 70 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan and cool completely on cooling rack, about 1 hour. Store in refrigerator if desired.

MOIST PUMPKIN BREAD



Moist Pumpkin Bread image

"This pretty quick bread is the only thing my kids will eat when they don't feel good," writes Tammy Neubauer from Ida Grove, Iowa.

Provided by Taste of Home

Time 1h

Yield 3 loaves (16 slices each).

Number Of Ingredients 13

3-1/2 cups all-purpose flour
3 cups sugar
2 teaspoons baking soda
2 teaspoons salt
2 teaspoons ground allspice
1 teaspoon baking powder
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
4 eggs
1 can (15 ounces) solid-pack pumpkin
3/4 cup canola oil
2/3 cup water

Steps:

  • In a large bowl, combine the dry ingredients. In another bowl, whisk the eggs, pumpkin, oil and water. Stir into dry ingredients just until moistened. Pour into three greased 8x4-in. loaf pans., Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Nutrition Facts : Calories 122 calories, Fat 4g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 165mg sodium, Carbohydrate 20g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.

GRANDMA'S PUMPKIN BREAD - A MOIST PUMPKIN BREAD RECIPE (WITH NUTS, RAISINS OR CHOCOLATE CHIPS)



Grandma's Pumpkin Bread - A Moist Pumpkin Bread Recipe (with nuts, raisins or chocolate chips) image

Grandma's Pumpkin Bread is a moist pumpkin bread recipe that can be made plain, with nuts, raisins or chocolate chips. This easy to follow recipe gives options for one pumpkin loaf or two depending on whether or not you want to use an entire can of pumpkin.

Provided by Barbara

Categories     Breakfast     Dessert

Time 1h10m

Number Of Ingredients 14

1 cup canned pumpkin puree
1 1/2 cups sugar
1/2 cup vegetable oil
2 eggs
1 2/3 cup flour
1/4 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon allspice (optional)
1 cup chocolate chips
1/2 cup chopped nuts
1/2 cup raisins, soaked in 1/3 cup water (water drained and discarded)

Steps:

  • Preheat oven to 325 degrees F. Spray a 9 x 5 inch bread pan with nonstick cooking spray.
  • Combine pumpkin, sugar, oil and eggs and mix well.
  • Sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg and allspice.
  • Add sifted, dry ingredients to wet ingredients. Mix until smooth.
  • Optional step: add in one or more of the optional additions. If adding raisins, be sure to drain off soaking water first.
  • Pour into prepared loaf pan.
  • Bake for approximately 1 hour or until a toothpick comes out clean.

MOIST OIL-FREE PUMPKIN BREAD



Moist Oil-Free Pumpkin Bread image

Make and share this Moist Oil-Free Pumpkin Bread recipe from Food.com.

Provided by radlbs

Categories     Breads

Time 1h40m

Yield 12 serving(s)

Number Of Ingredients 12

1 1/2 cups sugar
1 cup canned pumpkin
1/2 cup applesauce
1/2 cup water
1 2/3 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
3/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon nutmeg
1/4 teaspoon clove (scant)
1/3 cup craisins

Steps:

  • Combine first five ingredients in a small bowl and beat well.
  • In a separate bowl, combine remaining ingredients and mix well.
  • Gradually add to pumpkin mixture and beat well.
  • Stir in nuts, if desired.
  • Use a non-stick 9"x 5" loaf pan (or a non-teflon pan *very lightly* sprayed with Canola Oil cooking spray).
  • Pour batter into loaf pan.
  • Bake at 350 degrees for 65 to 70 minutes or until toothpick inserted in the middle comes out clean.
  • Cool 10 minutes in the pan before moving to wire rack.

Nutrition Facts : Calories 186.5, Fat 0.3, SaturatedFat 0.1, Sodium 318.4, Carbohydrate 45, Fiber 1.5, Sugar 27.9, Protein 2.1

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