Moms Pumpkin Nut Bread Recipes

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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.

DELICIOUS PUMPKIN BREAD



Delicious Pumpkin Bread image

Got this recipe from my mom. It is a pretty good recipe, and can be made with canned or fresh pumpkin. One half cup raisins may be substituted for the nuts.

Provided by v monte

Categories     Breakfast and Brunch     Breakfast Bread Recipes

Time 1h10m

Yield 24

Number Of Ingredients 11

3 ¼ cups all-purpose flour
3 cups white sugar
2 teaspoons baking soda
1 ½ teaspoons salt
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
2 cups solid pack pumpkin puree
⅔ cup water
1 cup vegetable oil
4 eggs
½ cup chopped walnuts

Steps:

  • Grease and flour three 7 x 3 inch pans. Preheat oven to 350 degrees F (175 degrees C).
  • Measure flour, sugar, baking soda, salt, and spices into a large bowl. Stir to blend. Add pumpkin, water, vegetable oil, eggs, and nuts. Beat until well combined. Pour batter into prepared pans.
  • Bake for approximately 1 hour.

Nutrition Facts : Calories 275.1 calories, Carbohydrate 40.1 g, Cholesterol 31 mg, Fat 11.9 g, Fiber 1.3 g, Protein 3.4 g, SaturatedFat 1.7 g, Sodium 311.5 mg, Sugar 25.9 g

GRAPE-NUTS QUICK BREAD- MOM'S



Grape-Nuts Quick Bread- Mom's image

Both my Mom and Grandma made this quick bread often. It is delicious, and all the kids ate it without complaint, instead of their usual white bread. I found the recipe in Mom's file cut from an old Grape-Nuts cereal box. Its probably from the 1950's. Still a wonderful quick bread and nutritous alternative to white bread! The...

Provided by Kathie Carr

Categories     Sweet Breads

Time 1h10m

Number Of Ingredients 8

1 1/3 c milk
2/3 c grape-nuts cereal
2 c sifted flour
2 1/2 tsp baking powder
1 1/2 tsp salt (my note: reducing salt to 1 teaspoon will not affect results)
2 c sugar
1 large egg, well beaten
3 Tbsp shortening, melted

Steps:

  • 1. Heat milk until almost, but not quite boiling. Pour milk over cereal and let stand until cool. Sift flour once, measure, add baking powder, salt, and sugar, and sift again. Add egg and shortening to cereal mixture and mix well. Then add flour mixture and stir enough to dampen flour. Turn into 10 x 5 x 3 inch loaf pan, lined on bottom with paper. Bake in moderate oven (350°F) 1 hour, or until done. Wrap in waxed paper and store several hours or overnight before slicing.

PUMPKIN-WALNUT BREAD



Pumpkin-Walnut Bread image

I got this recipe from a coworker years ago at a company potluck. It's "goof-proof;" even kids can make it. Add fresh strawberries and whipped cream for a great summer dessert! I give these as gifts at Christmas too... Just add a bow and "Voila!"

Provided by Dee Reilman

Categories     Bread     Quick Bread Recipes     Pumpkin Bread Recipes

Time 1h45m

Yield 12

Number Of Ingredients 13

1 ½ cups unsifted all-purpose flour
1 ½ cups white sugar
1 teaspoon baking soda
¾ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground cloves
¼ teaspoon baking powder
¼ teaspoon ground ginger
1 cup pumpkin puree
½ cup vegetable oil
2 eggs, beaten
1 cup chopped walnuts

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
  • Combine flour, sugar, baking soda, salt, cinnamon, nutmeg, cloves, baking powder, and ginger in a large bowl. Make a well in the center; add pumpkin, oil, and eggs. Stir well. Fold in walnuts.
  • Pour batter into the prepared loaf pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 90 minutes.

Nutrition Facts : Calories 317.9 calories, Carbohydrate 40.2 g, Cholesterol 31 mg, Fat 16.5 g, Fiber 1.8 g, Protein 4.4 g, SaturatedFat 2.4 g, Sodium 322 mg, Sugar 26.1 g

PUMPKIN DATE NUT BREAD



Pumpkin Date Nut Bread image

We think this a moist and yummy bread. It is full of nuts and is topped with a pretty caramel-colored glaze. The flavors remind me of autumn.-Wendy Rusch, New Richmond, Wisconsin

Provided by Taste of Home

Time 1h30m

Yield 2 loaves (16 slices each).

Number Of Ingredients 19

3-1/2 cups all-purpose flour
3 cups sugar
1-1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
4 eggs
1 can (15 ounces) solid-pack pumpkin
1 cup canola oil
1/3 cup water
1/2 teaspoon vanilla extract
1 package (8 ounces) pitted dates, chopped
1-1/2 cups chopped pecans
CARAMEL GLAZE:
1/4 cup packed brown sugar
1/4 cup sugar
1/4 cup butter, cubed
1/4 cup heavy whipping cream
2/3 cup confectioners' sugar
1 teaspoon vanilla extract

Steps:

  • In a large bowl, combine the flour, sugar, cinnamon, baking soda and salt. In a small bowl, whisk the eggs, pumpkin, oil, water and vanilla. Stir into dry ingredients just until moistened. Fold in dates and pecans., Transfer to two greased 9x5-in. loaf pans. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks., For glaze, in a small heavy saucepan, combine the brown sugar, sugar, butter and cream. Cook and stir over low heat until sugar is dissolved., Increase heat to medium. Do not stir. Cook for 3-6 minutes or until bubbles form in center and syrup turns amber brown. Remove from the heat; transfer to a small bowl. Cool to room temperature. Add confectioners' sugar and vanilla; beat until smooth. Drizzle over loaves.

Nutrition Facts : Calories 296 calories, Fat 14g fat (3g saturated fat), Cholesterol 33mg cholesterol, Sodium 134mg sodium, Carbohydrate 42g carbohydrate (30g sugars, Fiber 2g fiber), Protein 3g protein.

EASY ONE-BOWL PUMPKIN BREAD



Easy One-Bowl Pumpkin Bread image

This easy pumpkin bread recipe yields a moist, warmly spiced loaf that's easy to stir together with just one bowl in about 10 minutes!

Provided by Blair Lonergan

Categories     bread     Breakfast     Brunch     Side Dish

Time 2h10m

Number Of Ingredients 13

1 ½ cups sugar
½ cup vegetable oil
2 large eggs
1 cup canned pumpkin ((not the entire can of pumpkin))
1 teaspoon vanilla extract
1 teaspoon baking soda
¾ teaspoon salt
1 ¾ cups all-purpose flour
¾ teaspoon cinnamon ((or increase to 1 teaspoon for a "spicier" loaf))
½ teaspoon nutmeg
¼ teaspoon cloves ((or increase to ½ teaspoon for a "spicier" loaf))
¼ teaspoon allspice
¼ teaspoon ginger

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

MOM'S BEST PUMPKIN BREAD



Mom's Best Pumpkin Bread image

My mom has a cookbook that my aunt bought her from a church social back in the 70's. This pumpkin bread recipe is from that cookbook with some changes my mom has made thru the years. A very easy to make and moist, wonderful bread that my mom makes in loaf pans, tart pans, or her bundt pan. Hope you enjoy it as much as we do!

Provided by lauralie41

Categories     Breads

Time 1h10m

Yield 3 loafs, 24 serving(s)

Number Of Ingredients 11

3 cups sugar
4 eggs
1 cup oil
1 1/2 teaspoons salt
1 teaspoon nutmeg
1 teaspoon cinnamon
2/3 cup water
29 ounces pumpkin
3 1/2 cups flour
2 teaspoons baking soda
1/2 teaspoon baking powder

Steps:

  • In a large bowl, mix together ingredients in order given.
  • Divide mixture into 3 greased loaf pans.
  • Bake at 350 degrees for approximately 1 hour or until toothpick inserted in middle comes out clean.

Nutrition Facts : Calories 265.1, Fat 10.1, SaturatedFat 1.5, Cholesterol 31, Sodium 270.8, Carbohydrate 41.4, Fiber 0.7, Sugar 25.5, Protein 3.3

MOM'S BANANA NUT BREAD



Mom's Banana Nut Bread image

Perfectly moist and tender banana bread!

Provided by RecipeGirl.com

Categories     Bread

Number Of Ingredients 9

1½ cups granulated white sugar
1/2 cup vegetable or canola oil
2 medium ripe bananas, (mashed)
2 large eggs
1/4 cup + 1 tablespoon buttermilk
1 teaspoon vanilla extract
1¾ cups all purpose flour
1 teaspoon baking soda
1 cup chopped walnuts, (optional)

Steps:

  • Preheat the oven to 325 degrees. Grease and flour one 9x5-inch loaf pan.
  • In a large bowl, combine the sugar, oil, bananas, eggs, buttermilk and vanilla; whisk together well. In a separate bowl, combine the flour, baking soda and nuts (if using). Stir into the wet mixture and pour into the prepared pan.
  • Bake for 1 hour and 15 minutes, or until golden brown and a toothpick inserted into the center comes out clean.

Nutrition Facts : ServingSize 1 serving, Calories 281 kcal, Carbohydrate 44 g, Protein 3 g, Fat 11 g, SaturatedFat 1 g, Cholesterol 36 mg, Sodium 112 mg, Fiber 1 g, Sugar 28 g

PUMPKIN CHOCOLATE CHIP BREAD



Pumpkin Chocolate Chip Bread image

This Homemade Pumpkin Bread is extra delicious, supremely moist, and bursting with fall flavors! So easy to make and a guaranteed hit with friends and family this holiday season. This easy pumpkin chocolate chip bread recipe is sure to become a new family favorite.

Provided by Trish - Mom On Timeout

Categories     bread

Time 1h

Number Of Ingredients 13

3 cups all purpose flour
1 tsp salt
1 tsp baking powder
1 tsp baking soda
4 tsp pumpkin pie spice
2 cups canned pumpkin ((not pumpkin pie filling))
2/3 cup brown sugar
2/3 cup granulated sugar
1 cup applesauce OR canola oil
3 eggs (room temperature)
1 tbsp vanilla extract
1 1/2 cups semi sweet chocolate chips
1/2 cup mini semi sweet chocolate chips (reserve a couple tablespoons for the top of the bread if desired)

Steps:

  • Preheat oven to 350F. Grease two 8x4 in loaf pans and line with parchment paper. Set aside.
  • In a large bowl, whisk together flour, salt, baking powder, baking soda and pumpkin pie spice. Set aside.
  • In a medium bowl, whisk together pumpkin, brown sugar, granulated sugar, applesauce OR oil, eggs, and vanilla extract.
  • Stir wet ingredients into dry ingredients, mixing just until moistened and combined.
  • Fold in chocolate chips, reserving a small amount of mini chocolate chips for topping if desired.
  • Pour half of the batter into each of the prepared loaf pans and bake for 50 to 55 minutes or until an inserted toothpick comes out clean.
  • Cool for 10 minutes in the pan before removing to a wire rack to cool completely.

Nutrition Facts : Calories 217 kcal, Carbohydrate 35 g, Protein 4 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 21 mg, Sodium 162 mg, Fiber 2 g, Sugar 19 g, ServingSize 1 serving

MY MOM'S PUMPKIN BREAD



My Mom's Pumpkin Bread image

This is the pumpkin bread that I grew up with. It is very nice and sweet with alot of pumpkin flavor, and spice, and most importantly it is moist, This is a large recipe so you'll be able to keep a loaf for yourself and share with friends. I'm not sure of the origin of this recipe. So I'll just say it's from my mom.

Provided by aimbrulee

Categories     Quick Breads

Time 1h15m

Yield 4 loaves, 48 serving(s)

Number Of Ingredients 7

29 ounces pumpkin (canned)
1 cup vegetable oil
4 cups sugar
5 cups flour
1 1/2 teaspoons cinnamon (ground)
1 1/4 teaspoons cloves (ground)
4 teaspoons baking soda

Steps:

  • Heat oven to 350 degrees.
  • Prepare 3 or 4 loaf pans with butter and flour.
  • In your mixer bowl combine the pumpkin, oil, and sugar, stir well.
  • In a seperate bowl, combine the flour, cinnamon, cloves, and baking soda. Add the flour mixture to the pumpkin mixture, and hand stir until moistened. Use the beaters to finish mixing, scraping down sides of the bowl.
  • Scoop batter into your loaf pans, and smooth out the top. Bake for 1 hour, or until a toothpick comes out clean. If you are baking three loaves, they will be a little larger and may take a little more time.

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.

MOM'S PUMPKIN NUT BREAD



Mom's Pumpkin Nut Bread image

This is a favorite recipe from when I was a little girl. I always made this for my teachers at Christmas time.

Provided by Fran Murray

Categories     Sweet Breads

Time 1h15m

Number Of Ingredients 13

2 c all purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 tsp ground ginger
1/4 tsp baking soda
1/4 tsp ground cloves
1 c brown sugar, firmly packed
1/3 c shortening
2 large eggs
1 c canned libby's pumpkin
1/4 c whole milk
1/2 c coarsely chopped walnuts (optional)
1/2 c raisins (optional)

Steps:

  • 1. Preheat oven to 350 degrees.
  • 2. In a mixing bowl, stir together flour, baking powder, salt, ginger, baking soda, and cloves; set aside. In a large mixer bowl beat together brown sugar and shortening until well combined; beat in eggs. Add pumpkin and milk; mix well. Add flour mixture to sugar-pumpkin mixture, mixing well. Stir in chopped nuts and the raisins, if using.
  • 3. Turn batter into a greased 9x5x3-inch loaf pan. Bake in a 350 degree oven for 55 to 60 minutes or until a wooden toothpick inserted near center comes out clean. Cool in pan 10 minutes. Remove from pan; cool thoroughly on a wire rack. Wrap in aluminum foil and place in a zip-lock bag and store overnight before slicing. Makes 1 loaf.

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