Old Fashioned Pumpkin Nut Loaf Bread Recipes

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

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.

PUMPKIN-WALNUT BREAD

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.

OLD-FASHIONED PUMPKIN NUT LOAF BREAD

Steps:

• PREHEAT oven to 350°F Grease 9 x 5-inch loaf pan.
• Combine flour, pumpkin pie spice, baking powder, salt and baking soda in medium bowl. Blend pumpkin, granulated sugar, brown sugar, evaporated milk, egg, egg white and oil in large mixer bowl. Add flour mixture; mix just until moistened. Pour into prepared loaf pan; sprinkle with nuts.
• Bake for 60 to 65 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes; remove to wire rack to cool completely.

OLD-FASHIONED PUMPKIN BREAD

Steps:

• 1. Preheat oven to 350 degrees. Using a mixer, combine all wet ingredients and sugar, mixing only until they are well incorporated.
• 2. Now combine the remaining dry ingredients (except pecans) in a separate bowl.
• 3. Then using a measuring cup or large spoon, slowly add in scoops of dry ingredients mixing well between each addition, do not over mix batter.
• 4. Once dry ingredients are mixed in well, add in pecans being sure to mix them in evenly.
• 5. Grease and flour 2 bread pans.
• 6. Fill pans halfway with batter.
• 7. Bake at 350 degrees for 45 - 60 minutes.
• 8. **Note: This recipe originally calls for it to be baked in 3 (1 lb) coffee cans. But since they no longer make the metal coffee cans you can use the bread pans. If you do happen to find the coffee cans, then by all means use them. It gives the bread a really nice design.**

OLD-FASHIONED PUMPKIN NUT LOAF

Steps:

• Preheat oven to 350 degrees; grease a 9x5-inch loaf pan.
• Combine the flour, pumpkin pie spice, baking powder, salt and the baking soda in a medium bowl.
• Blend eggs, pumpkin, granulated sugar, brown sugar, evaporated milk and vegetable oil in large mixing bowl.
• Add flour mixture; mix just until moistened.
• Pour into prepared loaf pan; sprinkle with nuts.
• Bake for 60-65 minutes or until wooden pick inserted in center comes out clean.
• Cool in pan on a wire rack for about 10 minutes; remove to wire rack to cool completely.

PUMPKIN NUT BREAD

Steps:

• In a large bowl, beat the pumpkin, sugar, milk, egg whites, oil and applesauce until well blended. In a small bowl, combine the flour, baking soda, cinnamon, baking powder, allspice and salt; gradually beat into pumpkin mixture until blended. Stir in pecans., Transfer to two 9x5-in. loaf pans coated with cooking spray. Bake at 350° for 1 hour or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

PUMPKIN NUT BREAD

Steps:

• Preheat oven to 350.
• Spray 2 9x5x3 loaf pans.
• Sift dry ingredients together.
• Mix sugar, oil, water, eggs and pumpkin together.
• Stir in dry ingredients.
• Mix in pecans and currants.
• Divide batter between pans and bake until tests done.

FANTASTIC PUMPKIN NUT LOAF BREAD

Steps:

• Set oven to 350 degrees.
• Butter 3/ 8-1/2-in x 4-1/2-in loaf pans.
• In a large bowl, combine all ingredients.
• Mix"vigorously" until very well combined.
• (do this by hand with a wooden spoon).
• Divide the batter between 3 loaf pans.
• Bake for 1 to 1-1/2 hours, or until cakes test done.
• Cool breads for 20 minutes.
• Remove from pans onto a wire rack.
• Note: if desired, you could replace the raisins with 1/2 cup semisweet mini chocolate chips.