Pumpkin Eggs Bread Recipes

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.

PUMPKIN BREAD IV

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.

THE BEST PUMPKIN BREAD

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.

PUMPKIN BREAD

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.

PUMPKIN BREAD

Steps:

• Preheat oven to 350 degrees. Butter two 8 1/2-by-4 1/2-inch loaf pans. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt.
• Combine pumpkin puree and sugars in a mixing bowl and beat with an electric mixer until combined, 2 to 3 minutes. Add eggs and melted butter and beat to combine, scraping down sides of bowl as needed. With mixer on low, add flour mixture in two batches, alternating with the buttermilk and beginning and ending with the flour; beat to combine.
• Divide batter between prepared pans; smooth tops. Bake, rotating once, until a cake tester inserted in center comes out clean, 70 to 80 minutes for large loaves, 45 minutes for small. Transfer to wire rack to cool 10 minutes. Turn out of pans, re-invert onto wire rack, and cool completely.

DOWNEAST MAINE PUMPKIN BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.
• In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
• Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.