Pumpkin Spice Bread With Toasted Marshmallows Recipes

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PUMPKIN SPICE BREAD



Pumpkin Spice Bread image

This pumpkin spice bread recipe is at least 40 years old. It makes a very moist bread. It's been described as tasting like pumpkin pie without the crust. -Delora Lucas, Belle, West Virginia

Provided by Taste of Home

Categories     Snacks

Time 1h10m

Yield 2 loaves.

Number Of Ingredients 13

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

Steps:

  • Preheat oven to 350°. In a large bowl, combine sugar, oil and eggs; add pumpkin and mix well. In second bowl, combine the flour, baking soda, salt, cinnamon, nutmeg, baking powder, cloves and allspice; add to the pumpkin mixture alternately with water, beating well after each addition. , Pour into two greased 9x5-in. loaf pans. Bake until a toothpick inserted in the center comes out clean, 60-65 minutes. Cool in pans 10 minutes before removing to a wire rack to cool completely.

Nutrition Facts : Calories 197 calories, Fat 8g fat (1g saturated fat), Cholesterol 27mg cholesterol, Sodium 128mg sodium, Carbohydrate 30g carbohydrate (19g sugars, Fiber 1g fiber), Protein 2g protein.

PUMPKIN SPICE BREAD



Pumpkin Spice Bread image

Hooray for fall! We love this pumpkin bread recipe--especially when the slices are slathered with a generous spread of cream cheese. Makes two loaves, so freeze the other one, or heck--eat it. This bread goes fast.

Provided by jmelyn

Categories     Quick Breads

Time 1h30m

Yield 2 loaves, 24 serving(s)

Number Of Ingredients 12

2 cups canned pumpkin
3 cups sugar
1 cup water
1 cup vegetable oil
4 eggs
3 1/3 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon nutmeg
3/4 teaspoon ground cloves

Steps:

  • Heat oven to 350.
  • in a large mixing bowl, combine pumpkin, sugar, water, vegetable oil and eggs.
  • Beat until well mixed.
  • Measure the flour, baking soda, cinnamon, salt, baking powder, nutmeg and cloves into a separate bowl and stir until combined.
  • Slowly add the dry ingredients to the pumpkin mixture, beating until smooth.
  • Grease two 9 x 5 inch loaf pans and dust with flour.
  • Evenly divide the batter between the two pans.
  • Bake for 60-70 minutes or until a toothpick inserted in center comes out clean.
  • Cool for 10-15 minutes, then remove from pans by inverting onto a rack and tapping the bottoms.
  • Slice and serve plain, buttered, or with cream cheese.
  • Note: Cream cheese is the ONLY thing to put on this bread because--it is so so so yummy!

SPICED PUMPKIN BREAD



Spiced Pumpkin Bread image

A pumpkin loaf spiced with cinnamon, ground cloves, and nutmeg. I came up with this recipe after many failed attempts at pumpkin loaf. I adapted a favorite banana loaf recipe and this was the result. Yum! This recipe yields 3 loaves. Stock your freezer!

Provided by KellieTheBaker

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Time 1h

Yield 24

Number Of Ingredients 13

1 ½ cups white sugar
1 cup light brown sugar
1 cup butter, melted
2 eggs
1 tablespoon vanilla extract
3 cups pumpkin puree
4 cups all-purpose flour
2 tablespoons ground cinnamon
1 tablespoon baking powder
1 tablespoon baking soda
1 teaspoon ground nutmeg
½ teaspoon ground cloves
½ teaspoon salt

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix white sugar, brown sugar, and melted butter together in a large bowl. Stir in eggs and vanilla extract; mix in pumpkin until thoroughly combined.
  • Whisk flour, cinnamon, baking powder, baking soda, nutmeg, cloves, and salt together in a separate bowl. Mix flour mixture into pumpkin mixture until incorporated. Pour batter into three 5x9-inch loaf pans. Smooth batter evenly in each pan.
  • Bake in the preheated oven until a toothpick inserted in the middle of each loaf comes out clean, 45 to 50 minutes.

Nutrition Facts : Calories 247.3 calories, Carbohydrate 40.7 g, Cholesterol 35.8 mg, Fat 8.4 g, Fiber 1.8 g, Protein 3.1 g, SaturatedFat 5.1 g, Sodium 393.6 mg, Sugar 22.6 g

PUMPKIN CUPCAKES WITH BURNT MARSHMALLOW FROSTING



Pumpkin Cupcakes with Burnt Marshmallow Frosting image

Provided by Food Network Kitchen

Time 1h30m

Yield 24 cupcakes

Number Of Ingredients 17

2 1/2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
2 cups packed light brown sugar
4 large eggs
2 sticks unsalted butter, melted
1 15-ounce can pure pumpkin puree
2 teaspoons pure vanilla extract
2/3 cup granulated sugar
1/4 teaspoon cream of tartar
4 large egg whites
Pinch of salt
2 teaspoons pure vanilla extract

Steps:

  • Make the cupcakes: Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line two 12-cup muffin pans with liners. Whisk the flour, cinnamon, baking powder, baking soda, salt, nutmeg and cloves in a medium bowl. Combine the brown sugar, eggs, melted butter, pumpkin puree and vanilla in a large bowl and whisk until smooth. Add the flour mixture and whisk until just combined.
  • Divide the batter among the prepared muffin cups, filling each about two-thirds of the way. Bake, switching the pans halfway through, until the tops of the cupcakes spring back when gently pressed, 25 to 30 minutes. Let cool 5 minutes in the pan, then transfer to a rack to cool completely.
  • Meanwhile, make the frosting: Combine the granulated sugar, cream of tartar, egg whites and salt in a large heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water). Whisk until the mixture is warm and the sugar dissolves, 2 to 3 minutes. Remove the bowl from the pan, add the vanilla and beat with a mixer on medium-high speed until the frosting is cool and stiff glossy peaks form, 4 to 6 minutes.
  • Transfer the frosting to a piping bag fitted with a large round tip; pipe onto the cupcakes. Brown the frosting with a kitchen torch.

PUMPKIN SPICE MIX RECIPE



Pumpkin Spice Mix Recipe image

My version of a classic pumpkin spice mix! Go ahead and make a big batch! You'll use it in everything from oatmeal to pie!

Provided by Lindsey

Categories     Condiments

Time 5m

Number Of Ingredients 5

2 tablespoons Cinnamon
4 teaspoons Ginger
1 teaspoon Cloves
½ teaspoon Nutmeg
¼ teaspoon allspice

Steps:

  • Whisk everything together in a small bowl and then transfer to a small jar or old spice container!
  • Season away!

Nutrition Facts : Calories 14 kcal, Carbohydrate 4 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1 mg, Fiber 2 g, Sugar 1 g, UnsaturatedFat 2 g, ServingSize 1 serving

PUMPKIN SPICE BREAD WITH TOASTED MARSHMALLOWS



Pumpkin Spice Bread with Toasted Marshmallows image

Delicious pumpkin spice loaves are 'frosted' with mini marshmallows toasted under the broiler.

Provided by Crisco

Categories     Trusted Brands: Recipes and Tips     Crisco®

Time 1h30m

Yield 20

Number Of Ingredients 11

Crisco® Original No-Stick Cooking Spray
3 ½ cups Pillsbury BEST® All Purpose Flour
1 teaspoon baking powder
2 teaspoons baking soda
1 tablespoon pumpkin pie spice
½ teaspoon salt
1 (15 ounce) can solid pack pumpkin
1 cup Crisco® Pure Vegetable Oil
2 cups sugar
3 large eggs
3 cups mini marshmallows

Steps:

  • Heat oven to 350 degrees F. Coat 2 (9x5-inch) loaf pans with no-stick cooking spray.
  • Combine flour, baking powder, baking soda, pumpkin pie spice and salt. Beat pumpkin, oil, sugar and eggs in bowl with electric mixer until well blended. Add dry ingredients; mix well. Divide batter between prepared loaf pans.
  • Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Turn oven to broil. Sprinkle marshmallows evenly over breads. Broil 3 minutes or until marshmallows are lightly browned. Cool completely.

Nutrition Facts : Calories 296.3 calories, Carbohydrate 44.3 g, Cholesterol 27.9 mg, Fat 12.1 g, Fiber 0.7 g, Protein 3.3 g, SaturatedFat 1.5 g, Sodium 279.7 mg, Sugar 25.1 g

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