The Best Pumpkin Bread Recipes

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.

THE BEST PUMPKIN BREAD

Steps:

• Preheat oven to 350 degrees F. Butter and flour two 9-by-5-inch loaf pans.
• Whisk together the sugar and oil in a large bowl until well combined. Whisk in the eggs and pumpkin until combined.
• Combine the flour, salt, baking soda, baking powder, nutmeg, allspice, cinnamon and cloves in a medium bowl and whisk until well combined. Add half the dry ingredients to the pumpkin mixture and stir to combine. Add half the water and stir to combine. Repeat with the remaining flour and water.
• Divide the batter between the prepared loaf pans. Bake until cake tester comes out clean and the loaves are golden brown, about 1 hour. Let the loaves cool in the pans on a wire rack for 10 minutes. Remove from the pans and let cool completely, about 1 hour.

BEST EVER MOIST PUMPKIN BREAD

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.

WORLD'S BEST PUMPKIN BREAD RECIPE!

Steps:

• Preheat oven to 350 degrees for Nonstick Loaf Pans {or 325 for Glass Loaf Pans}
• Mix Pumpkin, Sugar, Oil, Water, and Eggs in large mixing bowl until well combined.
• In medium mixing bowl, combine Flour, Baking Soda, Salt, Cinnamon, and Nutmeg... then whisk until well combined.
• Then gradually pour flour mixture into large bowl of pumpkin mixture, and stir well to combine completely.
• Spray bottom and interior sides of TWO 9×5 {or 1.5 quart} Loaf Pans with Nonstick Cooking Spray.
• Pour mixture evenly into loaf pans.
• Bake for 55 - 75 minutes, or until done and a toothpick inserted in center comes out clean. {baking time will vary based upon your oven, the types of loaf pans you're using, and your elevation}
• Once done, transfer loaf pans to wire racks and allow bread to cool in pans for 15 minutes.
• Then remove pumpkin bread from loaf pans, and allow loaf to continue cooling on the wire rack. Once loaves have completely cooled, slice and ENJOY!
• To store your bread, wrap it tightly in plastic cling wrap or foil, and store on your counter. Or, if you'd like to extend its freshness, after 3 - 4 days on your counter you can move it to the refrigerator for 4 more days.

BEST PUMPKIN BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9x5-inch inch loaf pans.
• Combine brown sugar, pumpkin puree, banana, oil, and eggs in a bowl and beat with an electric mixer until well combined. Mix together flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and walnuts. Slowly mix into pumpkin mixture until well blended. Divide batter evenly between the prepared pans. Sprinkle with pepitas.
• Bake in the preheated oven until the top of the loaf springs back when lightly pressed, 45 minutes to 1 hour.