LIBBYS PUMPKIN BREAD MIX RECIPES

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LIBBY'S PUMPKIN BREAD - BIGOVEN.COM



Libby's Pumpkin Bread - BigOven.com image

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Total Time 30 minutes

Prep Time 30 minutes

Yield 16

Number Of Ingredients 10

3 1/2 c. all-purpose flour
1/4 tsp. baking powder
2 tsp. baking soda
1 1/2 tsp. salt
1 tsp. each nutmeg, cloves, cinnamon
1 1/2 c. each granulated sugar and packed brown sugar
1 c. oil
2 c. canned pumpkin
4 eggs
1 c. each raisins and nuts (optional)

Steps:

  • "Sift together flour, baking powder, baking soda, salt and spices. Add the sugars, mixing well. Mix dry ingredients with the oil and pumpkin, stirring until well combined. Add eggs, one at a time, blending thoroughly. Pour into 2 greased and floured 9 1/2x5 1/4- inch loaf pans. Bake at 350 degrees for 50 to 60 minutes or until tester comes out clean. Cool for 5 minutes. Remove from pans. Place on wire rack to cool. 16 Servings. "

Nutrition Facts : Calories 411 calories, FatContent 14.2411804169818 g, CarbohydrateContent 68.3020542965685 g, CholesterolContent 1.27604166656311 mg, FiberContent 3.5844188293536 g, ProteinContent 4.13594510752677 g, SaturatedFatContent 2.0101669583728 g, ServingSize 1 1 Serving (154g), SodiumContent 611.023031689765 mg, SugarContent 64.7176354672148 g, TransFatContent 0.777865031360327 g

PUMPKIN BREAD RECIPE | EPICURIOUS



Pumpkin Bread Recipe | Epicurious image

Editor's note: Use this recipe to make Bobby Flay's Pumpkin Bread Pudding .

Provided by Bobby Flay

Yield Makes 1 (9-inch) loaf

Number Of Ingredients 13

4 tablespoons unsalted butter, softened, plus more for the pan
1 3/4 cups all-purpose flour
1/2 teaspoon fine salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1 1/2 cups sugar
1/4 cup vegetable oil
Scant 1 cup canned pumpkin puree, not flavored pie filling
2 large eggs

Steps:

  • 1. Preheat the oven to 350°F. Butter a 9-inch loaf pan.
  • 2. Whisk together the flour, salt, baking soda, baking powder, cinnamon, nutmeg, allspice, and cloves in a small bowl.
  • 3. Beat the butter, sugar, and oil on high speed in the bowl of a stand mixer fitted with the paddle attachment, scraping down the sides and bottom of the bowl a few times, until light and fluffy, about 1 minute.
  • 4. Add the pumpkin puree and mix until combined. Add the eggs, one at a time, and mix until just incorporated. Mixing on low speed, slowly add the flour mixture and 2/3 cup water and mix until just combined. Spread the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, 1 hour to 1 hour 15 minutes. Let cool in the pan on a wire rack for 10 minutes. Remove from the pan and let cool completely.

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