PUMPKIN LOAF RECIPE RECIPES

PUMPKIN LOAF RECIPE - FOOD.COM

Pumpkin Loaf Recipe - Food.com image

This is a dense, moist loaf that is a great way to use up that extra pumpkin puree when you are tired of pumpkin pie. We love it for breakfast, and my daughter likes to take a slice in her lunch. It makes two loaves. Hope you enjoy!

Total Time 1 hours 10 minutes

Prep Time 10 minutes

Cook Time 1 hours

Yield 2 loaves

Number Of Ingredients 10

Ingredients

2 cups pumpkin puree
2 cups white sugar
1 cup oil
4 eggs
2 cups flour
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons cinnamon
1/4 teaspoon ginger
2 cups raisins

Steps:

Preheat oven to 350 degrees and grease 2 loaf pans.
Mix together well the pumpkin, sugar, oil and eggs.
Add flour, baking powder, baking soda, cinnamon, ginger and raisins, and mix well.
Pour into loaf pans and bake for 60-65 minutes or until inserted knife comes out clean.

Nutrition Facts : Calories 2808.8, FatContent 120.6, SaturatedFatContent 17.6, CholesterolContent 372, SodiumContent 1785.6, CarbohydrateContent 421.8, FiberContent 10.8, SugarContent 287.8, ProteinContent 31.2

PUMPKIN BREAD RECIPE: HOW TO MAKE IT - TASTE OF HOME

Pumpkin Bread Recipe: How to Make It - Taste of Home image

I keep my freezer stocked for our harvest crew with home-baked goodies like this deliciously spicy, easy pumpkin bread recipe. —Joyce Jackson, Bridgetown, Nova Scotia

Provided by Taste of Home

Total Time 01 hours 20 minutes

Prep Time 15 minutes

Cook Time 01 hours 05 minutes

Yield 1 loaf (16 slices).

Number Of Ingredients 14

Ingredients

1-2/3 cups all-purpose flour
1-1/2 cups sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 large eggs, room temperature
1 cup canned pumpkin
1/2 cup canola oil
1/2 cup water
1/2 cup chopped walnuts
1/2 cup raisins, optional

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.

Nutrition Facts : Calories 221 calories, FatContent 10g fat (1g saturated fat), CholesterolContent 23mg cholesterol, SodiumContent 212mg sodium, CarbohydrateContent 31g carbohydrate (20g sugars, FiberContent 1g fiber), ProteinContent 3g protein.

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For a low-fat treat, bake a healthy loaf of Alton Brown's Pumpkin Bread recipe, made with fresh shredded pumpkin, pumpkin seeds and cinnamon.
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Reviews 4.5
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Bake for 1 hour and 15 minutes. At this point a knife inserted into the middle of the loaf should come out clean. Cool for 15 minutes and turn out onto a cooling rack. Cool completely. For muffins temperature should also be 325 degrees F., but bake for 30 minutes.

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THE BEST PUMPKIN BREAD RECIPE | FOOD NETWORK KITCHEN ...

This pumpkin bread is perfectly moist, not-too-sweet and couldn't be easier. It's perfect for toasting and slathering with butter or cream cheese, and maybe a drizzle of honey or maple syrup.
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PUMPKIN SWIRL BREAD RECIPE: HOW TO MAKE IT

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Preheat oven to 350°. Grease and flour three 8x4-in. loaf pans. Line the bottom of each pan with parchment; grease paper. In a small bowl, beat filling ingredients until smooth., In a large bowl, beat sugar, pumpkin, eggs, oil and water until well blended. In another bowl, whisk flour, pie spice, soda, cinnamon, salt, baking powder, nutmeg and cloves; gradually beat into pumpkin mixture. Stir in walnuts, raisins and dates., Pour half of the batter into prepared pans, dividing evenly. Spoon filling over batter. Cover filling completely with remaining batter., Bake until a toothpick inserted in bread portion comes out clean, 65-70 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely. Wrap in foil; refrigerate until serving., Just before serving, if desired, in a small bowl, mix confectioners’ sugar, vanilla and enough milk to reach a drizzling consistency. Drizzle over bread; sprinkle with walnuts.

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PUMPKIN LOAF RECIPE - FOOD.COM

This is a dense, moist loaf that is a great way to use up that extra pumpkin puree when you are tired of pumpkin pie. We love it for breakfast, and my daughter likes to take a slice in her lunch. It makes two loaves. Hope you enjoy!
From food.com
Reviews 5.0
Total Time 1 hours 10 minutes
Calories 2808.8 per serving

Pour into loaf pans and bake for 60-65 minutes or until inserted knife comes out clean.

See details

PUMPKIN BREAD RECIPE: HOW TO MAKE IT - TASTE OF HOME

I keep my freezer stocked for our harvest crew with home-baked goodies like this deliciously spicy, easy pumpkin bread recipe. —Joyce Jackson, Bridgetown, Nova Scotia
From tasteofhome.com
Reviews 4.8
Total Time 01 hours 20 minutes
Calories 221 calories per serving

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.

See details

PUMPKIN BREAD RECIPE | ALTON BROWN | FOOD NETWORK

Bake for 1 hour and 15 minutes. At this point a knife inserted into the middle of the loaf should come out clean. Cool for 15 minutes and turn out onto a cooling rack. Cool completely. For muffins temperature should also be 325 degrees F., but bake for 30 minutes.

See details

THE BEST PUMPKIN BREAD RECIPE | FOOD NETWORK KITCHEN ...

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.

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PUMPKIN SWIRL BREAD RECIPE: HOW TO MAKE IT

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PUMPKIN LOAF RECIPE | ALLRECIPES

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