Best 4 Cicis Pumpkin Bread Recipes
Autumn is a time for cozy sweaters, warm beverages, and the sweet, spicy aroma of pumpkin bread baking in the oven. This classic fall treat is a delicious and versatile bread that can be enjoyed for breakfast, lunch, or dessert. Whether you prefer a traditional pumpkin bread recipe or something with a unique twist, this article has something for everyone. From a classic pumpkin bread with cream cheese frosting to a gluten-free pumpkin bread with chocolate chips, these recipes are sure to satisfy your pumpkin bread cravings. So grab a cup of coffee or tea, preheat your oven, and get ready to bake some delicious pumpkin bread.
Check out the recipes below so you can choose the best recipe for yourself!
THE BEST PUMPKIN BREAD
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.
Provided by Food Network Kitchen
Time 1h20m
Yield 2 loaves
Number Of Ingredients 14
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.
THE BEST PUMPKIN BREAD
This is my go-to pumpkin bread and I always get rave reviews. It's quick and easy to make and wonderfully moist. Plus you'll end up with 3 loaves! Perfect for entertaining or to freeze one for later use. Don't skip the sifting of the dry ingredients--it really adds to the texture.
Provided by Syd
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h10m
Yield 24
Number Of Ingredients 12
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.
Nutrition Facts : Calories 231.8 calories, Carbohydrate 32.4 g, Cholesterol 31 mg, Fat 10.3 g, Fiber 1.2 g, Protein 3.1 g, SaturatedFat 1.5 g, Sodium 305.3 mg, Sugar 17.4 g
PUMPKIN BREAD
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
Time 1h20m
Yield 1 loaf (16 slices).
Number Of Ingredients 14
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, Fat 10g fat (1g saturated fat), Cholesterol 23mg cholesterol, Sodium 212mg sodium, Carbohydrate 31g carbohydrate (20g sugars, Fiber 1g fiber), Protein 3g protein.
CICI'S PUMPKIN BREAD
Steps:
- Preheat oven to 350°F. Combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg in medium bowl; whisk to blend. Using electric mixer, beat pure pumpkin and both sugars in large bowl until blended. Gradually beat in oil, and apple sauce then eggs 1 at a time, then minced ginger. Stir in dry ingredients in 4 additions alternately with buttermilk in 3 additions. Divide batter among prepared pans. Stir in walnuts, flaxseeds and chocolate chips. Bake breads until tester inserted into center comes out clean, about 1 hour. Cool in pans. (Can be made 1 day ahead. Cover; store at room temperature.)
Tips:
- Use fresh or canned pumpkin puree: Fresh pumpkin puree will give your bread a more intense flavor, but canned pumpkin puree is a convenient option if you're short on time. Be sure to drain the canned pumpkin puree well before using it.
- Don't overmix the batter: Overmixing the batter will make your bread tough. Mix just until the ingredients are combined.
- Bake the bread in a preheated oven: This will help the bread rise evenly and prevent it from sinking in the middle.
- Let the bread cool completely before slicing it: This will help the bread hold its shape and prevent it from crumbling.
- Store the bread in an airtight container at room temperature for up to 3 days: You can also freeze the bread for up to 2 months.
Conclusion:
Cici's pumpkin bread is a delicious and easy-to-make treat that's perfect for fall. With its moist texture, sweet flavor, and pumpkin spice aroma, this bread is sure to be a hit with everyone who tries it. So next time you're looking for a special treat, give Cici's pumpkin bread a try.
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