Best 3 Jennifers Pumpkin Bread Recipes

Indulge in the comforting aroma of freshly baked pumpkin bread, a classic fall treat that combines the flavors of autumn harvest with warm spices. With its moist and tender crumb, this delectable bread is a perfect accompaniment to a cozy afternoon tea or a delightful breakfast. This article offers a collection of carefully curated pumpkin bread recipes, each with its unique twist to tantalize your taste buds. From a classic rendition to variations featuring chocolate chips, streusel toppings, and even a gluten-free option, these recipes cater to diverse preferences and dietary needs. Embark on a culinary journey and discover the perfect pumpkin bread recipe to warm your heart and satisfy your sweet cravings.

Here are our top 3 tried and tested recipes!

JENNIFER'S PUMPKIN BREAD

Jennifer's Pumpkin Bread image

I got this recipe from a girlfriend at work (Jennifer). It is the best pumpkin bread I've ever eaten, moist and rich. IF there is any left long enough to qualify as "day old," try buttering a slice then toasting it in your toaster oven. Heavenly! You can substitute equal measures of pumpkin pie spices for those listed, but I...

Provided by Maureen Martin

Categories Other Appetizers

Time 1h45m

Number Of Ingredients 12

Ingredients

3 c sugar
1 c oil
3 large eggs
2 c canned pumpkin
3 c all purpose flour
1/2 tsp salt
1/2 tsp baking powder
1 tsp baking soda
1 tsp ground cloves
1 tsp ground cinnamon
1 tsp ground nutmeg
1 c chopped walnuts (optional)

Steps:

1. Preheat Oven to 350º F.
2. Grease 4" x 8" loaf pan.
3. Combine dry ingredients, except walnuts, sift, and set aside.
4. Blend oil, sugar, and eggs. Stir in pumpkin. Add sifted dry ingredients. Stir in walnuts (optional).
5. Spoon batter into greased pan.
6. Bake for 1 hour 15 minutes (75 minutes).
7. Remove from oven and allow to cool 15 minutes. Remove from pan and finish cooling on rack. Store in air tight container when completely cooled. Serve warm or cold, plain or buttered.
8. Notes: Do not fill loaf pan more than 2/3 full-make muffins or a mini loaf if you have extra batter. You can substitute 2 tsp pumpkin pie spices for cloves and nutmeg. (My pumpkin pie spice does not have cinnamon listed in the ingredients so if yours doesn't either you will need to include cinnamon in your measures; otherwise, add an extra tsp of the spice mix.)

DOWNEAST MAINE PUMPKIN BREAD

Downeast Maine Pumpkin Bread image

This is a great old Maine recipe, moist and spicy. The bread actually tastes even better the day after it is baked. Great for holiday gift giving!

Provided by Laurie Bennett

Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes

Time 1h5m

Yield 24

Number Of Ingredients 12

Ingredients

1 (15 ounce) can pumpkin puree
4 eggs
1 cup vegetable oil
⅔ cup water
3 cups white sugar
3 ½ cups all-purpose flour
2 teaspoons baking soda
1 ½ teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground cloves
¼ teaspoon ground ginger

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.
In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

Nutrition Facts : Calories 263.2 calories, Carbohydrate 40.6 g, Cholesterol 31 mg, Fat 10.3 g, Fiber 1.1 g, Protein 3.1 g, SaturatedFat 1.5 g, Sodium 305.4 mg, Sugar 25.7 g

THE BEST PUMPKIN BREAD

The Best Pumpkin Bread image

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

Ingredients

Unsalted butter, for the pans
3 1/2 cups all-purpose flour, plus more for the pan (see Cook's Note)
3 cups sugar
1 cup vegetable oil
4 large eggs, lightly beaten
One 15-ounce can pure pumpkin puree
2 teaspoons fine salt
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
2/3 cup water

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.

Tips:

Use fresh pumpkin purée for the best flavor. You can make your own pumpkin purée by roasting a pumpkin and scooping out the flesh, or you can buy it canned.
Be sure to measure your flour correctly. Too much flour will make your bread dry and crumbly.
Don't overmix the batter. Overmixing will make your bread tough.
Bake the bread until a toothpick inserted into the center comes out clean. Overbaking will make your bread dry.
Let the bread cool completely before slicing and serving. This will help the bread to hold its shape.

Conclusion:

Jennifer's Pumpkin Bread is a delicious and easy-to-make fall treat. It's perfect for breakfast, lunch, or a snack. With its moist and flavorful texture, this bread is sure to be a hit with everyone who tries it. So next time you're looking for a pumpkin bread recipe, give Jennifer's a try. You won't be disappointed!