Best 4 Moms Best Pumpkin Bread Recipes

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Indulge in the delectable aroma of freshly baked pumpkin bread, a classic treat that epitomizes comfort and warmth. This versatile bread offers variations that cater to diverse preferences, including a moist and tender classic pumpkin bread, a delectable chocolate chip pumpkin bread brimming with rich chocolate chips, and a delightful streusel pumpkin bread topped with a buttery, crumbly topping. Each recipe promises a unique sensory experience, making them perfect for cozy gatherings, festive occasions, or simply as a delightful snack.

Check out the recipes below so you can choose the best recipe for yourself!

EASY ONE-BOWL PUMPKIN BREAD



Easy One-Bowl Pumpkin Bread image

This easy pumpkin bread recipe yields a moist, warmly spiced loaf that's easy to stir together with just one bowl in about 10 minutes!

Provided by Blair Lonergan

Categories     bread     Breakfast     Brunch     Side Dish

Time 2h10m

Number Of Ingredients 13

1 ½ cups sugar
½ cup vegetable oil
2 large eggs
1 cup canned pumpkin ((not the entire can of pumpkin))
1 teaspoon vanilla extract
1 teaspoon baking soda
¾ teaspoon salt
1 ¾ cups all-purpose flour
¾ teaspoon cinnamon ((or increase to 1 teaspoon for a "spicier" loaf))
½ teaspoon nutmeg
¼ teaspoon cloves ((or increase to ½ teaspoon for a "spicier" loaf))
¼ teaspoon allspice
¼ teaspoon ginger

Steps:

  • Preheat oven to 350°F. Grease and flour an 8 x 4-inch loaf pan. Set aside.
  • In a large bowl, whisk together sugar, oil, and eggs. Add pumpkin and vanilla; whisk to combine. Sprinkle baking soda and salt over top; stir until well blended.
  • Stir in flour, cinnamon, nutmeg, allspice, cloves, and ginger; be careful not to over-mix.
  • Transfer batter to the prepared pan. Bake for 45-55 minutes for dark or nonstick pans or up to 60-70 minutes for glass, ceramic, or light pans. The bread is done when a toothpick inserted in the center comes out clean. Tent the loaf with foil during the final 15-20 minutes of baking if the top starts to get too dark.
  • Remove the bread from the pan and cool on a wire rack before slicing and serving.

Nutrition Facts : ServingSize 1 slice (1/12 of the loaf), Calories 182 kcal, Carbohydrate 41 g, Protein 3 g, Fat 1 g, SaturatedFat 0.3 g, TransFat 0.003 g, Cholesterol 27 mg, Sodium 249 mg, Fiber 1 g, Sugar 26 g, UnsaturatedFat 0.5 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

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.

THE BEST PUMPKIN BREAD



The Best Pumpkin Bread image

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

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

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

MOM'S BEST PUMPKIN BREAD



Mom's Best Pumpkin Bread image

A recipe that originally came from a cookbook that was bought at a church social back in the 70's. We have tweaked this pumpkin bread recipe a bit over the years and it has become a family favorite especially around the holidays. Very easy to make, moist, wonderful bread that can be made in loaf pans, a bundt pan, or muffin tins....

Provided by Lori S.

Categories     Sweet Breads

Time 1h15m

Number Of Ingredients 11

3 c sugar
4 eggs
1 c vegetable oil
1 tsp salt
1 tsp nutmeg
1 tsp cinnamon
2/3 c water
29 oz can pumpkin
31/2 c flour
11/2 tsp baking soda
1/2 tsp baking powder

Steps:

  • 1. In a large bowl, mix together ingredients in order given
  • 2. Divide mixture into 3 greased loaf pans.
  • 3. Bake at 350 degrees for approximately 1 hour or until toothpick inserted in middle comes out clean.

Tips:

  • Use fresh pumpkin puree: Fresh pumpkin puree gives the bread a more intense pumpkin flavor. If you don't have fresh pumpkin puree, you can use canned pumpkin puree.
  • Don't overmix the batter: Overmixing the batter will make the bread tough. Mix the batter just until the ingredients are combined.
  • Let the bread cool completely before frosting it: This will help the frosting to set properly.
  • Store the bread in an airtight container at room temperature: The bread will stay fresh for up to 3 days. You can also freeze the bread for up to 2 months.

Conclusion:

This pumpkin bread is a delicious and easy-to-make treat that is perfect for fall. The bread is moist and flavorful, with a perfect balance of pumpkin and spices. The cream cheese frosting is the perfect finishing touch. Whether you're serving it for breakfast, lunch, or dessert, this pumpkin bread is sure to be a hit.

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