Best 2 Moms Pumpkin Bread Recipes

If you're looking for a sweet and cozy treat perfect for a chilly autumn day, look no further than Mom's Pumpkin Bread. This classic recipe is packed with warm spices, pumpkin puree, and a hint of maple syrup, creating a moist and flavorful loaf that's sure to be a hit with the whole family.

In this comprehensive guide, we'll walk you through each step of making Mom's Pumpkin Bread, from gathering the necessary ingredients to baking and cooling the loaf to perfection. We'll also provide variations on the classic recipe, such as adding chocolate chips, nuts, or a streusel topping, so you can customize your bread to suit your taste.

Whether you're a seasoned baker or a novice in the kitchen, we've got you covered with detailed instructions, helpful tips, and beautiful photos to guide you along the way. So grab your apron and preheat your oven, because it's time to bake up a batch of Mom's Pumpkin Bread that will warm your hearts and fill your home with the delicious aroma of fall.

Let's cook with our recipes!

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

Ingredients

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

My mom has a cookbook that my aunt bought her from a church social back in the 70's. This pumpkin bread recipe is from that cookbook with some changes my mom has made thru the years. A very easy to make and moist, wonderful bread that my mom makes in loaf pans, tart pans, or her bundt pan. Hope you enjoy it as much as we do!

Provided by lauralie41

Categories Breads

Time 1h10m

Yield 3 loafs, 24 serving(s)

Number Of Ingredients 11

Ingredients

3 cups sugar
4 eggs
1 cup oil
1 1/2 teaspoons salt
1 teaspoon nutmeg
1 teaspoon cinnamon
2/3 cup water
29 ounces pumpkin
3 1/2 cups flour
2 teaspoons baking soda
1/2 teaspoon baking powder

Steps:

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

Nutrition Facts : Calories 265.1, Fat 10.1, SaturatedFat 1.5, Cholesterol 31, Sodium 270.8, Carbohydrate 41.4, Fiber 0.7, Sugar 25.5, Protein 3.3

Tips:

Use fresh pumpkin puree: Fresh pumpkin puree has a richer flavor and texture than canned pumpkin puree. If you don't have fresh pumpkin, you can use canned pumpkin puree, but be sure to drain it well before using it.
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: If you frost the bread while it's still warm, the frosting will melt and run off. Let the bread cool completely on a wire rack before frosting it.
Store the bread in an airtight container at room temperature for up to 3 days: The bread can also be stored in the refrigerator for up to 1 week, or in the freezer for up to 3 months.

Conclusion:

This pumpkin bread recipe is a classic for a reason. It's moist, flavorful, and perfect for fall. With a few simple tips, you can make sure your pumpkin bread turns out perfect every time. So next time you're looking for a delicious and easy-to-make treat, give this recipe a try.