Best 4 Not Your Mothers Pumpkin Bread Recipes
**Indulge in a Unique Culinary Creation: Not Your Mother's Pumpkin Bread**
Embark on a tantalizing journey of flavors with our Not Your Mother's Pumpkin Bread, a delectable twist on the classic fall treat. This reimagined version offers a symphony of textures and tastes, featuring a moist and tender crumb infused with the comforting warmth of pumpkin puree, aromatic spices, and a hint of tangy citrus. Discover a delightful play of sweetness and subtle tartness in every bite, perfectly complemented by a luscious cream cheese frosting that adds a creamy richness. Elevate your baking experience with this extraordinary recipe, and create a dessert that will leave your taste buds craving more.
**Additional Recipe Delights:**
- **Pumpkin Bread with Chocolate Chips:** Embark on a journey of decadent indulgence with this delectable pumpkin bread, studded with luscious chocolate chips. Each bite promises a burst of chocolatey goodness, perfectly balanced by the warm and comforting flavors of pumpkin and spices.
- **Pumpkin Bread with Streusel Topping:** Experience a symphony of textures with this pumpkin bread adorned with a crumbly streusel topping. Buttery and sweet, the streusel adds a delightful crunch to each slice, creating a dessert that is both visually appealing and irresistibly delicious.
- **Pumpkin Muffins with Cream Cheese Filling:** Bite into these heavenly pumpkin muffins, bursting with the comforting flavors of pumpkin and spices. A delightful cream cheese filling adds a creamy and tangy surprise, making these muffins a perfect grab-and-go breakfast or afternoon snack.
- **Pumpkin Scones with Maple Glaze:** Indulge in a delightful morning treat with these pumpkin scones, infused with the warmth of pumpkin and spices. Drizzled with a luscious maple glaze, these scones offer a perfect balance of sweetness and autumnal flavors, sure to brighten up your day.
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.
PUMPKIN BREAD
We 'fall' for this Pumpkin Bread recipe over and over again. Fire up your coziest playlist, grab your baking gear and get ready for the most incredible homemade pumpkin bread of your life. This pumpkin loaf makes for a great gift, from housewarmings to a teacher appreciation moment, go on and give a little! The best part? With only 95 calories per serving, our moist pumpkin bread won't derail your diet. So have another piece. After all, pumpkin season doesn't last forever.
Categories Side Dish
Time 3h25m
Yield 24
Number Of Ingredients 13
Steps:
- Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches, or 1 loaf pan 9x5x3 inches, with shortening.
- Stir together pumpkin, sugar, oil, vanilla and eggs in large bowl. Stir in remaining ingredients. Pour into pans.
- Bake 8-inch loaves 50 to 60 minutes, 9-inch loaf 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
Nutrition Facts : Calories 95, Carbohydrate 14 g, Cholesterol 15 mg, Fat 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Slice, Sodium 110 mg
MOM'S BEST PUMPKIN BREAD
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
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
PUMPKIN BREAD: NO NUTS,EGGS OR DAIRY
Make and share this Pumpkin Bread: No Nuts,eggs or Dairy recipe from Food.com.
Provided by OTMama
Categories Breads
Time 1h20m
Yield 3 loaves
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- Grease well (3) 8 1/2" by 4 1/2" bread pans (I use Crisco).
- Mix in larger bowl oil and pumpkin
- In separate bowl combine all dry ingredients and mix well.
- Add dry ingredients slowly to wet ingredients until well mixed.
- Divide batter into 3 loaves.
- Bake approximately 60 minutes until knife comes out clean.
- Alllow to cool before removing from pans.
Tips:
- Use fresh pumpkin puree for the best flavor. Fresh pumpkin will yield a more vibrant, flavorful loaf than canned pumpkin.
- Don't overmix the batter. Overmixing can result in a tough, dense loaf of bread.
- Bake the bread until a toothpick inserted into the center comes out clean. This will ensure that the bread is cooked through.
- Let the bread cool completely before slicing and serving. This will allow the flavors to develop and the bread to set.
- Store the bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.
Conclusion:
This pumpkin bread recipe is a delicious and easy-to-make fall treat. With its moist texture, rich pumpkin flavor, and warm spices, it's sure to be a hit with family and friends. Whether you're looking for a breakfast bread, a snack, or a dessert, this recipe is sure to please. So next time you're in the mood for something sweet and pumpkiny, give this recipe a try. You won't be disappointed!
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