Best 3 Pumpkin Bread Iv Recipes
Indulge in the delightful flavors of fall with our curated collection of pumpkin bread recipes. From classic to unique variations, each recipe promises a moist, tender crumb and a burst of pumpkin spice in every bite. Whether you prefer a traditional loaf, a bundt cake, or a muffin version, we have something for every pumpkin bread enthusiast. For those seeking a gluten-free option, we offer a recipe that caters to dietary restrictions without compromising on taste. Additionally, we feature a recipe that incorporates the goodness of chocolate chips, creating a delectable combination of pumpkin and chocolate flavors. Embrace the warmth and comfort of these pumpkin bread recipes, perfect for cozy breakfasts, afternoon snacks, or special occasions like Thanksgiving gatherings.
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.
PUMPKIN BREAD IV
This is an all time, excellent, every time recipe. It is very simple, and so well loved by many. I make these for family, friends, school functions, work functions, for gifts etc. It has always been raved about - even by kids! I recommend bringing this to your Thanksgiving function; you will be thanked many times for this delicious taste treat. This is a large quantity, but you will end up making this size batch more than once. You can also make muffins and small loaves using this recipe; bake for 30 to 35 minutes.
Provided by Cheryl Riccioli
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h15m
Yield 36
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9x5 inch loaf pans.
- In a large bowl, mix together the pumpkin, oil, sugar, and eggs. Combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves; stir into the pumpkin mixture until well blended. Divide the batter evenly between the prepared pans.
- Bake in preheated oven for 45 minutes to 1 hour. The top of the loaf should spring back when lightly pressed.
Nutrition Facts : Calories 247.2 calories, Carbohydrate 36.8 g, Cholesterol 31 mg, Fat 10.3 g, Fiber 1.1 g, Protein 3 g, SaturatedFat 1.5 g, Sodium 231.1 mg, Sugar 23 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.
Tips:
- Use fresh pumpkin puree: Fresh pumpkin puree provides the best flavour and texture for pumpkin bread. If you don't have fresh pumpkin puree, you can use canned pumpkin puree, but be sure to drain it well before using.
- Don't overmix the batter: Overmixing the batter can make the pumpkin bread tough. Mix just until the ingredients are combined.
- Bake the pumpkin bread until a toothpick inserted into the center comes out clean: This is the best way to ensure that the pumpkin bread is cooked through.
- Let the pumpkin bread cool completely before slicing: This will help the pumpkin bread to hold its shape and prevent it from crumbling.
- Store the pumpkin bread in an airtight container at room temperature for up to 3 days: You can also freeze the pumpkin bread for up to 2 months.
Conclusion:
Pumpkin bread is a delicious and versatile treat that can be enjoyed for breakfast, lunch, or dessert. It's also a great way to use up leftover pumpkin puree. With these tips, you can make the perfect pumpkin bread every time. So next time you're looking for a sweet and satisfying snack, give pumpkin bread a try. You won't be disappointed!
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