Best 4 Pumpkin Bread Vi Recipes
Indulge your taste buds in the delectable world of pumpkin bread, a classic fall treat that embodies the essence of comfort and warmth. This versatile bread, made with pumpkin purée and a medley of spices, offers a moist and flavorful experience in every bite. Whether you prefer a traditional loaf, a delectable bundt cake, or irresistibly soft muffins, our collection of pumpkin bread recipes caters to every craving. Each recipe is crafted with love and attention to detail, ensuring a perfect balance of flavors and textures. Get ready to embark on a culinary journey that promises to fill your kitchen with the inviting aroma of freshly baked pumpkin bread, a true testament to the magic of home baking.
Here are our top 4 tried and tested recipes!
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.
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 VI
A wonderfully hearty pumpkin bread with just a kiss of orange flavor.
Provided by Rae
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h15m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Mix together flour, salt, baking soda, baking powder, allspice and nutmeg. In a large bowl, beat together vegetable oil, brown sugar, eggs, orange juice and pumpkin. Stir flour mixture into pumpkin mixture until just combined. Pour batter into prepared loaf pan.
- Bake in preheated oven for 50 to 60 minutes, until a toothpick inserted into center of the loaf comes out clean.
Nutrition Facts : Calories 182.2 calories, Carbohydrate 26.2 g, Cholesterol 35.3 mg, Fat 7.4 g, Fiber 1.8 g, Protein 3.7 g, SaturatedFat 0.8 g, Sodium 238.2 mg, Sugar 9.8 g
EASY PUMPKIN BREAD
A friend of mine graciously shared her "secret recipe" for this bread with me. It's become such a family favorite that I'm not allowed to enter my family's get-togethers without this bread in hand!
Provided by Taste of Home
Time 1h15m
Yield 2 loaves.
Number Of Ingredients 8
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs. Combine dry ingredients; gradually stir into creamed mixture just until moistened. Beat in pumpkin. , Transfer to two greased 9x5-in. loaf pans. Bake at 350° for 1 hour or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes before removing to wire racks to cool.
Nutrition Facts : Calories 178 calories, Fat 6g fat (4g saturated fat), Cholesterol 35mg cholesterol, Sodium 161mg sodium, Carbohydrate 29g carbohydrate (19g sugars, Fiber 1g fiber), Protein 2g protein.
Tips:
- Use fresh pumpkin puree. Fresh pumpkin puree will give your bread a more浓郁的南瓜风味than canned puree.
- Don't overmix the batter. Overmixing the batter will make your bread tough. Mix just until the ingredients are combined.
- Bake the bread in a loaf pan that has been greased and floured. This will help the bread to release from the pan easily.
- Let the bread cool completely before slicing it. Cutting the bread while it is still warm will make it more likely to crumble.
Conclusion:
Pumpkin bread is a delicious and versatile quick bread that can be enjoyed for breakfast, lunch, or snack. It is also a great way to use up leftover pumpkin puree. With so many different recipes to choose from, there is sure to be a pumpkin bread recipe that you will love. So next time you are looking for a sweet and satisfying treat, give pumpkin bread a try. You won't be disappointed!
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