Best 5 Pumpkin Bread With No Canned Milk Recipes
Indulge in the delightful flavors of homemade pumpkin bread with our carefully curated collection of recipes. These pumpkin bread variations offer a range of options to suit your taste preferences and dietary needs. From a classic pumpkin bread recipe with a moist and tender crumb to a gluten-free and dairy-free version for those with dietary restrictions, our recipes cater to all. Explore the decadent chocolate chip pumpkin bread, bursting with rich chocolate chips, or the nutty goodness of pumpkin bread with walnuts, adding a satisfying crunch. For a unique twist, try the pumpkin bread with maple glaze, where the sweetness of the maple glaze complements the warm spices of the bread. Each recipe includes step-by-step instructions and a list of readily available ingredients, ensuring a hassle-free baking experience. Whether you're a seasoned baker or just starting, these pumpkin bread recipes guarantee a delicious and comforting treat that will warm your heart and satisfy your taste buds.
Let's cook with our recipes!
GRANDMA'S PUMPKIN BREAD - A MOIST PUMPKIN BREAD RECIPE (WITH NUTS, RAISINS OR CHOCOLATE CHIPS)
Grandma's Pumpkin Bread is a moist pumpkin bread recipe that can be made plain, with nuts, raisins or chocolate chips. This easy to follow recipe gives options for one pumpkin loaf or two depending on whether or not you want to use an entire can of pumpkin.
Provided by Barbara
Time 1h10m
Number Of Ingredients 14
Steps:
- Preheat oven to 325 degrees F. Spray a 9 x 5 inch bread pan with nonstick cooking spray.
- Combine pumpkin, sugar, oil and eggs and mix well.
- Sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg and allspice.
- Add sifted, dry ingredients to wet ingredients. Mix until smooth.
- Optional step: add in one or more of the optional additions. If adding raisins, be sure to drain off soaking water first.
- Pour into prepared loaf pan.
- Bake for approximately 1 hour or until a toothpick comes out clean.
PUMPKIN BREAD WITH NO CANNED MILK
OK so I found this really great recipe and I was about to make it when I realized the canned milk I'd bought at the store didn't make it home with me! I had the pumpkin in the bowl, with the eggs etc mixed in and I couldn't just leave it to waste. So I improvised and what I ended up with was fantastic, here is a side note.... I used fresh pumpkin which is much more wet/moist than canned pumpkin, if you use canned pumpkin use a cup and a half of pumpkin and an addt'l 1/4 of milk. The batter consistency should be batter like thick batter for pancakes... not almost a dough. It will be too dry if you don't use enough pumpkin/milk. lol So if at all possible use fresh pumpkin, happy cooking from Aadria in the Colorado Rockies.
Provided by ColoradoCookin
Categories Quick Breads
Time 1h20m
Yield 1 loaf, 10 serving(s)
Number Of Ingredients 13
Steps:
- Mix together flour, baking powder, soda, salt and spices.
- Combine pumpkin, sugar, milk, eggs and butter.
- Add wet ingredients to dry ingredients, mix until well blended.
- Stir in nuts if desired.
- Pour into VERY well greased loaf pan.
- Bake at 350°F for 45-55 minutes.
- NOTE: This has a tendency to stick, make sure you spray the pan very well.
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.
DOWNEAST MAINE PUMPKIN BREAD
This is a great old Maine recipe, moist and spicy. The bread actually tastes even better the day after it is baked. Great for holiday gift giving!
Provided by Laurie Bennett
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h5m
Yield 24
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.
- In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
- Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.
Nutrition Facts : Calories 263.2 calories, Carbohydrate 40.6 g, Cholesterol 31 mg, Fat 10.3 g, Fiber 1.1 g, Protein 3.1 g, SaturatedFat 1.5 g, Sodium 305.4 mg, Sugar 25.7 g
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:
- For a moist and flavorful bread, use fresh pumpkin puree instead of canned. You can make your own pumpkin puree by roasting a pumpkin and then blending the flesh until smooth.
- If you don't have pumpkin pie spice, you can make your own by combining ground cinnamon, ground nutmeg, ground ginger, and ground cloves.
- To make sure the bread is cooked through, insert a toothpick into the center of the loaf. If the toothpick comes out clean, the bread is done.
- Let the bread cool completely before slicing and serving. This will help the bread to hold its shape.
- Pumpkin bread can be stored at room temperature for up to 3 days, or in the refrigerator for up to 1 week. You can also freeze pumpkin bread for up to 2 months.
Conclusion:
Pumpkin bread is a classic fall dessert that is easy to make and always a crowd-pleaser. With its moist texture, sweet flavor, and warm spices, pumpkin bread is sure to be loved by people of all ages. Whether you are looking for a special treat to serve at a holiday gathering or a simple snack to enjoy at home, pumpkin bread is the perfect choice.
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