Would like a good recipe for pumpkin bread?

Question

I LOVE pumpkin bread but have no idea how to make it, I had a recipe one time but it never tasted good, do some of you have a great one to pass on? Thank you =)

Answer 1

I like mine spicy...

Pumpkin Bread
1 cup butter or margarine, softened
3 cups sugar
3 eggs
3 cups all-purpose flour
1 tablespoon baking powder
1-1/2 teaspoons baking soda
1-1/2 teaspoons ground cinnamon
1-1/2 teaspoons ground cloves
1-1/2 teaspoons ground nutmeg
1 can (16 ounces) solid-pack pumpkin
In a mixing bowl, dream butter and sugar. Add eggs; mix well. Combine dry ingredients; stir into creamed mixture just until moistened. Stir in pumpkin. Pour into two greased 9-in. x 5-in. x 3-in. loaf pans. Bake at 350° for 1 hour or until bread tests done. Cool in pans for 10 minutes before removing to wire racks. Yield: 2 loaves.
http://recipes.tasteofhome.com/eRMS/recp.aspx?recid=5506

Answer 2

Pumpkin Bread Recipe (1)

1 1/2 cups (210g) flour
1/2 teaspoon of salt
1 cup (200 g) sugar
1 teaspoon baking soda
1 cup (1/4 L) pumpkin purée
1/2 cup (1 dL) olive oil
2 eggs, beaten
1/4 cup water
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1/4 teaspoon allspice
1/2 cup (1 dL) chopped walnuts

(metric measurements in parentheses)

Preheat oven to 350°F (180°C). Sift together the flour, salt, sugar, and baking soda. Mix the pumpkin, oil, eggs, 1/4 cup of water, and spices together, then combine with the dry ingredients, but do not mix too thoroughly. Stir in the nuts. Pour into a well-buttered 9x5x3 inch loaf pan. Bake 50-60 minutes until a straw poked in the very center of the loaf comes out clean. Turn out of the pan and let cool on a rack.

Makes one loaf.
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Pumpkin Bread Recipe (2)

1 T. active dry yeast
1/4 C. lukewarm water (105-110° F.)
1 C. milk
1/4 C. vegetable oil
2 T. sugar
1/2 t. salt
5-5 1/2 C. whole wheat flour
1 (16 oz.) can pumpkin
1 t. ground cinnamon
1/2 t. ground nutmeg
1/4 t. ground cloves
1/2 C. currants or dark raisins
2 T. margarine
2 T. honey

Soften the yeast in the water.

Combine the milk, oil, sugar and salt in a large bowl with 2 cups of the flour. Add the yeast mixture, pumpkin, cinnamon, nutmeg, loves and currants (or dark raisins). Mix well. Stir in 3 more cups of flour. Beat.

Transfer to an oiled bowl, cover with a damp towel, and let rise in a warm place until doubled in bulk, about 1 hour. Punch down the dough and turn onto a lightly floured surface and knead in the remaining flour to make a smooth and elastic dough, about 5 minutes.

Melt the margarine and honey together in a saucepan. Break off 2 inch pieces of dough and shape into balls. Dip them into the honey mixture.

Place in an oiled 10 inch tube pan. Cover and let rise in a warm place until doubled, about 1 hour.

Bake in a 350° F. oven for 50-60 minutes. Let cool for 10 minutes before removing from the pan. Serve warm.

Answer 3

I just love this recipe. Tastes so good.

PUMPKIN BREAD

This is a long-time favorite recipe from Del Monte, especially good to have on hand for holiday entertaining. Extra easy too! It's been on their pumpkin label since 1969.

Ingredients:


3 cups sugar
1-cup salad oil
4 eggs, beaten
1 (16-ounce) can Del Monte Pumpkin
3 1/3 cups sifted flour
2 teaspoons baking soda
2 teaspoons salt
1-teaspoon baking powder
1-teaspoon nutmeg
1-teaspoon allspice
1-teaspoon cinnamon
1/2-teaspoon ground cloves
2/3-cup water


Methods:
Cream sugar and oil. Add eggs and pumpkin; mix well. Sift together flour, baking soda, salt, baking powder, nutmeg, allspice, cinnamon, and cloves. Add to pumpkin mixture alternately with water. Mix well after each addition. Pour into 2 well-greased and floured 9 X 5-inch of loaf pans. Bake at 350 degrees for 1 1/2 (one and a half) hours, until loaves test done. Let stand for 10 minutes. Remove from pans to cool. Makes 2 loaves.

Answer 4

You are in luck! I am not a great baker, but as a young bride I found a wonderful recipe for easy pumpkin bread in a Betty Crocker Cookbook and here it is now:

2/3 c shortening (or butter)
2 3/4 c. sugar
4 eggs
1 can (1 pound) pumpkin
2/3 c. water
3 1/2 c. all-purpose flour
2 t. baking soda
1 1/2 t. salt
1/2 t. baking powder
1 t. cinnamon
1 t. cloves
2/3 c. chopped nuts (optional)
2/3 c. raisins

Heat oven to 350 degrees. Grease 2 loaf pans 9x5x3, lightly dust with flour. In large bowl cream shortening, and sugar until fluffy.
Stir in eggs, pumpkin and water. Blend in flour, soda, salt, baking powder, cinnamon, and cloves. Stir in nuts and raisins.

Pour into prepared pans and bake 70 minutes or until wooden toothpick inserted in center comes out clean. Cool slightly and remove from pans onto wire rack to cool.

As mentioned - I am not much of a baker, but this recipe is easy and always comes out yummy! The loaves also freeze well for gift giving for the holidays if you wish. You can also subsitute dried cranberries for raisins.

Enjoy!

Answer 5

This one is good, and even low cal ;)


INGREDIENTS:
1 1/2 cups all-purpose flour
1 1/4 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup solid pack pumpkin puree
1 cup packed brown sugar
1/2 cup buttermilk
1 egg
2 tablespoons butter, softened

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DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C).
Sift the flour, baking soda, salt, cinnamon and nutmeg into a large bowl. Mix in the pumpkin, brown sugar, buttermilk, egg and butter until well blended. Pour into a 9x5 inch loaf pan and smooth the top.
Bake for 1 hour in the preheated oven, or until a toothpick inserted into the center comes out clean

Answer 6

Mmmm, pumpkin bread is THE BEST! It's the perfect time of the year for it too :)

Cranberry Pumpkin Bread

4 eggs
2 cups pumpkin puree
1 cup vegetable oil
4 cups sugar
4 1/2 cups all-purpose flour
2 tablespoons pumpkin pie spice
2 teaspoons baking soda
1 teaspoon salt
4 cups cranberries
Preheat oven to 350 degrees F.
In bowl combine eggs, pumpkin puree and oil. Add dry ingredients and mix well. Add cranberries and mix well. Divide dough into 2 (8 by 4-inch) loaf pans. Bake for 50 minutes.

Honey Pumpkin Bread

3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 tablespoon ground cinnamon
1 tablespoon freshly grated nutmeg
2 cups sugar
3/4 cup wildflower or other pale amber honey
1/2 cup water
1 cup vegetable oil
2/3 cup canned or freshly cooked and pureed pumpkin
4 large eggs, beaten
1 cup chopped pecans, optional
1/2 cup golden raisins, optional
1/2 cup dried sour cherries, optional
Preheat the oven to 325 degrees F. Grease 2 (9 by 5 by 3-inch) loaf pans and set aside.
Sift the flour, baking soda, salt, cinnamon, nutmeg, and sugar together into a large bowl. With a wooden spoon, stir in the honey, water, oil, pumpkin, and eggs until you have a smooth batter. Fold in the pecans, raisins, and/or dried sour cherries, if using.

Pour the batter in to the prepared pans and bake for 50 to 60 minutes, or until a toothpick inserted in the center of a loaf comes out clean. Cool in the pans on a wire rack.

Pumpkin Bread

3 cups sugar
1 cup vegetable oil
4 eggs, lightly bean
16 ounces canned unsweetened pumpkin
3 1/2 cups flour
2 teaspoons salt
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon nutmeg
1 teaspoon allspice
1 teaspoon cinnamon
1/2 teaspoon cloves
2/3 cup water
Preheat oven to 350 degrees. Butter and flour 2 9 by 5 loaf pans. Stir together sugar and oil. Stir in eggs and pumpkin. Combine dry ingredients in separate bowl. Blend dry ingredients and water into wet mixture, alternating. Divide batter between two loaf pans. Bake for 30 to 40 minutes or until cake tester comes out clean. Let stand 10 minutes. Remove from pans and cool.

Pumpkin Bread Sandwich with Cream Cheese Filling (AMAZING!)

1 teaspoon butter
1/3 cup vegetable shortening
1 cup light brown sugar
2 cups all-purpose flour
1 teaspoon ground cinnamon
Pinch nutmeg
1/8 teaspoon ground ginger
1/2 teaspoon baking soda
1 tablespoon baking powder
1/2 teaspoon salt
2 eggs
1 cup pumpkin puree
1/2 cup buttermilk
1 cup toasted pecan pieces
1 cup Cream Cheese Filling, recipe follows
Shaker confectioners' sugar
8 sprigs fresh mint
Preheat the oven to 350 degrees F. Grease a 9 by 5 by 3-inch loaf pan with 1 teaspoon of the butter.
In the bowl of an electric mixer, combine the shortening and sugar. Cream the mixture until smooth. Sift the flour, spices, baking soda, baking powder and salt and set aside. Add the eggs, one at a time, to the creamed mixture and mix until incorporated. Add the pumpkin puree and mix until smooth. Add the sifted flour mixture, about 1/2 cup at a time, alternately with the buttermilk until all is incorporated and the batter is smooth. Fold in the pecans.

Pour into the prepared pan and bake for 55 to 60 minutes or until golden brown and when a knife inserted in the center comes out clean. Remove from the oven and cool for 10 minutes before serving.

Slice the bread into 1/2-inch slices. Spread the some of the Cream Cheese Frosting between 2 slices and form a sandwich. Slice in half diagonally and place against eachother on a serving plate. Garnish with confectioners' sugar and a sprig of fresh mint.

Pumpkin Seed and Cream Cheese Filling:
4 tablespoons butter, at room temperature
4 ounces cream cheese, at room temperature
3 cups confectioners' sugar, sifted
1 teaspoon pure vanilla extract
1 tablespoon milk
1/4 cup pumpkin seeds, salted and toasted
With an electric mixer, in a medium mixing bowl, cream the butter and cream cheese until smooth. Add the confectioners' sugar, about 1/2 cup at a time, mixing well after each addition. Add the vanilla and milk and mix well. Fold in the pumpkin seeds.

Answer 7

Here is a recipe for pumpking bread http://theworldrecipes.com/436.aspx