Reicpe for....?

Question

does anyone know the recipe for a good pumpkin bread??

Answer 1

Pumpkin Bread

Ingredients:

1 3/4 cups all-purpose flour
1 1/2 cups sugar
3/4 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup fresh pumpkin
1/3 cup water
2 large eggs
1/2 cup vegetable oil
1/2 cup chopped walnuts or pecans

Procedure:

Combine all dry ingredients in a large bowl and mix well. In a separate bowl, combine wet ingredients and mix well.

Add dry ingredients slowly and beat thoroughly. Do not over mix. Stir in nuts and pour batter into greased loaf pan. Bake at 350" for 75-80 minutes. Cool 15 minutes before removing from the pan. Cool loaf on a wire rack.

Answer 2

Pumpkin Walnut Bread

* 1/3 cup butter, softened
* 1 1/3 cups sugar
* 2 eggs, beaten
* 1/4 cup water
* 1 cup canned pumpkin puree
* 1 2/3 cups flour
* 1 teaspoon baking soda
* 1/4 teaspoon salt
* 1/2 teaspoon baking powder
* 1/2 teaspoon cinnamon
* 1/4 teaspoon cloves
* 1/2 cup chopped walnuts
* 1/4 cup chopped raisins, optional


Preheat oven to 350°. In a mixing bowl with electric mixer, cream butter and sugar until light; set aside. In another mixing bowl combine eggs, water and pumpkin; mix well. Add creamed butter; blend thoroughly. Sift dry ingredients together into a separate bowl. Add about one-third of the dry ingredients at a time to pumpkin mixture, stirring well after each addition. Mix in walnuts and raisins. Bake pumpkin bread in greased 9x5x3-inch loaf pan for 55 to 60 minutes.

Answer 3

PUMPKIN CHEESE BREAD

1/2 cup (1 stick) butter or margarine
1 pkg. (8 oz.) Cream Cheese, softened
2-1/2 cups sugar
4 eggs
1 can (16 oz.) pumpkin
3-1/2 cups flour
2 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. Baking Powder
1/4 tsp. ground cloves
1 cup Pecan Pieces

PREHEAT oven to 350°F. Beat butter, cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing well after each addition. Blend in pumpkin.
ADD combined dry ingredients, mixing just until moistened. Stir in pecans. Pour evenly into 2 greased and floured 9x5-inch loaf pans.
BAKE 1 hour or until toothpick inserted in centers comes out clean. Cool 5 minutes; remove from pans. Cool. Cut each loaf into 16 slices.

This is soooooooooo good.

Answer 4

Title: Pumpkin Gingerbread
Yield: 8 Servings

Ingredients

1/2 c sugar, light brown; packed
2 ts sugar
1/4 c margarine; nondairy (Egg Beaters)
egg replacer to replace 3 eggs
1 c pumpkin, canned; solid pack
1/4 c water
1/4 c corn syrup; light
2 ts molasses
1 1/4 c flour
1/2 ts baking powder
1 ts baking soda
1/2 ts cinnamon
1/2 ts ginger; ground
1/4 ts salt
1 ts sugar; confectioners (for sprinkling)

Instructions

Preheat oven to 350. Grease 8-inch square pan. Use mixer to cream sugars and margarine until smooth. Add egg replacer, pumpkin, water, syrup, molasses and blend until smooth. Pour into prepared pan; bake until slightly pulled away from sides of pan and toothpick inserted in center comes out clean (about 30 minutes). Do not overbake. Let cake cool at least 15 minutes. Cake is best when served hot. Sprinkle powdered sugar on top.