easy pumpkin bread....?

Question

i have never used this p/b recipe before but it sounds like it would be really tasteless because you dont use cinnomon or nutmeg or even all spice???.......................... 2 3/4 cups flour
1 3/4 cups brown sugar packed
5 teaspoons pumpkin pie spice
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
1/4 teaspoon baking powder
1 16-ounce can pumpkins
1 cup vegetable oil
2 eggs large





........................and i can i replace the oil with canola oil?? and how can i church up this recipe?? give it some flavor,this recipe need's something!!!!! t ty

Answer 1

It is a so tasty one !

Orange Pumpkin Loaf

"You can try this moist loaf with an orange cream spread, butter, or leave plain. For a variation, try substituting dates for the raisins."
Original recipe yield: 1 - 9x5 inch loaf

INGREDIENTS
1 large orange
1/3 cup butter, softened ( = 75 gr )
1 1/3 cups white sugar
2 eggs
1 cup canned pumpkin
1/3 cup water
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 cup chopped walnuts
1/2 cup chopped raisins

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
Cut orange into wedges, and remove seeds. Place orange, peel and all, in a food processor. Pulse until finely chopped; set aside.
In a large bowl, cream butter and sugar until smooth. Beat in the eggs one at a time, then stir in the pumpkin, water, and the ground orange. Mix together flour, baking soda, baking powder, salt, cinnamon, and cloves. Stir into batter just until moistened. Stir in nuts and raisins. Spoon into the prepared loaf pan.
Bake for 1 hour in the preheated oven, or until a toothpick inserted near the center comes out clean. Let stand 10 minutes, then remove from pan, and cool on a wire rack.

Answer 2

Pumpkin Bread Recipe

2 cups all-purpose flour
2 teaspoons cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups sugar
3/4 cup vegetable oil
3 large eggs
1 teaspoon vanilla extract
3 cups shredded fresh pumpkin
1 cup toasted pumpkin seeds

Preheat the oven to 325 degrees F.
Sift the flour, cinnamon, baking soda, baking powder, and salt together.

In a separate bowl, mix the sugar, vegetable oil, eggs, and vanilla. Combine both mixtures and fold in the shredded pumpkin and pumpkin seeds. Once the ingredients are all incorporated pour into a non- stick 9 by 5 by 3-inch loaf pan. If your pan is not non- stick coat it with butter and flour.

Bake for 1 hour and 15 minutes. At this point a knife inserted into the middle of the loaf should come out clean. Cool for 15 minutes and turn out onto a cooling rack. Cool completely. For muffins temperature should also be 325 degrees F., but bake for 30 minutes.

Answer 3

Try this one: I just made this one over the weekend......and added 1 cup chopped walnuts. Tastes Great!

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&r_d=y

Answer 4

Kim's Best Pumpkin Bread:

1/3 cup fat-free milk
2 1/2 tablespoons vegetable oil
2 large eggs
2 large egg whites
1 (15-ounce) can pumpkin
2 cups all-purpose flour
1 cup quick-cooking oats
1 cup sugar
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup raisins
1/4 cup chopped pecans
Cooking spray

Preheat oven to 350°.

Combine the first 5 ingredients in a medium bowl; stir well with a whisk.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (flour through salt) in a large bowl; make a well in center of mixture. Add pumpkin mixture to flour mixture, stirring just until moist. Fold in raisins and pecans.

Spoon batter into 2 (8 x 4-inch) loaf pans coated with cooking spray. Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pans on a wire rack; remove from pans. Cool completely on rack.

Note: To freeze individual slices, place in heavy-duty zip-top plastic bags. Remove excess air from bags; seal and freeze up to 4 months. To thaw, let stand at room temperature.

Yield: 2 loaves, 12 servings per loaf (serving size: 1 slice)

Answer 5

MY MOM'S PUMPKIN BREAD


3 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon cinnamon, ground
3/4 cup sugar
1 teaspoon light-brown sugar, packed
1/2 cup vegetable oil, melted butter or margarine
2 large eggs
1/2 teaspoon black walnut extract
1 cup canned solid-pack pumpkin
1 cup walnut pieces, chopped coarsely

Mix flour, baking soda, baking powder and cinnamon.
beat sugars, oil, eggs and extract in a large bowl with a wooden spoon until well blended.
Add flour mixture alternately with pumpkin in 3 additions, blending well after each.
Stir in nuts.
Spoon evenly into 2 lightly greased and floured 1-pound coffee cans, filling them half full.
Bake at 359 F. 50-60 minutes until pick inserted in center of breads comes out clean.
Cool in cans on rack 10 minutes.
Run a thin knife around edges and turn out bread to cool on rack

Answer 6

INGREDIENTS 2 cups all-purpose flour 2 cups white sugar 2 (3.5 ounce) packages instant coconut cream pudding mix 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon ground cinnamon 1 1/4 cups vegetable oil 5 eggs 2 cups canned pumpkin puree DIRECTIONS Preheat oven to 325 degrees F (165 degrees C). Lightly grease two 9x5 inch loaf pans. In a large bowl, combine flour, sugar, pudding mix, baking soda, salt and cinnamon. Stir in the oil, eggs and pumpkin until just blended.. Stir the flour mixture into the egg mixture. Pour batter into prepared pans. Bake in preheated oven for 1 hour, or until a toothpick inserted into center of the loaf comes out clean. Remove from oven and let stand 15 minutes, then remove from pans and cool on wire rack.

Answer 7

I would definitely add 1/2 tsp of cinnamon, 1/4 tsp ground allspice and 1/2 tsp ground ginger. Maybe a pinch of nutmeg to kick it up some. You can substitute canola oil.

Answer 8

sounds disgusting. good luck.