Does anyone have a delicious, moist pumpkin bread recipe they could share w/me?

Question

I'm going to the store, & I need a recipe quick

Answer 1

This is my friend's recipe and it is awesome! So full of flavor... brew some coffee or tea to enjoy along w/ this!

LISA'S MOLASSES PUMPKIN BREAD

1/3 C shortening OR butter
1 C brown sugar
2 eggs
1/2 C molasses
1 C pumpkin (or banana or sweet tater; they all work!)
1/3 C heavy cream
2 C flour
1/4 t BPowder
1 t BSoda
1/2 t salt
1 t cinnamon
1/2 t ginger
1/2 t cloves
1 t nutmeg
1 t vanilla
1 C chopped walnuts

cream shortening and sugar. add eggs. add molasses, cream and pumpkin. then add remaining ingredients and mix it all up.

bake at 350ºF in a greased loaf pan for 1 hour or til a pick comes out clean.

Answer 2

Pumpkin Bread IV (Rated 5/5 stars of 304 reviews) by Cheryl Riccioli

INGREDIENTS

* 3 cups canned pumpkin puree
* 1 1/2 cups vegetable oil
* 4 cups white sugar
* 6 eggs
* 4 3/4 cups all-purpose flour
* 1 1/2 teaspoons baking powder
* 1 1/2 teaspoons baking soda
* 1 1/2 teaspoons salt
* 1 1/2 teaspoons ground cinnamon
* 1 1/2 teaspoons ground nutmeg
* 1 1/2 teaspoons ground cloves

DIRECTIONS

1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9x5 inch loaf pans.
2. In a large bowl, mix together the pumpkin, oil, sugar, and eggs. Combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves; stir into the pumpkin mixture until well blended. Divide the batter evenly between the prepared pans.
3. Bake in preheated oven for 45 minutes to 1 hour. The top of the loaf should spring back when lightly pressed.

Variations

Add raisins, mini chocolate chips (the best), pecans, or walnuts.

Answer 3

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.

Its been in the family for so long and is so smooth and soft and sooooo good.

Answer 4

Pumpkin Bread with Cream Cheese Filling recipe
3 1/2 cups flour
2 tablespoons baking soda
1 1/2 teaspoons salt
2 teaspoons cinnamon
1 teaspoon nutmeg
3 cups granulated sugar
1 cup vegetable oil
4 eggs
2/3 cup water
2 cups pumpkin

Filling
8 ounces cream cheese, softened
1 egg
1/2 cup granulated sugar
1/2 cup chopped pecans

Mix filling ingredients in order listed and set aside.

Sift dry ingredients together. Mix pumpkin, water, oil and eggs together. Pour into dry mixture and mix well. Pour 1/2 of batter into 2 greased 9 x 5-inch loaf pans. Next pour a layer of filling in each pan (using all of the filling). Finish topping with remaining bread batter. Bake at 350 degrees F for 1 hour and 15 minutes, or until a wooden pick inserted in the middle of the loaf comes out clean.

Cool before removing from pans.

Answer 5

Yes, I just made this, this past weekend; I added 1 cup of chopped walnuts also. Came out delicious!!!

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, cream 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 6

This is my family's FAVORITE recipe we make all the time. It's great straight out of the oven or at room temp. I think it's even the next day!

Harvest Loaf Cake


1 3/4 cups flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1/2 tsp nutmeg
1/4 tsp ginger
1/4 tsp ground cloves
1/2 cup butter
1 cup sugar
2 eggs
3/4 cup canned pumpkin
3/4 cup semi-sweet chocolate chips
3/4 cup chopped walnuts (optional, i don't use them)


Preheat oven to 350. Grease bottom of 9x5x3-inch loaf pan. In Med. sized bowl - combine flour with soda and spices, set aside. In separate large bowl, cream butter. Gradually add sugar. Cream at high speed until fluffy. Blend in eggs and beat well. Al low speed add dry ingredients, alternating with pumpkin; begin and end with dry ingredients. Stir in chocolate morsels and walnuts. Pour into pan.

Bake at 350 for 65-75 minutes or until cake springs back when touched lightly in center. Cool. Let stand 6 hours before serving (this is optional, I dump it out of the loaf pan onto a cooling rack and eat some right away while it still burns my mouth with a big glass of milk).

Some people use a glaze for this cake, but I think it is great on its own w/o it.

The glaze recipe is:
1/4 cup powdered sugar
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1 milk or cream

Glaze: In a medium bowl, combine powdered sugar, nutmeg and cinnamon. Mix and add 1 to 2 teaspoons milk/cream to desired consistency. Drizzle over cooled cake.

Enjoy!

Answer 7

SPICED PUMPKIN BREAD
Serve one of these loaves the day you make them. Wrap the other in foil and freeze up to one month so that you'll have it on hand for unexpected company.
3 cups sugar
1 cup vegetable oil
3 large eggs
1 16-ounce can solid pack pumpkin
3 cups all purpose flour
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup coarsely chopped walnuts (optional)



Preheat oven to 350°F. Butter and flour two 9x5x3-inch loaf pans. Beat sugar and oil in large bowl to blend. Mix in eggs and pumpkin. Sift flour, cloves, cinnamon, nutmeg, baking soda, salt and baking powder into another large bowl. Stir into pumpkin mixture in 2 additions. Mix in walnuts, if desired.
Divide batter equally between prepared pans. Bake until tester inserted into center comes out clean, about 1 hour 10 minutes. Transfer to racks and cool 10 minutes. Using sharp knife, cut around edge of loaves. Turn loaves out onto racks and cool completely.

Makes 2 loaves