Pumpkin Bread?

Question

I need a tried and true (in your own household please) recipe for Pumpkin Bread. I have tried some, but have never had one that turns out nice and high and light, moist but not heavy.

Answer 1

This is one we like. I sometimes use pumpkin I have prepared myself, but usually use a can. :)

Amounts are approximate. I don't make anything exactly as the recipe says.

3 1/2 - 4 cups all-purpose flour 2 teaspoons baking powder
1 teaspoon ground allspice 1 teaspoon ground cinnamon
1 teaspoon ground nutmeg 3/4 teaspoon salt
1/2 teaspoon baking soda 1/2 teaspoon ground cloves
1 1/3 cups packed brown sugar 3/4 cup skim milk
1/3 cup vegetable oil 2 teaspoons vanilla extract
2 large eggs plus one egg white 1 (15-ounce) can pumpkin
1/3 cup chopped walnuts

Preheat oven to 350°.
Combine all the dry ingredients except the sugar in a large bowl. Don't pack the flour - "light cups". Make a well in the dry ingredients.

Combine sugar, oil, eggs, milk, vanilla extract and pumpkin in another bowl, and stir well with a whisk until smooth. Add the liquid ingredients to the dry ingredients, stirring gently just until moistened. Don't overmiix the batter - that will make it tougher and not as light.

Spoon the batter into 2 loaf pans coated with cooking spray. Sprinkle with walnuts.

Bake at 350° for 1 hour or until a toothpick inserted in center comes out clean. Cool loaves in pans 10 minutes on a wire rack and then remove from pans to cool completely.

Enjoy!

Answer 2

Whenever we carve up a pumpkin for Halloween I'm always reluctant to throw the pieces out. That's good squash! We salvage the seeds and roast them for a tasty snack, put what to do with the pieces left over from carving out noses, eyes, and ghoulish smiles? This year we decided to make pumpkin bread and found an easy, straightforward recipe in the classic Fannie Farmer Cookbook. The recipe calls for a cup of pumpkin purée which you can either get from a can, or make yourself by steaming or roasting the pumpkin pieces, removing the skins, and blending in a food processor.

I think if you use pumpkin purée from a can you'll get a stronger pumpkin flavor. We use baked and steamed Halloween pumpkin, which is essentially squash and doesn't have as strong of a pumpkin flavor. The spices make this quick bread quite tasty, and the squash helps the loaf stay deliciously moist. It's a lot like a pumpkin version of banana bread. Very yummy and very easy to make.

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.

Answer 3

Scrumptious Pumpkin Bread

Ingredients (use vegan versions):

1 1/2 cup whole wheat flour (I used the organic bread variety)
1/2 cup rolled oats
1/2 teaspoon salt (I used RealSalt)
1/2 teaspoon baking soda
2 1/2 teaspoon baking powder
1/4 teaspoon allspice
1/4 teaspoon ground nutmeg
2 tablespoon apple butter (I used the spiced kind from a local orchard)
1/2 - 3/4 cup maple syrup, to taste
2T flax seeds and 6T water (or an equivalent replacer for 2 eggs)
1/3 cup soymilk
1 cup cooked pumpkin or pumpkin puree
walnuts and raisins, I used 1/2 cup of each

Directions:

1. Mix together the first 7 ingredients in a large bowl.

2. Put flax seeds, water and pumpkin in a blender and puree. The first time I made this I started with only the flax seeds and water and ended up with flaxseeds stuck all over the inside of the blender...adding the pumpkin keeps things under control.

3. Add the maple syrup and the soy milk to the blender, and puree a little bit more. Make sure that the flax seeds are ground up fairly well.

4. Add the apple butter and the contents of the blender to the dry ingredients and mix well.

5. Stir in walnuts and raisins, if desired.

6. Pour batter into an oiled bread pan (mine is metric, its about 8.5 x 4.5 but im sure its flexible) and bake in a 350 degree oven for 50 minutes. I used convection bake, so if your oven doesn't have this option it may take a little longer. Youll know when the toothpick comes out clean

This recipe is perfect for a crisp autumn day

Serves: 12ish

Preparation time: 20 min to prepare, 50 min to cook

Answer 4

Pumpkin Bread Recipe Courtesy of Cathy Lowe
I hope you enjoy(: (:*




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.

Answer 5

INGREDIENTS
1 (15 ounce) can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups white sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
DIRECTIONS
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.

Answer 6

Here are my banana bread recipes: BANANA BREAD 2 CUPS FLOUR 1 TEASPOON BAKING SODA 1 TEASPOON SALT 1 CUP MASHED BANANAS (APPROX 2 ½ MED) ½ CUP SHORTENING 1 CUP SUGAR 2 EGGS PLACE 1 TABLESPOON VINEGAR IN MEASURING CUP AND ADD ENOUGH MILK TO MAKE ½ CUP MIX ALL INGREDIENTS TOGETHER GREASE WITH SHORTENING, THEN FLOUR 1 LOAF PAN POUR INGREDIENTS INTO LOAF PAN. DROP PAN ON COUNTER SEVERAL TIMES TO RELEASE AIR BUBBLES BAKE @ 325 DEGREES APPROX 1 HOUR, UNTIL TOOTHPICK INSERTED IN CENTER COMES OUT CLEAN COOL 10 MINUTES IN PAN REMOVE FROM PAN AND CONTINUE COOLING ON RACK **CAN ADD NUTS IF DESIRED **************************************... Banana Bread 2 eggs 1 cup flour 1/4 cup sugar 1 tsp baking powder 1 tsp baking soda 3 bananas Bake 325 for 25 min.

Answer 7

go to allrecipes.com!