Best Best Ever Pumpkin Bread Recipes

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PUMPKIN BREAD - THE BEST I'VE EVER TASTED!



Pumpkin Bread - the Best I've Ever Tasted! image

When my son was in "Delightful Day" pre-school (he's 14 now) they had a Thanksgiving Day Feast. They served this recipe. However, instead of baking it into loaves they made mini muffins.To date, this is by far the best pumpkin bread/muffin I have ever had. Very easy to make and soooo moist! Such a pleasure to pass this along to everyone at this wonderful site! Enjoy! PS - This freezes great! Get a jump on holiday cooking!

Provided by tree luee dee

Categories     Quick Breads

Time 1h5m

Yield 3 loaves

Number Of Ingredients 13

3 1/2 cups flour
3 cups sugar
1 1/2 teaspoons salt
1/2 teaspoon baking powder
2 teaspoons cinnamon
2 teaspoons allspice (optional)
2 teaspoons baking soda
1 cup water
1 cup oil
2 cups pumpkin
4 eggs, slightly beaten
1 cup raisins
1 cup chopped nuts

Steps:

  • Mix dry ingredients in a large bowl.
  • Mix wet ingredients in another large bowl at low speed by mixer or by hand.
  • Make well in dry ingredients (a large indentation in center).
  • Add wet ingredients to well and fold in until thoroughly moistened.
  • Add nuts and raisins, folding to distribute evenly.
  • Do not overmix.
  • Bake in 3 greased and floured loaf pans.
  • Bake at 350 degrees for 45 to 50 minute.
  • Freezes great!
  • Can also be made into muffins.
  • Adjust cooking time as necessary.
  • Tip: I've found that baking in"dark" aluminum pans tends to burn easily on outside.
  • I use light colored aluminum pans.
  • They reflect the heat better.

WORLD'S BEST PUMPKIN BREAD EVER



World's Best Pumpkin Bread Ever image

This is a great pumpkin bread/cake recipe. It makes three "loaves." If you're looking for a savory bread with undertones of pumpkin, you're in the wrong place--this recipe has a relatively rich and wonderfully moist and sweet consistency. This recipe can easily can be used for a pumpkin bundt cake as well. This bread/cake does not need a glaze to stay moist, so if you insist on glazing it, only add glaze (perhaps as a dip or drizzle) as you eat it so you don't exceed the liquid capacity of the batter and cause it to fall apart. Refrigerate if not consumed within the first 1-3 days (depending on the temperature/humidity in your home). A close friend's mother's recipe (mad props Sarah H.)! Edits to description December 27, 2012. No changes made to ingredients or directions.

Provided by YoungCake

Categories     Quick Breads

Time 1h20m

Yield 3 loaves, 16-30 serving(s)

Number Of Ingredients 12

3 cups sugar
4 eggs
1 cup oil
1 (16 ounce) can pumpkin
2/3 cup water
2 1/2 cups flour
2 teaspoons salt
2 teaspoons baking soda
1/2 teaspoon clove
1 teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon allspice

Steps:

  • Stir together sugar, oil, and eggs. Add pumpkin and water. Stir in dry ingredients. Blend well. Pour into 3 greased and floured loaf pans (8" x 4").
  • Bake at 350° for 1 hour, or until toothpick/knife inserted in center of loaf comes out clean.

Nutrition Facts : Calories 363.6, Fat 15.1, SaturatedFat 2.2, Cholesterol 46.5, Sodium 467.4, Carbohydrate 54.7, Fiber 0.8, Sugar 38, Protein 3.9

BEST-EVER PUMPKIN BREAD



Best-Ever Pumpkin Bread image

This is the best pumpkin bread recipe I have ever found. I usually double the recipe in order to have enough to have some leftover on Thanksgiving. It is very moist and flavorful. This recipe is from a local newspaper article that was written in the early 2000's. If the source is ever found, I will update it and give credit where it is due.

Provided by headworms

Categories     Breads

Time 1h10m

Yield 2 Loaves, 18-20 serving(s)

Number Of Ingredients 13

2 cups flour
1 1/2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon ground cloves
1/2 teaspoon nutmeg
1 teaspoon baking powder
2 teaspoons cinnamon
2 cups white sugar
1 cup brown sugar
2 cups canned pumpkin
1 1/4 cups vegetable oil
5 eggs
1/4 cup spreadable butter (for the loaf pan)

Steps:

  • Preheat the oven to 325 degrees.
  • In a medium bowl, sift the dry ingredients (flour, baking soda, salt, ground cloves, nutmeg, baking powder, cinnamon) together.
  • In a large bowl, combine the sugar & wet ingredients (white sugar, brown sugar, canned pumpkin, vegetable oil, eggs) and blend until smooth.
  • Stir in the dry ingredients into the wet ingredients and blend until smooth.
  • Butter two 9"x5" loaf pans using the spreadable butter.
  • Pour the mix into the buttered pan.
  • Bake until toothpick inserted into the center comes out clean.
  • Start checking after 45 minutes.

Nutrition Facts : Calories 369.9, Fat 19.3, SaturatedFat 4.1, Cholesterol 58.5, Sodium 366.2, Carbohydrate 47.5, Fiber 1.4, Sugar 35, Protein 3.5

BEST EVER PUMPKIN BREAD



Best Ever Pumpkin Bread image

This is sweet, moist and easy to make! The original recipe called for cinnamon & nutmeg...items I have on hand BUT I accidentally bought canned pumpkin pie mix instead of plain ole canned pumpkin. So I omitted the spices, cut back on the sugar and went with the pie mix...IT IS DELICIOUS-and fool proof! I used 6 aluminum mini loaf pans so that I could gift the bread. But the original recipe calls for 2 loaf pans. You choose! Serving sizes, yield and cooking times vary depending on what type and number of loaf pans used.

Provided by By the seat of Her

Categories     Breads

Time 50m

Yield 6 mini loafs, 20-30 serving(s)

Number Of Ingredients 8

2 1/2 cups white sugar
1 cup cooking oil (I use safflower oil)
4 eggs
3 1/3 cups all-purpose flour (I use white whole wheat)
2 teaspoons baking soda
1 1/2 teaspoons salt
2/3 cup water
15 ounces canned pumpkin pie mix (I used half of a 30 oz can)

Steps:

  • Preheat oven to 350 degrees.
  • Grease the bottom and sides of your loaf pans. I used spray oil. Set aside.
  • In a large mixing bowl beat sugar and oil. I use a whisk always, but you can use an electric mixer. Add eggs and beat well. Set sugar mixture aside.
  • In another large bowl combine flour, baking soda and salt.
  • Alternately add flour mixture and water to the sugar mixture. Beat after each addition until just combined. Beat in pumpkin. Spoon batter into prepared pans.
  • In the 6 mini loaf pans I baked for 35 minutes and then checked and baked for another 4 minutes. In 2 loaf pans I would bake for 50 minutes and then check. It depends on your oven. When done, cool in the pans on a wire rack.
  • Enjoy plain or with butter! This is a sweet bread!

Nutrition Facts : Calories 305.3, Fat 12.1, SaturatedFat 1.8, Cholesterol 37.2, Sodium 359.6, Carbohydrate 46.6, Fiber 2.3, Sugar 25, Protein 3.6

BEST EVER PUMPKIN BREAD



Best Ever Pumpkin Bread image

I came across this recipe years ago when I was just starting to explore my kitchen. The spices are subtle and really let that wonderful pumpkin flavor come through. My friends and family agree it's the best they've ever tried!

Provided by Amanda Collar

Categories     Sweet Breads

Time 1h15m

Number Of Ingredients 10

2 c canned pumpkin (plain, not the mix)
1 c melted butter or margarine, lightly salted
3/4 c water
4 eggs
3 2/3 c flour
2 1/4 c sugar
1 1/2 tsp nutmeg
2 tsp cinnamon
2 tsp baking soda
1 c walnuts

Steps:

  • 1. Blend pumpkin, butter, water, and eggs until mixed.
  • 2. Add flour, sugar, nutmeg, cinnamon, and baking soda. Mix well and add walnuts.
  • 3. Pour into 2 greased and floured loaf pans. Bake at 350 degrees for one hour or until top is golden brown.

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