Best Easy Pumpkin Bread Recipes

EASY PUMPKIN BREAD

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs. Combine dry ingredients; gradually stir into creamed mixture just until moistened. Beat in pumpkin. , Transfer to two greased 9x5-in. loaf pans. Bake at 350° for 1 hour or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes before removing to wire racks to cool.

EASY PUMPKIN BREAD PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7x11-inch baking dish with cooking spray.
• Place bread cubes in the greased baking dish. Pour half-and-half on top.
• Mix pumpkin puree, sugar, eggs, raisins, pecans, butter, pumpkin pie spice, and orange zest together in a large bowl. Pour over the bread.
• Bake in the preheated oven until middle is set and edges are golden, 50 to 60 minutes.

EASY AND DELICIOUS PUMPKIN BREAD

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease 2 8x4-inch loaf pans.
• Whisk eggs in a large bowl. Add vegetable oil and pumpkin puree; whisk until smooth.
• Mix flour, sugar, vanilla pudding mix, baking soda, cinnamon, and salt in a separate bowl; stir into pumpkin mixture. Pour batter into the 2 prepared loaf pans.
• Bake in the preheated oven until a toothpick inserted in the center of each loaf comes out clean, 75 to 80 minutes.

EASY PUMPKIN BREAD PUDDING

Steps:

• Preheat the oven to 350 degrees.
• Put the bread cubes and raisins in a buttered 3 quart oven dish.
• Then in a large mixing bowl, start with the eggs, and beat them, then add the remaining ingredients.
• Mix well and pour egg mixture evenly over bread.
• Stir around a bit to make sure all the bread is coated.
• Bake for 50 minutes or until the pudding is puffy and a knife inserted near the center comes out clean.
• Cool slightly before serving.
• (Yes, it will fall in the center. The eggs cause this to happen)

EASY AND DELICIOUS PUMPKIN BREAD PUDDING!

Steps:

• Set oven to 350 degrees.
• Butter a11 x 7-inch baking dish.
• In a large bowl whisk together first 7 ingredients to combine.
• Fold in bread cubes and raisins.
• Transfer the mixture to prepared baking dish.
• Let stand for 10-15 minutes for the bread to absorb the mixture.
• Bake for about 40-45 minutes, or until done.
• Serve with lots of whipped cream, or caramel topping.
• Delicious!

EASY PUMPKIN-BANANA BREAD

Steps:

• Heat oven to 350°F. Grease and flour bottoms only of two 8x4-inch loaf pans.
• In large bowl, beat all ingredients except chocolate chips with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Stir in chocolate chips. Divide batter evenly between pans.
• Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pans to cooling rack. Cool completely, about 1 hour.

EASY PUMPKIN BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x5 inch loaf pan.
• In a large bowl, stir together the flour, brown sugar, baking powder and salt. Mix in the shortening until mixture resembles coarse crumbs. Make a well in the center, and pour in eggs, milk, pumpkin and vanilla. Mix well, then stir in nuts.
• Bake in preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

EASY PUMPKIN BEER BREAD WITH PEPITAS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x5-inch loaf pan with baking spray.
• Stir baking mix, white sugar, brown sugar, and pumpkin pie spice together in a bowl. Add beer and stir until smooth. Pour batter into the prepared loaf pan and sprinkle the top with pepitas.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes. Let cool in the pan for 10 minutes, then remove to a wire rack to cool completely.

EASY PUMPKIN CHOCOLATE CHIP BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a loaf pan.
• Stir flour, sugar, cinnamon, baking soda, baking powder, salt, and nutmeg together in a large bowl.
• Whisk pumpkin, butter, and eggs together in a separate bowl. Stir in chocolate chips. Fold pumpkin mixture into flour mixture. Pour pumpkin batter into prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, 1 hour.

PUMPKIN BREAD WITH EASY ICING - YUMMY

Steps:

• Combine all ingredients.
• Pour into buttered/floured loaf pan and cleaned out pumpkin can.
• Fill both no more than 2/3 full.
• Pans will overflow when cooking if you fill too full.
• Bake at 350 degrees for roughly 1 hour and 15 mins.
• When cooled top with icing (the secret ingredient).

EASY PUMPKIN BLACK WALNUT BREAD (CAKE)

Steps:

• Mix ingredients together. Receipe makes two 4"x 8" loaves.
• Bake in 350° F oven for 45 minutes, or until toothpick inserted in center comes out clean.
• (Refrigerate leftovers, as it will get moldy fast if left out.).

EASY PUMPKIN-CHOCOLATE BREAD PUDDING

Steps:

• Heat oven to 350°F.
• Place bread cubes in 9-inch square baking dish sprayed with cooking spray.
• Whisk eggs and milk in medium bowl until blended. Add dry pudding mix; beat 2 min. Pour evenly over bread; sprinkle with chocolate.
• Bake 30 min. or until center is almost set.
• Microwave caramels and water in small microwaveable bowl on HIGH 1 to 1-1/2 min. or until caramels are completely melted, stirring every 30 sec. Drizzle over bread pudding.

SUPER EASY PUMPKIN BREAD

Steps:

• Preheat oven to 350°F.
• Sift together flour, salt, sugar, and baking soda.
• In a separate bowl combined pumpkin, oil, eggs, water, and spices.
• Then, combined with dry ingredients but, do not mix too thoroughly. Stir in walnuts.
• Pour into a well-buttered 9x5x3 inch loaf pan. Bake 50-60 minutes until a thin skewer poked in the very center of the loaf comes out clean. Turn out of the pan and let cool on a rack.
• Makes one loaf. Can easily double the recipe.
• If desired, you can use them in a muffin tin as well. They come out just as moist. If you use muffin tin bake for 20-25 minute.

EASY SPICED PUMPKIN BREAD

Steps:

• 1. Mix all ingredients together well. Pour into greased loaf pan, or 4 mini loaf pans.
• 2. Bake at 350, 45-55 minutes for large pan, 20-30 minutes for minis, or until a toothpick inserted comes out fairly clean (moist crumbs are ok)
• 3. Cool 5-10 minutes in pan, then remove to cool completely on cooling rack.

EASY CHOCOLATE ORANGE PUMPKIN BREAD RECIPE

Steps:

• Heat the oven to 325° F. Grease an 8 1/2-inch by 4 1/2-inch loaf pan. You can also line the bottom and two sides with parchment paper. If you leave an inch or two hanging over two sides, it makes for easy removal after baking.
• In a medium bowl, whisk the flour, baking powder, salt, cinnamon, ginger and cloves to combine.
• In a large bowl, rub the sugar, orange zest and vanilla together until fragrant then add the butter and whisk to combine. Add the eggs, one at a time, whisking well after each egg. Stir in the pumpkin.
• Switch to a spatula or large spoon then fold the flour mixture into the pumpkin mixture in two parts, folding just until combined. Be careful not to over mix the batter. Fold in most of the chocolate, leaving about a tablespoon to scatter on top.
• Spoon the batter into the prepared loaf pan, smooth the top then scatter reserved chocolate on top.
• Bake until the loaf is golden brown, pulls slightly away from the edges of the pan, and a toothpick inserted into the center comes out with just a few moist crumbs, 55 to 75 minutes.
• Cool the loaf in the pan for 15 minutes, then remove from the pan and transfer to a cooling rack and cool completely.
• Store loaf loosely covered at room temperature 2 to 3 days or wrap well and store in the refrigerator up to a week. Since it's just the two of us, we store in the refrigerator then when we want a slice we'll give it a couple minutes in our toaster oven to warm up.

SHELLBELL'S EASY PUMPKIN BREAD

Steps:

• Combine all ingredients together in a large bowl, mix well.
• Pour into 3 greased and floured loaf pans.
• Bake at 350 degrees foer 1 hour.
• Bread in done when a wooden toothpick inserted in the center of loaf comes out clean.
• Cool completely.
• Frost with a nice cream cheese frosting and sprinkle with chopped walnuts.
• Enjoy.

PUMPKIN SEED NO-KNEAD EASY BREAD 12-18 HOUR RECIPE

Steps:

• Measure your flour using the same measure you use for liquids, rather than a dry measure. The flour can be loosely spooned or poured into the measure but don't pack it.
• Place flour into bowl, add salt and yeast, and stir lightly.
• Put honey into liquid measure, add water and stir to dissolve.
• Add pumpkin seeds and oat bran (use dry measure for these).
• Stir water and honey into bowl and mix the dough well enough with a spoon to make sure there are no dry spots; it's ok if the dough is sticky, but it shouldn't be excessively so. Add flour only if you can't avoid it. (You may oil your hands to make mixing the dough easier if you like using your hands to mix).
• Cover the bowl with plastic wrap and set it aside in a dark place, or cover the plastic with cloth. Take note of the time.
• 6 hours later, check your dough and see if you can discern bubbles at the surface. There should be some development, but probably not much.
• Check your dough again at the 12 hour mark--if the bubbles are all over the dough and it sinks in when you poke a damp finger into it, it is ready to start oven prep. If not you may wait longer, perhaps as long as another 6 hours. This is the hard part, because it's up to you and the bread. You can choose to go ahead but the dough will be less developed.
• When you and the bread are ready, remove it from the bowl onto a lightly oiled surface and shape it into a round. Let rest 15 minutes.
• Knead or shape the bowl into a loaf form and put into the oiled pan of choice--this can be a baking sheet or a regular loaf pan. Let rise for two or more hours, until it has appreciably filled the pan or risen significantly. You can check this again with a finger poke- When it doesn't fill in, the gluten is developed enough to hold the bread in shape.
• Bake at 425°F for half an hour, lower temp to 375° and give it another 20-30 minutes, going by how dark the bread appears.When it is done, it should easily slide out of your pan.
• Cool completely before slicing if you can wait long enough for that!

EASY PUMPKIN BREAD

Steps:

• 1. Heat oven to 350°. Generously grease bottoms only of 2 loaf pans, 8 1/2 x 4 1/2 x 2 1/2 inches or 1 loaf pan, 9 x 5 x 3 inches.2. Stir all ingredients except raisins in large bowl until well blended. Stir in raisins. Pour into pans.3. Bake 8-inch loaves 40 to 50 minutes, 9-inch loaf 50 to 60 minutes, or until toothpick inserted in center comes out clean cool 10 minutes. Loosen sides of loaves from pan remove from pans to wire rack. Cool completely, about 1 hour, before slicing.HIGH ALTITUDE (3500 to 6500 feet): Heat oven to 375°. Use 4 eggs, 2 cups baking mix and 1 cup sugar. Add 1/4 cup all-purpose flour.NUTRITION FACTS: 1 Slice: Calories 210 (Calories from Fat 70) Fat 8g (Saturated 2g) Cholesterol 40mg Sodium 260mg Carbohydrate 32g (Dietary Fiber 1g) Protein 3g % DAILY VALUE: Vitamin A 34% Vitamin C 0% Calcium 4% Iron 6% DIET EXCHANGES: 1 Starch 1 Fruit 1 1/2 FatBETTY'S TIPs: For Mini Pumpkin Breads, generously grease bottoms only of 8 miniature loaf pans, 4 1/2 x 2 3/4 x 1 1/2 inches. Prepare recipe as directed, except bake loaves about 35 minutes.From "Betty Crocker's Bisquick Cookbook." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.