Best Fall Favorite Pumpkin Bread Recipes

FALL-FAVORITE PUMPKIN BREAD

Fall-Favorite Pumpkin Bread image

I made this earlier today and it was absolutely fabulous!! It's virtually identical to the pumpkin bread that Bob Evans Restaurants sell and nicely moist and slices easily. Half of it was gone before it even cooled!! My husband said it was identical to the expensive restaurant bread. I will make this again!!

Provided by LimoBarbie

Categories Quick Breads

Time 1h5m

Yield 2 loaves, 8-10 serving(s)

Number Of Ingredients 12

Ingredients

3 1/2 cups pumpkin puree (which is the large 29 oz can, use it all)
1/2 cup vegetable oil
2 2/3 cups white sugar
4 eggs
3 cups all-purpose flour, plus
baking powder
2 tablespoons all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
nutmeg
1/2 teaspoon ground cloves

Steps:

Preheat the oven to 350 degrees F Grease and flour two 9x5 inch loaf pans.**.
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.
Bake in preheated oven for 55 mins to 60 mins (1 hour). The top of the loaf.
should spring back when lightly pressed and a toothpick inserted in the middle should come out clean.
**NOTE** I use silicone loaf pans which I highly recommend. I still spray them with Pam because I'm paranoid but everything I bake FALLS right out of the pan. I've been using them since 2006 when I got my first silicone bundt pan and it worked so well that I threw away ALL my other baking pans and bought all silicone--including the mats to bake cookies on. I can't recommend them highly enough--THEY TOTALLY ROCK!

Nutrition Facts : Calories 606.9, Fat 16.6, SaturatedFat 2.7, Cholesterol 93, Sodium 643.4, Carbohydrate 108, Fiber 2, Sugar 67.5, Protein 8.7

THE BEST PUMPKIN BREAD

The Best Pumpkin Bread image

This is my go-to pumpkin bread and I always get rave reviews. It's quick and easy to make and wonderfully moist. Plus you'll end up with 3 loaves! Perfect for entertaining or to freeze one for later use. Don't skip the sifting of the dry ingredients--it really adds to the texture.

Provided by Syd

Categories Bread Quick Bread Recipes Pumpkin Bread Recipes

Time 1h10m

Yield 24

Number Of Ingredients 12

Ingredients

1 (15 ounce) can pumpkin puree
2 cups white sugar
1 cup vegetable oil
⅔ cup water
4 eggs
1 teaspoon vanilla extract
3 ½ cups all-purpose flour
2 teaspoons baking soda, sifted
1 tablespoon ground cinnamon
1 ½ teaspoons salt
1 teaspoon ground nutmeg
¼ teaspoon ground ginger

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3-inch loaf pans.
Mix together pumpkin puree, sugar, oil, water, eggs, and vanilla extract in a large bowl until well blended. Whisk together flour, baking soda, cinnamon, salt, nutmeg, and ginger in a second bowl. Sift flour mixture on top of the pumpkin mixture and fold in with a spatula until just blended. Pour into the prepared pans.
Bake in the preheated oven until nicely browned on top and a toothpick inserted in the center comes out clean, about 50 minutes.

Nutrition Facts : Calories 231.8 calories, Carbohydrate 32.4 g, Cholesterol 31 mg, Fat 10.3 g, Fiber 1.2 g, Protein 3.1 g, SaturatedFat 1.5 g, Sodium 305.3 mg, Sugar 17.4 g