Best Grandmas Pumpkin Tea Bread Recipes

THE BEST PUMPKIN BREAD

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.

GRANDMA'S PUMPKIN BREAD

Steps:

• Heat oven to 350 degrees F.
• Grease 2, 8X4 inch loaf pans.
• Place first 6 ingredients into a large mixing bowl.
• Beat at medium speed for 2 minutes, scrapping sides.
• Pour into prepared pans.
• Bake until toothpick inserted in center comes out clean, about 45 minutes.

GRANDMA'S FAMOUS PUMPKIN BREAD

Steps:

• Preheat oven to 350ºF (180ºC).
• Line a standard sized loaf pan with tin foil.
• Combine the pumpkin, eggs, oil, and vanilla. Add the sugar and mix well.
• Combine the flour, salt, baking soda, baking powder, and spices. Add to the wet ingredients and mix just until combined.
• Pour into the loaf pan and bake for about 45 minutes or until a toothpick comes out clean. Allow to cool before removing from pan. The tin foil will peel right off.
• NOTE: If you want to make muffins, this recipe makes a dozen muffins. Bake at 375 degrees F (190 degrees C) for 20 minutes.

PUMPKIN BREAD

Steps:

• Preheat oven to 350 degrees. Butter two 8 1/2-by-4 1/2-inch loaf pans. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt.
• Combine pumpkin puree and sugars in a mixing bowl and beat with an electric mixer until combined, 2 to 3 minutes. Add eggs and melted butter and beat to combine, scraping down sides of bowl as needed. With mixer on low, add flour mixture in two batches, alternating with the buttermilk and beginning and ending with the flour; beat to combine.
• Divide batter between prepared pans; smooth tops. Bake, rotating once, until a cake tester inserted in center comes out clean, 70 to 80 minutes for large loaves, 45 minutes for small. Transfer to wire rack to cool 10 minutes. Turn out of pans, re-invert onto wire rack, and cool completely.

MOIST PUMPKIN BREAD

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease and flour two 8x4-inch loaf pans.
• Mix all-purpose flour, sugar, baking soda, salt, cinnamon, and pumpkin pie spice together in a bowl. Add pumpkin, eggs, vegetable oil, and water and mix well. Fold in pecans.
• Divide the mixture between the two prepared loaf pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Let cool in the pan for 10 minutes before transferring to a wire rack.

PUMPKIN BREAD

Steps:

• Preheat oven to 350°. Combine first 8 ingredients. Whisk together eggs, pumpkin, oil and water; stir into dry ingredients just until moistened. Fold in walnuts and, if desired, raisins. , Pour into a greased 9x5-in. loaf pan. Bake until a toothpick inserted in center comes out clean, 65-70 minutes. Cool in pan 10 minutes before removing to a wire rack.