Best Mother Marges Pumpkin Bread Recipes

MOM'S BEST PUMPKIN BREAD

Mom's Best Pumpkin Bread image

My mom has a cookbook that my aunt bought her from a church social back in the 70's. This pumpkin bread recipe is from that cookbook with some changes my mom has made thru the years. A very easy to make and moist, wonderful bread that my mom makes in loaf pans, tart pans, or her bundt pan. Hope you enjoy it as much as we do!

Provided by lauralie41

Categories Breads

Time 1h10m

Yield 3 loafs, 24 serving(s)

Number Of Ingredients 11

Ingredients

3 cups sugar
4 eggs
1 cup oil
1 1/2 teaspoons salt
1 teaspoon nutmeg
1 teaspoon cinnamon
2/3 cup water
29 ounces pumpkin
3 1/2 cups flour
2 teaspoons baking soda
1/2 teaspoon baking powder

Steps:

In a large bowl, mix together ingredients in order given.
Divide mixture into 3 greased loaf pans.
Bake at 350 degrees for approximately 1 hour or until toothpick inserted in middle comes out clean.

Nutrition Facts : Calories 265.1, Fat 10.1, SaturatedFat 1.5, Cholesterol 31, Sodium 270.8, Carbohydrate 41.4, Fiber 0.7, Sugar 25.5, Protein 3.3

MY MOM'S PUMPKIN BREAD

My Mom's Pumpkin Bread image

This is the pumpkin bread that I grew up with. It is very nice and sweet with alot of pumpkin flavor, and spice, and most importantly it is moist, This is a large recipe so you'll be able to keep a loaf for yourself and share with friends. I'm not sure of the origin of this recipe. So I'll just say it's from my mom.

Provided by aimbrulee

Categories Quick Breads

Time 1h15m

Yield 4 loaves, 48 serving(s)

Number Of Ingredients 7

Ingredients

29 ounces pumpkin (canned)
1 cup vegetable oil
4 cups sugar
5 cups flour
1 1/2 teaspoons cinnamon (ground)
1 1/4 teaspoons cloves (ground)
4 teaspoons baking soda

Steps:

Heat oven to 350 degrees.
Prepare 3 or 4 loaf pans with butter and flour.
In your mixer bowl combine the pumpkin, oil, and sugar, stir well.
In a seperate bowl, combine the flour, cinnamon, cloves, and baking soda. Add the flour mixture to the pumpkin mixture, and hand stir until moistened. Use the beaters to finish mixing, scraping down sides of the bowl.
Scoop batter into your loaf pans, and smooth out the top. Bake for 1 hour, or until a toothpick comes out clean. If you are baking three loaves, they will be a little larger and may take a little more time.

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

PUMPKIN BREAD

Pumpkin Bread image

A festive fall treat, our Pumpkin Bread is simply delectable.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes

Time 1h20m

Yield Makes two 8 1/2-by-4 1/2-inch or four 6-by-3-inch loaves

Number Of Ingredients 14

Ingredients

Unsalted butter, room temperature, for pans
3 1/4 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
3/4 teaspoon coarse salt
1 15-ounce can pure pumpkin
1 cup granulated sugar
1 cup packed dark-brown sugar
4 large eggs
12 tablespoons (1 1/2 sticks) unsalted butter, melted
1/2 cup low-fat buttermilk

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.