Best Pumpkin Nut Bread Recipes

PUMPKIN DATE NUT BREAD

Steps:

• In a large bowl, combine the flour, sugar, cinnamon, baking soda and salt. In a small bowl, whisk the eggs, pumpkin, oil, water and vanilla. Stir into dry ingredients just until moistened. Fold in dates and pecans., Transfer to two greased 9x5-in. loaf pans. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks., For glaze, in a small heavy saucepan, combine the brown sugar, sugar, butter and cream. Cook and stir over low heat until sugar is dissolved., Increase heat to medium. Do not stir. Cook for 3-6 minutes or until bubbles form in center and syrup turns amber brown. Remove from the heat; transfer to a small bowl. Cool to room temperature. Add confectioners' sugar and vanilla; beat until smooth. Drizzle over loaves.

OLD-FASHIONED PUMPKIN NUT LOAF BREAD

Steps:

• PREHEAT oven to 350°F Grease 9 x 5-inch loaf pan.
• Combine flour, pumpkin pie spice, baking powder, salt and baking soda in medium bowl. Blend pumpkin, granulated sugar, brown sugar, evaporated milk, egg, egg white and oil in large mixer bowl. Add flour mixture; mix just until moistened. Pour into prepared loaf pan; sprinkle with nuts.
• Bake for 60 to 65 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes; remove to wire rack to cool completely.

PUMPKIN NUT BREAD

Steps:

• In a large bowl, beat the pumpkin, sugar, milk, egg whites, oil and applesauce until well blended. In a small bowl, combine the flour, baking soda, cinnamon, baking powder, allspice and salt; gradually beat into pumpkin mixture until blended. Stir in pecans., Transfer to two 9x5-in. loaf pans coated with cooking spray. Bake at 350° for 1 hour or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

HOLIDAY RAISIN NUT PUMPKIN BREAD

Steps:

• Preheat oven to 350 degrees F. Grease loaf pans (can make in bundt pans but need to adjust timing). Mix oil, sugar, and eggs together in a large bowl. Mix in pumpkin puree. Stir together flour, soda, baking powder, salt, and spices. Add to pumpkin mixture and mix until just combined. Fold in nuts and raisins and spread evenly into desired baking pan. Depending on oven, bake for 45 minutes-1 hour or until done. Set aside to cool on wire racks before slicing.

PUMPKIN DATE NUT BREAD

Steps:

• Preheat oven to 350° and grease a 9x5 inch loaf pan.
• In large bowl, cream together the butter, sugar and 1 egg, then beat in second egg until batter is smooth.
• Stir in pumpkin, orange zest and orange juice.
• In another bowl, combine flour, baking powder, salt, and spices, then add nuts and dates.
• Pour all at once into batter in mixing bowl and stir by hand only to moisten.
• Pour into prepared loaf pan.
• Bake for 60 minutes or until toothpick inserted comes out clean.
• Cool in pan for 10 minutes, them remove loaf to rack to cool completely.

HOLIDAY PUMPKIN NUT BREAD

Steps:

• Preheat oven to 350 degrees.
• Cream butter and sugar.
• Gradually beat in the eggs.
• Mix in pumpkin and vanilla.
• In separate bowl, sift together the flour, salt, soda, baking powder and spices.
• Blend with the pumpkin mixture.
• Add the pecans.
• Grease and lightly flour 3 (8.4 x 4.4) loaf pans. (I use reusable aluminum pans).
• Spoon in the batter and bake for 50-55 minutes.
• Check doneness with toothpick. Do not overcook!
• Remove from pan, wrap and seal with plastic wrap while hot.

PUMPKIN CRANBERRY NUT BREAD

Steps:

• Preheat oven to 350 degrees F & grease two 8"x4" loaf pans.
• In a large bowl, cream butter & sugar until light & fluffy, then add eggs, one at a time, beating well after each addition.
• Beat in the pumpkin & zest (noting that the mixture will look curddled).
• In another bowl, whisk together the flour, cinnamon, salt, baking soda & baking powder, then add it to the pumpkin mixture, mixing until just moistened.
• Fold in the nuts & berries, then pour into the prepared loaf pans.
• Bake for 65-75 minutes or until a toothpick inserted near the center comes out clean.
• Cool for 10 minutes before removing from the pans to a wire rack. Loaves can be frozen for later use.

PUMPKIN CRANBERRY NUT BREAD

Steps:

• In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in pumpkin and orange zest (mixture will appear curdled). Combine the flour, cinnamon, salt, baking soda and baking powder; add to pumpkin mixture just until moistened. Fold in walnuts and cranberries. , Pour into two greased 8x4-in. loaf pans. Bake at 350° for 65-75 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks.

COCONUT PUMPKIN NUT BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 x 4 inch loaf pans.
• Combine flour, sugars, pumpkin, oil, coconut milk, baking soda, salt, and spices. Mix until well blended. Fold in coconut and nuts. Pour into prepared pans.
• Bake for about 1 hour and 15 minutes, or until an inserted toothpick comes out clean. Remove from oven. Cover with foil tightly, and allow to steam 10 minutes. Remove foil, and turn out onto cooling rack. Tent lightly with the foil, and allow to cool completely.

FRUIT-NUT PUMPKIN BREAD

Steps:

• In a large bowl, beat the sugar, pumpkin, oil, eggs and vanilla until well blended. Combine the flour, cinnamon, salt, baking soda and cloves; gradually beat into pumpkin mixture until blended. Fold in the walnuts, raisins and cranberries., Transfer to two greased 9x5-in. loaf pans. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks., For spread, place cranberries in a small bowl; add boiling water. Let stand for 5 minutes; drain. In a small bowl, beat cream cheese until smooth. Beat in cranberries and walnuts until blended. Serve with bread.

PUMPKIN FRESH CRANBERRY NUT BREAD

Steps:

• 1. Heat oven to 350 degree's Grease and flour two standard loaf pans or 6 to 8 mini loaf pans.
• 2. In a bowl. Beat Pumpkin, sugars, half and half, , eggs and melted butter together.
• 3. In another bowl whisk flour, baking powder, baking soda, cinnamon and pumpkin spice together.
• 4. On low speed with mixer. Pour a little of flour mixture at a time into pumpkin mixture. Blend until combined. Do not beat.
• 5. Mix in the cranberries and nuts until combined.
• 6. Divide mixture between two greased and floured loaf pans or several mini loaf pans.
• 7. Place in 350° oven. Bake loaf pans approximately one hour or until pick comes out clean. Mini loaves will take kess time. Check after 20 minutes.
• 8. Let loaves cool 15-30 minutes before inverting onto platter or wire rack. Cool before serving. Wrap in plastic wrap before storing or freezing.

CHOCOLATE PUMPKIN DATE NUT BREAD

Steps:

• 1. Preheat oven to 350. Grease a 9X5 loaf pan & set aside.
• 2. Beat together the butter, pumpkin, eggs and water. Set aside.
• 3. Sift together the sugar, flour, baking powder, baking soda, spices and salt. Stir into this the dates, nuts and chocolate chips to coat well.
• 4. Combine the two mixtures and blend well. Pour into prepared pan and bake @350 for 1 1/4 to 1 1/2 hours. Check for doneness at 1 1/4 hours.
• 5. Note: this bread will be moist and it freezes well.
• 6. Tip: You can use self rising flour instead of all purpose but please remember to omit the baking powder, baking soda and salt if you do this.

PUMPKIN MAPLE NUT BREAD

Steps:

• Preheat oven to 350°F. Butter 9x5x2 1/2-inch loaf pan. Place paper liners in 6 muffin cups. Puree prunes and water in processor until smooth. Combine flour, sugar, oats, baking soda, allspice and cinnamon in medium bowl. Mix pumpkin, pecans maple syrup, oil, egg whites and pureed prunes in large bowl. Stir in dry ingredients into pumpkin mixture (batter will be thick).
• Spoon batter into loaf pan until 3/4 full. Smooth top with spatula. Divide remaining batter among 6 muffin cups. Bake muffins until tester inserted into center of muffin comes out clean, about 30 minutes. Bake bread until tester inserted into center comes out clean, about 1 hour 5 minutes. Cool muffins and bread on racks and cool completely. (Can be made 1 day ahead. Wrap tightly and store at room temperature.)

PUMPKIN CRANBERRY NUT BREAD MIX IN A JAR

Steps:

• 1. In a large bowl, combine the flour, pumpkin pie spice, baking powder, baking soda and salt, stirring until well blended. Place mixture into a 1-quart jar. Pack down this layer.
• 2. Add the brown sugar to the jar, firmly packing down.
• 3. Layer the granulated sugar on top of the brown sugar, firmly packing.
• 4. Layer the pecans and then the dried cranberries into the jar. Top with chocolate chips, if using.
• 5. Place lid tightly on jar. Makes base for one recipe of Pumpkin Cranberry Bread.
• 6. Attach the following instructions to the jar: Pumpkin Cranberry Bread 1 jar pumpkin cranberry bread mix 1 cup canned pumpkin puree (reserve remaining pumpkin for another use-it freezes well) 1/2 cup vegetable oil 2 eggs Heat oven to 350 degrees F. Grease and flour (or use spray) one 9 x 5-inch loaf pan (or 4 small loaf pans). In a large bowl, combine the pumpkin, oil and eggs, stirring until well blended; set aside. Place contents of jar into a medium bowl; mix until well blended and brown sugar is no longer clumped. Add flour mixture into the pumpkin mixture, stirring until well blended. Pour batter into the prepared pan(s). Bake for 40-50 minutes (30 to 35 minutes for the small pans), or until inserted wooden pick comes out clean and tops of loaves spring back when pressed.

WHOLE WHEAT PUMPKIN NUT BREAD

Steps:

• In a bowl, combine the first eight ingredients. In another bowl, combine the pumpkin, egg substitute, water and oil. Stir into dry ingredients just until moistened. Fold in walnuts., Spoon into a 9x5-in. loaf pan coated with cooking spray. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack.

TRUVIA ORANGE CRANBERRY PUMPKIN NUT BREAD

Steps:

• 1. Preheat oven to 350 degrees F. This is what one of the Bundt pans that I used in the recipe looks like. It is called a Heritage Bundt Pan, and has a 10 cup capacity. I ordered it from Amazon. Of course the pan was not filled to the top with the batter, must allow some space for cake to rise.
• 2. This is the other pan used also a 10 cup capacity and I also ordered from Amazon. It is called a Kugelhopf. I always get great results when I use either pan. ALWAYS ALLOW ENOUGH SPACE FOR CAKE TO RISE IN PAN, WITHOUT SPILLING OVER. If you bake complete recipe in a larger Bundt pan must allow additional baking time.
• 3. Add dry ingredients to a medium bowl, flour, salt, baking powder, baking soda, pudding mix,& pumpkin spice & then stir to blend. Set aside till needed.
• 4. Beat the eggs sugar and oil till thick and frothy.
• 5. Then add in the canned Pumpkin and beat till blended. Plump the raisins in a small bowl by covering with water, and then microwave for 3 minutes, allow to cool and then drain.
• 6. Add raisins to cake batter, and stir to blend.
• 7. Next add the chopped Cranberries, blend into batter with a large spoon.
• 8. Now add the Black walnuts and blend together till mixed into batter.
• 9. Lastly add the orange juice, orange zest, both extracts, and mix together till througly blended.
• 10. Prepare both bundt pans by spraying with non stick cooking spray or bakers joy, and then evenly divide batter between the 2 pans. Place in preheated 350 degrees F. oven and bake for 1 hour to 1 hour 5 minutes or until toothpick comes out clean when inserted into center of cake.
• 11. Remove from oven and allow to cool for about 10 minutes then invert onto a cooling rack or platter. Serve plain with a cup of coffee, or add a glaze or frosting as desired.

SUGAR FREE PUMPKIN DATE NUT BREAD

Steps:

• In large mixing bowl, whip eggs.
• add oil and continue mixing.
• add the splenda sugar substitute and mix well.
• Add the applesauce, pumpkin, and vanilla.
• Sift together the dry ingredients and add to the pumpkin mixture.
• Stir in the dates and nuts.
• Batter will be very stiff.
• Grease and flour 8 small loaf pans or 4 larger loaf pans.
• Bake in a preheated 350 degree oven for 1 hour or until toothpick inserted in center of loaf comes out clean.
• Remove from pans and cool on wire rack.
• When completely cool, store in plastic bags.
• This bread freezes nicely and is a great Thanksgiving gift to friends.

PUMPKIN CRANBERRY NUT BREAD RECIPE - (4.4/5)

Steps:

• Preheat oven to 350 degrees. Combine the dry ingredients and set aside. In a mixing bowl, cream together the butter/margarine and sugar. Add the eggs, one at a time, mixing after each one. Add the vanilla, pumpkin and dry mixture approximately 1/2 cup at a time, alternating between the pumpkin and dry mixture until all is combined. Stir in the cranberries and nuts. Divide the batter between two 8x4 1/2-inch greased and floured loaf pans (preferably glass) and bake at 350 degrees for 55-65 minutes. Nutritional information: Serving size 1 slice; Cal 230; cal from fat 90; total fat 9g; chol 40mg; sod 220mg; carbs 34g; fib 2g; sug 18g; pro 4g.

SPICED PUMPKIN NUT BREAD

Steps:

• Preheat oven to 350°F Grease two 9 x 5-inch loaf pans.
• Sift flour, pumpkin pie spice, cinnamon, baking powder, baking soda and salt into medium bowl. Combine pumpkin, sugar, Juicy Juice, eggs, oil and vanilla extract in large bowl; stir well. Stir in flour mixture and 3/4 cup nuts just until moistened. Spoon into prepared loaf pans. Sprinkle remaining 1/4 cup nuts over top of loaves.
• Bake for 60 to 70 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.

PUMPKIN-PINE NUT BREAD

Steps:

• Pre-heat oven to 350ºF.
• Coat a 9 x 5-inch loaf pan with non-stick cooking spray (or grease pan with shortening).
• In a mixing bowl, combine all ingredients.
• Place batter in prepared pan and bake about 1 hour, or until knife inserted in in bread comes out clean.
• Cool on wire rack 10 minutes and remove from pan. Cool completely before slicing.