Best Rustic Pumpkin Bread Recipes

PUMPKIN BREAD

Pumpkin Bread image

I keep my freezer stocked for our harvest crew with home-baked goodies like this deliciously spicy, easy pumpkin bread recipe. -Joyce Jackson, Bridgetown, Nova Scotia

Provided by Taste of Home

Time 1h20m

Yield 1 loaf (16 slices).

Number Of Ingredients 14

Ingredients

1-2/3 cups all-purpose flour
1-1/2 cups sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 large eggs, room temperature
1 cup canned pumpkin
1/2 cup canola oil
1/2 cup water
1/2 cup chopped walnuts
1/2 cup raisins, optional

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.

Nutrition Facts : Calories 221 calories, Fat 10g fat (1g saturated fat), Cholesterol 23mg cholesterol, Sodium 212mg sodium, Carbohydrate 31g carbohydrate (20g sugars, Fiber 1g fiber), Protein 3g protein.

RUSTIC PUMPKIN BREAD (COUNTRY WOMAN)

Rustic Pumpkin Bread (Country Woman) image

Wowzer This is a good one. Never thought about putting a streusel on top, but it sure is yummy. Recipe courtesy of Country Woman's Christmas 2008.

Provided by AmyZoe

Categories Quick Breads

Time P4DT5h35m

Yield 2 loaves, 32 serving(s)

Number Of Ingredients 17

Ingredients

3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
3 cups sugar
15 ounces solid pack pumpkin
1 cup vegetable oil
2/3 cup water
4 eggs
1/2 cup chopped pecans
1/3 cup all-purpose flour
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
2 tablespoons cold butter
1/4 cup chopped pecans

Steps:

In a large bowl, combine the first six ingredients and set aside.
In a large mixing bowl, beat the sugar, pumpkin, oil, and water.
Add eggs, one at a time, beating well after each addition.
Stir into the dry ingredients just until moistened. Fold in pecans.
Pour into 2 9x5x3 inch loaf pans.
For topping, in a small bowl, combine the flour, brown sugar, and cinnamon and cut in butter until the mixture resembles coarse crumbs. Stir in pecans. Sprinkle over batter.
Bake at 350 for 60 to 65 minutes or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes before removing from the pans to wire racks.

Nutrition Facts : Calories 231, Fat 10.2, SaturatedFat 1.7, Cholesterol 25.2, Sodium 167.9, Carbohydrate 33.3, Fiber 0.8, Sugar 20.8, Protein 2.7