Best Velvet Pumpkin Bread Recipes

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

VELVET PUMPKIN BREAD

Velvet Pumpkin Bread image

The name says it all-this bread has a wonderful texture, and just wait till you smell it baking! You can use an egg substitute instead of real eggs, which is what I used for this recipe.

Provided by litldarlin

Categories Quick Breads

Time 1h20m

Yield 16 serving(s)

Number Of Ingredients 15

Ingredients

vegetable oil cooking spray
1 cup canned pumpkin
1/3 cup nonfat milk
2 eggs, slightly beaten
2 tablespoons stick margarine
1 tablespoon canola oil
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup chopped pecans, dry-roasted
1/2 cup sugar
1/2 cup firmly packed light brown sugar

Steps:

Preheat the oven 350 degrees.
Lightly spray a 9x5x3 inch loaf pan with vegetable spray and set aside.
In a medium bowl, whisk together the pumpkin, milk, egg substitute, margarine, and oil.
In a large bowl, sift together the flour, baking powder, cinnamon, ginger, nutmeg, and salt.
Stir the remaining ingredients into the flour mixture.
Make a well in the center of the flour mixture.
Pour the pumpkin mixture all at once into the well.
Stir until just moistened.
Don't over mix. Pour the batter into the loaf pan.
Bake for 1 hour, or until a cake tester or toothpick inserted in the center comes out clean.
Turn out onto a cooling rack.
Note: You can use an egg substitute = to 2 large eggs instead of real eggs, which is what I used for this recipe.

Nutrition Facts : Calories 168.1, Fat 5.6, SaturatedFat 0.8, Cholesterol 23.4, Sodium 148.6, Carbohydrate 27.3, Fiber 1.3, Sugar 13.9, Protein 3.1

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