What is the best pumpkin bread recipe?!


Question: What is the best pumpkin bread recipe!?
Answers:
This is REALLY good

3 cups canned pumpkin puree
1 1/2 cups vegetable oil
4 cups white sugar
6 eggs
4 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground nutmeg
1 1/2 teaspoons ground cloves

Preheat the oven to 350 degrees F (175 degrees C)!. Grease and flour three 9x5 inch loaf pans!.
In a large bowl, mix together the pumpkin, oil, sugar, and eggs!. Combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves; stir into the pumpkin mixture until well blended!. Divide the batter evenly between the prepared pans!.
Bake in preheated oven for 45 minutes to 1 hour!. The top of the loaf should spring back when lightly pressed!. Www@FoodAQ@Com

Pumpkin Nut Bread
Ingredients:

3 1/3 cups flour
1 tsp cinnamon
3 cups sugar
1 tsp nutmeg
2 tsps soda
1 tsp salt

Mix these six ingredients!. Make a well in the mixture, then add:

2 cups pumpkin
2/3 cup water
4 eggs
1 cup nuts
1 cup cooking oil
1 tsp vanilla

Stir carefully, just enough to dampen all the dry ingredients!. Pour into three pans, about 7 3/4" by 3 1/2" by 2 3/4"!. You may use 3 one pound coffee cans to bake the bread!. Then you use the plastic lids on the coffee cans to freeze the bread!.

Bake at 350 degrees for about one hour, until done!.

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Pumpkin Bread
? cup oil
? cup brown sugar
1 cup sugar
? cup water
1 cup pumpkin
1 ? cups all purpose white flour
2 tablespoons all purpose white flour
1 teaspoon baking soda
? teaspoon salt
? teaspoon cinnamon
? teaspoon nutmeg
? cup nuts, chopped
Preheat oven to 350 degrees!. Prepare Bundt pan by lightly greasing and dusting with flour!. Set aside!.

Mix oil, sugars, water and pumpkin!. Add dry ingredients, mix well, add nuts!.

Pour into prepared pan and bake 1 hour!. Test for doneness, continue cooking if necessary, check at 10 minute intervals to make sure bread doesn't burn!.Www@FoodAQ@Com

SPICED PUMPKIN BREAD
Serve one of these loaves the day you make them!. Wrap the other in foil and freeze up to one month so that you'll have it on hand for unexpected company!.

3 cups sugar
1 cup vegetable oil
3 large eggs
1 16-ounce can solid pack pumpkin
3 cups all purpose flour
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup coarsely chopped walnuts (optional)

Preheat oven to 350°F!. Butter and flour two 9x5x3-inch loaf pans!. Beat sugar and oil in large bowl to blend!. Mix in eggs and pumpkin!. Sift flour, cloves, cinnamon, nutmeg, baking soda, salt and baking powder into another large bowl!. Stir into pumpkin mixture in 2 additions!. Mix in walnuts!.

Divide batter equally between prepared pans!. Bake until tester inserted into center comes out clean, about 1 hour 10 minutes!. Transfer to racks and cool 10 minutes!. Using sharp knife, cut around edge of loaves!. Turn loaves out onto racks and cool completely!.

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1 cup margarine
3 cups sugar
4 eggs
3 1/3 cups flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1 1/2 teaspoons salt
1 teaspoon cinnamon
1 teaspoon nutmeg
4 teaspoons ginger
1/2 teaspoon cloves
2/3 cup water
2 cups canned pumpkin
1 cup nuts :walnuts/almond etc



1!. Cream together margarine, sugar, and eggs!.
2!. Combine all dry ingredients and add to creamed mixture alternately with water and pumpkin!.
3!. Beat well!.
4!. Pour into 2 well greased loaf pans!.
5!. Bake at 350 degrees for 55-60 minute or until toothpick comes out clean!.

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PUMPKIN BREAD WITH CREAM CHEESE FILLING

Cook Time: 70 minutes
Yield: 2 loaves

Ingredients:

Filling:
* 1 package (8 ounce) cream cheese, at room temperature
* 1/2 cup granulated sugar
* 1 tablespoon all-purpose flour
* 1 large egg
* 1 tablespoon finely grated orange peel
* !.
Bread:
* 1 2/3 cups all-purpose flour
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 1/2 teaspoon ground cinnamon
* 1/2 teaspoon ground cloves
* 1/4 teaspoon ginger
* 1/4 teaspoon nutmeg
* 1 cup pumpkin puree, canned or homemade
* 1/2 cup vegetable oil
* 2 large eggs
* 1 1/2 cups granulated sugar
* 1 cup chopped pecans or walnuts, optional

Directions:

Preheat oven to 325°!. Lightly grease two 8x4x3-inch loaf pans!. In a medium mixing bowl, combine cream cheese, 1/2 cup sugar, 1 tablespoon flour, 1 egg, and the orange peel; beat until smooth and creamy!. Set aside!.

Into another bowl, sift 1 2/3 cup flour, baking soda, salt, cinnamon, cloves, ginger, and nutmeg; set aside!. Put pumpkin puree, vegetable oil, 2 eggs and 1 1/2 cup sugar in a large mixing bowl; beat well!. Stir the pumpkin mixture into the flour mixture just until combined!. Fold in the pecans or walnuts, if using!.

Pour half of the pumpkin bread batter evenly into the two prepared loaf pans!. Spoon cream cheese mixture on top of pumpkin batter layer and then pour on the remaining pumpkin batter!.

Bake in preheated 325° oven for 60 to 70 minutes, or until a toothpick inserted into center of the loaf comes out clean!. Cool bread in pans for 10 minutes; remove to a rack to cool completely!.
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