Do you have a simple yet moist pumpkin bread recipe you can share w/me?!


Question: The recipe i have is pretty good,,,but sometimes it isnt as moist as i would like. I use fresh pumpkin not from a can.
Thnx


Answers: The recipe i have is pretty good,,,but sometimes it isnt as moist as i would like. I use fresh pumpkin not from a can.
Thnx

PUMPKIN BREAD

3 1/2 c. flour
2 tsp. baking soda
1 1/2 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
3 c. sugar
1 c. oil
2/3 c. melted butter
4 eggs, slightly beaten
2 c. fresh, mashed pumpkin, or 1 can pumpkin (16 oz.)

Beat above in large mixing bowl for 2 minutes.
Add: 1 1/2 c. chopped walnuts

Grease and flour 4 medium loaf pans, or 4 (1 pound) coffee cans. Pour batter in approximately halfway, bread will rise. Bake in 350 degree oven for 1 hour. Test for doneness with toothpick.

(Boil raisins in water for about 1 minute before using in any recipe and it will prevent them from "sinking" to the bottom of the bread.)

INGREDIENTS

* 2 cups all-purpose flour
* 2 cups white sugar
* 2 (3.5 ounce) packages instant coconut cream pudding mix
* 1 teaspoon baking soda
* 1 teaspoon salt
* 1 teaspoon ground cinnamon
* 1 1/4 cups vegetable oil
* 5 eggs
* 2 cups canned pumpkin puree

DIRECTIONS

1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease two 9x5 inch loaf pans.
2. In a large bowl, combine flour, sugar, pudding mix, baking soda, salt and cinnamon. Stir in the oil, eggs and pumpkin until just blended.. Stir the flour mixture into the egg mixture. Pour batter into prepared pans.
3. Bake in preheated oven for 1 hour, or until a toothpick inserted into center of the loaf comes out clean. Remove from oven and let stand 15 minutes, then remove from pans and cool on wire rack.
Makes 2 loaves

1 1/2 cups (210g) flour
1/2 teaspoon of salt
1 cup (200 g) sugar
1 teaspoon baking soda
1 cup (1/4 L) pumpkin purée*
1/2 cup (1 dL) olive oil
2 eggs, beaten
1/4 cup water
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/2 cup (1 dL) chopped walnuts

* To make pumpkin purée, cut a pumpkin in half, scoop out the seeds and stringy stuff, lie face down on a foil or Silpat lined baking sheet. Bake at 350°F until soft, about 45 min to an hour. Cool, scoop out the flesh. Freeze whatever you don't use for future use. Or, if you are working with pumpkin pieces, roast or boil them until tender, then remove and discard the skin.

1 Preheat oven to 350°F (180°C). Sift together the flour, salt, sugar, and baking soda.

2 Mix the pumpkin, oil, eggs, 1/4 cup of water, and spices together, then combine with the dry ingredients, but do not mix too thoroughly. Stir in the nuts.

3 Pour into a well-buttered 9x5x3 inch loaf pan. Bake 50-60 minutes until a thin skewer poked in the very center of the loaf comes out clean. Turn out of the pan and let cool on a rack.

Makes one loaf.

Pumpkin Roll

Ingredients;
3 eggs
1 cup white sugar
2/3 cup pumpkin puree
1 teaspoon lemon juice
3/4 cup all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground ginger
1/2 teaspoon salt
1 teaspoon baking powder

1 1/2 cups confectioners' sugar
8 ounces cream cheese, softened
4 tablespoons butter, softened
1/2 teaspoon vanilla extract

Directons;
Preheat oven to 350 degrees F (175 degrees C). Grease and flour jelly roll pan. I use a 15x18 inch pan lined with waxed paper and then greased and floured.
Beat eggs with electric mixer for 2 1/2 minutes. Add sugar slowly while still beating. Beat for 3 1/2 minutes more. Fold in pumpkin and lemon juice.
Mix together the flour, cinnamon, nutmeg, ginger, salt and baking powder. Fold into batter. Spread batter onto prepared pan. Bake for 15-18 minutes. Remove from oven and allow to cool enough to handle.
Remove cake from pan and place on tea towel (cotton, not terry cloth). Roll up the cake by rolling towel inside cake and place seam side down to cool.
Prepare the frosting by blending together the sugar, cream cheese, butter and vanilla.
When completely cooled, unroll cake and spread with cream cheese filling and roll up again without towel. Wrap with plastic wrap. Refrigerate until ready to serve. Sprinkle with confectioners sugar and slice into 12-15 servings.


This is all I have right now, but if you want/need anymore, feel free to email me! Enjoy! ;]

1/2 cup butter (or margarine)
1 cup sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup pumpkin puree
1/2 cup sour cream or plain yogurt
1 teaspoon cinnamon
1/2 teaspoon nutmeg


Cream the butter and sugar together. Stir in the eggs and vanilla. Stir flour, baking soda, and salt together and add to the butter and sugar. Add the pumpkin, sour cream, cinnamon and nutmeg. Stir.
Bake in a greased loaf pan at 350*F. for 1 hour. If using mini loaf pans, bake for about 45 minutes. This makes 3 mini loaves for me.
Variation:.
Substitute banana for the pumpkin, add 1/2 cup nuts, if desired, and leave out the cinnamon and nutmeg.
You may also substitute applesauce for the pumpkin, adding apple pie spice. Have fun!





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