Definition of Pumpkin Bread
"Pumpkin Bread is a type of moist quick bread made with pumpkins that can be relatively involved to make, because pumpkin must be cooked and softened before being used to make the bread (using canned pumpkin renders it a simpler dish to prepare). Frequent add-ins include nuts or raisins."
"Pumpkin bread is usually baked in a rectangular loaf pan, and is often cooked in late fall when fresh pumpkins are available. It can also be made from canned pumpkin, resulting in a stronger pumpkin taste."
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Traditional Pumpkin Bread
3 c. sugar
1 c. oil
3 eggs
2 c. canned pumpkin
1 c. walnuts (optional)
3 c. flour
1/2 tsp. salt
1/2 tsp. baking powder
1 tsp. soda
1 tsp. cloves
1 tsp. cinnamon
1 tsp. nutmeg
Blend oil, sugar and eggs. Stir in pumpkin. Add shifted dry ingredients. Stir in walnuts (optional). Put in greased pan. Bake at 350 degrees for 1 hour and 15 minutes. Allow to cool.
Chocolate Chip Pumpkin Bread
3 cups white sugar
1 (15 ounce) can pumpkin puree
1 cup vegetable oil
2/3 cup water
4 eggs
3 1/2 cups all-purpose flour
1 tablespoon ground cinnamon
1 tablespoon ground nutmeg
2 tablespoons baking soda
1 1/2 teaspoons salt
1 cup miniature semisweet chocolate chips
1/2 cup chopped walnuts (optional)
In large bowl, combine sugar, pumpkin, oil, water, and eggs. Beat until smooth. Blend in flour, spices, soda, and salt. Fold in chocolate chips and nuts. Grease and flour three 1 pound size coffee cans or three 9 x 5 inch loaf pans. Fill cans 1/2 to 3/4 full. Bake at 350 degrees F (175 degrees C) for 1 hour, or until an inserted knife comes out clean. Cool on wire racks before removing from cans or pans. Wrap in cellophane once completely cooled. Makes 3 loaf pans.
Half Moon Bay Pumpkin Bread
- Half Moon Bay, CA. Bake-off Winner CONGRATULATIONS!
Makes 3 loaves
3 c Sugar, granulated
3 1/2 c Flour, all-purpose
1/2 t Salt
2 t Baking soda
1 t Cinnamon
1 t Nutmeg
4 lg. Eggs
1 c Vegetable oil
2 c Pumpkin (cooked)
2/3 c Water
1 1/2 c Walnuts, chopped
Preheat the oven to 350 degrees F. Butter your containers well. Sift the dry ingredients together into a large bowl. Make a well in the center of the dry ingredients, and add the eggs, oil, pumpkin and water. Beat thoroughly. It's easier to get all the lumps out if you use an electric mixer. Stir in the walnuts with a wooden spoon.
Pour the batter into the containers, filling each only half to two-thirds full. Bake for 60-90 minutes, depending on the sizes of your containers. If you're using a very small container, start checking much sooner. The bread is done when a toothpick in the middle comes out clean. Cool about ten minutes, then loosen the edges of the bread with a knife, and turn out of the pans to cool the rest of the way on a rack. For baking containers, you can use a loaf pan, metal cans, or whatever. If you use 1-pound coffee cans, it takes three of them. For tiny loaves, use soup cans or mini loaf pans.
Pumpkin Bread
1 C brown sugar, packed
1/3 C shortening
1 C canned pumpkin
1/4 C milk
2 C flour
2 eggs
2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
1 tsp. cloves
1/2 C walnuts, chopped
Cream together brown sugar and shortening. Beat in the eggs, and then add the pumpkin and the milk. In another bowl, mix flour, baking soda & powder, salt and cloves. Add flour mixture to pumpkin mixture, and mix well. Stir in the nuts. Place dough in a greased loaf pan, and bake at 350 degrees for one hour.
Harvest Pumpkin bread
1 cup sugar
1/4 cup Margarine
1/4 cup applesauce
2 eggs
1 cup (8 ounces) solid pack pumpkin
2 cups all-purpose flour
1/2 Tsp salt
2 Tsp baking powder
1/4 Tsp baking soda
1 Tsp ground cinnamon
1/2 cup raisins
1 Tsp grated orange rind
1/4 cup orange juice
1/2 cup walnuts, chopped
Lightly grease a 9" x 5" x 3" loaf pan or coat with vegetable spray. Beat sugar, margarine, and applesauce until creamy and light (about 5 minutes). Add eggs one at a time and continue to beat. Add pumpkin and mix until smooth. Combine flour, salt, baking powder, baking soda, and cinnamon. Stir into pumpkin mixture and mix until smooth. Add raisins, orange rind, orange juice and nuts (optional). Stir well and pour into loaf pan. Bake at 350oF for 60-65 minutes. You can test for doneness by sticking a wooden pick into loaf. If it comes out clean, the bread is done. Cut into 12 slices.
Pumpkin Bread
3½ cups (840 ml) flour
2 teaspoons baking soda
1½ teaspoons salt
2 teaspoons cinnamon
1 teaspoon nutmeg
3 cups (720 ml) sugar
1 cup (240 ml) vegetable oil
4 eggs
⅔ cups (160 ml) water
2 c. canned pumpkin
1. Preheat oven to 180 °C (350 °F).
2. Sift dry ingredients together.
3. Mix pumpkin, water, oil and eggs together in another bowl. Pour into dry mixture and mix well.
4. Pour into 2 greased 9x5x3-inch loaf pans. Bake 1 hour and 15 minutes or until toothpick inserted in middle of loaf comes out clean. Cool before removing from pans.
Pumpkin Pancakes
Serving Size: 6 pumpkin heads.
Ingredients:
2 cups Bisquick
2 tablespoons Brown sugar - packed
2 teaspoons Cinnamon
1 teaspoon Allspice
1 1/2 cups Evaporated milk
1/2 cup Solid pack pumpkin
2 tbs Vegetable oil
2 Eggs
1 teaspoon Vanilla
Directions:
In a large mixing bowl, combine the bisquick, sugar, cinnamon and allspice. Add the evaporated milk, pumpkin, oil, eggs, and vanilla; beat until smooth. For each pancake, pour 1/4 to 1/2 cup batter (depending on size you want) onto a heated, lightly greased griddle. Cook until the top is bubbly and edges are dry. Turn pancakes; cook until golden. Keep warm. Serve with syrup or honey.
Pumpkin Bread Pudding
Serving Size: 6 pumpkin loafers.
Ingredients:
6 plain croissants, cubed and toasted
1 lb pumpkin puree
1 cup milk
1/2 cup cream
1/8 cup molasses
1 cup brown sugar
2 eggs
1 1/2 teaspoons cinnamon
1 teaspoon vanilla
1/4 teaspoon salt
1/2 cup sugar
Directions:
Pre-heat oven to 350° F. Combine all ingredients, adding bread last. Sprinkle a little brown sugar and butter on top and bake, uncovered for 15 minutes. Serve warm or chilled.
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