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ISO:Your very best Pumpkin Bread recipe pretty please

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  • ISO:Your very best Pumpkin Bread recipe pretty please

    I have misplaced my Pumpkin Bread recipe that is our all-time fave.There is NO WATER in this recipe.It is so yummy,spicy & moist.We will appreciate your sharing your favorite tried & true recipe w/o water in it,if possible.Thank you so much!

  • #2
    Re: ISO:Your very best Pumpkin Bread recipe pretty please

    Here is mine, it does have a small amount of water in it but a excellent moist, tasty bread! I have made it twice.
    http://www.copykatchat.com/showthread.php?t=37784

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    • #3
      Re: ISO:Your very best Pumpkin Bread recipe pretty please

      Pumpkin Bread


      1/2 cup (1 stick/4 oz./113g) unsalted butter or margarine
      1 cup granulated sugar (may use a combination of white and brown sugar to equal 1 cup)
      2 eggs
      1/2 teaspoon vanilla extract
      2 cups all-purpose flour
      1/2 teaspoon baking powder
      1 teaspoon baking soda
      1/2 teaspoon salt
      1 teaspoon ground cinnamon
      1/2 teaspoon ground nutmeg
      1/4 teaspoon ground cloves
      1 cup 100% pure pumpkin puree
      1/2 cup milk or orange juice
      1/2 cup chopped walnuts or pecans and/or raisins or chocolate chips (optional)



      Preheat oven to 350 . Butter and flour a 9 x 5-inch loaf pan.

      In a medium bowl, cream butter and sugar. In a separate bowl, combine all dry ingredients and blend together. Add eggs and vanilla to creamed mixture, beat well. Add dry ingredients, pumpkin and milk (or orange juice). Mix until well blended. Gently stir in chopped nuts, raisins or chocolate chips (or a combination of these), if using. Pour batter into prepared baking pan. Bake in preheated oven for 60 to 70 minutes or until toothpick inserted into the center of the bread comes out clean. Cool on cooling rack for 10 minutes before removing from pan. Remove bread from pan and allow to cool completely before serving or storing.

      Makes 1 (9 x 5-inch) loaf, 10 servings

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      • #4
        Re: ISO:Your very best Pumpkin Bread recipe pretty please

        This pumpkin bread is AMAZING....I've made it with and without chocolate chips and with and withoout the cinnamon/sugar topping....it's the best pumpkin bread I've ever had...including the pumpkin bread they sell at Starbuck's...this is just GREAT!

        Chocolate Chip Pumpkin Bread

        INGREDIENTS
        1 (15 ounce) can pumpkin puree
        4 eggs
        1/4 cup vegetable oil
        1/4 c. applesauce (I used cinnamon)
        1/2 c. melted butter
        2/3 cup water
        2 cups white sugar
        1 cup brown sugar
        3 1/2 cups all-purpose flour
        2 teaspoons baking soda
        1 1/2 teaspoons salt
        1 teaspoon ground cinnamon
        1 teaspoon ground nutmeg
        1/2 teaspoon ground cloves
        1/4 teaspoon ground ginger
        1 bag semi-sweet chocolate chips


        DIRECTIONS
        Preheat oven to 350 degrees F Grease and two 9 X 5 inch loaf pans.
        In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
        Bake for about 1 hr. and minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

        Note: I also put together a mixture of cinnamon/sugar and butter...poked holes in the bread and poured it over...it made it SINFUL! However, with the chocolate chips it was very rich!

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        • #5
          Re: ISO:Your very best Pumpkin Bread recipe pretty please

          This is outstanding ~ no water in this recipe:

          Super Moist Pumpkin Bread

          2 cups oil ( I use 1-1/2 cups and it still turns out moist)
          2 cups sugar
          5 eggs
          2 cups pumpkin (canned works better than fresh for this recipe)
          3 cups flour
          2 tsp baking soda
          2 tsp baking powder
          1 tsp salt
          1 tsp cinnamon
          1 tsp nutmeg
          1 cup chopped nuts (walnuts or pecans work great)
          2 small packages instant coconut cream pie filling

          Mix oil, sugar and pumpkin in a large bowl. Sift dry ingredients in another bowl and add to the pumpkin mixture. Add in the dry pudding mixes. Grease and flour 2 bread loaf pans and fill 2/3 full..........Can also use a bundt pan. Bake 350* for 1-1/4 hours.

          Refrigerate for one day before serving for best flavor.
          ________________________________________________

          Sorry this has water but just as moist and delicious as the first one I posted:

          Downeast Maine Pumpkin Bread
          Submitted by: Laurie Bennett

          Prep Time: 15 Minutes
          Cook Time: 50 Minutes
          Ready In: 1 Hour 5 Minutes
          Yields: 24 servings

          "Spiced with cinnamon, ginger, nutmeg and cloves, this bread improves with age, so plan to make it a day ahead if possible."

          1 (15 ounce) can pumpkin puree
          4 eggs
          1 cup vegetable oil
          2/3 cup water
          3 cups white sugar
          3 1/2 cups all-purpose flour
          2 teaspoons baking soda
          1 1/2 teaspoons salt
          1 teaspoon ground cinnamon
          1 teaspoon ground nutmeg
          1/2 teaspoon ground cloves
          1/4 teaspoon ground ginger

          1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.

          2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.

          3. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

          Source: Allrecipes

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          • #6
            Re: ISO:Your very best Pumpkin Bread recipe pretty please

            The first is Bean's recipe and is the best I've ever had. The next is my pumpkin muffin recipe which could probably just be cooked in a loaf pan for a longer period (since I frequently convert the other way - loaf to muffin). The muffin recipe is quick, delicious and very moist.

            Harvest Pumpkin-Pineapple Loaf (Bean - CK)

            Wonderful texture, flavor and very moist. Converts well to the use of Splenda. Also converts well into muffins

            Non-stick cooking spray
            2-1/2 cups sugar (I used 1-1/2 C Splenda)
            1 stick (1/2 cup) butter, softened
            1 (15-oz.) can pumpkin
            1 (8-1/4-oz.) can crushed pineapple in juice, undrained
            4 eggs
            3-1/2 cups all-purpose flour
            2 teaspoons baking soda
            2 teaspoons pumpkin pie spice
            1 teaspoon salt
            Powdered sugar

            Heat oven to 350 degrees. Lightly spray two 8-1/2 x 4-1/2-inch loaf pans with cooking spray. In a mixer bowl, beat together sugar (or Splenda) and butter until blended. Add pumpkin, undrained pineapple and eggs. Beat well. Set aside.

            In a medium bowl, combine flour, baking soda, pumpkin pie spice and salt; add to pumpkin mixture, mixing until dry ingredients are just moistened. Divide batter into prepared pans; spread evenly. Bake 55 to 65 minutes or until a wooden pick inserted in center comes out clean. Cool 5 minutes. Remove from pans to wire racks; cool completely.

            Loaves can more easily be sliced if served the next day. Sprinkle powdered sugar over the top of each loaf just before slicing, if desired.



            Pumpkin Muffins

            1 Egg
            2 C White sugar
            1-1/2 C vegetable oil (or replace part or all of the oil with puree fruit but reduce sugar)
            1 can pumpkin (14 oz) or use homemade pumpkin puree
            3 C All purpose flour
            1 Tbsp. Cinnamon
            2 Tsp. Baking powder
            2 Tsp. Baking soda
            1 Tsp. Salt
            2 C Sultana raisins (or 1 C each raisins and nuts)

            In large bowl, beat eggs well

            Add sugar, oil and pumpkin to eggs and mix well.

            Add remaining ingredients and combine well.

            Bake for 15 minutes in 400F oven.

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