Pumpkin Bread Recipes

Pumpkin Walnut Loaves

Ingredients:

• 3 cups flour
• 2 tsp. baking powder
• 1/2 tsp. baking soda
• 1 tsp. salt
• 3 tsp. cinnamon
• 1 tsp. ginger
• 1 3/4 cups white sugar
• 1 cup chopped walnuts
• 4 eggs
• 1 1/4 cups cooking oil (Crisco)
• 1 (19 oz.) can of canned pumpkin (not pie filling)

Directions:

Source: From an old cookbook called "Confederation Cookbook"

By linn from Canada

Pumpkin Tea Bread

Ingredients:

• 2 cups of brown sugar
• 1 cup Mazola corn oil
• 4 eggs, beaten
• 1 lb. can pumpkin (not pumpkin pie mix)
• 1 1/2 cups whole wheat flour
• 2 cups unbleached Flour
• 2 tsp. baking soda
• 1 tsp. salt
• 1 tsp. cinnamon
• 1/2 tsp. ground allspice
• 1/3 tsp. freshly ground nutmeg
• 2/3 cups water
• 1/2 cup dark or golden raisins (optional)
• 1/2 cup walnuts or pecans, chopped (optional)

Directions:

Mix sugar, oil and eggs together. Add pumpkin and beat very well. Add dry ingredients, then water, stirring just until mixed.

Pour into greased and floured bread (loaf) pans.

Bake at 350° F. for about 40-45 minutes. Test for doneness and be prepared to bake longer if necessary.

These loaves freeze very well. Wrap them securely in plastic wrap, then in foil. They can be glazed if desired using a simple glaze of confectioner's sugar and a little bit of butter and a Tbsp. of milk or cream. Glaze after thawing if you intend to freeze them.

Source: My oldest daughter who has collected pumpkin recipes for over 40 years.

By Pookarina from Boca Raton, FL

Pumpkin Bread

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 1/4 tsp. baking soda
• 1 tsp. salt
• 1 tsp. cinnamon
• 1/2 tsp. nutmeg
• 1/2 tsp. cloves
• 1/4 tsp. mace
• 1 cup canned pumpkin puree (not pumpkin pie mix)
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 cup low-fat or non-fat buttermilk
• 2 large eggs
• 1/4 cup canola oil
• 1/4 cup chopped walnuts (optional)

Directions:

Preheat oven to 350 degrees F. Spray a loaf pan with cooking spray.

In a medium bowl, whisk together flour, baking soda, salt and spices. Set aside.

In a large bowl, beat pumpkin puree, sugar, brown sugar, buttermilk, eggs ,and oil together until smooth.

Stir in flour mixture until just combined. Do not over mix.

Fold in nuts, if using. Pour pumpkin bread batter into prepared pan.

Bake pumpkin bread 50-60 minutes until a knife inserted in the center comes out clean.

Invert pumpkin bread and cool. Serve pumpkin bread with butter, apple butter, or a smear of cream cheese

By Jodi from Aurora, CO

Bumpkin Pumpkin Bread

Ingredients:

• 3 1/2 cups sugar
• 3 cups flour
• 1 tsp. cinnamon
• 1 tsp. cloves
• 1 tsp. allspice
• 1 tsp. baking powder
• 1 tsp. baking soda
• 4 eggs
• 1 cup oil
• 1 can of canned pumpkin
• 1/2 cup nuts
• 1/2 cup raisins

Directions:

Mix all the ingredients. Butter and flour 3 clean coffee tins. Fill each tin halfway and bake the bread at 350 degrees F. for 1 hour. Let cool slightly and turn upside down to slide out. Let cool and slice as thick or thin as you want.

Note: Clean coffee cans can also be used for cake mix cakes. Just bake, cut in half and you have 2 small personal cakes.

Source: White Trash Cooking cookbook

By Virginia P. from Evington, VA

Pumpkin Bread

Ingredients:

• 3 1/2 cups flour
• 3 cups sugar
• 2 tsp. baking soda
• 3 tsp. cinnamon
• 3 tsp. nutmeg
• 1/4 tsp. salt
• 4 eggs, beaten
• 1 cup vegetable oil
• 2/3 cup water
• 2 cups pumpkin

Directions:

By Robin from Washington, IA

Pumpkin Bread

Ingredients:

• 1 2/3 cup flour
• 1 1/4 cup sugar
• 1/4 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. cinnamon
• 1/4 tsp. cloves
• 1/4 tsp. nutmeg
• 1/2 tsp. salt
• 1/3 cup melted shortening
• 1/3 cup water
• 1 cup pumpkin
• 2 eggs, beaten
• 1/3 cup chopped nuts, optional
• 2/3 cup raisins, optional

Directions:

Chocolaty Pumpkin Bread (Freezer Bread)

Ingredients:

• 3 1/3 cups all-purpose flour
• 3 cups sugar
• 4 teaspoons pumpkin pie spice
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1/2 teaspoon baking powder
• 4 eggs
• 1 can (15 ounces) solid pack pumpkin
• 2/3 cup water
• 2/3 cup vegetable oil
• 2 cups (12 ounces) semisweet chocolate chips
• 1 cup sliced almonds, toasted (optional)

Directions:

Preheat the oven to 350 degrees. In a large bowl, combine the first six ingredients. In another bowl, combine the eggs, pumpkin, water and oil: stir into the dry ingredients just until moistened. Stir in the chocolate chips and almonds (if desired).

Pour the batter into 2 greased 9 inch x 5 inch x 3 inch loaf pans. You can also make three smaller loaves in mini bread pans. Bake for 70 to 75 minutes until a toothpick inserted near the center of the loaf comes out clean. Cool for 10 minutes before removing from pans to cool completely on wire racks. Wrap in foil and freeze for up to 3 months.

To thaw, allow the loaves to sit at room temperature.

By Cynthia Smith

Harvest Loaf Bread

Ingredients:

• 1 3/4 cup flour
• 1 tsp. baking soda
• 1 tsp. cinnamon
• 1/2 tsp. salt
• 1/2 tsp. nutmeg
• 1/4 tsp. ginger
• 1/2 cup margarine or butter
• 1 cup sugar
• 2 eggs
• 3/4 cup canned pumpkin
• 3/4 cup semi-sweet chocolate chips
• 3/4 cup chopped nuts

Harvest Glaze:

• 1/2 cup sifted confectioners' sugar
• 1/8 tsp. nutmeg
• 1/8 tsp. cinnamon
• 1-2 Tbsp. cream

Directions:

By Robin from Washington, IA

Honey Glazed Pumpkin Bread

• 1 cup sugar (250 ml)
• 1 cup pumpkin puree (250 ml)*
• 2 eggs
• 1/4 cup vegetable oil (50 ml)
• 1/4 cup milk (50 ml)
• 2 1/4 cup flour (550 ml)
• 1/2 cup ground pecans (125 ml)
• 2 tsp grated orange rind (10 ml)
• 1 1/2 tsp baking powder (7 ml)
• 1/2 tsp baking soda (2 ml)
• 1/2 tsp cinnamon (2 ml)
• 1/2 tsp ginger (2 ml)
• 1/4 tsp mace (1 ml)
• 2 tbsp liquid honey (25 ml)

Directions:

In a large bowl mix sugar & pumpkin. Add eggs, oil and milk. Beat.

In another bowl mix flour, pecans, orange rind, baking powder, baking soda, cinnamon, ginger and mace. Stir into pumpkin mixture. Just stir until moistened - don't over mix.

Pour into a greased 9x5" loaf pan. Bake @ 350F (180C) for 50 - 60 minutes or until a toothpick inserted into the bread comes out clean.

Brush honey on top of loaf. Let cool in pan for 10 minutes, then remove and let cool on a rack. Wrap and store for 1 day before serving.

Cut pumpkin in half. Scoop out seeds and fibers. Cut pumpkin into chunks. Place pieces skin side up on in an 8x8" or 9x11" pan. Add about 1/2" of water. Bake @ 350F (180C) for about an hour until pumpkin is tender. Drain water. Scrape pumpkin off rind. Puree pulp in blender. Can be kept in the fridge for about a week or frozen.

Or buy a can of pumpkin ;-)

From http://www.CanadianCountryGifts.com