Pumpkin Bread Recipes

Recipe: Pumpkin Walnut Loaves

Just the right texture for a pumpkin loaf, the walnuts add a nice compliment to the pumpkin. Enjoy with a cup of tea! And you will be glad this recipe makes two loaves.

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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:

Sift together the first 6 ingredients listed. Stir in the nuts.

In another large bowl beat the eggs very well, add oil, and pumpkin. Beat a couple minutes. Beat in the dry ingredients, adding a bit at a time.

Grease and flour two loaf size pans, bake in preheated oven of 350 degrees F for approximately 50 minutes or until done in center.

Cool in pans for five minutes before removing. Cool completely.

Wrap well, can be frozen.

Servings: 10 slices per loaf

Prep Time: 15 Minutes

Cooking Time: 50 Minutes

Source: From an old cookbook called "Confederation Cookbook"

By linn from Canada

Recipe: Pumpkin Tea Bread

This Tea Bread (some call them Quick Breads) is a very easy sweet bread to make up and bake. Most children love anything "pumpkin" and as we all know, pumpkin has a good amount of beta-carotene in it, just as carrots do. It is easily added to or changed to suit your own family's taste.

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

Recipe: Bumpkin Pumpkin Bread

This has been one of my favorite fall recipes for years that I got out of my White Trash Cooking cookbook that my daughter gave me.

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

Recipe: Pumpkin Bread

Moist and great tasting!

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 1/4 tsp. baking soda
• 1 tsp. salt
• 1 tsp. cinnamon
• 1/2 tsp. nutmeg
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• 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

Recipe: Chocolaty Pumpkin Bread (Freezer Bread)

This delicious sweet bread is perfect any time you need a treat or a quick dessert for unexpected company! This bread is also wonderful as a gift for any occasion!

Recipe: Pumpkin Ginger Bread

I love this time of year. It got so very cold this weekend that I had to turn on my heat... reluctantly! I also turned on the oven and started baking. I thought about making something with pumpkin, but wanted something a bit different. I went looking through all my own recipes and found all my different pumpkin breads, cakes, and muffins. I started making my pumpkin bread recipe and came across a version that has ginger in it. I love ginger in anything, so here we go.

Recipe: Pumpkin Bread

My favorite quick bread!

Recipe: Harvest Loaf Bread

This is a great fall bread recipe!

Recipe: Pumpkin Bread

This is my favorite kind of bread!

Recipe: Honey Glazed Pumpkin Bread

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.

Question: Using Shredded Pumpkin in Pumpkin Bread

Do you have a recipe using shredded pumpkin in pumpkin bread?

By LORD01 from Margate, FL