Share on ThriftyFunThis guide contains the following solutions. Have something to add? Please share your solution!
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.
Source: From an old cookbook called "Confederation Cookbook"
By linn from Canada
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.
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.
|Time:||25 Minutes Preparation Time|
45 Minutes Cooking Time
Source: My oldest daughter who has collected pumpkin recipes for over 40 years.
By Pookarina from Boca Raton, FL
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.
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
Moist and great tasting!
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
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!
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.
My favorite quick bread!
This is a great fall bread recipe!
This is my favorite kind of 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.
Ask a QuestionHere are the questions asked by community members. Read on to see the answers provided by the ThriftyFun community or ask a new question.
Do you have a recipe using shredded pumpkin in pumpkin bread?
By LORD01 from Margate, FL
Shredded pumpkin bread (or muffins)
2 cups all-purpose flour
2 teaspoons cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups sugar
3/4 cup vegetable oil
3 large eggs
1 teaspoon vanilla extract
3 cups shredded fresh pumpkin
1 cup toasted pumpkin seeds
Preheat the oven to 325 degrees F.
Sift the flour, cinnamon, baking soda, baking powder, and salt together.
In a separate bowl, mix the sugar, vegetable oil, eggs, and vanilla. Combine both mixtures and fold in the shredded
pumpkin and pumpkin seeds. Once the ingredients are all incorporated pour into a non- stick 9 by 5 by 3-inch loaf
pan. If your pan is not non- stick coat it with butter and flour.
Bake for 1 hour and 15 minutes. At this point a knife inserted into the middle of the loaf should come out clean.
Cool for 15 minutes and turn out onto a cooling rack. Cool completely.
For muffins temperature should also be 325 degrees F., but bake for 30 minutes.