Tuesday, April 27, 2010

Recipe for pumpkin bread?

I lost mine!Recipe for pumpkin bread?
I use Quick Breads, adding pumpkin and nuts...Recipe for pumpkin bread?
one,onehafe cup flour 1 tsp soda 1tsp baking powder three quarter salt 1 tsp cinnamon three quarter cup vegetable oil 1 cup white sugar 2 eggs beaten well 1 cup of pumkin bake at 350 degrees for 1 hour.
here goes

2.5 cups sugar , 2 and 3/4 cup flour

2 sticks margarine , 1 tsp baking soda

3 eggs , 2 tsp baking powder

1 cups pumpkin , 1 T cinnamon

1 T vanilla , 1 tsp nutmeg

1 tsp cloves , 1/2 tsp salt

1 c. nuts (opt)

using larges bowl, cream together sugar and margarine. Add eggs, one at a time and beat using electric mixer. Sift flour and measure accurately, Sift again with bakinig soda, baking powder, cinnamon , nutmeg,cloves and salt. Add the flour mix to the sugar , margarine and egg mixture. Blend well with wooden spoon, Add pumpkin, vanilla and nuts. Blend well after each addition. but do not beat. Bake in 325 degree oven for 1 hour or tube pans which have been lightly greased and floured. Fill pans 2/3 way full.

Hope it turns out ..
Pumpkin Bread Recipe

1 1/2 cups (210g) flour

1/2 teaspoon of salt

1 cup (200 g) sugar

1 teaspoon baking soda

1 cup (1/4 L) pumpkin purée

1/2 cup (1 dL) olive oil

2 eggs, beaten

1/4 cup water

1/4 teaspoon nutmeg

1/4 teaspoon cinnamon

1/4 teaspoon allspice

1/2 cup (1 dL) chopped walnuts

(metric measurements in parentheses)

Preheat oven to 350°F (180°C). Sift together the flour, salt, sugar, and baking soda. Mix the pumpkin, oil, eggs, 1/4 cup of water, and spices together, then combine with the dry ingredients, but do not mix too thoroughly. Stir in the nuts. Pour into a well-buttered 9x5x3 inch loaf pan. Bake 50-60 minutes until a straw poked in the very center of the loaf comes out clean. Turn out of the pan and let cool on a rack.

Makes one loaf.

~~This is a great recipe site~~:

Pumpkin Bread

1 cup butter or margarine, softened

3 cups sugar

3 eggs

3 cups all-purpose flour

1 tablespoon baking powder

1-1/2 teaspoons baking soda

1-1/2 teaspoons ground cinnamon

1-1/2 teaspoons ground cloves

1-1/2 teaspoons ground nutmeg

1 can (16 ounces) solid-pack pumpkin

In a mixing bowl, dream butter and sugar. Add eggs; mix well. Combine dry ingredients; stir into creamed mixture just until moistened. Stir in pumpkin. Pour into two greased 9-in. x 5-in. x 3-in. loaf pans. Bake at 350° for 1 hour or until bread tests done. Cool in pans for 10 minutes before removing to wire racks. Yield: 2 loaves.

* 1 1/2 c. flour

* 1/2 tsp. salt

* 1 c. sugar

* 1 tsp. baking soda

* 1 c. pumpkin puree

* 1/2 c. vegetable oil

* 2 eggs, beaten

* 1/4 c. water

* 1/4 tsp. nutmeg

* 1 tsp. cinnamon

* 1/4 tsp. allspice

* 1/4 tsp. cloves

* 1/2 c. chopped nuts (optional)


3 cups sifted all-purpose flour

1/2 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground nutmeg

1 teaspoon ground cloves

1 teaspoon ground cinnamon

1/2 teaspoon salt

3 cups sugar (can be made with only 1 1/2 cups)

1 cup vegetable oil

3 eggs

1 16-ounce can pumpkin

1 cup dark seedless raisins

1 cup chopped pecans

last one

* 2 1/4 c. sugar

* 2 1/2 cups packed light brown sugar or 1 box brown sugar (1 lb.)

* 1 - 29 oz. can pumpkin

* 6 eggs

* 1 1/2 cups canola oil

* 1 c. water

* 5 1/4 c. flour

* 1 Tbs. plus 1 tsp. ground cinnamon

* 1/2 tsp ground ginger

* 1 Tbs. ground nutmeg

* 1 tsp ground cloves

* 2 1/2 tsp salt

* 3 tsp. baking soda

* 6 aluminum loaf pans, 4 x 8 inches
Kim's Best Pumpkin Bread:

1/3 cup fat-free milk

2 1/2 tablespoons vegetable oil

2 large eggs

2 large egg whites

1 (15-ounce) can pumpkin

2 cups all-purpose flour

1 cup quick-cooking oats

1 cup sugar

2 teaspoons baking powder

2 teaspoons ground cinnamon

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup raisins

1/4 cup chopped pecans

Cooking spray

Preheat oven to 350°.

Combine the first 5 ingredients in a medium bowl; stir well with a whisk.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (flour through salt) in a large bowl; make a well in center of mixture. Add pumpkin mixture to flour mixture, stirring just until moist. Fold in raisins and pecans.

Spoon batter into 2 (8 x 4-inch) loaf pans coated with cooking spray. Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pans on a wire rack; remove from pans. Cool completely on rack.

Note: To freeze individual slices, place in heavy-duty zip-top plastic bags. Remove excess air from bags; seal and freeze up to 4 months. To thaw, let stand at room temperature.

Yield: 2 loaves, 12 servings per loaf (serving size: 1 slice)
Pumpkin Bread

1 1/2 c. flour

1/2 tsp. salt

1 c. sugar

1 tsp. baking soda

1 c. pumpkin puree

1/2 c. vegetable oil

2 eggs, beaten

1/4 c. water

1/4 tsp. nutmeg

1 tsp. cinnamon

1/4 tsp. allspice

1/4 tsp. cloves

1/2 c. chopped nuts (optional)

Preheat your oven to 350. Sift together the flour, salt, sugar, %26amp; baking soda. In a separate bowl, combine the pumpkin, oil, eggs, water, %26amp; spices. Pour into the bowl w/ dry ingredients %26amp; mix just until all are combined - don't stir too much! Stir in the nuts, if you're using them (I like it better w/o the nuts). Pour into a well-buttered 9x5x3-in. loaf pan, bake 50-60 minutes until done in the middle. Remove from pan, cool on a rack.

Keep wrapped in the refrigerator. Really good w/ cream cheese, or chopped walnuts in cream cheese.

More recipes using pumpkins

Pumpkin Bread. Makes 2 loaves.


•3 1/2 cups all-purpose flour

•2 tsp. baking soda

•1 1/2 tsp. salt

•2 tsp. cinnamon

•2 tsp. nutmeg

•3 cups sugar

•4 eggs, beaten

•2 cups of fresh pumpkin --%26gt; 16 ounces if using canned pumpkin

•2/3 cup water --%26gt; if pumpkin is canned

•1/2 cup water --%26gt; if pumpkin is fresh or frozen

•1 cup vegetable oil •1 cup chopped pecans


Preheat oven to 350 F. Combine flour, soda, salt, cinnamon, nutmeg and sugar in large mixing bowl. Add eggs, water, oil and pumpkin. Stir until blended. Add nuts. Mix well. Pour into two 9x5'; loaf pans. Bake 1 hour. Cool slightly and take out of pans to let cool on a rack. This tastes best if you wrap, refrigerate and wait a day to eat it. It keeps well in the refrigerator and can be frozen.
1 1/2 cups flour

1/2 teaspoon of salt

1 cup sugar

1 teaspoon baking soda

1 1/2 cups pumpkin purée

2 eggs

1/4 cup water

1/4 teaspoon allspice

1/4 teaspoon nutmeg

1/4 teaspoon cinnamon

1/2 cup chopped walnuts

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