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Pumpkin Bread Recipes

Posted Nov 23 2010 3:09pm
Pumpkin Bread

Pumpkin Bread Best Recipe

If you, like me, love pumpkin and and believe that autumn wouldn’t be complete without at least one batch of homemade pumpkin bread, here are two of my favorite pumpkin bread recipes as well a few gathered from around the internet.

(Although I have a vast collection of cookbooks, am prone to kitchen experimentation, and gravitated toward “fancy food” years ago, my preferences are changing. These days it’s the simple recipes from my childhood that are most appealing. Maybe it’s age? Maybe it’s my desire to simplify things? Maybe it’s all I am learning at IIN ? Not sure what’s driving the desire to get back to basics. But I digress…)

I love pumpkin bread for lots of reasons – pumpkin is full of fiber, vitamins and minerals so I feel good about including it in my baking, it has a longer shelf life than any other quick bread I know, and it’s versatile. You can adjust the spices up or down, add your favorite spices (allspice and ginger for example) or stir in extra goodies, such as dried cranberries, fresh chopped cranberries, chopped nuts, raisins or chocolate chips.

There’s a good chance you already have your own go-to pumpkin bread recipe. Canned pumpkin puree (not pumpkin pie filling) is my pumpkin of choice, since I’ve never had easy access to fresh pumpkins and am a lazy cook at my core! But if you are in the mood to experiment, you won’t go wrong with either of these recipes, that are tried and true.

Pumpkin Bread

Pumpkin Bread

makes 2 loaves

I made this pumpkin bread Sunday, adding a large handful of chopped dried cranberries. I also made a gluten-free version to take to my friend Nancy. To make this recipe gluten free – substitute your favorite gluten free flour blend, add 1/2 cup applesauce, and 1 teaspoon xanthan gum.

1 (15 ounce) can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water or apple cider
2 cups sugar
3 1/2 cups flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground allspice

Preheat oven to 350 degrees F. Grease and flour 2 9×5-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, baking powder, salt, cinnamon, nutmeg, cloves and allspice. Stir the dry ingredients into the pumpkin mixture until just blended. Pour batter into the prepared pans.

Bake for 60 to 70 minutes in the preheated oven. (Loaves are done when toothpick inserted in center comes out clean. )

Pumpkin Bread Squares

This recipe for pumpkin bread squares produces delicious, dense, moist, and spicy pumpkin squares that are like gingerbread, only better for a nut lover like me because they are crusted with pecans.
This is fall and winter comfort food at its most basic deeply satisfying best.

It’s adapted from a wonderful cookbook called The Weekend Baker: Irresistible Recipes, Simple Techniques, And Stress Free Strategies For Busy People by Abigail Dodge , that offers great recipes, simple techniques, and stress-free strategies for busy people who still want to be able to bake delicious homemade desserts for their family and friends.

These tasty pumpkin squares taste even better a day or two after baking when the flavors have had the chance to meld together and they travel extremely well.

For an easy thoughtful homemade gift, bake in a disposable foil pan and when cool, wrap with colorful plastic and/or cellophane.

Pumpkin Bread Squares

Pumpkin Bread Squares

Makes one 8-inch square pan

3/4 cup finely chopped pecans
1 cup canned pumpkin puree (not pumpkin pie filling!)
1 cup firmly packed dark brown sugar
1/2 cup canola oil
2 eggs
1 teaspoon vanilla
1 3/4 cups flour
2 teaspoons baking powder
1/4 teaspoon baking soda
2 teaspoons pumpkin pie spice
1/2 teaspoon salt

Preheat oven to 350F degrees. Generously grease an 8-inch square baking pan. (Alternatively, line your pan with parchment or greased foil.)

Pour chopped pecans into the pan and tilt to coat the bottom and sides evenly, and then carefully tip out the excess, saving them for the topping.

In a large mixing bowl, combine the pumpkin puree, brown sugar, oil, eggs, and vanilla, whisking until smooth. In a separate bowl, combine flour, baking powder, baking soda, pumpkin pie spice, and salt until well blended. Stir the dry ingredients into the wet ingredients until just combined. (You don’t want to over mix since this can make your pumpkin squares tough.)

Pour the batter into the prepared pan and spread it out evenly. Scatter the remaining nuts evenly over the top of the pumpkin squares batter.

Bake for 25 to 30 minutes or until the top springs back when lightly touched and a wooden toothpick inserted into the center comes out with moist crumbs. Remove from the oven and cool on a wire rack for 15 minutes or so.

Cut into desired size bars. Serve warm or at room temperature.

These delicious pumpkin squares can be wrapped in plastic wrap and stored at room temperature for up to 5 days or in the freezer for up to 1 month.

Pumpkin Bread In case we haven’t mentioned it already, we just LOVE pumpkin here in the shoebox.  Chances are, if it contains pumpkin in the ingredients list, we’re going to like it – a lot.  In fact, we’re not really sure if there are any recipes out there that wouldn’t benefit from a little pumpkin.  It’s like salt and pepper, pumpkin is. (Very much like my favorite pumpkin bread but with wonderful step by step pictures.) From the Shoe Box Kitchen.

Vegan Pumpkin BreadSometimes I make recipes vegan simply because I’m out of eggs and/or butter.  It’s true.  A severe and persisting egg shortage in my house was the inspiration for the Vegan Pumpkin Bread.  If you’re vegan, you’re probably annoyed.  That’s ok.  I can be annoying.  If you’re not vegan, you’re probably happy to know that you can still bake up some wonders without eggs and butter.  Your call.  Found at Joy the Baker.

Gluten Free Pumpkin Breadwas so happy myself to see four loaves of my pumpkin bread cooling on the top of the stove that I snapped a few pictures. In disarray or all lined up, the sight of these loaves of pumpkin bread made me happy! Found at Gluten Free Easily.

  • Bran Muffins - For bran muffins that are moist, chewy, and not too heavy or sweet.
  • Pumpkin Muffins – These pumpkin muffins turned out perfectly – moist and tender, not too sweet, with a gentle spiciness and a beautiful golden-orange color.
  • Moist Banana Bread - I could barely contain my excitement. I happened upon a recipe for super moist banana bread that isn’t full of butter and sour cream.

yet? When you do, as a BONUS you will receive a FREE subscription to my monthly e-zine full of ideas for balancing your love of good food with your desire to stay slim and healthy.

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