Best Pumpkin Nut Bread Recipe

Grease and flour three 7 x 3 inch pans. Preheat oven to 350 degrees F (175 degrees C). Advertisement. Step 2. Measure flour, sugar, baking soda, salt, and spices into a large bowl. Stir to blend. Add pumpkin, water, vegetable oil, eggs, and nuts. Beat until well combined. Pour batter into prepared pans.

Rating: 4.5/5(673)
Total Time: 1 hr 10 mins
Category: Breakfast Bread
Calories: 275 per serving

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Spray 2 9x5x3 loaf pans. Sift dry ingredients together. Mix sugar, oil, water, eggs and pumpkin together. Stir in dry ingredients. Mix in pecans and currants. Divide batter between pans and bake until tests done. Submit a Recipe Correction.

Rating: 5/5(4)
Total Time: 55 mins
Category: Quick Breads
Calories: 3119 per serving

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Instructions Checklist. Step 1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan. Advertisement. Step 2. Combine flour, sugar, baking soda, salt, cinnamon, nutmeg, cloves, baking powder, and ginger in a large bowl. Make a well in the center; add pumpkin, oil, and eggs. Stir well.

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1 c. nuts, chopped. Sift dry ingredients together. Combine pumpkin, sugar, milk and eggs in mixing bowl and beat. Add dry ingredients and soft butter. Beat until well mixed then add nuts. Bake in well greased loaf pan for 45 to 55 minutes in 350 degree oven. 3 reviews.

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Step 1. Preheat oven to 350° F. Grease 9 x 5-inch loaf pan. Step 2. Combine flour, pumpkin pie spice, baking powder, salt and baking soda in medium bowl. Blend pumpkin, granulated sugar, brown sugar, evaporated milk, egg, egg white and oil in large mixer bowl. Add flour mixture; mix just until moistened. Pour into prepared loaf pan; sprinkle

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Pumpkin bread itself isn’t hard to make, but it can be tricky to select the best recipe. There’s an endless variety to choose from, each utilizing different ingredients and techniques. There’s an endless variety to choose from, …

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Preheat oven to 350F and grease a 9×5″ loaf pan. In a large bowl, toss together the flour, pumpkin pie spice, baking soda and salt. Set aside. In a medium bowl, whisk together the remaining ingredients. Pour the wet ingredients into the dry and stir until just combined.

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1 c. nuts. Cream butter and sugar, beat in eggs and vanilla. Combine dry ingredients. Mix butter and dry ingredients, mix well. Stir in raisins and nuts. Divide into 4 little loaf pans. Bake 1 hour at 350 degrees.

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In a medium bowl, whisk together pumpkin and all remaining ingredients. Stir pumpkin mixture into flour mixture until well combined. Pour batter into prepared pans. Bake for 45 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on a wire rack.

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In a large bowl, combine the dry ingredients. In another bowl, whisk the eggs, pumpkin, oil and water. Stir into dry ingredients just until moistened. Pour into three greased 8x4-in. loaf pans. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks

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Without further ado, I bring you the BEST pumpkin nut bread…ever. Ingredients: 2 large eggs (from happy hens) 1 C coconut sugar (THIS is my favorite) 1/2 C melted coconut oil (the only coconut oil I use…THIS) 1/2 C pumpkin puree (homemade, or like THIS) 1/2 C whole wheat pastry flour (THIS FLOUR is what makes the bread so fluffy and delish)

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Directions: Preheat oven to 325°. Grease and flour (or use floured baking spray) two loaf pans. I've used 8" x 4" and 9" x 5" sizes, but you can use any size, just adjust the time accordingly. Cream butter and sugar. Add eggs and mix until light and fluffy. Add vanilla, baking soda and powder, and salt.

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Preheat oven to 350°F. Lightly spray a 9 x 5” loaf pan. Set aside. In a medium mixing bowl, whisk together the flour, pumpkin spice, baking powder, baking soda, and salt. In a separate large bowl, combine the pumpkin, granulated sugar, …

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The best of pumpkin pie-blended with nuts-in an easy quick bread format. SERVES Makes one 9-inch loaf. WHY THIS RECIPE WORKS. We wanted our Pumpkin-Nut Bread recipe to capture the flavors of pumpkin pie, without making the loaf overly dense or sweet. Using the quick bread mixing method, we combined wet and dry ingredients separately, then mixed

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Pumpkin bread needs no bells and whistles. In fact, we'd argue that the simpler the pumpkin bread, the better it's probably going to be.With this philosophy in mind, we give you a recipe for pumpkin bread that requires 10 minutes of hands-on time, two bowls, and a whisk.

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I bake this bread up 'not so sweet' making it perfect for breakfast. Nuts add a little extra heartiness and a touch of earthy sweetness, but can be omitted. Cook this recipe with oil for a moisture loaf, butter for a denser loaf or a mix of each. The original recipe for this loaf calls for 3 cups sugar, which is definitely delicious.

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This classic quick bread is incredible on its own for breakfast, a snack, or dessert with a dollop of cocoa-spice frosting. Like any good homemade pumpkin bread, it's filled with canned pumpkin puree, cinnamon, and nutmeg. To give extra richness to the cocoa frosting, stir in a dash of espresso coffee powder. 1 of 15.

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