Moist Pumpkin Bread Recipe Canned Pumpkin

Pumpkin Bread with Canned Pumpkin Recipes 153,227 Recipes. Last updated Mar 13, 2022. This search takes into account your taste preferences. 153,227 suggested recipes. Pumpkin Bread Crisco. ground …

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2020-08-27 · The Best Pumpkin Bread recipe yields a moist, warmly spiced loaf that's easy to stir together with just one bowl in about 10 minutes! Enjoy a slice for breakfast, snack, or as a side dish with supper. This is a year-round family favorite! Moist Pumpkin Bread Recipe.

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Directions. Preheat the oven to 325 degrees F (165 degrees C). Grease and flour two 8x4-inch loaf pans. Mix all-purpose flour, sugar, baking …

Servings: 1
Total Time: 1 hr 15 mins
Category: Pumpkin Bread
Calories: 393 per serving
1. Preheat the oven to 325 degrees F (165 degrees C). Grease and flour two 8x4-inch loaf pans.
2. Mix all-purpose flour, sugar, baking soda, salt, cinnamon, and pumpkin pie spice together in a bowl. Add pumpkin, eggs, vegetable oil, and water and mix well. Fold in pecans.
3. Divide the mixture between the two prepared loaf pans.
4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Let cool in the pan for 10 minutes before transferring to a wire rack.

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This is my mother’s recipe for pumpkin bread (or pumpkin loaf). Using canned pumpkin, it comes together in one bowl in minutes …

Rating: 4.9/5(51)
Category: Quick Bread
1. Preheat oven to 350ºF. Grease 2 standard (8.5 x 4.5-inch) loaf pans (or 4 to 5 mini loaf pans depending on what size you are using — don’t fill pans higher than 2/3 full) with butter or non-stick spray.
2. Using a stand mixer or hand mixer or simply a whisk (my preference!) beat sugar and oil together until blended. Add eggs one at a time mixing after each addition. Add pumpkin purée and water and mix until blended.
3. Add the flour, baking soda, salt, cinnamon, nutmeg, cloves (if using), and allspice (if using). Whisk only until just incorporated. Pour batter into prepared pans.
4. Bake for about an hour (if using standard loaf pans) but start checking for doneness after 45 minutes — the loaves are done when the center springs back when touched. Note: When using the small pans, the loaves should be done in under 45 minutes. Start checking after 30 minutes.

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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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This is sweet, moist and easy to make! The original recipe called for cinnamon & nutmegitems I have on hand BUT I accidentally bought canned pumpkin pie mix instead of plain ole canned pumpkin. So I omitted the spices, cut back on the sugar and went with the pie mixIT IS DELICIOUS-and fool proof! I used 6 aluminum mini loaf pans so that I could gift the …

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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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Libbys pumpkin bread recipe canned pumpkin. Rate this recipe! Sift together flour, baking powder, sodium bicarbonate, salt and spices. Add some sugars, mixing well. Mix dry ingredients using the oil and pumpkin, stirring until well combined. Add eggs, individually, blending completely. Pour into 2 greased and floured 9 1/2 x 5 1/4-inch loaf pans.

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Whisk together eggs, pumpkin, oil and water; stir into dry ingredients just until moistened. Fold in walnuts and, if desired, raisins. Pour into a greased 9x5-in. loaf pan. Bake until a toothpick inserted in center comes out clean, 65-70 minutes. Cool in …

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Canned pumpkin puree and whole-wheat flour come together in this healthy homemade pumpkin bread. The canned pumpkin helps keep the bread moist and tender. If you like the flavor of pumpkin pie spice, feel free to add a pinch or two to season the bread.

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PUMPKIN PIE FILLING Major Hoff Takes A Wife. confectioner's sugar, vanilla, ginger, cream cheese, cloves, cinnamon and 2 more. Pumpkin Pie Filling for Everyone! (Dairy-free, Vegan) In Johnna's Kitchen. sea salt, coconut sugar, vanilla bean paste, tapioca starch, canned pumpkin puree and 2 more.

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Pumpkin Bread recipe using canned pumpkin, dark brown sugar, molasses, and lots of spices! It's moist and flavorful and absolutely the best pumpkin bread we've ever tasted! One of my favorite breakfasts is a slice of warm, spicy pumpkin bread with fresh strawberries and blackberries.

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Oil – Some pumpkin bread recipes call for butter for its richness and buttery flavor. Personally, though, I prefer oil because it makes the bread so tender and moist. Pumpkin Puree – You’re making pumpkin bread, after all! This recipe calls for pumpkin puree – don’t mistake it for pumpkin pie filling.

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In a medium size bowl, combine the flour, baking soda, baking powder, cinnamon, cloves, nutmeg, and salt. In a large bowl, whisk the sugar and oil together. Whisk the eggs, one at a time, into the sugar mixture until light and creamy. Add the pumpkin, water, and vanilla extract and whisk until smooth.

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Grease and flour two 8x4 inch loaf pans. In a large bowl combine the flour, brown sugar, white sugar, pumpkin puree, oil, coconut milk, baking soda, salt, ground nutmeg and ground cinnamon. Mix until all of the flour is gone. Fold in the nuts and …

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Storing Moist Pumpkin Bread: Everyone will love this so much, there may not be leftovers but if there are, it’s easy to store: Storage: Pumpkin bread does not need to be refrigerated. Make sure it’s cooled completely and store …

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Preparation. Add wet ingredients (eggs, pumpkin, oil, water) to the dry ingredients all at once. Mix well with a mixer till smooth and the delicious smell makes you start drooling slightly. Grease 3 loaf pans (9×4) and pour equal amounts of the yummy batter into each pan. Bake at 350 degrees for 45 minutes to an hour.

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How to make pumpkin bread moist?

How to Make Moist Pumpkin Bread. Pre-heat your oven to 350 degrees. 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. Using three greased 8×4-in. loaf pans. pour in the batter.

How do you make pumpkin bread with fresh pumpkin?

Pumpkin Bread

  • Ingredients
  • Directions. Preheat oven to 350°. Combine first 8 ingredients. Whisk together eggs, pumpkin, oil and water; stir into dry ingredients just until moistened.
  • Nutrition Facts

How to make easy pumpkin bread?

Like ever-present banana bread, pumpkin bread is a similar one-bowl, simple baked delight that anyone can make (including kids!). And because of its more savory nature, pumpkin bread can be a treat for any occasion — serve it as dessert, bring it as a ...

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