Pumpkin Bread Recipe Using Butter

Directions. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs. Combine dry ingredients; gradually stir into creamed mixture just until moistened. Beat in pumpkin. Transfer to two greased 9x5-in. loaf pans. Bake at 350° for 1 hour or until a toothpick inserted in the center comes out clean.

Rating: 4.2/5(5)
Estimated Reading Time: 40 secs
Servings: 2
Total Time: 1 hr 15 mins

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Heat oven to 350 degrees. bowl. Add eggs, pumpkin and water. Blend in flour, 10 days. If using self-rising flour, omit baking soda, salt and baking powder. Zucchini Bread: Substitute 3 cups shredded 70 minutes.Almond Butter: Mix 1/2 cup butter, teaspoon grated orange peel.

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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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How to Make Easy Pumpkin Bread: Prepare: Preheat the oven to 350 degrees. Take a 9×5 loaf pan and line it with parchment paper and spray with non stick spray. Wet Ingredients: In a medium bowl you’ll beat butter, sugar together till combined well. Add eggs, pumpkin puree, sour cream and vanilla and beat well.

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Combine flour, baking soda and salt. In a large bowl; beat together pumpkin, sugar, cinnamon, egg, canola oil, apple butter, Greek yogurt and vanilla. Slowly beat in the flour mixture. Pour into a greased 9" X 5" baking pan. In a small bowl; combine brown sugar, cinnamon, flour and melted butter until crumbly.

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Preheat the oven to 350 degrees Fahrenheit. Grease 2 (9 1/2 x 5 1/4-inch) loaf pans with butter and dust them with flour, or line them with parchment paper. In a large bowl, sift together the flour, baking powder, baking soda, salt, nutmeg, cloves, and cinnamon. Mix in the granulated and brown sugars until combined.

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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 and is nicely spiced and full of fall flavors. Loaf Pans: I love this Chicago Metallic 8.5 x 4.5 – inch loaf pan for this recipe. You need two pans for this recipe. Mini loaf pans can be purchased here.

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Preheat the oven to 325°F and set an oven rack in the middle position. Generously grease two 8 x 4-inch loaf pans with butter and dust with flour (alternatively, use a baking spray with flour in it, such as Pam with Flour or Baker's Joy).; In a medium bowl, combine the flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg.

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Preheat oven to 350°. Line an 8“-x-4” loaf pan with parchment paper then grease with cooking spray (or softened butter). In a large …

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I've swapped melted butter for oil in pumpkin bread, vanilla cupcakes, and a rum cake - the pumpkin bread was great, but the other two were dry and a bit crumbly. (in fact, if I really like the flavor of a butter cake recipe but find it dry, I usually try it again, adding 2-3 tbsp. oil to the batter for moisture). Just my two cents!

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Pumpkin Bread. When I was testing this pumpkin bread recipe, it took me about 6 or 7 tries to get it just right. After a week of sunken, soggy, and flavorless loaves, I finally mastered what ingredients and how much of each to use- and the result is absolute perfection.. Pumpkin: There’s a lot of pumpkin in this recipe because it not only adds flavor, but moisture …

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Pumpkin Bread. Preheat the oven to 350˚F. Generously butter or grease a 9x5x3 loaf pan. Mix together the dry ingredients and one cup of flour in a bowl. Add the butter, pumpkin, milk, and eggs. Using a hand mixer on low-speed mix until combined, then beat on high-speed for two minutes.

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Pumpkin butter is featured in the batter and the gooey topping of this tasty snacking cake. While the recipe calls for maple-flavored pumpkin butter, you can certainly use regular pumpkin butter instead. And if you still want a hit of maple flavor, try adding a teaspoon of maple extract into the batter.

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Preheat oven to 350F. Grease and flour a 9x5-inch baking dish. Set aside. In a medium bowl, whisk together flour, sugar, baking soda, salt, and spices. Set aside. In a large bowl, stir together buttermilk, pumpkin puree, and oil until combined. Stir in eggs and vanilla until incorporated. Add dry ingredients, and stir until just combined.

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Add water until you reach the 2/3 cup mark. In a large bowl, whisk together bourbon mixture, pumpkin purée, eggs and oil. With a spatula, scrape all the brown butter from the skillet into the pumpkin mixture and stir to combine. In another large bowl, whisk together all-purpose flour, whole wheat flour, brown sugar, baking soda, salt, cinnamon

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1 1/2 Cups Pumpkin Butter. 2 Tbs Butter melted. 1 Tsp Vanilla Extract. Instructions. Preheat oven to 350, line a loaf pan (mine is 9 x 5) with cooking spray. In a bowl combine flour, sugars, baking soda, pumpkin pie spice, and salt. Stir a few times so that all ingredients are incorporated.

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Preheat oven to 350°F. Butter and flour two 9x5x3-inch loaf pans. Melt butter in heavy large skillet over medium-low heat. Cook until edges curl and butter is dark amber (do not burn), stirring occasionally, about 6 minutes. Beat sugar and brown butter in large bowl to blend. Mix in eggs and pumpkin.

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