Pumpkin Bread Recipe Using Canned Pumpkin

Pumpkin Bread with Canned Pumpkin Recipes 152,926 Recipes. Last updated Feb 09, 2022. This search takes into account your taste preferences. 152,926 suggested recipes. Pumpkin Bread Crisco. Crisco® …

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Let the pumpkin cool to room temperature before proceeding with your recipe. Is canned pumpkin healthy? Nutrition and healthy eating Fresh foods generally have a higher nutrient content than do cooked or canned foods. But in this case, both fresh pumpkin and canned pumpkin are packed with nutrients, such as potassium, vitamin A and iron.

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Directions. Heat oven to 350°F with racks in upper and lower thirds. Whisk the flour, salt, baking soda, baking powder, and 3 teaspoons …

Rating: 3.5/5(23)
Total Time: 1 hr 25 mins
1. Heat oven to 350°F with racks in upper and lower thirds. Whisk the flour, salt, baking soda, baking powder, and 3 teaspoons cinnamon in a medium bowl until combined.
2. Beat the butter, sugar, and oil in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 2 minutes. Add the pumpkin puree and mix until combined. Add the eggs, one at a time, and vanilla and beat until combined. Reduce mixer speed to low and slowly add the flour mixture. Beat until just combined.
3. Combine the pecans, brown sugar, and remaining 1 teaspoon cinnamon in a small bowl.
4. Rinse and dry the pumpkin can. Lightly coat 3 15-oz cans (or the pumpkin can and a 8½-by-4½ inch loaf pan with nonstick spray; dust with flour, shaking out excess. Add about ⅓ cup batter to the can and sprinkle with about 1 tablespoon of the pecan mixture; use a knife to swirl together. Repeat three times, until each can is about ⅔ full, ending with streusel on top (do not swirl). Pour half of the remaining batter into the prepared loaf pan, sprinkle with half of the remaining streusel. Top with remaining batter and streusel.

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2 c. canned pumpkin 4 eggs 1 c. each raisins and nuts (optional) 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 …

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Combine first 8 ingredients. 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.

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Combine sugars, pumpkin, oil, vanilla extract, water, and eggs. Sift together dry ingredients. Slowly add to pumpkin mixture and mix well. Pour into prepared baking dish. …

Rating: 5/5(6)
Total Time: 1 hr 15 mins
Category: Quick Breads
Calories: 311 per serving
1. Preheat oven to 350°F Spray standard size loaf pan with cooking spray.
2. Combine sugars, pumpkin, oil, vanilla extract, water, and eggs.
3. Sift together dry ingredients. Slowly add to pumpkin mixture and mix well.
4. Pour into prepared baking dish.

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Ingredients 1-2/3 cups all-purpose flour 1-1/2 cups sugar 1 teaspoon baking soda 1 teaspoon ground cinnamon 3/4 teaspoon salt 1/2 teaspoon baking powder 1/2 teaspoon …

Rating: 4.8/5(166)
Calories: 221 per serving
Total Time: 1 hr 20 mins
1. Preheat oven to 350°. Combine first 8 ingredients.
2. Whisk together eggs, pumpkin, oil and water; stir into dry ingredients just until moistened.
3. Fold in walnuts and, if desired, raisins. , Pour into a greased 9x5-in. loaf pan.
4. Bake until a toothpick inserted in center comes out clean, 65-70 minutes.

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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

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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Whisk the dry ingredients: Whisk together the flour, salt, baking soda, ground ginger, cinnamon, nutmeg, and allspice in a large bowl. Elise …

Rating: 5/5(30)
Calories: 259 per serving

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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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Here’s what you’ll need for this fast and easy bread recipe: All-purpose flour; Baking soda; Baking powder; Kosher salt; Cinnamon; Ground cloves; Nutmeg; Granulated …

Rating: 5/5(20)
Total Time: 1 hr 10 mins
Category: Bread
Calories: 331 per serving
1. Preheat the oven to 350°F. Spray a 9" X 5" X 3" loaf pan with baking spray with flour, or spray with cooking spray and lightly flour the pan, tapping out the excess.
2. In a medium size bowl, combine the flour, baking soda, baking powder, cinnamon, cloves, nutmeg, and salt.
3. 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. Add the flour mixture to the bowl. Whisk the flour into the batter about 28-30 times around the bowl or just until incorporated. Pour into the prepared pan and bake for 55-65 minutes or until a cake tester comes out clean and the edges of the bread pulls away from the pan. Cool the cake in the pan for 10 minutes. Run a knife around the edges of the pan then turn the bread out and cool on a cooking rack.
4. Serve warm or at room temperature. Store in an airtight container lined with a paper towel to absorb the moisture, or wrap tightly in foil or plastic wrap. The bread will last for 3 days or can be frozen for up to 3 months.

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Many other pumpkin bread recipes produce sad, squat loaves - but not this clone. Here's a custom formula that makes enough batter to fill up a medium loaf pan. And when the bread is done, you'll slice the beefy loaf into eight thick square hunks of goodness that perfectly mimic the weight, color and flavor of the real thing.

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Whether it's breakfast or dessert, these baked goods all use a classic fall ingredient: canned pumpkin! Canned pumpkin adds flavor without the hassle of dealing with the actual gourd. Look for unseasoned pumpkin puree so you can control the spices and sodium. Recipes like Pumpkin Spice Bread and Pumpkin-Oatmeal Muffins are seasonal, healthy and …

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Keep mixing until the batter is smooth.Step 4: Add the canned pumpkin and spices to the cake mix mixture and mix until well combined, scraping down the sides and bottom of the pan.Step 5: Stir in the chocolate chips. Step 6: Pour into the prepared baking pan and bake at 375 degrees for 50 minutes.

Servings: 12
Total Time: 1 hr

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Preheat oven to 325 degrees F. Spray a 9 x 5 inch bread pan with nonstick cooking spray. Combine pumpkin, sugar, oil and eggs and mix well. Sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg and allspice. Add sifted, dry ingredients to wet ingredients. Mix until smooth.

Rating: 5/5(1)
Total Time: 1 hr 10 mins
Category: Breakfast, Dessert

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How do you make an easy pumpkin bread recipe? Add your pumpkin, oil, eggs and sugar to a large bowl and stir. One bowl no mixer …

Ratings: 3
Calories: 313 per serving
Category: Dessert
1. Preheat oven to 350°F. Spray a 9x5-inch or 8x4-inch loaf pan with cooking spray.
2. Stir granulated sugar and brown sugar with oil and pumpkin. Stir in the eggs, pumpkin pie spice, salt, and baking soda. Stir until combined. Stir in buttermilk and flour.
3. Pour batter into prepared pan. Combine cinnamon and sugar for topping; sprinkle over bread.
4. Bake for 40-50 minutes. If you want it totally done (no gooey center), test it by inserting a toothpick just partway into the top center of the bread. If this comes out clean, it’s done. If you like a gooier center, remove it when testing it with at toothpick that way comes out with a little stuck to the top.

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Pour batter in to prepared loaf pan and use a spatula to smooth out the top. Bake in preheated oven for 60-65 minutes, or until a cake tested inserted into the center of the loaf …

Ratings: 28
Calories: 306 per serving
Category: Bread, Breakfast, Dessert
1. Preheat oven to 350 degrees F.
2. Grease a 9x5” loaf pan, set aside.
3. In a small bowl, mix together flour, pumpkin pie spice, cinnamon, baking powder, salt and baking soda. Set aside.
4. In a large bowl whisk together pumpkin puree and melted butter.

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How to make pumpkin bread from fresh pumpkin?

Pumpkin Bread Recipe

  • Preheat oven to 350 F.
  • In a large mixing bowl, stir together the flour, soda, salt, cinnamon, allspice, nutmeg and sugar (or Stevia (in a prepared form like Truvia, it measures same as sugar; if ...
  • Add the eggs, water, oil and pumpkin.
  • Stir until blended.
  • If desired, add the raisins and/or nuts. ...
  • Pour into two lightly greased and floured 9x5" loaf pans. ...

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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.
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What are the ingredients of pumpkin bread?

Ingredients

  • 3 ½ cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons salt
  • 1 teaspoon baking powder
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • 3 cups white sugar
  • 1 cup canola oil

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