Best 2 Harvest Pumpkin Bread Recipes

When the leaves start to change color and the air turns crisp, it's time to start thinking about fall baking. There are few things more comforting than a warm slice of pumpkin bread on a cool autumn day. This classic recipe can be made in a variety of ways, but the traditional ingredients include pumpkin puree, flour, sugar, eggs, and spices. With so many different recipes to choose from, it can be hard to decide which one is the best. That's why we've done the research for you and compiled a list of the top-rated harvest pumpkin bread recipes from around the web. Whether you're looking for a simple recipe that's perfect for beginners or a more complex recipe that will challenge your baking skills, we've got you covered.

Check out the recipes below so you can choose the best recipe for yourself!

LOW FAT, LESS SUGAR HARVEST PUMPKIN APPLE BREAD

Low Fat, Less Sugar Harvest Pumpkin Apple Bread image

Lower Fat, Less Sugar recipe of the awesome Harvest Pumpkin Apple Bread by Kree. I use these to make muffins and they disappear almost immediately. Just wanted to see how much calories I save by doing it this way.

Provided by ms. muffet

Categories Quick Breads

Time 1h20m

Yield 2 Loaves, 20 serving(s)

Number Of Ingredients 10

Ingredients

3 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 1/2 teaspoons salt
1 1/2 cups sugar
1 1/2 cups Splenda granular, sugar substitute
1 (15 ounce) can pumpkin puree
4 large eggs
1 1/2 cups applesauce
1/2 cup apple juice (or water)

Steps:

Preheat oven to 350 degrees.
Grease and flour two 9X5 inch loaf pans.
Combine flour, cinnamon, baking soda, and salt in large bowl.
Combine sugar, splenda, pumpkin, eggs, applesauce and apple juice in large mixer bowl; beat until blended.
Add pumpkin mixture to flour mixture; stir just until moistened.
Spoon batter into loaf pans.
Bake until toothpick inserted in center comes out clean, about 60-70 minutes.
Cool in pans for 10 minutes then remove to wire racks and cool completely -- or eat warm.
Makes about 2 1/2 dozen muffins if done that way.

Nutrition Facts : Calories 164.6, Fat 1.2, SaturatedFat 0.4, Cholesterol 42.3, Sodium 320.5, Carbohydrate 35.5, Fiber 1, Sugar 16.1, Protein 3.5

NEW ENGLAND HARVEST CRANBERRY PUMPKIN BREAD

New England Harvest Cranberry Pumpkin Bread image

Wonderful on a cold rainy day like I have here today. I have made this about 5 times since finding the recipe last year & always love it. I changed it from the original a little in the matter of spices & adding some flavoring. This is different than most other pumpkin cranberry breads in that it uses canned sauce so it is good year round if you don't have a frozen stash of cranberries. I haven't yet made it with the glaze. It is great without it spread with butter or Pumpkin Butter. You can sub 1 1/2 tblsp pumpkin pie spice for the spices but personally I like to be able to add a little more or less of whatever I may or may not be in the mood for.

Provided by JanetB-KY

Categories Quick Breads

Time 1h10m

Yield 2 loaves, 16 serving(s)

Number Of Ingredients 14

Ingredients

3 1/2 cups all-purpose flour
1 2/3 cups sugar
2 teaspoons baking soda
1 teaspoon baking powder
3/4 teaspoon salt
1 tablespoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1 teaspoon ginger
1 teaspoon vanilla extract
1 teaspoon orange extract
1 (16 ounce) can whole berry cranberry sauce
1 (16 ounce) can pumpkin
2/3 cup vegetable oil

Steps:

Preheat oven to 350 degrees.
Grease two loaf pans. The original recipe didn't specify size; I use 9 inch pans.
In large bowl, mix all dry ingredients thoroughly.
In second large bowl combine all wet ingredients; mix thoroughly.
Pour wet ingredients into bowl of dry ingredients. Mix just until thoroughly combined. Do not overmix as this will cause tough bread.
Bake at 350 for approximately 60 minutes or until sharp knife inserted in center comes out clean. If neccessary, cover lightly with foil during the last 20 minutes to prevent the edges from burning.
Let cool in pans for ten minutes then turn out onto racks to finish cooling.
Glaze: Mix one cup powdered sugar, 1/4 cup orange juice concentrate, and 1/8 tsp allspice. Drizzle over cooled breads.

Nutrition Facts : Calories 314.8, Fat 9.5, SaturatedFat 1.3, Sodium 298.5, Carbohydrate 55.4, Fiber 1.5, Sugar 32.2, Protein 3.2

Tips:

Use fresh pumpkin puree. Fresh pumpkin puree has a more intense flavor and texture than canned pumpkin puree. If you don't have time to make your own pumpkin puree, you can use canned pumpkin puree, but be sure to drain it well before using it.
Don't overmix the batter. Overmixing the batter will make the bread tough. Mix the batter just until the ingredients are combined.
Bake the bread at the right temperature. The bread should be baked at 350 degrees Fahrenheit for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Let the bread cool completely before slicing it. This will help the bread to hold its shape and prevent it from crumbling.
Store the bread in an airtight container at room temperature for up to 3 days. You can also freeze the bread for up to 2 months.

Conclusion:

Pumpkin bread is a delicious and versatile treat that can be enjoyed for breakfast, lunch, or dinner. It's also a great way to use up leftover pumpkin puree. With so many different recipes to choose from, there's sure to be a pumpkin bread recipe that everyone will enjoy.