Best 4 Janets Pumpkin Bread Recipes
Janet's pumpkin bread is a delectable treat that combines the warm, comforting flavors of fall. The moist and fluffy texture, the rich pumpkin flavor, and the aromatic blend of spices make this bread an irresistible indulgence. Whether you're looking for a sweet breakfast treat, an afternoon snack, or a comforting dessert, Janet's pumpkin bread is sure to satisfy your cravings.
Here are our top 4 tried and tested recipes!
GLUTEN-FREE PUMPKIN BREAD
This gluten-free pumpkin bread is sweet and light and can double as a dessert or breakfast.
Provided by Janet Harlow
Categories Baked Goods
Time 1h30m
Number Of Ingredients 18
Steps:
- Make the Pumpkin bread
- Pre-heat the oven to 350°F and grease an 8½" loaf pan if not adding nuts or a 9" loaf pan if using nuts.
- In medium-sized mixing bowl, whisk the flour, salt, cinnamon, baking powder, baking soda and xanthan gum together,
- In a large mixing bowl, whisk the oil, sugar, eggs, pumpkin, and vanilla.
- Add the dry ingredients to the wet and stir with a rubber spatula until combined. Then stir with a whisk until smooth.
- Stir in the nuts if using.
- Pour into the loaf pan and bake for 45 minutes. Then cover with a foil tent and bake another 20-25 minutes or until the top is set and a toothpick inserted in the center comes out dry.
- Make the Rum Icing
- Add the sifted powdered sugar to a small bowl.
- Stir in the rum and 1 tsp water. Stir until smooth. Stir in the sour cream. If it is too thick, add more water, 1 tsp at a time.
- Drizzle over the cooled loaf just before serving.
Nutrition Facts : ServingSize 1 1/2" slice, Calories 356 kcal, Carbohydrate 52 g, Protein 4 g, Fat 16 g, SaturatedFat 5 g, Cholesterol 48 mg, Sodium 283 mg, Fiber 2 g, Sugar 37 g, UnsaturatedFat 10 g
JANET'S PUMPKIN BREAD
The only thing that could make this pumpkin bread better is to pair it with a steaming cup of hot coffee! It's a very easy pumpkin bread recipe that's dense, yet airy and fluffy. We opted to use walnuts for the chopped nuts because we like how walnuts and pumpkin pair together. But, use a nut you prefer - pecans would be great! A...
Provided by JANET JORDAN
Categories Other Breakfast
Time 1h5m
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 350 degrees grease bottom only of two loaf pans.
- 2. Mix sugar, eggs, pumpkin, and water in a large bowl.
- 3. Stir in remaining ingredients.
- 4. Pour into pans.
- 5. Bake 45 to 50 minutes or until a wooden toothpick comes out clean.
- 6. Cool and remove from pans.
AUNT JANET'S PUMPKIN DUMP CAKE
A yummy dump cake suitable for those pressed for time!
Provided by AELFIE
Categories Fruits and Vegetables Vegetables Squash
Time 1h5m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
- In a large bowl, whisk together the pumpkin, sugar, salt, nutmeg, ginger, cloves and cinnamon. Stir in the milk, then beat in the eggs one at a time. Pour pumpkin mixture into the prepared pan.
- Sprinkle the yellow cake mix over the pumpkin mixture, then sprinkle on the pecans. Drizzle melted butter over all. Bake in the preheated oven for 55 minutes, or until the edges are lightly browned. Allow to cool.
Nutrition Facts : Calories 443.1 calories, Carbohydrate 58.3 g, Cholesterol 84.4 mg, Fat 21.2 g, Fiber 3.2 g, Protein 7.8 g, SaturatedFat 6.8 g, Sodium 493.3 mg, Sugar 40.4 g
JANET'S RICH BANANA BREAD
This is the moistest banana bread that I have ever tasted. It's also very easy to make!
Provided by vjonsson
Categories Bread Quick Bread Recipes Fruit Bread Recipes 100+ Banana Bread Recipes Banana Nut Bread Recipes
Time 1h10m
Yield 15
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
- In a large bowl, stir together the melted butter and sugar. Add the eggs and vanilla, mix well. Combine the flour, baking soda and salt, stir into the butter mixture until smooth. Finally, fold in the sour cream, walnuts and bananas. Spread evenly into the prepared pan.
- Bake at 350 degrees F (175 degrees C) for 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 217.6 calories, Carbohydrate 27.4 g, Cholesterol 44.4 mg, Fat 11.1 g, Fiber 1 g, Protein 3.2 g, SaturatedFat 5.4 g, Sodium 218.9 mg, Sugar 15.5 g
Tips:
- Use fresh pumpkin puree: Fresh pumpkin puree will give your bread a more vibrant flavor and color. If you don't have time to make your own, you can use canned pumpkin puree, but make sure it is unsweetened.
- Don't overmix the batter: Overmixing the batter can make your bread tough. Mix just until the ingredients are combined.
- Use a loaf pan that is the right size: A 9x5 inch loaf pan is the perfect size for this recipe. If you use a larger pan, the bread will be too thin and may not cook evenly.
- Bake the bread until a toothpick inserted into the center comes out clean: This is the best way to ensure that the bread is cooked through.
- Let the bread cool completely before slicing and serving: This will help the bread to hold its shape and prevent it from crumbling.
Conclusion:
Pumpkin bread is a delicious and versatile treat that can be enjoyed for breakfast, lunch, or dessert. 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 love.
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