Best 4 Not Your Mothers Pumpkin Bread Recipes

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When the nights start drawing in and there's a chill in the air, there's nothing quite as comforting as a slice of warm pumpkin bread. But if you're looking for something a little different from the classic recipe your mother used to make, there are plenty of ways to jazz it up and create a not-so-basic pumpkin bread. With the addition of spices like cinnamon, nutmeg, and ginger, or the tang of cranberries or citrus fruits, you can transform this classic fall treat into something truly special. So, whether you're a seasoned baker or just starting out, grab your apron and let's explore some of the best recipes for not-your-mother's pumpkin bread.

Here are our top 4 tried and tested recipes!

NOT YOUR MOTHER'S PUMPKIN BREAD



Not Your Mother's Pumpkin Bread image

This adult version of an old classic is not as sweet as its predecessors. It has subtle and tantalizing spicing. Delish!

Provided by Noel P

Categories     Bread     Quick Bread Recipes     Pumpkin Bread Recipes

Time 1h25m

Yield 36

Number Of Ingredients 13

2 cups white sugar
1 ¼ cups light brown sugar
1 cup walnut oil
1 (29 ounce) can pumpkin puree
4 eggs
4 ⅔ cups all-purpose flour
1 tablespoon baking soda
1 ½ teaspoons ground cinnamon
1 ½ teaspoons ground cloves
1 ½ teaspoons ground coriander
1 ½ teaspoons salt
½ cup cream sherry
1 ½ cups chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease three 8x4 inch loaf pans.
  • In a large bowl, beat together white sugar, brown sugar and oil. Stir in the pumpkin. Mix in the eggs one at a time, beating well with each addition.
  • In a separate bowl, sift together flour, baking soda, cinnamon, cloves, coriander and salt. Stir dry ingredients into pumpkin mixture until smooth. Stir in cream sherry. Beat till thoroughly blended, 1 to 2 minutes. Fold in nuts. Spoon batter into 3 greased 8x4 inch loaf pans, filling no more than three quarters full.
  • Bake in preheated oven until a tester inserted into center of a loaf comes out clean, about 65 minutes. Let stand 5 minutes in pans before turn out onto wire racks to cool completely. Can be kept at room temp. for 4 days or frozen.

Nutrition Facts : Calories 226.8 calories, Carbohydrate 31.6 g, Cholesterol 20.7 mg, Fat 10.1 g, Fiber 1.5 g, Protein 3.4 g, SaturatedFat 1.1 g, Sodium 278.9 mg, Sugar 17 g

MOTHER MARGE'S PUMPKIN BREAD



Mother Marge's Pumpkin Bread image

I LOVE my mom's pumpkin bread, as does everyone else at our house. It's a dense, not too spicy but flavorful bread. We like ours plain, no raisins, no nuts, but you could add them if you like.

Provided by whtbxrmom

Categories     Breads

Time 1h20m

Yield 2 loaves, 36 serving(s)

Number Of Ingredients 11

1 cup Crisco shortening
2 3/4 cups granulated sugar
3 eggs
1 teaspoon vanilla
2 cups libby canned pumpkin (do not substitute as not all brands have the same consistency)
3 cups all-purpose flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon allspice
1 teaspoon cinnamon
2 teaspoons salt

Steps:

  • Preheat oven to 350°F.
  • Grease and lightly flour 2 loaf pans.
  • Combine flour, baking powder, baking soda, allspice, cinnamon and salt in a bowl. Set aside.
  • In a separate bowl cream shortening and sugar.
  • Add eggs one at a time.
  • Add vanilla and pumpkin.
  • Gradually add in dry ingredients from first bowl.
  • Pour equal amount into both loaf pans.
  • Bake on center rake for approx 60 minutes or until a toothpick inserted in the center of a loaf comes out clean.
  • All ovens so I start checking my loaves at 45 mins and recheck every 5 minutes until done.
  • We like it best cold!
  • So enjoy the leftovers.
  • It also freezes nicely.

Nutrition Facts : Calories 158.7, Fat 6.2, SaturatedFat 1.6, Cholesterol 15.5, Sodium 208.3, Carbohydrate 24.5, Fiber 0.7, Sugar 15.8, Protein 1.8

THE PRESIDENT'S PUMPKIN BREAD



The President's Pumpkin Bread image

Mom clipped this one and makes it periodically for Thanksgiving as a cake with cream cheese frosting. I like mine with a gentle dusting of powdered sugar. The clip is so old and yellowed I can't figure out which president was a fan of this bread.

Provided by justcallmetoni

Categories     Quick Breads

Time 1h25m

Yield 12 serving(s)

Number Of Ingredients 10

2 cups all-purpose flour
2 cups sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup vegetable oil
4 eggs, slightly beaten
2 cups solid pack pumpkin (not pie filling)

Steps:

  • Pre-heat oven to 350 degrees. Grease and flour a 10 inch tube bundt cake pan or 2 9-inch cake pans.
  • Sift together dry ingredients (flour, sugar, baking soda and spices) into a large bowl and form a well in the center. Add eggs and oil. Using a mixer on low blend ingredients. Add pumpkin and continue mixing until the pumpkin is fully incorporated. Fold batter into the cake pan.
  • Bake for one hour or until a toothpick inserted in the center comes out clean. Baking time is for the bundt cake pan and should be adjusted if you make this as a layer cake.
  • Cool cake in pan for 15 minutes before turning out onto a plate.

Nutrition Facts : Calories 397.5, Fat 20.2, SaturatedFat 3, Cholesterol 70.5, Sodium 331.2, Carbohydrate 51.1, Fiber 1, Sugar 33.8, Protein 4.5

MOM'S BEST PUMPKIN BREAD



Mom's Best Pumpkin Bread image

My mom has a cookbook that my aunt bought her from a church social back in the 70's. This pumpkin bread recipe is from that cookbook with some changes my mom has made thru the years. A very easy to make and moist, wonderful bread that my mom makes in loaf pans, tart pans, or her bundt pan. Hope you enjoy it as much as we do!

Provided by lauralie41

Categories     Breads

Time 1h10m

Yield 3 loafs, 24 serving(s)

Number Of Ingredients 11

3 cups sugar
4 eggs
1 cup oil
1 1/2 teaspoons salt
1 teaspoon nutmeg
1 teaspoon cinnamon
2/3 cup water
29 ounces pumpkin
3 1/2 cups flour
2 teaspoons baking soda
1/2 teaspoon baking powder

Steps:

  • In a large bowl, mix together ingredients in order given.
  • Divide mixture into 3 greased loaf pans.
  • Bake at 350 degrees for approximately 1 hour or until toothpick inserted in middle comes out clean.

Nutrition Facts : Calories 265.1, Fat 10.1, SaturatedFat 1.5, Cholesterol 31, Sodium 270.8, Carbohydrate 41.4, Fiber 0.7, Sugar 25.5, Protein 3.3

Here are some useful tips to make the best out of your Sourdough Bread:

  • Freshly milled flours: This is what was used traditionally in sourdough. If you can, try to get freshly milled or organic flours to get the best texture and flavors.
  • Use a variety of flours: Feel free to experiment with different kinds of flours. Even if you may start with whole-wheat, you can mix it with other flours, such as rye, cornmeal, or even almond.
  • Keep a sourdough culture: Keeping a culture will require consistent care and attention, but it’s worth the effort. A sourdough culture, or sourdough fermentation or sourdough fermentation will give you the best results for your sourdough bread.
  • Knead: Kneading is an essential step to help develop gluten in the bread, which will give it its texture. Aim for at least 5 to 10 minutes of hand-kneading or let your machine do it for 3 to 5 minutes.
  • Let the bread cool completely: To get a clean and even cut on your sourdough, allow it to cool completely so it doesn’t break or crumble.

Conclusion:

There you go. You now have a healthy, moist, and flavorful treat! It’s a little bit of work, but totally worth it. You can add-in or top with chocolate, raisins, cheese, bacon, butter, or anything else which may suit your personal taste and be creative with it. After all, it’s your own homemade sourdough bread! So, don’t be afraid to experiment a little. It will also make your house or kitchen so fragrant that everyone will ask what you’re making, and when it’s ready!

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