Best 2 Old Fashioned Pumpkin Bread Recipes
Fall is in the air, and there's nothing like the smell of freshly baked pumpkin bread to warm your home and your heart. This classic recipe has been passed down from generation to generation, and for good reason. It's simple to make, yet incredibly moist and flavorful. Plus, it's the perfect way to use up leftover pumpkin puree.
Check out the recipes below so you can choose the best recipe for yourself!
OLD-FASHIONED PUMPKIN NUT LOAF BREAD
As fall is fast approaching I have been digging through my recipes for things of a fall and winter nature. This is a good one! I have never had it fail and it always tastes wonderful. I believe this came from NESTLE's site
Provided by Annacia
Categories Quick Breads
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- PREHEAT oven to 350°F Grease 9 x 5-inch loaf pan.
- Combine flour, pumpkin pie spice, baking powder, salt and baking soda in medium bowl. Blend pumpkin, granulated sugar, brown sugar, evaporated milk, egg, egg white and oil in large mixer bowl. Add flour mixture; mix just until moistened. Pour into prepared loaf pan; sprinkle with nuts.
- Bake for 60 to 65 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes; remove to wire rack to cool completely.
OLD-FASHIONED PUMPKIN BREAD
Yummy! This is a simple, old-fashioned, no-frills pumpkin bread. The smell of this pumpkin bread filled the Test Kitchen with the comforting smells of fall. This was moist, delicious and we loved the flavor the ground pecans gave this bread without giving it too much crunch. A delicious sugary crust forms on top.
Provided by Janette Suber
Categories Other Breads
Time 1h10m
Number Of Ingredients 14
Steps:
- 1. Preheat oven to 350 degrees. Using a mixer, combine all wet ingredients and sugar, mixing only until they are well incorporated.
- 2. Now combine the remaining dry ingredients (except pecans) in a separate bowl.
- 3. Then using a measuring cup or large spoon, slowly add in scoops of dry ingredients mixing well between each addition, do not over mix batter.
- 4. Once dry ingredients are mixed in well, add in pecans being sure to mix them in evenly.
- 5. Grease and flour 2 bread pans.
- 6. Fill pans halfway with batter.
- 7. Bake at 350 degrees for 45 - 60 minutes.
- 8. **Note: This recipe originally calls for it to be baked in 3 (1 lb) coffee cans. But since they no longer make the metal coffee cans you can use the bread pans. If you do happen to find the coffee cans, then by all means use them. It gives the bread a really nice design.**
Tips:
- Use fresh pumpkin puree: Fresh pumpkin puree gives the bread a more intense pumpkin flavor. You can make your own puree by roasting a pumpkin and then scooping out the flesh, or you can use canned pumpkin puree.
- Don't overmix the batter: Overmixing the batter can make the bread tough. Mix just until the ingredients are combined.
- Use a loaf pan that is at least 9x5 inches: A smaller loaf pan will make the bread too thick and dense.
- Bake the bread until a toothpick inserted into the center comes out clean: This usually takes about 50-60 minutes.
- Let the bread cool completely before frosting it: This will help the frosting to set properly.
Conclusion:
Old-fashioned pumpkin bread is a classic fall treat. It is a moist and flavorful bread that is perfect for breakfast, lunch, or a snack. This recipe is easy to follow and produces a delicious loaf of bread that everyone will love.
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