Best 2 Velvet Pumpkin Bread Recipes
Savor the delightful blend of sweet pumpkin, cocoa's richness, and fall spices with our comprehensive guide to baking the irresistible "Velvet Pumpkin Bread." This culinary symphony combines the comforting warmth of pumpkin with the velvety texture of cocoa, transforming your kitchen into a bakery filled with heavenly aromas. Whether you're a baking enthusiast or a novice cook, we'll embark on a culinary journey to create a moist, tender, and unforgettable Velvet Pumpkin Bread that will impress your taste buds and leave your loved ones craving more.
Let's cook with our recipes!
DELICIOUS PUMPKIN BREAD
Got this recipe from my mom. It is a pretty good recipe, and can be made with canned or fresh pumpkin. One half cup raisins may be substituted for the nuts.
Provided by v monte
Categories Breakfast and Brunch Breakfast Bread Recipes
Time 1h10m
Yield 24
Number Of Ingredients 11
Steps:
- Grease and flour three 7 x 3 inch pans. Preheat oven to 350 degrees F (175 degrees C).
- Measure flour, sugar, baking soda, salt, and spices into a large bowl. Stir to blend. Add pumpkin, water, vegetable oil, eggs, and nuts. Beat until well combined. Pour batter into prepared pans.
- Bake for approximately 1 hour.
Nutrition Facts : Calories 275.1 calories, Carbohydrate 40.1 g, Cholesterol 31 mg, Fat 11.9 g, Fiber 1.3 g, Protein 3.4 g, SaturatedFat 1.7 g, Sodium 311.5 mg, Sugar 25.9 g
VELVET PUMPKIN BREAD
The name says it all-this bread has a wonderful texture, and just wait till you smell it baking! You can use an egg substitute instead of real eggs, which is what I used for this recipe.
Provided by litldarlin
Categories Quick Breads
Time 1h20m
Yield 16 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven 350 degrees.
- Lightly spray a 9x5x3 inch loaf pan with vegetable spray and set aside.
- In a medium bowl, whisk together the pumpkin, milk, egg substitute, margarine, and oil.
- In a large bowl, sift together the flour, baking powder, cinnamon, ginger, nutmeg, and salt.
- Stir the remaining ingredients into the flour mixture.
- Make a well in the center of the flour mixture.
- Pour the pumpkin mixture all at once into the well.
- Stir until just moistened.
- Don't over mix. Pour the batter into the loaf pan.
- Bake for 1 hour, or until a cake tester or toothpick inserted in the center comes out clean.
- Turn out onto a cooling rack.
- Note: You can use an egg substitute = to 2 large eggs instead of real eggs, which is what I used for this recipe.
Nutrition Facts : Calories 168.1, Fat 5.6, SaturatedFat 0.8, Cholesterol 23.4, Sodium 148.6, Carbohydrate 27.3, Fiber 1.3, Sugar 13.9, Protein 3.1
Tips:
- Use fresh pumpkin purée. Fresh pumpkin purée has a more intense flavor than canned pumpkin purée. To make your own pumpkin purée, simply roast a pumpkin in the oven until soft, then scoop out the flesh and mash it until smooth.
- Don't overmix the batter. Overmixing the batter will make the bread tough. Mix just until the ingredients are combined.
- Bake the bread in a loaf pan that has been greased and floured. This will help the bread to rise evenly and prevent it from sticking to the pan.
- Let the bread cool completely before slicing it. This will help to prevent the bread from crumbling.
Conclusion:
Velvet pumpkin bread is a delicious and moist bread that is perfect for fall. It is easy to make and can be enjoyed by people of all ages. This bread is a great way to use up leftover pumpkin purée, and it is also a festive treat for Halloween or Thanksgiving.
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