Pumpkin Bread Recipe

Find great Pumpkin Bread Recipe at 123EasyAsPie.com

Q: What is a pumpkin bread recipe that uses mainly pumkin and spice cake mix?
I found a simple recipe for pumpkin bread a while ago (and cannot find it now) where the ingredients were a can of pumpkin, a box of spice cake mix, and a couple other things. I think they was water and chocolate chips, but I’m not sure, and I don’t know the amounts. The loaf came moist and rich. If anyone finds the recipe I’m looking for, please tell me before Halloween.

A: 1 – 29 oz. can pumpkin puree
1 – 12 fluid oz. can evaporated milk
3 eggs
1 cup white sugar
1/2 tsp. salt
4 teaspoons pumpkin pie spice
1 – ( 18.25 oz.) package yellow cake mix
3/4 cup butter
1 cup chopped walnuts

Preheat oven to 350°F (175 degrees C).
Lightly grease one 9×13 inch pan (preferably metal).

In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, salt, and pumpkin pie spice. Mix well. Pour batter into the prepared pan.

Sprinkle the dry cake mix evenly over the pumpkin mixture. Melt the butter or mararine, and drizzle it over the cake mix. Sprinkle walnuts over the top.

Bake for 55 to 60 minutes, or until done.

OR

Ingredients
- 30 ounces canned pumpkin pie mix
- 18 ounces spice cake mix (dry)
- 1/3 cup water
- 4 eggs
- 2 teaspoons baking soda
- 1/2 cup chopped walnuts (opt)
- 12 ounces whipped topping
- 3/4 cup brown sugar (packed)
- 1 1/2 teaspoons vanilla

Preheat oven to 350°F. Lightly grease and flour the baking pan.
In a large bowl, mix together the canned pumpkin pie mix, the spice cake mix, water, eggs and baking soda. Beat with an electric mixer until well blended – 1-2 minutes.
Stir in the walnuts by hand. Pour this mixture into the prepared pan and bake at 350° for 50-55 minutes.
Cool cake.
For the frosting, beat the whipped topping, brown sugar and vanilla until it becomes thick. Serve over the individual pieces of cake

Q: Do you have a good recipe for pumpkin bread?
It is that time of year again. A certain cool breeze blowing and leaves changing color I need a good pumpkin bread recipe. You have one, that doesn’t involve cloves. I have walnuts in the cupboard too if you like it better that way.

A: Vanessa’s Sweet Pumpkin Bread

Ingredients
15 ounces , Pumpkin Puree
4 large , Eggs
1 cup(s) , Vegetable Oil
2/3 cup(s) , Water
3 cup(s) , Sugar
3 1/2 cup(s) , A.P. Flour
2 teaspoon(s) , Baking Soda
1 1/2 teaspoon(s) , Salt
1 teaspoon(s) , Ground Cinnamon
1 teaspoon(s) , Ground Nutmeg
1/2 teaspoon(s) , Ground Cloves
1/4 teaspoon(s) , Ground Ginger

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7×3 inch loaf pans.
2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
3. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

Tip for the left over batter— Add 1/4 cup of milk to batter. Makes Yummy Pancakes or crepes!

Q: What do I do if I added too much sugar to my pumpkin bread recipe?
I put 1 cup too much sugar by accident in my pumpkin bread recipe. Is there anything I can do besides doubling the recipe? HELP!

A: It would be best in my opinion to just DOUBLE the recipe it is hard to correct what happened because it could flop in the oven with all the extra sugar.
Best wishes,
Mama Jazzy Geri

Q: Help with Altering a Pumpkin Bread Recipe?
I have a pumpkin bread recipe that calls for the batter to be distributed among THREE 7X3″ loaf pans. I only have TWO 8.5X4.5″ pans or TWO 9X5 pans. The original recipe calls for 50 minutes bake time and 350F temperature. What should I alter for my loaf pans? HELP – I don’t cook or bake at all so I have no idea how NOT to screw this up!

A: I would do the 2 loaf pans that you do have and fill muffin tins with the rest of the bread batter. Start checking the muffin tins after 15 to 20 minutes. Check the bread loaves at about 40 minutes. The quick breads do develop cracks in the tops so do not be alarmed. Put the tooth pick to test if done half way between the middle and the edge. Do not test in a crack.

Q: Pumpkin Bread Recipe Needed?
My sister-in-law is crazy for pumpkin bread so I need the best recipe I can find so I can blow her socks off. Help me make a great first impression!!! Thanks all.

A: here it is..

Delicious Pumpkin Bread

INGREDIENTS
3 1/4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground nutmeg
2 cups solid pack pumpkin puree
1 cup vegetable oil
1/2 cup chopped walnuts (optional)
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
3 cups white sugar
2/3 cup water
4 eggs
DIRECTIONS
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, salad oil, eggs, and nuts. Beat until well combined. Pour batter into prepared pans.
Bake for approximately 1 hour.

Q: Do you have a simple yet moist pumpkin bread recipe you can share w/me?
The recipe i have is pretty good,,,but sometimes it isnt as moist as i would like. I use fresh pumpkin not from a can.
Thnx

A: PUMPKIN BREAD

3 1/2 c. flour
2 tsp. baking soda
1 1/2 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
3 c. sugar
1 c. oil
2/3 c. melted butter
4 eggs, slightly beaten
2 c. fresh, mashed pumpkin, or 1 can pumpkin (16 oz.)

Beat above in large mixing bowl for 2 minutes.
Add: 1 1/2 c. chopped walnuts

Grease and flour 4 medium loaf pans, or 4 (1 pound) coffee cans. Pour batter in approximately halfway, bread will rise. Bake in 350 degree oven for 1 hour. Test for doneness with toothpick.

(Boil raisins in water for about 1 minute before using in any recipe and it will prevent them from “sinking” to the bottom of the bread.)

Q: can i use a pumpkin bread recipe for banana bread?
can i use my same pumpkin bread recipe and just use the same amount of banana in stead of pumpkin?

its just because i cant really find a good banana bread recipe and this pumkin one is so good…

A: I feel it will be fine the liquid content is similar between canned pumpkin and mashed bananas I’d eliminate the pumpkin pie spice and just add
cinnamon or maybe apple pie spice
I use the same base batter for all my quick bread recipes just adjusting for liquid content and spice blend.
apple sauce
zucchini
sweet potato
carrot and raisin
peach
pear
plums
tried them all

Q: Pumpkin bread recipe that was sold by avon?
Back about 4 years ago, avon sold these recipe cards that had healthier food options, and there was this wonderful pumpkin bread that I ended up loosing in a move. I was wanting to get the recipe again. If anyone knows it, please let me know. Thanks

A: I dont know Avon’s, but here’s my favorite recipe for pumpkin nut bread:

http://buzz.prevention.com/community/rachel/pumpkin-nut-bread-recipe-a-tasty-fall-treat

Q: Vegan substitution for eggs in a pumpkin bread recipe?
I’m using a recipe that calls for 4 eggs. Without having to go to the store to buy special egg substitute, what is the best thing to use instead?

A: Not in all things , but for Pumpkin bread or muffins use (for 4 eggs) 1 cup applesauce Plus 2 teaspoon Baking Powder …

For the future , It is worth it to buy a box of Ener-G and keep it at home , I use it often and it lasts a very long time….

Vegan Forever

CHIP ..I want to say , I Like Pumpkin Bread and Muffins ( Pumpkin anything really ) and have made these Many times using the Applesauce/baking Powder and it has always worked Great!!

Q: anybody have a really good pumpkin bread recipe?
does anyone have a super delicious spiced pumpkin bread recipe with cream cheese icing, at least i think that’s the kind of icing people put on it…oh, and please tell me it only if you’ve tried it because in the past people have given me recipes that they didn’t try and it turned out horribly bad! thanks to all who help! (and sorry once again, but i want a recipe for a regular sized bread, not like one that serves 15-20 people) maybe for a family of four

A: Honestly, I’ve never frosted pumpkin bread before. I suppose you could use any cream cheese frosting recipe you have and spread it on after the bread has completely cooled. This is a great recipe for pumkin bread:

***Spiced Pumpkin Bread***

2 cups all-purpose flour
5 teaspoons ground allspice or pumpkin pie spice
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup LIBBY’S® 100% Pure Pumpkin
1 cup packed brown sugar
1/2 cup apple Juice or cider
2 large eggs
2 tablespoons vegetable oil
1 teaspoon vanilla extract

Directions:
PREHEAT oven to 350° F.

SIFT flour, allspice, baking powder, baking soda and salt into medium bowl. Combine pumpkin, sugar, Juicy Juice, eggs, oil and vanilla extract in large bowl; stir well. Stir in flour mixture just until moistened. Spoon into greased 9 x 5-inch loaf pan.

BAKE for 65 to 70 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.

Q: Pumpkin bread?
I have been looking for a Pumpkin Bread recipe, It must be the one printed on a Libby’s Pumpkin pie filling can..
I threw away my wife’s old stained nasty copy and have not had Pumpkin Bread since.
I have called the Company and they have no idea

HELP!

A: Libbys Pumpkin Bread Recipe
3 1/2 c. all-purpose flour
1/4 tsp. baking powder
2 tsp. baking soda
1 1/2 tsp. salt
1 tsp. each nutmeg, cloves, cinnamon
1 1/2 c. each granulated sugar and packed brown sugar
1 c. oil
2 c. canned pumpkin
4 eggs
1 c. each raisins and nuts (optional)

Sift together flour, baking powder, baking soda, salt and spices. Add the sugars, mixing well.
Mix dry ingredients with the oil and pumpkin, stirring until well combined.

Add eggs, one at a time, blending thoroughly. Pour into 2 greased and floured 9 1/2 x 5 1/4-inch loaf pans.

Bake at 350 degrees for 50 to 60 minutes or until tester comes out clean. Cool for 5 minutes. Remove from pans. Place on wire rack to cool.

Q: Can I use olive oil in my pumpkin bread recipe?
I’m all out of regular oil and I’m suppossed to use 3 tablespoons of oil…Would olive oil be bad?

A: You can, but it will taste like Shi’ite

Q: Does anyone know the best pumpkin bread recipe?
I had one, but I lost it, so I figured I will try something new. thanks!

A: this is a great one!!

INGREDIENTS
3 1/2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons salt
1 teaspoon baking powder
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
3 cups white sugar
1 cup canola oil
4 eggs, beaten
2 cups solid pack pumpkin puree
2/3 cup water
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease two loaf pans.
In a medium mixing bowl, combine flour, baking soda, salt, baking powder, nutmeg, allspice, cinnamon and cloves.
In a large bowl with an electric mixer, blend sugar, oil and eggs. Stir in pumpkin. Slowly blend the flour mixture into pumpkin mixture. While blending the mixture add water incrementally. Pour the batter into two prepared loaf pans.
Bake in a preheated 350 degrees F (175 degrees C) oven for 90 minutes. Let cool for 10 minutes before removing from the pans.

Q: Looking for a Pumpkin Bread recipe from Betty Crocker Cookbook cira 1969 to 1972.?
It uses shortening rather than the newer recipes I found. I lost that page in my old cookbook, and would appreciate any help with getting the old recipe from that cookbook!

A: Here you go:

2/3 c Shortening, 2 2/3 c Sugar, 4 Eggs, 1 can (1 pound) Pumpkin, 2/3 c Water, 3 1/3 cups All Purpose Flour, 2 tsp Soda, 1 1/2 tsp salt, 1/2 tsp Baking Powder, 1 tsp Cinnamon, 1 tsp Cloves, 2/3 cup coursely chopped nuts, 2/3 c raisins.

Heat over to 350. Grease two 9×5x3 inch loaf pans or three 8 1/2×4 1/2×2 1/2 inch loaf pans. In large bowl, cream shortening and sugar until fluffy. Stir in eggs, pumpkin and water. Blend in flour, soda, salt, baking powder, cinnamon, and cloves. Stir in nuts and raisins.
Pour into pans. Bake about 70 minutes or until wooden pick inserted in center come out clean.

I hope this is it. Happy Holiday!

Q: Does anyone have a delicious, moist pumpkin bread recipe they could share w/me?
I’m going to the store, & I need a recipe quick

A: This is my friend’s recipe and it is awesome! So full of flavor… brew some coffee or tea to enjoy along w/ this!

LISA’S MOLASSES PUMPKIN BREAD

1/3 C shortening OR butter
1 C brown sugar
2 eggs
1/2 C molasses
1 C pumpkin (or banana or sweet tater; they all work!)
1/3 C heavy cream
2 C flour
1/4 t BPowder
1 t BSoda
1/2 t salt
1 t cinnamon
1/2 t ginger
1/2 t cloves
1 t nutmeg
1 t vanilla
1 C chopped walnuts

cream shortening and sugar. add eggs. add molasses, cream and pumpkin. then add remaining ingredients and mix it all up.

bake at 350ºF in a greased loaf pan for 1 hour or til a pick comes out clean.

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