Pumpkin bread recipes??

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.Pumpkin bread recipes??
PUMPKIN BREAD





2/3 c. shortening


2 2/3 c. sugar


4 eggs


1 can (16 oz.) pumpkin


2/3 c. water


3 1/3 c. all-purpose flour


2 tsp. baking soda


1 1/2 tsp. salt


1/2 tsp. baking powder


1 tsp. ground cinnamon


1 tsp. ground cloves


2/3 c. coarsely chopped nuts


2/3 c. raisins





Heat oven to 350 degrees. Grease bottoms only of 2 loaf pans, 9 x 5 x 3 inches or 3 loaf pans, 8 1/2 x 4 1/2 x 2 1/2 inches. Mix shortening and sugar in large bowl. Add eggs, pumpkin and water. Blend in flour, baking soda, salt, baking powder, cinnamon and cloves.


Stir in nuts and raisins. Pour into pans. Bake until wooden pick inserted in center comes out clean, about 1 hour 10 minutes; cool slightly. Loosen sides of loaves from pans; remove from pans. Cool completely before slicing. To store, wrap and refrigerate no longer than 10 days.





If using self-rising flour, omit baking soda, salt and baking powder.





Zucchini Bread: Substitute 3 cups shredded zucchini (about 2 medium) for the pumpkin. Blend in 2 teaspoons vanilla with the cloves. Decrease baking time to 60 to 70 minutes.








NUT BREAD BUTTERS:





Almond Butter: Mix 1/2 cup butter, softened; 1 tablespoon finely chopped almonds and 1/2 teaspoon almond extract.


Date Butter: Mix 1/2 cup butter, softened; and 1/4 cup finely cut-up dates.





Orange Butter: Mix 1/2 cup butter, softened; 1 tablespoon orange juice and 1 teaspoon grated orange peel.Pumpkin bread recipes??
INGREDIENTS


3 cups canned pumpkin puree


1 1/2 cups vegetable oil


4 cups white sugar


6 eggs


4 3/4 cups all-purpose flour


1 1/2 teaspoons baking powder


1 1/2 teaspoons baking soda


1 1/2 teaspoons salt


1 1/2 teaspoons ground cinnamon


1 1/2 teaspoons ground nutmeg


1 1/2 teaspoons ground cloves














DIRECTIONS


Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9x5 inch loaf pans.


In a large bowl, mix together the pumpkin, oil, sugar, and eggs. Combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves; stir into the pumpkin mixture until well blended. Divide the batter evenly between the prepared pans.


Bake in preheated oven for 45 minutes to 1 hour. The top of the loaf should spring back when lightly pressed.


Variations





Add raisins, mini chocolate chips (the best), pecans, or walnuts.
--Yummy Pumpkin Bread--





* 2 cups pumpkin puree


* 4 eggs


* 1 cup vegetable oil


* 2/3 cup water


* 3 cups white sugar


* 3 1/2 cups all-purpose flour


* 2 teaspoons baking soda


* 1 1/2 teaspoons salt


* 1 teaspoon ground cinnamon


* 1 teaspoon ground nutmeg


* 1/2 teaspoon ground cloves


* 1/4 teaspoon ground ginger





1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 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.
PUMPKIN PECAN LOAF:


Beat 4 lg eggs in lg bowl until frothy.


Add 2 cups of sugar, 14 oz can of pumpkin (no spices),


%26amp; 1 cup cooking oil. Beat until smooth.





Combine in a medium bowl:


3 cups all-purpose flour, 1 cup chopped pecans,


1 tsp Baking powder, 1 tsp Baking soda,


1 tsp ground cinnamon, 1 tsp ground nutmeg,


1 tsp salt, 1/2 tsp ground cloves.





Add to pumpkin mixture, stir until just moistened.


Spoon into 2 loaf pans, bake in 350F oven about 1 hour.


Test that wooden pick comes out clean.


Remove %26amp; let stand 10 minutes before removing.


Cool on wire racks. makes two loaves.
A few recipes that are a good spin with pumpkin bread.





Orange pumpkin bread





INGREDIENTS


1 large orange


1/3 cup butter, softened


1 1/3 cups white sugar


2 eggs


1 cup canned pumpkin


1/3 cup water


2 cups all-purpose flour


1 teaspoon baking soda


1/2 teaspoon baking powder


3/4 teaspoon salt


1/2 teaspoon ground cinnamon


1/2 teaspoon ground cloves


1/2 cup chopped walnuts


1/2 cup chopped raisins








DIRECTIONS


Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.


Cut orange into wedges, and remove seeds. Place orange, peel and all, in a food processor. Pulse until finely chopped; set aside.


In a large bowl, cream butter and sugar until smooth. Beat in the eggs one at a time, then stir in the pumpkin, water, and the ground orange. Mix together flour, baking soda, baking powder, salt, cinnamon, and cloves. Stir into batter just until moistened. Stir in nuts and raisins. Spoon into the prepared loaf pan.


Bake for 1 hour in the preheated oven, or until a toothpick inserted near the center comes out clean. Let stand 10 minutes, then remove from pan, and cool on a wire rack.





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.





Pumpkin cream cheese muffins





INGREDIENTS


1 (8 ounce) package cream cheese


1 egg


1 teaspoon vanilla extract


3 tablespoons brown sugar


4 1/2 tablespoons all-purpose flour


5 tablespoons white sugar


3/4 teaspoon ground cinnamon


3 tablespoons butter


3 tablespoons chopped pecans


2 1/2 cups all-purpose flour


2 cups white sugar


2 teaspoons baking powder


2 teaspoons ground cinnamon


1/2 teaspoon salt


2 eggs


1 1/3 cups canned pumpkin


1/3 cup olive oil


2 teaspoons vanilla extract








DIRECTIONS


Preheat oven to 375 degrees F (190 degrees C). Grease and flour 18 muffin cups, or use paper liners.


To make the filling: In a medium bowl, beat cream cheese until soft. Add egg, vanilla and brown sugar. Beat until smooth, then set aside.


For the streusel topping: In a medium bowl, mix flour, sugar, cinnamon and pecans. Add butter and cut it in with a fork until crumbly. Set aside.


For the muffin batter: In a large bowl, sift together flour, sugar, baking powder, cinnamon and salt. Make a well in the center of flour mixture and add eggs, pumpkin, olive oil and vanilla. Beat together until smooth.


Place pumpkin mixture in muffin cups about 1/2 full. Then add one tablespoon of the cream cheese mixture right in the middle of the batter. Try to keep cream cheese from touching the paper cup. Sprinkle on the streusel topping.


Bake at 375 degrees F (195 degrees C) for 20 to 25 minutes.