skip to main content

Dessert Exchange

LOOKING for: A Pumpkin Bread Recipe?

14 years ago

Wondering if anyone has a pumpkin bread recipe?

Thank you,

sheshe

Sort by:Oldest

Comments (6)

gourd_friends
14 years ago
I love this pumpkin bread. It makes 3 regular loaves, or several small, or soup can breads. It is moist and delicious. Jan

Pumpkin Bread

The Holiday Gift Bread*

3 cups sugar
3 Â½ cups flour
Â½ tsp. salt
2 tsp. baking soda
Â½ tsp baking powder
1 cup water
1 cup oil
1 cup raisins
2 tsp. cinnamon
Â½ tsp. cloves
Â½ tsp. nutmeg
Â½ tsp. ginger
4 eggs
1 no. 2 can pumpkin

Mix in large bowl, dry ingredients first, then wet.
Grease and flour 3 loaf pans, divide batter into pans, and bake at 325 degrees, about 45 minutes.
Or, bake in 12 soup cans, 45 min.

*This is a great recipe for holiday gift baking!
sheshe
Original Author
14 years ago
It looks really good but I am abit confused. What is
1 No. 2 can pumpkin?
I guess I should have mentioned I have a 15oz can here of
One Pie Pumpkin pie filling.
Thanks,
sheshe
Related Discussions
LOOKING for: Starbucks Pumpkin Bread
Q
Comments (2)
Starbucks Pumpkin Bread 1 Â½ cups flour 1 tsp. baking soda Â½ Tsp. baking powder Â½ tsp salt 4 eggs 1 cup sugar Â¼ cup lt. brown sugar Â½ tsp. vanilla Â¾ cups canned pumpkin Â¾ cup oil 350 degree oven. Combine flour, baking soda, baking powder and salt, set aside. Beat Eggs, sugars, and vanilla in large bowl on high speed for about 30 seconds. Add Dry ingredients and mix well. Add pumpkin and oil and mix well. Pour batter into greased loaf pan. Bake approx 70 min. or until toothpick inserted come out clean. Cool on wire rack.
...See More
LOOKING for: Joy of Cooking Potato yeast bread recipe
Q
Comments (5)
My 1967 edition of Joy did not have a yeast bread recipe with potatoes in it. But this yeast bread recipe is slightly sweet and does contain fresh mashed potato. You could use the dough for other bread forms, but Moravian Sugar Cake is to die for if you've never tried it! Moravian Sugar Cake 1 1/2 cups boiling water or potato water (the remaining water used to cook potatoes for mashed potatoes) 3/4 cup butter or shortening 1/2 cup sugar 1 t. salt 2 pkgs. yeast or 2 scant TB bulk instant yeast 1 cup plain cooked potatoes, mashed 2 eggs beaten 6-7 cups flour Combine 2 cups flour and the yeast in a large bowl. Combine sugar, salt, butter, potatoes, potato water in saucepan used to cook the potatoes. Warm over low heat to melt the butter. Add to flour/yeast mixture and beat well. Add in beaten eggs and mix until smooth (can use an electric mixer). Add enough flour to form a soft dough. Turn out onto floured surface and knead until smooth and elastic. Place in an oiled bowl, turn dough over to have oiled surface on top. Cover and let rise until doubled in bulk. Press into greased pans (some use 7"-9" foil pie pans) about 1/4" to 1/2" thick. When well risen, using your finger or the handle end of a wooden spoon, punch holes in the dough about 1-inch apart. Fill holes with: 1 lb. light brown sugar, 2 sticks butter and a little water that has been heated in a saucepan. Bake cakes at 350 for about 20 minutes. Do not overbake. Yields: about 7 cakes in pie pans
...See More
LOOKING for: moist heavy pumpkin muffins or bread
Q
Comments (9)
This might work for you. They're too heavy for me. PUMPKIN MUFFINS (makes 12) 1 cup flour 1 cup whole wheat flour 2 tsp baking powder 1 tsp baking soda 1 tsp cinnamon 1 tsp allspice 1/4 tsp ground cloves 1/2 tsp salt 1/2 cup firmly packed brown sugar 2 eggs 1/4 cup butter, melted & cooled 1 cup canned or fresh mashed pumpkin 1/2 cup buttermilk 1/2 cup broken walnuts 1/2 cup raisins or chopped dates (I omit) In a medium bowl, combine both flours, baking powder, baking soda, cinnamon, allspice, cloves & salt. In a large bowl, beat together the brown sugar, eggs & butter until light & frothy. Blend in the pumpkin & buttermilk. Add the dry ingredients & stir just until moistened. Fold in the nuts & raisins or dates but don't overmix. Spoon into greased muffin cups & bake in a preheated 400Â° oven for 15-20 minutes or until lightly brown.~~Rumsey Rare Bites
...See More
LOOKING for: Wheat-free, gluten-free bread recipes
Q
Comments (3)
The following is from Mary Frances PickettÂs website http://www.glutenfreecookingschool.com She has Q&A section about baking gluten free bread on her blog at that you might find helpful (e.g., get more rise by beating dough mixture for a few minutes with the paddle before adding it to the bread machine); read more at: http://www.glutenfreecookingschool.com/archives/gluten-free-bread-tips Really Good Sandwich Bread 1 Tbsp. active dry yeast 1 Tbsp. sugar 1 Â½ c. water (105 degrees or a little less than hot) 2 Â½ cups "Gluten Free All Purpose Flour Mix Recipe" (see below) 2 tsp. xanthan gum 1tsp. salt 2 eggs (or 6 Tbsp. water and 2 Tbsp. ground flax seed) 1 Â½ Tbsp. oil 1 tsp. cider vinegar 1. Start by combining the yeast and sugar in a small bowl (I use the smallest in my set of three nested mixing bowls). Add the water while gently stirring the yeast and sugar. Let this mixture sit while you mix the rest of the ingredients - bubbles and foam should form if the yeast is happy. 2. Combine the flour mix, xanthan gum and salt in the largest mixing bowl and stir well. 3. In a third bowl, whisk the eggs, oil and vinegar until the eggs are a bit frothy. 4. By this point the yeast mixture should be foamy, so you can pour the two liquid mixtures into the flour mixture. Stir until all ingredients are well mixed and then dump into your bread machine. Cook on the 80 minute setting Â the stirring paddle is not necessary. +++++++++++++++++++++++++++++ Gluten Free All Purpose Flour Mix (Note: this mix can be used for a variety of baked goods and things like pancakes as well) 3 parts brown rice flour (I use BobÂs Red Mill) 3 parts corn starch 2 parts soy flour 1 part masa harina
...See More
gourd_friends
14 years ago
Sorry, its an old recipe right out of the book. I think a No. 2 can is simply the next size bigger. That's what I always buy for this recipe.
I don't know if it is double the 15 oz. can, but only that it is the next size bigger. I will pay more attention to the ounces the next time I am at the store.
Wish I could've been more help.

Jan
sunnyca_gw
14 years ago
The larger can is 29 oz & makes 2 pies, the 15 oz makes 1 pie. Also there is plain pumpkin & 1 with spices in it which would change everything!! Use plain pumpkin in recipes,my DD wants pumpkin pies for her Halloween birthday each yr. She wasn't too happy with the 1 pie couple of yrs ago as I had accidentally taken it instead of the regular Libby's recipe from back of big can. She thinks the pre-spiced stuff tastes "funny"! I have an excellent pumpkin bread recipe that has no eggs. Very moist & delicious!!I can't write up recipe like a card with my computer for some reason so just have to run it all together. Sorry! Pumpkin bread-large bowl I use KitchenAid mix in order with large wooden spoon 1-29 oz can pumpkin,4 c. sugar, 1 c. canola oil, 1 1/2 tsp cinnamon, 1 1/2 tsp cloves, 1 tsp salt, 4 tsp soda, 5 c. flour(I use Gold Medal),2 c. raisins(optional), 1 c. pecans or walnuts. Grease & flour pans either 3 large foil pans or 7 baby pans,(last baby pan will be smaller than the rest. Bake at 350degrees until done about 1 hr for large loaves. Cool, freeze in or out of pans . I do check these to be sure they are done. Toothpick should come out clean when done. Don't overbake!! Good Luck!!
clownwacko
14 years ago
Pumpkin Bread
(Very good recipe)
Ingredients:
2 cups canned pumpkin
3 cups sugar
1 cup water
1 cup vegetable oil
4 eggs
3 1/3 cups all purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
1 teaspoon baking powder
Â½ teaspoon nutmeg
Â¾ teaspoon ground cloves

Steps:
1: Pre-heat the oven to 350 degrees. In a large bowl combine pumpkin, sugar, water, oil and eggs. Beat together until mixed well.Step
2: In a separate bowl sift together flour, baking soda, baking powder, cinnamon, salt, nutmeg and cloves.Step
3: Slowly mix the dry ingredients with the wet ingredients beating until smooth.
Step 4: Grease two 9 x 5 inch loaf pans. Pour the better into the 2 loaf pans evenly dividing the batter between the two. Bake at 350 degrees for 60-70 minutes or until a toothpick comes out clean. Remove from oven and allow loafs to cool.
bobanda
14 years ago
I take anything with pumpkin VERY seriously (love the stuff) and the best recipe I have found is here:

Here is a link that might be useful: Emeril Lagasse's Pumpkin Bread

Related Stories

KITCHEN DESIGN Kitchen Ideas for Bread Lovers

By Tiffany Carboni

Any way you slice it, a kitchen designed with bread in mind conveys warmth and homeyness

ORANGE Treat Your Rooms to Pumpkin Pie Orange

By Charmean Neithart Interiors

Stir some pumpkin colors into your interiors for design deliciousness that lasts well beyond Thanksgiving

DECORATING GUIDES Pretty Up Pumpkins With Paint

By Lisa Frederick

Put down the carving knife — we've got a better way to prep your pumpkins for Halloween

KITCHEN DESIGN Kitchen Recipes: Secret Ingredients of 5 One-of-a-Kind Cooking Spaces

By Sheila Schmitz

Learn what went into these cooks’ kitchens — and what comes out of them

KITCHEN DESIGN World of Design: Favorite Recipes From Food Lovers Around the Globe

Travel with your tastebuds and experience for yourself these international foodies' favorite dishes

KITCHEN DESIGN 5 Home Cooks Share Their Favorite Family Recipes

By Stacy Briscoe

Peek inside the kitchens of these Houzz users and learn how to cook their time-tested, passed-down dishes

GARDENING GUIDES Look for Metallic Green Sweat Bees Visiting Your Garden This Fall

By Pollination Press LLC

These beautiful sweat bees will dazzle and delight you with their bright emerald green color and midsummer and fall flower visiting

KITCHEN DESIGN Houzz Call: What’s Cooking in Your Kitchen?

By Stacy Briscoe

Most of us turn to recipes, videos and culinary shows when we cook. Where do you set your cookbook, tablet or TV screen?

FARM YOUR YARD How to Grow Vegetables in Containers

By Annie Thornton

Get glorious vegetables and fruits on your patio with a pro’s guidance — including his personal recipe for potting mix

HOLIDAYS Mercifully Minimal Halloween Decor

By Sheila Schmitz

Don't fret last-minute Halloween decorating — sometimes just one perfect pumpkin is all the fall embellishment your front yard needs

Sponsored

Davidson Builders

1 Review

Franklin County's Full-Scale General Contractor

More Discussions

Replacing Heavy Cream in Cheesecake with Lactose Free Alternative

11