3 Pumpkin Bread Recipes

These 3 Pumpkin Bread recipes are nutritious and economical. (Pumpkins are perfectly pennywise!)

Around here, in October pumpkins are plentiful and usually very inexpensive. The closer it gets to Hallowe’en the cheaper they get. That’s because most people only use them for carving Jack-o-lanterns – and then they just throw them out. Ouch!


Well, if you’ve been burning a candle in your traditional Jack-o-Lantern, then they probably aren’t much use for eating (except for the seeds you removed)! But why not pick up a few extra while they’re at bargain prices and make your own canned, frozen or dried pumpkin. Even the seeds are good to eat when roasted.

You can always forgo the candle and use mini lights inside your pumpkin, too. (Tip: Wrap the mini lights around a quart jar or 28 or 48 ounce tin to make them stand up where you need them)

Please remember if you do decide to can or dry pumpkin to always blanch it first and use a pressure canner. Keep your food safe. Always follow appropriate directions. Here are some recipes you just might like for using up those bountiful pumpkins in the Fall. These recipes can be used during the Thanksgiving season as well as the Christmas season. They make wonderful gifts, too.

All recipes make 1 loaf. Remember your ingredients should be at room temperature. Preheat oven to 350F.

Pumpkin Bread 1

Ingredients:

1-2/3 cups all purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
2 large eggs slightly beaten
1 1/2 cups sugar
1 1/2 cups canned solid pack pumpkin
1/2 cup vegetable oil
1/3 cup each walnuts and raisins

Directions:

1. Preheat your oven to 350 F. Grease a 9 x 5 inch loaf pan.

2. In a 5 quart mixing bowl combine the first 5 ingredients then add eggs, sugar, pumpkin, oil and mix until well combined then add your nuts and raisins and mix until smooth.

3. Pour your mix into the prepared loaf pan and bake for 70 minutes or until a pick placed into the center comes out clean.

4.Cool in pan on wire rack 10 minutes then remove from pan and continue to cool on same rack.


Pumpkin Bread 2

You'll notice the ingredients are almost the same. I like the additional spices added to this one, but there's nothing to stop you adding them to the first recipe.
 
Ingredients:

1-2/3 cups all purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 1/2 cups sugar
1/2 cup vegetable oil
2 large eggs
1 cup canned solid pack pumpkin
1/2 cup walnuts
1 cup raisins

Directions:

1. Mix the first 7 ingredients well. That is, the flour, baking powder, baking soda, cinnamon, cloves, nutmeg and the salt. Sift if necessary.

2. Put the next 3 ingredients, the sugar, vegetable oil, and eggs in a large mixing bowl and mix well.

3. Add the dry ingredients to the sugar mixture in the bowl. Mix well. Add pumpkin and stir in the nuts and raisins.

5. Place pan on wire rack 10 minutes then remove from pan and continue to cool on same rack.


Pumpkin Bread 3

Ingredients:

2 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 cup brown sugar
1/3 cup shortening
2 large eggs
1 cup canned pumpkin
1/4 cup milk
1/2 cup each walnuts and raisins

Directions:

1. Mix the first 6 ingredients well. That is, the flour, baking powder, salt, ginger, baking soda,and cloves. Sift if necessary. Set aside.

2. In a large mixing bowl cream the brown sugar and shortening. Mix until light and fluffy. Beat in the eggs. Add pumpkin and milk and mix well.

3. Add the flour mixture to the pumpkin mixture in the large bowl. Mix well.

4. Stir in the nuts and raisins.

5. Pour batter into the greased 9x5x3 inch loaf pan and bake at 350 F for 55 to 60 minutes until a toothpick placed into the center comes out clean.

6. Place pan on wire rack 10 minutes then remove from pan and continue to cool on same rack. When cool wrap and store. This loaf is best if stored overnight before slicing.

Best Pennywise Tip: When making Quick Bread, like Pumpkin Bread, that use baking powder, do not overbeat. Once the baking powder is mixed with wet or liquid ingredients, it starts to work.  If it is over beaten or left before putting in oven, your tea bread won't rise as high.

If you're thinking a Pumpkin Spice Latte might be nice with a slice of your Pumpkin Breads, we recommend this recipe.

Watch for the substitutions at the end of the recipe. Not only do you save by NOT buying it at Starbucks, but it actually has pumpkin in it. 

We're going to try it with cocoa powder or hot chocolate mix. Or even some Chocolatey Chai Tea we get from Superstore in West Kelowna. Yum!


Others also liked:

Sweet Spicy Pumpkin Seeds

Pumpkin Pot Mushroom Stew

Enjoy!


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