snugglebutter
Pearl Clutcher
Posts: 2,566
Jul 13, 2014 17:11:31 GMT
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Post by snugglebutter on Sept 16, 2023 20:08:05 GMT
Does anyone have a favorite to recommend? Bonus if it uses the whole can of pumpkin and minimal vegetable oil. (I'm nearly out)
TIA!
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gina
Pearl Clutcher
Posts: 3,461
Jun 26, 2014 1:59:16 GMT
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Post by gina on Sept 16, 2023 20:21:54 GMT
Maybe not exactly what you are looking for my my pumpkin bread is fantastic.  That, and my GF banana bread my husband raves about. This makes 2 loaves so you can use the full can but I usually make one, and keep half the can of pumpkin in the fridge to make a 2nd loaf a few days later. It goes fast here. I also do not cook with or eat vegetable oil. I only bake with butter.  Pumpkin Bread (2 loaves) 2 cups flour** 2 cups sugar 2 eggs 1 can (15oz) pumpkin 1 1/2 sticks butter, softened 1 tsp cinnamon 1 tsp nutmeg 1/2 tsp baking powder 1 tsp baking soda pinch of salt Preheat oven to 325. Line two loaf pans with parchment. Mix all. **I add chocolate chips to one loaf. Turn batter into prepared pans. Bake for 65-75 minutes until tester comes out clean. Again, I usually cut the above in half and make one loaf at a time. I am GF so I always bake with King Arthur GF flour and it comes out perfect! You can use reg. white flour of you want.
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Post by Linda on Sept 16, 2023 20:31:50 GMT
We like pumpkin Gingerbread - it makes 2 loaves (or 6 mini loaves)
3 cups sugar 1 C vegetable oil 4 eggs 2/3 cup water 1 16oz tin of pumpkin 2 tsp ginger 1 tsp allspice 1 tsp cinnamon 1 tsp cloves 1 tsp nutmeg 3 1/2 cups flour 2 tsp baking soda 1 1/2 tsp salt 1/2 tsp baking powder
oven at 350F - grease the loaf pans
combine sugar, oil, and eggs. beat until smooth. Add water and beat until well-blended. Beat in spices and pumpkin. Add dry ingredients and blend just until ingredients are incorporated. Divide into pans and bake about 1 hr (45min for mini loaf pans)
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Post by paperaddictedpea on Sept 16, 2023 21:19:39 GMT
I really like this recipe. I often sub applesauce for all or part of the oil. I also reduce the sugar and use a mix of brown and granulated. Downeast Maine Pumpkin Bread
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Post by KelleeM on Sept 16, 2023 21:29:12 GMT
I really like this recipe. I often sub applesauce for all or part of the oil. I also reduce the sugar and use a mix of brown and granulated. Downeast Maine Pumpkin BreadThis is the recipe I use as well, at the recommendation of the Peas.
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Post by lucyg on Sept 16, 2023 21:45:46 GMT
You can melt butter to use in place of oil. Now I want pumpkin bread.
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Kerri W
Pearl Clutcher
Posts: 3,836
Location: Kentucky
Jun 25, 2014 20:31:44 GMT
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Post by Kerri W on Sept 16, 2023 21:49:58 GMT
I really like this recipe. I often sub applesauce for all or part of the oil. I also reduce the sugar and use a mix of brown and granulated. Downeast Maine Pumpkin BreadThis is the one I make as well with the same substitutions. Everybody seems to love it!
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Post by monklady123 on Sept 16, 2023 22:17:56 GMT
Yes! My recipe is excellent!! 1. Open Trader Joe's box of pumpkin bread/muffin mix. Dump in bowl. 2. Add eggs. 3. Add oil. 4. Add water. Bake. Done. 
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RedSquirrelUK
Drama Llama

Posts: 7,077
Location: The UK's beautiful West Country
Aug 2, 2014 13:03:45 GMT
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Post by RedSquirrelUK on Sept 16, 2023 23:37:48 GMT
I've never had pumpkin bread!
I love pumpkin spice, but try to avoid wheat, potato, tapioca and sugar, so the substitutions could be awkward, but how do you eat it? Like banana bread?
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Post by littlemama on Sept 17, 2023 1:13:30 GMT
I bought a libby's mix from Costco. It makes 2 loaves. I bought it because I assumed that the 2 loaves would be separated. They are not. I think I'll make them in a Bundt pan and put choc chips in the middle
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Post by mollycoddle on Sept 17, 2023 1:17:16 GMT
I've never had pumpkin bread! I love pumpkin spice, but try to avoid wheat, potato, tapioca and sugar, so the substitutions could be awkward, but how do you eat it? Like banana bread? Yes! It is delicious. I never bake it, because I would eat too much of it. Sometimes you can find mini-loaves of it at bakeries and those are great.
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Post by Basket1lady on Sept 17, 2023 1:39:42 GMT
I've never had pumpkin bread! I love pumpkin spice, but try to avoid wheat, potato, tapioca and sugar, so the substitutions could be awkward, but how do you eat it? Like banana bread? Yes, just like banana bread. I often make it in smaller “mini” loaves and freeze the extras. You could try one of the above recipes, subbing for oat flour/another flour and using applesauce instead of vegetable oil. I’ve also used light extra virgin olive oil with great results that I no longer buy vegetable oil but just use the olive oil. I’ve made this with applesauce many times and it turns out well. It’s a little sticky on top, but tastes great and freezes well. Be sure to reduce the sugar by about half since the applesauce has a lot of sugar in it. Pumpkin Bread Makes 2 large loaves or 5 small loaves 4 extra large eggs 2 1/2 cups sugar 1 can pumpkin or 2 cups of pumpkin purée 1 cup oil or applesauce 3 1/2 cups all purpose flour 1/2 teaspoon baking powder 2 teaspoons baking soda 1 1/2 teaspoons salt 3/4 teaspoon cinnamon 3/4 teaspoon nutmeg 3/4 teaspoon cloves 2/3 cup water 1/2 cup raisins plumped in 2 tablespoons of rum or whiskey 1/2 cup pecans or walnuts Mix wet ingredients (minus the water) and dry ingredients separately. Add the dry ingredients to the wet ingredients, alternating with the water. Add the raisins and nuts if desired. Bake at 325°F in loaf pans of desired size until a toothpick comes out clean, filling the baking pan 2/3 full. Full sized loaf 1 hour, 15 minutes Small loaf 35-40 minutes Muffins 18-20 minutes Mini muffins 12-15 minutes The mini muffins are especially delicious if you use a long piping tip and insert a squeeze of cream cheese frosting. It works with the regular sized muffins, but the ratio of frosting to bread is less.
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RedSquirrelUK
Drama Llama

Posts: 7,077
Location: The UK's beautiful West Country
Aug 2, 2014 13:03:45 GMT
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Post by RedSquirrelUK on Sept 17, 2023 11:17:35 GMT
I've never had pumpkin bread! I love pumpkin spice, but try to avoid wheat, potato, tapioca and sugar, so the substitutions could be awkward, but how do you eat it? Like banana bread? Yes, just like banana bread. I often make it in smaller “mini” loaves and freeze the extras. You could try one of the above recipes, subbing for oat flour/another flour and using applesauce instead of vegetable oil. I’ve also used light extra virgin olive oil with great results that I no longer buy vegetable oil but just use the olive oil. I’ve made this with applesauce many times and it turns out well. It’s a little sticky on top, but tastes great and freezes well. Be sure to reduce the sugar by about half since the applesauce has a lot of sugar in it. Pumpkin Bread Makes 2 large loaves or 5 small loaves 4 extra large eggs 2 1/2 cups sugar 1 can pumpkin or 2 cups of pumpkin purée 1 cup oil or applesauce 3 1/2 cups all purpose flour 1/2 teaspoon baking powder 2 teaspoons baking soda 1 1/2 teaspoons salt 3/4 teaspoon cinnamon 3/4 teaspoon nutmeg 3/4 teaspoon cloves 2/3 cup water 1/2 cup raisins plumped in 2 tablespoons of rum or whiskey 1/2 cup pecans or walnuts Mix wet ingredients (minus the water) and dry ingredients separately. Add the dry ingredients to the wet ingredients, alternating with the water. Add the raisins and nuts if desired. Bake at 325°F in loaf pans of desired size until a toothpick comes out clean, filling the baking pan 2/3 full. Full sized loaf 1 hour, 15 minutes Small loaf 35-40 minutes Muffins 18-20 minutes Mini muffins 12-15 minutes The mini muffins are especially delicious if you use a long piping tip and insert a squeeze of cream cheese frosting. It works with the regular sized muffins, but the ratio of frosting to bread is less. It sounds delicious. I'd have to use agave nectar instead of sugar (I'm not supposed to have any of the "dry" sweeteners), which would change the dry-to-wet ratio, but could experiment. Thank you!
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Post by Scrapper100 on Sept 17, 2023 15:45:14 GMT
I have been making this recipe for years. I doesn't use the whole can though but it is really good.
Pumpkin Bread (C&H Sugar) 1 Loaf
1 cup Brown Sugar, firmly packed ½ cup granulated sugar 1 cup cooked or canned pumpkin ½ cup salad oil 2 eggs, unbeaten 2 cups sifted all-purpose flour 1 teaspoon baking soda ½ teaspoon EACH: salt, nutmeg, and cinnamon ¼ teaspoon ginger 1 cup raisins ½ cup chopped nuts ¼ cup water
Combine sugars, pumpkin, oil and eggs; beat until well blended. Sift together flour, soda, salt and spices; add and mix well. Stir in raisins, nuts and water. Spoon into well oiled 9x5x3-inch loaf pan. Bake at 350 degrees for 65 to 75 minutes, or until done when tested. Turn out on rack to cool thoroughly.
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Post by Layce on Sept 17, 2023 19:41:22 GMT
I only make pumpkin bread like this:
1 box of Duncan Hines cake mix 1 can of pure pumpkin puree
Combine in a bowl and stir 'til you have a batter. Pour into a prepped bread pan and bake @ 350°F for an hour. That's it.
Tweak it any way you want
Layce
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Post by marzbar71 on Sept 17, 2023 19:55:20 GMT
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Post by cmpeter on Sept 17, 2023 20:07:42 GMT
DH loves pumpkin bread and I've never made it before. Inspired by this thread I have some in the oven right now. I added chopped pecans to mine.
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Post by tmarschall on Sept 17, 2023 21:09:44 GMT
All of these recipes sound delicious, si I'm embarrassed to say that as a baker, usually completely from scratch, the best pumpkin muffins/bread recipe is LITERALLY one box of spice cake mix combined with one full can of pumpkin puree (not pie mix). That's it. No oil, water, eggs, etc. I do often bump up the spices with cinnamon or apple pie spice if I have it. Sometimes I do a streusel topping and milk/Powdered sugar glaze, but they are just fine without. Cake mix plus pumpkin, into the loaf pan or muffin tin. 350° time depends on size of pan, but less time than banana bread, about the same as other muffins if you go that route. So easy it's dangerous.
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Post by SweetieBugs on Sept 17, 2023 21:12:42 GMT
All of these recipes sound delicious, si I'm embarrassed to say that as a baker, usually completely from scratch, the best pumpkin muffins/bread recipe is LITERALLY one box of spice cake mix combined with one full can of pumpkin puree (not pie mix). That's it. No oil, water, eggs, etc. I do often bump up the spices with cinnamon or apple pie spice if I have it. Sometimes I do a streusel topping and milk/Powdered sugar glaze, but they are just fine without. Cake mix plus pumpkin, into the loaf pan or muffin tin. 350° time depends on size of pan, but less time than banana bread, about the same as other muffins if you go that route. So easy it's dangerous. This is so much easier than my scratch recipe. Do you use the 15 ounce can or the large one?
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Post by tmarschall on Sept 17, 2023 21:14:35 GMT
All of these recipes sound delicious, si I'm embarrassed to say that as a baker, usually completely from scratch, the best pumpkin muffins/bread recipe is LITERALLY one box of spice cake mix combined with one full can of pumpkin puree (not pie mix). That's it. No oil, water, eggs, etc. I do often bump up the spices with cinnamon or apple pie spice if I have it. Sometimes I do a streusel topping and milk/Powdered sugar glaze, but they are just fine without. Cake mix plus pumpkin, into the loaf pan or muffin tin. 350° time depends on size of pan, but less time than banana bread, about the same as other muffins if you go that route. So easy it's dangerous. This is so much easier than my scratch recipe. Do you use the 15 ounce can or the large one? The 15 Oz can I think...the smaller one, like soup or veggie size.
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Post by tmarschall on Sept 17, 2023 21:17:24 GMT
Batter will be thick...if you do muffins, fill liners fairly full. It doesn't rise a lot but it will be very moist. Attachments:
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Post by elaine on Sept 17, 2023 22:15:03 GMT
I really like this recipe. I often sub applesauce for all or part of the oil. I also reduce the sugar and use a mix of brown and granulated. Downeast Maine Pumpkin BreadThis is the only pumpkin bread I make. It is superb.
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Elsabelle
Pearl Clutcher
Posts: 3,845
Jun 26, 2014 2:04:55 GMT
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Post by Elsabelle on Sept 17, 2023 23:20:15 GMT
Years ago on the old board beanbean posted her pumpkin bread recipe and I've been making it ever since. Maybe 15 years? 20? It's delicious and turns out perfect every time. I make it every fall.
Pumpkin Pound Cake
2 1/2 cups sugar
1 cup vegetable oil
3 large eggs
2 tsp baking soda
3 cups all purpose flour
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp salt
1/4 (generous!) tsp cloves
1 15 oz can pumpkin
Preheat oven to 350 degrees.
In a large mixing bowl blend sugar and oil. Add eggs one at a time, beating well after each addition. Combine all dry ingredients; add to egg mixture alternately with pumpkin. Mix to combine. Pour mixture into a well greased 12 cup fluted pan (bundt pan) and bake for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan. Cool completely on a wire rack and dust with confectioners sugar.
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