Pumpkin Bread Recipe
I've decided to make a pumpkin bread pudding, and I'm looking for your favorite nutless (or optionally nutty) pumpkin bread recipe to use as a base, since the boyfriend doesn't like pecans and prefers his baked goods to be "girls" (no nuts).
Alternatively, would a spice cake be a good way to go, and put the pumpkin in the custard?
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7 Comments:
LoCo has a fantastic pumpkin bread recipe (which worked great for me even though I used sweet potatoes:-)), hopefully, she'll post it again.
brooke29 at 5:06PM on 10/26/08
I think pumpkin in the custard would give it an interesting twist. I make banana bread bread pudding sometimes (another boyfriend favorite) and the banana tends to drown in the sauce/custard/twice-bakedness. If you do start with pumpkin bread, I'd suggest making it spicy, but I tend to prefer spicier baked goods than most people.
pearl at 6:57PM on 10/26/08
Cooking Light's Spicey Pumpkin Bread is my favorite. It always turns out.
beth1 at 7:35PM on 10/26/08
I use the recipe in the Joy of cooking and have used it for decades. The quick bread section of JOC is a great section and I swear by it.
JerzeeTomato at 8:48PM on 10/26/08
Best ever: http://www.recipezaar.com/157475
Sour Cream Pumpkin Bread. Never lets me down.
orangemiles at 8:23AM on 10/27/08
Pumpkin Bread
Serve this delicious, sweet bread with the Thanksgiving feast or delight loved ones with a loaf at Halloween.
Ingredients
1 15-oz. can pumpkin puree
4 eggs
1 C. vegetable oil
2/3 C. water
3 C. white sugar
3 1/2 C. all-purpose flour
2 tsp. baking soda
1 1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground cloves
1/4 tsp. ground ginger
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans. 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. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.
Makes 3 (7x3) inch loaf pans
Hillary
Chew on That
Chew on That at 10:30AM on 10/27/08
I second the Cooking Light Spicy Pumpkin bread recipe!!
BUT, my favorite recipe this fall has been this pumpkin bread recipe from Stonyfield Farm:
http://recipes.stonyfield.com/recipes.cfm
(search for pumpkin bread)
substitute 3 6-oz containers of plain, nonfat yogurt and then add some vanilla extract to the mix. The sweetness is still there, but it does cut down on calories and added sugars. When it tastes just as good, why not?! :)
Hope you try it out, it's great as bread, makes a HUGE HUGE quantity, and I'm sure it would be great in bread pudding!
luswim06 at 12:02PM on 10/27/08