Spiced Pumpkin Bread

This quick bread is very moist and delicious, and keeps for quite some time. You could add some mini chocolate chips or raisins, if you would like.

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Makes 2 loaves

3 cups sugar
1 cup vegetable oil
4 eggs, lightly beaten
1 (16-oz) can pumpkin puree
1/2 cup water
3 1/2 cups flour
2 tsp baking soda
1 tsp baking pwd
1 tsp salt
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp ground cloves
1/2 tsp allspice

In a large bowl, combine the sugar, oil and eggs. Add the pumpkin puree and mix well. Combine the dry ingredients in a bowl, stirring to mix well. Add the dry ingredients to the pumpkin mixture alternately with the water. Pour into two greased 9 x 5 x 3" loaf pans. Bake 350 degrees for 60-70 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, and then remove and cool on a wire rack to cool completely.

Pumpkin Spice Bread

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I am resurrecting and updating an old recipe from this site because fall is the perfect time for anything pumpkin-flavored. This a nice and comforting quick bread that can be served for breakfast or a snack.

Makes 2 loaves

3 cups sugar
1 cup vegetable or canola oil
4 eggs, lightly beaten
1 (16-oz) can pumpkin puree
1/2 - 1 tsp vanilla extract
1/2 cup water
3 1/2 cups flour
2 tsp baking soda
1 tsp baking powder
1 tsp salt
1 rounded tsp cinnamon
1 rounded tsp nutmeg
1/2 rounded tsp ground cloves
1/2 rounded tsp allspice

In a large bowl, combine the sugar, oil, and eggs. Beat well. Add the pumpkin puree and vanilla extract and beat until well combined. In another bowl, combine the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves and allspice. Stir until combined. Add the flour mixture to the pumpkin mixture alternately with the water. Mix well and pour into two greased 9 x 5 x 3" loaf pans. Bake 350 degrees for 60 - 70 minutes, or until a toothpick inserted in the center comes out clean. Cool the bread in the pans for 10 minutes, and remove to completely cool on a wire rack. To store, wrap in plastic wrap.

Pumpkin Bars

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This is the perfect time of year for these moist and delicious bars! 

4 eggs
1 cup vegetable oil
2 cups sugar
1 (15 - oz) can pumpkin puree
2 cups flour
2 tsp baking pwd
1 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
1/2 tsp ginger
1/2 tsp ground cloves
1/2 tsp nutmeg

In a large bowl, beat the eggs, oil and sugar. Mix well. Beat in the pumpkin. In another large bowl, combine all of the dry ingredients, stirring to mix well. Gradually beat into pumpkin mixture in 3 or 4 batches. Pour into a greased jelly roll pan. Bake 350 degrees for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Cool and frost.

Cream Cheese Frosting
8-oz pkg cream cheese, softened
6 tbsp butter, softened
4 cups pwd sugar
1 tbsp milk, or more if needed to make into a spreading consistency
1 tsp vanilla

Beat the softened cream cheese until smooth. Add the butter, beating again until smooth. Gradually add the pwd sugar and milk, beating until you reach the desired consistency. Add the vanilla and mix well. Spread on cooled bars. Store in the refrigerator.

Delicious Pumpkin Bread

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This is a little unusual in that it uses pudding mixes. It is very moist. If you want to make smaller loaves to give as gifts, or to make sure you are able to use it all up, use miniature foil pans - the kind you get at the grocery store in the baking aisle. (They come in sets of 2 or 3.) 3 of those miniature pans equal one regular sized bread pan.

5 eggs
1 1/4 cups vegetable oil
1 (15-oz ) can pumpkin
2 cups flour
2 cups sugar
2 ( 3-oz each ) pkgs Cook-and-Serve vanilla pudding mix
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt

In a large bowl, beat the eggs. Add the oil and pumpkin; beat until smooth. Combine the dry ingredients and stir into the pumpkin mixture. Pour into 2 greased loaf pans and bake at 325 degrees for about an hour or so, or until a toothpick inserted in the center comes out clean. If you are using the minature pans, they will not need to bake as long.

Pumpkin Cheesecake Bars

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Bars
1 (16 - oz) pkg pound cake mix
1 egg
2 tbsp butter, melted
2 tsp pumpkin pie spice

Combine the above and mix on low speed until well combined. Pat into a greased 10 x 15" jellyroll pan. Set aside.

Filling
1 (8 - oz) pkg cream cheese, softened
1 (14 - oz) can sweetened condensed milk
2 eggs
1 (16 - oz) can pumpkin filling
2 tsp pumpkin pie spice
1/2 tsp salt

Beat the cream cheese until fluffy. Add the sweetened condensed milk, eggs, pumpkin filling, pumpkin pie spice and salt. Beat until well blended. Pour over unbaked crust and bake 350 degrees for 30 - 35 minutes, or until set. Serve with whipped cream.

Pumpkin Spice Bread

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Makes 2 loaves

3 cups sugar
1 cup vegetable oil
4 eggs, lightly beaten
1 (16-oz) can pumpkin puree
1/2 cup water
3 1/2 cups flour
2 tsp baking soda
1 tsp baking pwd
1 tsp salt
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp ground cloves
1/2 tsp allspice

In a large bowl, combine the sugar, oil and eggs. Add the pumpkin puree and mix well. Combine the dry ingredients in a bowl, stirring to mix well. Add the dry ingredients to the pumpkin mixture alternately with the water. Pour into two greased 9 x 5 x 3" loaf pans. Bake 350 degrees for 60-70 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, and then remove and cool on a wire rack to cool completely.