Send Text … I have been making this recipe for years! Facebook Tweet. We believe this is the best pumpkin bread recipe. This is wonderful bread. Pumpkin Pie Spice How To Make It. Instead, we use a fresh pie pumpkin. How to store pumpkin bread – Once completely cooled, you can tightly wrap it in saran wrap or place it in an airtight container and store it on your countertop or in the fridge to stay fresh longer. Add walnuts, raisins and more or just enjoy it plain. After spending an afternoon baking, I finally found the absolute best pumpkin bread recipe. Salt 4 tsp. Preheat your oven to 350 degrees F. Prepare the bread pan of your choice. One cup of pumpkin, as included in this loaf of bread, has 171 percent of the daily value for vitamin A, plus it has vitamin C. You'll be adding good nutrition to your bread loaf. Pumpkin frozen at the end of September will remain good all the way through Christmas. https://dinnerthendessert.com/pumpkin-cranberry-bread-recipe After testing four pumpkin bread recipes — including recipes from Smitten Kitchen, Allrecipes, Love & Lemons, and Once Upon a Chef — I found the recipe that is worth making. Make pumpkin purée in late September/early October, when fresh pumpkins crowd the farmers' market, and freeze it in quantities measured out for specific recipes. For instance, I freeze 12-pounce packets for pie, 5 1/2-ounce packets for scones, and so on. Orange juice adds a subtle zest to this moist and delicious pumpkin bread. 2 Cups Pumpkin Puree or Libby’s Canned Pumpkin; 4 Farm Fresh Eggs; 1 Cup Oil – I use canola oil 2/3 Cup Orange Juice or Pineapple Juice; 3 1/2 Cups all-purpose flour; 3 Cups Sugar; 2 tsp. This delicious bread is soft, fluffy, and springy, yet perfectly golden and crispy on the outside edges. When I was testing this pumpkin bread recipe, it took me about 6 or 7 tries to get it just right. Save Pin Print. There’s a multitude of sizes and styles. Plus, it's packed with pumpkin (hello healthy vegetable! It is so moist, rich, and pumpkin-y.Even on the second, third, and fourth day (if it makes it that long), you can still cut a slice, warm it up with some butter and it tastes just as amazing as it did fresh from the oven. Prep: Take a small 4-6 pound pumpkin, often called a sugar or pie pumpkin and cut off the stem with a sharp knife.Cut the pumpkin in half and scoop out the seeds and strings. Preheat the oven to 350 degrees F. Cut the pumpkin in half, dig out the seeds and rub the pumpkin flesh with vegetable oil. By Nelena Brown. Tips from our Bakers Substitute 1 teaspoon pumpkin pie spice for the ground ginger and cardamom, if desired. Bake until the loaf is puffed and set, and a skewer inserted into the center comes out with moist crumbs attached, 60 to 75 minutes. How long does pumpkin bread last? We love to use the same glaze as in Pumpkin Zucchini Bread for this delicious combination and serve it as a special treat alongside an Irish Coffee! After washing the fresh pumpkin cut it from the base up to the stem. Remove the Seeds from the Fresh Pumpkin. Transfer the This is absolutely the perfect time to use fresh pumpkin! Canned or Fresh Pumpkin. You may choose to substitute dried cranberries or blueberries for the raisins and walnuts or other nuts for the pecans to add variety. If there’s one thing I love making during the fall months it’s pumpkin bread! In a separate bowl, beat together butter and sugar, then add eggs, one at a time. There’s no canned pureed pumpkin in this recipe. Preheat the oven to 325°F and set an oven rack in the middle position. Next, add pumpkin puree, followed by the flour mixture. It’s done when you can easily pierce the pumpkin with a fork. 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