Pumpkin Bread Five Ways

 

Pumpkin bread is such a perfect thing to bake in the fall.  Your kitchen will smell like all the cozy spices, and it is the perfect snack, breakfast item or dessert.  I recently baked some pumpkin bread using this delicious recipe from Kroll's Korner.  I have also made a variation straight from the Libby's pumpkin website.  Today I'm posting these recipes, as well as several variations you may want to try.  These recipes

Here is the Kroll's Korner recipe, which makes 2 loaves.  The secret ingredient is vanilla pudding.

5 eggs

1 15 oz can pumpkin

1/2 cup oil

1/4 cup melted butter

1/2 cup brown sugar

1 tsp vanilla

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2 cups flour

1 cup sugar 

1 5.1 oz pkg. instant vanilla pudding

1 tsp baking soda

1 tsp cinnamon

1/2 tsp baking powder

1/2 tsp salt

1/2 tsp ground nutmeg

1.  Preheat oven to 325.

2.  Beat eggs with mixer.  Add ingredients through vanilla and mix.

3.  Mix dry ingredients in a separate bowl.  Add more spice if you want to.  Then slowly add dry ingredients to the wet mixture.  Mix.

4.  Spray bread pans or use parchment paper.  Add batter to the two loaf pans.

5.  Bake for 60-70 minutes.  Let cool before removing from pans.

Here is the Libby's recipe.  Double this in order to make 2 loaves and use the whole can of pumpkin. 

1 3/4 cups flour

1 1/2 tsp pumpkin pie spice

1/3 tsp nutmeg

1/2 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

1/2 cup oil

2 large eggs

1 1/2 cups sugar

1 cup canned pumpkin

1/3 cup water

1.  Preheat oven to 350.

2.  In a medium bowl, stir together flour, spices, baking soda, baking powder and salt; set aside. In a large bowl, combine vegetable oil, eggs and sugar. Stir in pumpkin. Then add flour mixture alternating with the water in two installments.

3. Spray loaf pan or use parchment paper. Add batter to pan and bake for 60-70 minutes. Let cool before removing from pans.

Variations

- Additions: chocolate chips, pecans, walnuts, craisins, or raisins

- Add a streusel topping. 

  From Paula Deen

2 1/2 T brown sugar

2 1/2 T flour

1/2 tsp cinnamon

pinch of salt

2 T cold butter

Chopped pecans or walnuts to taste (optional)

Cut butter into dry ingredients to make a crumble.

Add to top of batter in loaf pan before baking.

-Add a cream cheese swirl.

From Magnolia Table

4 oz cream cheese (room temperature)

4 T sugar

1 egg yolk

1/2 tsp vanilla

Beat ingredients.  Add a third of the batter to pan.  Then add half of the swirl.  Then another third of batter and the rest of the swirl.  Top with dollops of remaining batter then swirl slightly with a knife.

-Add a cream cheese icing.

From Sally's Baking Addiction

4 oz cream cheese (room temperature)

1/4 cup softened butter

1 1/2 cups powdered sugar

1/2 tsp vanilla