Pumpkin Bread Recipes

  • Butter flavored cooking spray
  • 1 (16-ounce) loaf cinnamon-raisin swirl bread, cut into 1/2-inch cubes
  • 1/2 cup chopped pecans
  • 1 1/4 cups milk
  • 1/2 cup cream
  • 4 eggs
  • 2 teaspoons pumpkin pie spice (recommended: McCormick)
  • 1/2 cup real maple syrup
  • 1 (15-ounce) can solid pack pumpkin (recommended: Libby's)
  • 1 (4.5-ounce) jar brandied hard sauce (recommended: Crosse and Blackwell)
  • 1 teaspoon maple extract (recommended: McCormick)

Pumpkin-maple Bread Pudding


Author: Sandra Lee

Time: 2h22m

Yield: 10 servings

Number Of Ingredients: 11

  • Lightly spray a 3-quart casserole dish with butter flavored cooking spray; set aside.
  • Toss together cubed raisin bread and pecans in the casserole dish; set aside.
  • In a large bowl, whisk together remaining ingredients, except hard sauce and maple extract. Pour over bread cubes. Let soak for 1 hour in the refrigerator.
  • Preheat oven to 350 degrees F.
  • Bake bread pudding in preheated oven for 1 hour to 1 hour 10 minutes or until a knife inserted into center comes out clean.
  • Remove hard sauce lid and place jar in a microwave-safe bowl. Fill bowl with water halfway up the side of the jar. Microwave on HIGH for 30 to 45 seconds. Pour into a bowl and stir in maple extract. Drizzle over bread pudding.
  • Serve warm or at room temperature.
Nutrition Facts:

  • 1 ½ cups white sugar
  • 1 cup light brown sugar
  • 1 cup butter, melted
  • 2 eggs
  • 1 tablespoon vanilla extract
  • 3 cups pumpkin puree
  • 4 cups all-purpose flour
  • 2 tablespoons ground cinnamon
  • 1 tablespoon baking powder
  • 1 tablespoon baking soda
  • 1 teaspoon ground nutmeg
  • ½ teaspoon ground cloves
  • ½ teaspoon salt

Spiced Pumpkin Bread

100+ Breakfast and Brunch Recipes , Breakfast Bread Recipes

Author: Kelliethebaker

A Pumpkin Loaf Spiced With Cinnamon, Ground Cloves, And Nutmeg. I Came Up With This Recipe After Many Failed Attempts At Pumpkin Loaf. I Adapted A Favorite Banana Loaf Recipe And This Was The Result. Yum! This Recipe Yields 3 Loaves. Stock Your Freezer!

Time: 1h

Yield: 24

Number Of Ingredients: 13

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix white sugar, brown sugar, and melted butter together in a large bowl. Stir in eggs and vanilla extract; mix in pumpkin until thoroughly combined.
  • Whisk flour, cinnamon, baking powder, baking soda, nutmeg, cloves, and salt together in a separate bowl. Mix flour mixture into pumpkin mixture until incorporated. Pour batter into three 5x9-inch loaf pans. Smooth batter evenly in each pan.
  • Bake in the preheated oven until a toothpick inserted in the middle of each loaf comes out clean, 45 to 50 minutes.
Nutrition Facts:

Calories 247.3 calories, Carbohydrate 40.7 g, Cholesterol 35.8 mg, Fat 8.4 g, Fiber 1.8 g, Protein 3.1 g, SaturatedFat 5.1 g, Sodium 393.6 mg, Sugar 22.6 g

  • 2 cups brown sugar
  • 3 eggs
  • ½ cup butter, melted
  • ¼ cup vegetable oil
  • 2 tablespoons water
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 ½ teaspoons baking soda
  • 1 ½ teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • ½ teaspoon ground allspice
  • ½ teaspoon ground cloves
  • ½ teaspoon ground ginger
  • 2 cups pumpkin puree

Spicy And Moist Pumpkin Bread

Bread , Quick Bread Recipes , Pumpkin Bread Recipes

Author: Kwhicker

A Basic Pumpkin Bread Recipe That Is Very Moist. Use Real Pumpkin For A Better Texture. Great Fresh Out Of The Oven Or Even Better The Next Day For Breakfast! This Bread Is Moderately Sweet And Very Spicy.

Time: 50m

Yield: 16

Number Of Ingredients: 15

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Mix brown sugar, eggs, melted butter, oil, water, and vanilla extract together in a small bowl.
  • Combine flour, baking powder, baking soda, cinnamon, nutmeg, allspice, cloves, and ginger in a separate bowl. Pour in butter mixture; blend until smooth. Slowly mix in pumpkin puree. Divide batter between 2 loaf pans.
  • Bake in the preheated oven until a toothpick inserted into the middle comes out clean, 35 to 55 minutes.
Nutrition Facts:

Calories 262.8 calories, Carbohydrate 38.9 g, Cholesterol 50.1 mg, Fat 10.5 g, Fiber 1.8 g, Protein 4.1 g, SaturatedFat 4.6 g, Sodium 242.4 mg, Sugar 18.8 g

  • 2 cups canned pumpkin
  • 3 cups sugar
  • 1 cup water
  • 1 cup vegetable oil
  • 4 eggs
  • 3 1/3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon nutmeg
  • 3/4 teaspoon ground cloves

Pumpkin Spice Bread

Quick Breads

Author: Jmelyn

Hooray For Fall! We Love This Pumpkin Bread Recipe--especially When The Slices Are Slathered With A Generous Spread Of Cream Cheese. Makes Two Loaves, So Freeze The Other One, Or Heck--eat It. This Bread Goes Fast.

Time: 1h30m

Yield: 2 loaves, 24 serving(s)

Number Of Ingredients: 12

  • Heat oven to 350.
  • in a large mixing bowl, combine pumpkin, sugar, water, vegetable oil and eggs.
  • Beat until well mixed.
  • Measure the flour, baking soda, cinnamon, salt, baking powder, nutmeg and cloves into a separate bowl and stir until combined.
  • Slowly add the dry ingredients to the pumpkin mixture, beating until smooth.
  • Grease two 9 x 5 inch loaf pans and dust with flour.
  • Evenly divide the batter between the two pans.
  • Bake for 60-70 minutes or until a toothpick inserted in center comes out clean.
  • Cool for 10-15 minutes, then remove from pans by inverting onto a rack and tapping the bottoms.
  • Slice and serve plain, buttered, or with cream cheese.
  • Note: Cream cheese is the ONLY thing to put on this bread because--it is so so so yummy!
Nutrition Facts:

  • Unsalted butter, for the pan
  • 8 cups 1/2-inch cubed Pumpkin Bread or other bread
  • 2 cups heavy cream
  • 1 cup whole milk
  • 1 vanilla bean, split and seeds scraped
  • 6 large egg yolks
  • 1/2 cup sugar
  • 3 tablespoons pure maple syrup
  • 1 cup canned pumpkin puree, not flavored pie filling
  • 2 tablespoons bourbon
  • Freshly whipped cream, for serving
  • Spicy Caramel Apple Sauce
  • Shelled pumpkin seeds (optional), for garnish

Pumpkin Bread Pudding With Spicy Caramel Apple Sauce

Dessert , Bake , Thanksgiving , Fall , Vegetarian , Pescatarian , Peanut Free , Tree Nut Free , Soy Free , Kosher , Bourbon , Winter , Potluck , Party , Vanilla , Pumpkin

Author: Bobby Flay

Yield: Makes 8 servings

Number Of Ingredients: 13

  • 1. Preheat the oven to 325°F. Butter a 10-inch glass baking dish.
  • 2. Spread the bread cubes on a large baking sheet and bake in the oven, turning once, until lightly toasted, about 15 minutes. Let cool.
  • 3. Combine the cream, milk, and vanilla bean and seeds in a small saucepan over medium heat and bring to a simmer.
  • 4. Whisk together the yolks, sugar, maple syrup, and pumpkin puree in a large bowl. Slowly whisk in the hot cream mixture until combined. Discard the vanilla bean and whisk in the bourbon.
  • 5. Scatter the pumpkin bread cubes in the prepared baking dish. Pour the custard over the bread, pressing down on the bread to totally submerge it in the custard. Let sit for 15 minutes to allow the bread to soak up some of the custard.
  • 6. Place the dish in a larger roasting pan and pour hot water into the roasting pan until it comes halfway up the sides of the glass dish. Bake until the sides are slightly puffed and the center jiggles slightly, about 1 hour. Remove from the oven and the water bath and cool on a wire rack for at least 30 minutes before serving.
  • 7. Serve the warm bread pudding topped with whipped cream and drizzled with spicy caramel apple sauce . Sprinkle with pumpkin seeds if desired.
Nutrition Facts:

  • Bread pudding
  • 2 cups half and half
  • 1 15-ounce can pure pumpkin
  • 1 cup (packed) plus 2 tablespoons dark brown sugar
  • 2 large eggs
  • 1 1/2 teaspoons pumpkin pie spice
  • 1 1/2 teaspoons ground cinnamon
  • 1 1/2 teaspoons vanilla extract
  • 10 cups 1/2-inch cubes egg bread (about 10-ounces)
  • 1/2 cup golden raisins
  • Caramel sauce
  • 1 1/4 cups (packed) dark brown sugar
  • 1/2 cup (1 stick) unsalted butter
  • 1/2 cup whipping cream
  • Powdered sugar

Pumpkin Bread Pudding With Caramel Sauce

Dessert , Bake , Vegetarian , Pescatarian , Peanut Free , Tree Nut Free , Soy Free , Kosher , Milk/Cream , Bon Appétit , Raisin , Pumpkin

"i Have Never Been A Bread-pudding Fan," Writes Marie Hernandez Of Chicago. "but After Trying The Pumpkin Bread Pudding At Wildfire Restaurant In Oak Brook, Illinois, I Think I've Changed My Mind. Had I Know That This Dessert Could Be So Good, I Would Have Started Eating It Long Ago." Do As The Restaurant Does, And Serve This With Sweetened Whipped Cream.

Yield: Makes 6 servings

Number Of Ingredients: 15

  • For bread pudding:
  • Preheat oven to 350°F. Whisk half and half, pumpkin, dark brown sugar, eggs, pumpkin pie spice, cinnamon and vanilla extract in large bowl to blend. Fold in bread cubes. Stir in golden raisins. Transfer mixture to 11x7-inch glass baking dish. Let stand 15 minutes. Bake pumpkin bread pudding until tester inserted into center comes out clean, about 40 minutes.
  • Meanwhile, prepare caramel sauce:
  • Whisk brown sugar and butter in heavy medium saucepan over medium heat until butter melts. Whisk in cream and stir until sugar dissolves and sauce is smooth, about 3 minutes.
  • Sift powdered sugar over bread pudding. Serve warm with caramel sauce.
Nutrition Facts:

  • 1 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 3 cups milk
  • 1 teaspoon vanilla
  • 1 can (15 ounces) pumpkin (not pumpkin pie mix)
  • 3 eggs
  • 6 cups bread cubes
  • 1/2 cup currants
  • 1/2 cup chopped pecans
  • 16 pecan halves
  • Cream or ice cream, if desired

Pumpkin Bread Pudding

Desserts , Dessert , Bake , Fall , Kidney Friendly , Vegetarian , Pescatarian , Peanut Free , Tree Nut Free , Soy Free , Kosher , Gourmet , Milk/Cream , Dairy , Winter , Quick & Easy , Vegetables , Fruits and Vegetables , Squash , Pumpkin

Author: Betty Crocker Kitchens

All The Flavors Of Pumpkin Pie--plus A Few Yummy Extras--go Into This Soothing Bread Pudding.

Time: 1h40m

Yield: 8

Number Of Ingredients: 12

  • Heat oven to 350°F. Grease bottom and side of springform pan, 10x3 inches.
  • Mix all ingredients except bread cubes, currants and pecans in large bowl until well blended. Stir in bread cubes, currants and chopped pecans. Let mixture stand 10 minutes; spoon into springform pan. Arrange pecan halves on top of pudding.
  • Bake 50 to 60 minutes or until knife inserted in center comes out clean. Let stand 10 minutes; remove side of pan. Serve warm with cream. Refrigerate any remaining pudding.
Nutrition Facts:

Calories 350, Carbohydrate 58 g, Cholesterol 85 mg, Fiber 4 g, Protein 9 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 220 mg

  • 1 (8 ounce) loaf French bread, torn into bite-sized pieces
  • 2 ½ cups whole milk
  • 2 cups pumpkin puree
  • 2 cups white sugar
  • 3 eggs
  • 1 tablespoon vanilla extract
  • 1 tablespoon orange flavoring
  • 1 teaspoon pumpkin pie spice
  • 2 cups chopped pecans
  • 1 cup golden raisins
  • 1 stick butter, melted

Pumpkin Bread Pudding With Pecans

Vegetables , Fruits and Vegetables , Squash

Author: Jonilewis

This Pumpkin Bread Pudding With Pecans Couldn't Be Much Easier - Using Canned Pumpkin Speeds Things Up, But Use Fresh Pumpkin Puree If You Have It. Top With Caramel Sauce And Ice Cream!

Time: 1h5m

Yield: 12

Number Of Ingredients: 11

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Put torn French bread into a bowl. Mix milk and pumpkin puree together in a separate bowl and pour over French bread. Let soak until moistened, about 5 minutes.
  • Mix sugar, eggs, vanilla extract, orange flavoring, and pumpkin pie spice together in a bowl. Pour into bread mixture and stir. Fold in pecans and raisins.
  • Place butter in a 9x13-inch baking pan and put into the preheated oven, about 5 minutes. Remove pan from oven when butter has melted and spoon in bread mixture.
  • Bake in the hot oven until pudding is firm in the middle and edges are brown and crisp, 35 to 45 minutes.
Nutrition Facts:

Calories 487.3 calories, Carbohydrate 63.4 g, Cholesterol 71.9 mg, Fat 24.2 g, Fiber 4 g, Protein 8.1 g, SaturatedFat 7.5 g, Sodium 315.7 mg, Sugar 46.5 g

  • 1 can large pumpkin puree
  • 1 (12 ounce) can evaporated milk
  • 1/2 cup white sugar
  • 2 teaspoons vanilla
  • 1/3 cup raisins
  • 4 cups milk
  • 6 eggs, beaten
  • 3/4 cup brown sugar, packed
  • 2 teaspoons pumpkin pie spice
  • 8 cups bread, cubed

Easy Pumpkin Bread Pudding


Author: Janet4

This Can Be Calorie Reduced By Using The Diet Bread, Skim Milk And Skim Pet Milk. You Can Use Just Egg Whites And You Can Substitute Sweet 'n Low For The Sugar.

Time: 1h10m

Yield: 6-8 serving(s)

Number Of Ingredients: 10

  • Preheat the oven to 350 degrees.
  • Put the bread cubes and raisins in a buttered 3 quart oven dish.
  • Then in a large mixing bowl, start with the eggs, and beat them, then add the remaining ingredients.
  • Mix well and pour egg mixture evenly over bread.
  • Stir around a bit to make sure all the bread is coated.
  • Bake for 50 minutes or until the pudding is puffy and a knife inserted near the center comes out clean.
  • Cool slightly before serving.
  • (Yes, it will fall in the center. The eggs cause this to happen)
Nutrition Facts:

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