Can someone give a very simple pumpkin cake/bread recipe?

Thanks to you all.Can someone give a very simple pumpkin cake/bread recipe?
My Pumpkin Bread recipe is similar to another one listed here.


Don't have anything for Pumpkin Cake, but...





';Pumpkin Muffins'; - 12 muffins





1 1/2 cups all-purpose flour


1/2 cup sugar


2 teaspoons baking powder


1/2 teaspoon salt


1/2 teaspoon cinnamon


1/2 teaspoon nutmeg


1/2 cup milk


1/2 cup canned pumpkin


1/4 cup butter or margarine; melted


1 egg


1/2 cup raisins





Heat oven to 400*. Grease bottoms of 12 medium muffin cups (2 3/4'; in diameter). Mix all ingredients JUST until flour is moistened. Batter should be lumpy.


Fill muffin cups 2/3 full. Sprinkle 1/4 teaspoon sugar over batter in each cup. Bake 18-20 minutes. Immediately remove from pan.Can someone give a very simple pumpkin cake/bread recipe?
Pumpkin Bread





Prep: 20 minutes


Bake: large loaves 50 to 60 minutes; mini loaves for 40 minutes





Ingredients


3-1/2 cups all-purpose flour


2 teaspoons baking soda


1 teaspoon ground nutmeg


3 teaspoons ground cinnamon


1 teaspoon salt


3 cups sugar


1 cup vegetable oil


2/3 cup water


4 eggs, well beaten


1 can (16 ounces) solid-pack pumpkin puree (not pie filling)


1 teaspoon vanilla


1 cup coarsely chopped pecans


1 cup raisins





Directions


1. Heat oven to 350 degrees F. Grease three 8- or 9-inch loaf pans. For individual gifts, grease 6 to 8 mini-loaf pans.


2. Sift together flour, baking soda, nutmeg, cinnamon and salt into medium-size bowl. Mix sugar, oil, and water in large bowl. Stir in dry ingredients. Add eggs, pumpkin and vanilla, mixing to combine; do not overbeat. Fold in nuts and raisins. Pour batter into prepared pans, dividing equally.


3. Bake in 350 degree F oven 50 to 60 minutes for large loaves or until wooden pick inserted in center comes out clean. Bake mini loaves for 40 minutes. Makes 3 (8- or 9-inch) loaf pans or 6 to 8 mini loaf pans.
Downeast Maine Pumpkin Bread





INGREDIENTS


1 (15 ounce) can pumpkin puree


4 eggs


1 cup vegetable oil


2/3 cup water


3 cups white sugar


3 1/2 cups all-purpose flour


2 teaspoons baking soda


1 1/2 teaspoons salt


1 teaspoon ground cinnamon


1 teaspoon ground nutmeg


1/2 teaspoon ground cloves


1/4 teaspoon 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.








Pumpkin Crunch Cake





INGREDIENTS


1 (15 ounce) can pumpkin puree


1 (12 fluid ounce) can evaporated milk


4 eggs


1 1/2 cups white sugar


2 teaspoons pumpkin pie spice


1 teaspoon salt


1 (18.25 ounce) package yellow cake mix


1 cup chopped pecans


1 cup margarine, melted


1 (8 ounce) container frozen whipped topping, thawed


DIRECTIONS


Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch baking pan.


In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt. Mix well, and spread into the prepared pan.


Sprinkle cake mix over the top of the pumpkin mixture, and pat down. Sprinkle chopped pecans evenly over the cake mix, then drizzle with melted margarine.


Bake for 60 to 80 minutes, or until done. Top with whipped topping when ready to serve.
Mine is simple. Take a white boxed cake mix follow the directions just decrease the liquids by how much pumpkin you out in you can always add more if you need it. Add half a can to a whole can of pumpkin to the mix then add in pumpkin spices. Bake as usual depending on how moist it is you may need a little extra time
INGREDIENTS


3 cups all-purpose flour


2 cups white sugar


2 teaspoons baking soda


2 teaspoons pumpkin pie spice


1 teaspoon salt


1/2 teaspoon baking powder


2 cups pumpkin puree


2/3 cup vegetable oil


3 eggs, beaten


DIRECTIONS


Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5 inch loaf pans.


Mix together flour, sugar, baking soda, pie spice, salt and baking powder. Add pumpkin, oil and eggs; mix well.


Pour into loaf pans and bake for 1 hour or until inserted toothpick comes out clean.


Allow to cool for 15 minutes before removing from pans.
It has various pumpkin cake recipes. If you want to make it simple click easy to advanced. Also, if you dont want oil on it. You can do in the blank bar for better and short recipes results. Have fun!!!!
Here is the recipe I have used and everyone loves it:





Pumpkin Pie Cake with Cream Cheese Frosting





It's everything you love about pumpkin pie all wrapped up in a dense, moist cake with irresistable cream cheese frosting. The texture is somewhere between a pie and a cake. Raisins and nuts are optional.





INGREDIENTS:





1-2/3 cups cooked pumpkin puree (or 15-ounce can)


1-1/2 cups (12-ounce can) evaporated milk (not condensed milk)


1 cup white granulated sugar


2 eggs, at room temperature


1/4 cup butter, melted and cooled to room temperature


1 tsp pure vanilla extract


1/2 teaspoon salt


1-1/2 Tbsp ground cinnamon


1-1/2 tsp ground nutmeg


1 package yellow or butter cake mix


1 cup raisins, pre-soaked in hot water for 15 minutes (optional)





Cream Cheese Frosting:





8 ounces (1 large block) cream cheese, at room temperature


1 cup powdered confectioners' sugar


1 tsp pure vanilla extract


1 Tbsp milk or cream


1/2 cup chopped pecans (optional)





PREPARATION:





Preheat oven to 350 degrees F. Line a 9 x 13-inch baking pan with non-stick foil.





In a large bowl, beat pumpkin puree, evaporated milk, sugar, eggs, butter, vanilla extract, salt, cinnamon, and nutmeg until well combined.





Toss raisins in cake mix, then add both to the wet ingredients. Stir only until combined. Pour into prepared pan. Bake 50 to 55 minutes or until a toothpick inserted in the center of the cake comes out clean. Let cool to room temperature.





Cream Cheese Frosting:





Blend cream cheese, confectioners' sugar, vanilla extract extract, and milk until smooth. Frost cooled cake. Sprinkle optional pecans evenly on top.





Yield: 24 to 36 servings, depending on cut size








Here is another one my friend makes:





Quick and Easy Pumpkin Cake





3 Large Eggs


1/2 Cup Canola Oil


1 Cup Canned Pumpkin (not Pumpkin Pie Filling)


1 3.4 oz. Package of Vanilla INSTANT Pudding Mix


1 18.5 oz. Package of Duncan Hines Spice Cake Mix


1 Tsp. Ground Cinnamon


1/2 Cup Water


1/2 Cup Chopped Pecans (OPTIONAL)


In large mixing bowl, beat at medium speed the eggs, oil, and pumpkin Gradually add in the cake mix, pudding mix, and cinnamon. Mix well. Add the water and beat for approximately three minutes more. Fold in the pecans.





Bake in a greased and floured 12 cup Bundt cake pan at 350 degrees for 45-50 minutes or until cake tests done. Cool in pan 10-15 minutes. Turn out onto rack. Cool completely. Dust with confectioners sugar or ice with one of the two frosting recipes above.





***If baking the mini-bundt cakes, bake only for 10-15 minutes, adjusting for the size of the cakes.





***';CLICK'; ON THE WEBSITE BELOW FOR THE PHOTO OF THE FIRST CAKE.
Fall Pumpkin Cake





soooooooooooo easy and good





1 cake


time to make 40 min 10 min prep





1 (15 ounce) can pumpkin


1 cup vegetable oil


4 eggs


2 cups flour


2 cups sugar


1 teaspoon baking powder


1 teaspoon baking soda


1 teaspoon cinnamon


1/2 teaspoon salt


1 (12 ounce) jar cream cheese frosting (I use the whipped kind)


candy corn





1. Preheat oven to 350 degrees.


2. Grease and flour a 9X13 inch pan.


3. In a large bowel mix eggs, oil, pumpkin, and sugar well.


4. Add the remaining ingredients and mix well.


5. Pour into pan.


6. Bake for 30 minutes, or until the middle springs back when touched.


7. Let cool, then ice, and add candy corn for decoration.
Great Pumpkin Cake





1 pkg. (2-layer) cake mix (any flavor)


1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened


1/4 cup (1/2 stick) butter, softened


4 cups powdered sugar


Few drops each: green, red and yellow food colorings


1 COMET Cup





PREPARE and bake cake mix in 12-cup fluted tube pan as directed on package. Cool 10 min. in pan. Remove from pan to wire rack; cool completely.


BEAT cream cheese and butter in small bowl with electric mixer on medium speed until creamy. Gradually add sugar, beating until light and fluffy after each addition. Remove 1/2 cup of the frosting; place in small bowl. Add green food coloring; stir until well blended. Spread half of the green frosting onto outside of ice cream cone; set aside. Set remaining green frosting aside for later use.


ADD red and yellow food colorings to remaining white frosting to tint it orange. Place cake, rounded-side up, on serving plate. Spread with orange frosting to resemble pumpkin. Invert ice cream cone in hole in top of cake for the ';pumpkin's stem.'; Pipe the reserved green frosting in vertical lines down side of cake.





OR





Pumpkin Bread





1 can (15 ounces) pumpkin (not pumpkin pie mix)


1 2/3 cups sugar


2/3 cup vegetable oil


2 teaspoons vanilla


4 eggs


3 cups Gold Medal® all-purpose or whole wheat flour


1/2 cup coarsely chopped nuts


1/2 cup raisins, if desired


2 teaspoons baking soda


1 teaspoon salt


1 teaspoon ground cinnamon


1/2 teaspoon baking powder


1/2 teaspoon ground cloves





1. Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350ºF. Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches, or 1 loaf pan 9x5x3 inches, with shortening.


2. Stir together pumpkin, sugar, oil, vanilla and eggs in large bowl. Stir in remaining ingredients. Pour into pans.


3. Bake 8-inch loaves 50 to 60 minutes, 9-inch loaf 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.





OR





Pumpkin Ring Cake





3 cups Original Bisquick® mix


1 cup granulated sugar


1 cup packed brown sugar


1/4 cup butter or margarine, softened


2 1/2 teaspoons pumpkin pie spice


1/4 cup milk


4 eggs


1 can (16 ounces) pumpkin (not pumpkin pie mix)


1 cup powdered sugar


1 tablespoon milk


1/2 teaspoon vanilla





1. Heat oven to 350°F. Grease and flour 12-cup fluted tube cake pan.


2. Beat Bisquick, granulated sugar, brown sugar, butter, pumpkin pie spice, 1/4 cup milk, eggs and pumpkin in large bowl on low speed 30 seconds. Beat on medium speed 3 minutes. Spread in pan.


3. Bake about 50 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; turn upside down onto heatproof plate or wire cooling rack. Remove pan; cool cake completely.


4. Stir remaining ingredients until smooth and thin enough to drizzle. Drizzle over cake.
My family has always called this pumpkin cake, although it is technically more like an upside-down pumpkin pie. It's one of our holiday favorites!!





Prepare one large can of pumpkin as if for pie, following the manufacturer's instructions.


Pour the pumpkin mixture into a 9 x 13 baking dish.





In a separate bowl, cut 1 stick of butter into 1 package of yellow cake mix. Add 1 cup walnuts (or your favorite).





Sprinkle the cake mixture on top of the pumpkin mixture. Bake at 350 until done - 45 minutes to an hour.
go to allrecipes.com!
I recently tossed my recipe away.





Do you have a Trader Joes nearby? They have a great pumpkin bread mix (in a box). And they only carry it during this time of the year. I recommend it.
Old-Fashioned Pumpkin Nut Loaf


Estimated Times:


Preparation - 10 min | Cooking - 1 hrs 20 min | Yields - 12





Ingredients:





2 cups all-purpose flour


2 teaspoons pumpkin pie spice


2 teaspoons baking powder


1 teaspoon salt


1/2 teaspoon baking soda


2 large eggs


1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin


1/2 cup granulated sugar


1/2 cup packed brown sugar


1/2 cup NESTLÉ® CARNATION® Evaporated Milk


1 tablespoon vegetable oil


1/4 cup chopped nuts





Directions:


PREHEAT oven to 350° F. Grease 9 x 5-inch loaf pan.





COMBINE flour, pumpkin pie spice, baking powder, salt and baking soda in medium bowl. Blend eggs, pumpkin, granulated sugar, brown sugar, evaporated milk and vegetable oil in large mixing bowl. Add flour mixture; mix just until moistened. Pour into prepared loaf pan; sprinkle with nuts.





BAKE for 60 to 65 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes; remove to wire rack to cool completely.








Pumpkin Orange Poppy Seed Cake


Estimated Times:


Preparation - 7 min | Cooking - 35 min | Yields - 18





Ingredients:





1 pkg. (18.25 oz.) yellow cake mix


1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin


3 large eggs


2/3 cup orange juice


1/4 cup poppy seeds


1 recipe glaze, follows





Directions:


PREHEAT oven to 350° F. Grease and flour 12-cup Bundt pan.





COMBINE cake mix, pumpkin, eggs and orange juice in large mixer bowl. Beat on low speed until moistened. Beat on medium speed for 2 minutes. Add poppy seeds; mix until blended. Pour into prepared Bundt pan.





BAKE for 35 to 40 minutes or until wooden pick inserted in cake comes out clean. Cool in pan on wire rack for 10 minutes; remove to wire rack to cool completely. Drizzle with Glaze.





FOR GLAZE


COMBINE 1 1/2 cups sifted powdered sugar and 2 to 3 tablespoons orange juice in small bowl; stir until smooth.
anytime you need a receipe, just type into the internet what you need and it will come up with many, many receipes to chose from. I always get my receipes that way and there are good ones to be had.