Martha Stewart's Delicious Spiced Pumpkin Bread | Martha Bakes Recipes
Martha Stewart's pumpkin bread recipe uses a quick bread batter and requires no yeast. The freshly grated nutmeg, allspice, and cinnamon add a delicate yet delicious spiced flavor to this classic pumpkin bread.
#Pumpkin #PumpkinBread #Fall #Recipe #MarthaBakes #MarthaStewart
00:00 Introduction
00:28 Dry Ingredients
01:10 Wet Ingredients
02:26 Spoon in Dry Ingredients
03:00 Spoon Batter into Loaf Pans
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Martha Stewart's Delicious Spiced Pumpkin Bread | Martha Bakes Recipes
Amazing Pumpkin Bread
This moist and delicious pumpkin bread is perfectly sweet with just the right combination of fall spices. It's beyond easy to make and you don't even need a mixer!
RECIPE:
Soft, melt in your mouth pumpkin bread is the ultimate fall treat for any time of day. It melts in your mouth and the whole loaf disappears in the blink of an eye! Too many recipes are either greasy, dry, bland or too sweet. This one is JUST RIGHT!
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APPLE CIDER, PUMPKIN BREAD, & APPLE PIE | FALL BAKING BEGINS!
Fall is in the air as we forage for apples and see what we can make with them! The kitchen smells amazing from homemade apple cider, fresh baked apple pie, and the BEST pumpkin bread ever. Enjoy!
PUMPKIN BREAD
3 c. all purpose flour
1 ½ tsp. baking soda
¼ tsp. salt
2 tsp. cinnamon
½ tsp. nutmeg
¾ c. unsalted butter, room temperature
1 ½ c. white sugar
½ c. light brown sugar
3 eggs
1-15 oz. can pumpkin puree
2 tsp. vanilla extract
1 c. buttermilk (I make my own using 1 Tbsp. of white vinegar and adding milk to make 1 cup. Stir and set aside for 5 minutes to thicken.)
Preheat oven to 275 degrees. In a medium mixing bowl, whisk together the flour, baking soda, salt, cinnamon and nutmeg. In a large mixing bowl, use an electric hand mixer to cream together the butter and sugars. Add the eggs and mix to combine. Add the pumpkin puree, vanilla extract, and buttermilk. Mix to combine. Add ½ of the flour mixture and mix until just incorporated. Add the other ½ of the flour mixture and mix until just combined. Scrape the sides of the bowl with a rubber spatula if necessary and give one final mix.
Grease two 9X5 loaf pans with baking spray. Divide the batter between the two pans. Bake at 275* for about 70 minutes (start checking around the 50 minute mark). A toothpick inserted into the middle of the pumpkin bread should come out clean. Cool slightly, then remove from loaf pans to cool completely on a wire rack (I take a butter knife and run it around the edges of the pan to loosen the bread. If the loaf pan was well-sprayed, it should come out easily!). Delicious served plain or slathered with butter or cream cheese!
APPLE PIE
Double Crust
2 sticks (1 c.) unsalted butter, cold
½ c. coconut oil, lard, or vegetable shortening
1 tsp. vinegar (apple cider or white)
1 tsp. vanilla extract
pinch of salt
1 Tbsp. sugar
1/4 c. ice water
2 ½ c. flour
Filling
8-9 granny smith (or variety of) apples—peeled, cored, thinly sliced
1 1/4 c. sugar (I used a little less because my apples were sweeter)
1 Tbsp. cinnamon
juice of ½ fresh lemon
pinch of salt
2 tsp. vanilla extract
2 Tbsp. flour
1 Tbsp. unsalted butter, thinly sliced
Egg Wash
1 egg white
1 Tbsp. milk or cream
1 Tbsp. sugar (for sprinkling on top)
Preheat oven to 375*. In a large mixing bowl, mash the butter with pastry blender or wooden spoons. Add in coconut oil, vinegar, and vanilla and continue to mix. Sprinkle in a pinch of salt and 1 Tbsp. sugar. Add 1 Tbsp. ice water, followed by one cup of flour. Repeat this process using a total of 2 ½ cups of flour and ¼ cup of water until dough forms a ball and feels like play dough (a few dry crumbs may remain). Use your hands to mix the dough together. Divide in half. Refrigerate dough for about 20 minutes so it's easier to work with. Flour your work surface and rolling pin, and roll the dough out evenly, turning and flipping the dough as you roll. Add extra flour as you go, if needed, to prevent sticking. The crust should be slightly larger than your pie pan (we used a 10 in. pie plate). Gently roll the dough around your rolling pin and carefully transfer it to the pie plate.
In a large mixing bowl, combine the apple slices, 2 Tbsp. flour, 1 ¼ cup sugar, pinch of salt, lemon juice, cinnamon and vanilla. Pour the apples into the pie crust. Top with small pats of butter. Sprinkle with a bit more flour to help the juices thicken.
Roll out your second crust. Fold and lift to place gently on top of the pie. Seal the edges by crimping. Cut vent holes into the top of the pie to release steam. Whisk together the egg white and milk. Use a pastry brush to evenly spread the egg wash over the top of the crust. Sprinkle the top of the crust with sugar.
Place your pie onto a baking sheet to catch any drips. Bake for 1 hour at 375* on a center rack until crust is golden brown and apples are tender. (Start checking the pie around the 45 minute mark--you don't want the crust to burn, but you do want the apples to be soft.) Cool before serving.
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Love & Best Dishes: Pumpkin Cider Recipe | Fall Drinks to Make at Home
Pumpkin Cider Recipe | Fall Drinks to Make at Home - If you need Halloween drink ideas, Paula has pumpkin drink recipes you'll love! Don't miss her delicious fall drink ideas!
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Chocolate Chip Pumpkin Bread | Food Wishes
This chocolate chip pumpkin bread is one of the lightest, moistest, most flavorful pumpkin breads ever, and probably the easiest. Chocolate and pumpkin may sound like an odd pairing, but that's only because you haven't had it—it works incredibly well in this delicate quick bread. Enjoy!
For the fully formatted, printable, written recipe, follow this link:
To become a Member of Food Wishes, and read Chef John’s in-depth article about Chocolate Chip Pumpkin Bread, follow this link:
You can also find more of Chef John’s content on Allrecipes: