Apple Cider Pumpkin Bread (gluten free)
A super easy quick bread that truly is quick to whip up! Hard to wait for while baking though, because it will make your house smell wonderfully tasty! The spiced sugared pecans on top make it addictively good. Here's a link to the recipe or use the search tool AtHomeWithShay.com
Pumpkin Bread Pudding with Apple Cider Dessert Sauce - Food U
Today Chef Zac shows us how to make an especially sweet treat!
Equipment for Pumpkin Bread and Dessert Sauce:
Mixing Bowls
Baking Dish
Whisk
Stove Pot
Pumpkin Bread Pudding Ingredients:
1 Loaf of Brioche (or any other bread of your choice)
1 Can Pumpkin Pie Filling (16oz)
1 Tbsp Vanilla Extract
1 Pint Milk
1 Tbsp Brown Sugar
1 tsp Cinnamon
1 tsp Nutmeg
2 Eggs
Instructions:
First, tear the loaf of bread into inch size pieces and place into a bowl. In a separate bowl mix together the other ingredients and once uniform, pour over the bread and mix it all together. Grease a baking dish, and pour the mixture into it. Put in the oven at 350 degrees for 20 minutes. Remove once it’s toasted on top, and use the Apple Cider Dessert sauce to top your delicious dessert!
Apple Cider Dessert Sauce Ingredients:
½ lb Butter
1 pint Apple Cider
2 Cups Brown Sugar
1 tsp Cinnamon
1 tsp Nutmeg
Instructions:
Melt your butter first in a medium saucepan. Once melted, add all other ingredients except the brown sugar. When it begins to simmer again, then you add the brown sugar and let reduce till it is slightly thicker in consistency. Let cool, or not if you want, and add to your favorite desserts!
I tested 4 different copycat Starbucks pumpkin bread recipes so you don't have to!
Songs: Midnight Square Dance by Heartland Nights, Northern Woods by Sounds Like Sander, Time Spent by Adrian Walther, Autumn Creek by Willow, Wild Land by Sounds Like Sander
Recipe #1:
Recipe #2:
Recipe #3: ***THIS WAS BAD--I DON’T RECOMMEND MAKING IT***
This was my first attempt to try and create a copycat recipe, based on the nutrition information of Starbucks pumpkin loaf. Unfortunately this one didn't turn out, but let me know if you'd like to see a (much improved) pumpkin bread recipe!
1 15oz can pumpkin puree
4 large eggs
744g granulated sugar
252g canola oil
560g flour
1 Tbsp baking powder
0.75 tsp baking soda
1 Tbsp salt
2 tsp pumpkin pie spice
2 tsp ground cinnamon
1/8 tsp ground white pepper
1/4 tsp ground ginger
80g chopped pumpkin seeds/pepitas
Recipe #4:
***My copycat recipe (makes 2 loaves)***
Not shown in the video, this is my copycat recipe; the spice quantities still aren't exact/need some tweaking, but it's the closest thing I've ever tried to Starbucks in flavor and texture.
136g water
2 Tbsp cornstarch
146g neutral oil (I use canola)
422g Sugar
420g pumpkin puree
3 large eggs
1 tsp vanilla
311g flour
1.75 tsp salt
2.5 tsp baking powder
0.5 tsp baking soda
22g pepitas/pumpkin seeds, chopped
Spice blend (this needs some tweaking, but this is what I've been using):
4 tsp Cinnamon
2 tsp ground ginger
0.5 tsp cloves
0.5 tsp cardamom
0.5 tsp nutmeg
0.25 tsp allspice
0.5 tsp black pepper
1. Preheat oven to 350, and grease and line 2 loaf pans with parchment paper
2. In a medium bowl, whisk together the water and cornstarch until smooth
3. To the same bowl, add the sugar, pumpkin puree, eggs, and vanilla and whisk to combine
4. In a separate large bowl, whisk together the flour, salt, baking powder, baking soda, and spices
5. Pour the wet ingredients into the dry, and whisk just until no streaks remain
6. Divide batter evenly between the two pans, and top with chopped pumpkin seeds
7. Bake until toothpick inserted into the center comes out clean, around 50-60 minutes (but times may vary wildly depending on your oven; add aluminum foil to the top of the loaves if they are starting to get too brown but need more baking time)
8. Allow to cool in the pan, then wrap in plastic wrap and let sit overnight to allow the crust to soften
Best Pumpkin Bread on the Internet? Brown Butter Bourbon Pumpkin Loaf | NYT Cooking
Pumpkin Bread With Brown Butter and Bourbon:
NYT producer Vaughn here with the *~fall vibes~*. I’m making Melissa Clark’s five-star Pumpkin Bread recipe to find out if it’s worth the hype. (Spoiler alert: it is!)
------------------------------------------
VISIT NYT COOKING:
SUBSCRIBE to NYT COOKING:
A paid subscription gets you full access to our recipes, daily inspiration and a digital Recipe Box.
SUBSCRIBE:
INSTAGRAM:
FACEBOOK:
TWITTER:
PINTEREST:
About NYT Cooking:
All the food that’s fit to eat (yes, it’s an official New York Times production).
EASY Pumpkin Bread FIVE Ways
Learn to make the BEST easy Pumpkin Bread Recipe and how to make it 5 ways: The Classic Pumpkin Bread, Chocolate Chip Pumpkin Bread, Pumpkin Bread with Maple Glaze, Peanut Butter CUP Pumpkin Bread and even Pumpkin MUFFINS!
Links:
Classic:
Chocolate Chip:
Maple Glaze:
Pumpkin Muffins:
Peanut Butter Cup:
BUY MY BOOK! Crazy for Cookies, Brownies and Bars (affiliate link):
Ingredients for the Classic Bread:
INGREDIENTS
BREAD:
1/2 cup granulated sugar
1/4 cup brown sugar
1/3 cup vegetable oil
1 cup LIBBY'S® 100% Pumpkin Puree
2 large eggs
2 teaspoons pumpkin pie spice
1/2 teaspoon salt
1 teaspoon baking soda
1/3 cup buttermilk
2 cups all-purpose flour
TOPPING:
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
INSTRUCTIONS
Preheat oven to 350°F. Spray a 9×5-inch or 8×4-inch loaf pan with cooking spray.
Stir granulated sugar and brown sugar with oil and pumpkin. Stir in the eggs, pumpkin pie spice, salt, and baking soda. Stir until combined. Stir in buttermilk and flour.
Pour batter into prepared pan. Combine cinnamon and sugar for topping; sprinkle over bread.
Bake for 40-50 minutes. If you want it totally done (no gooey center), test it by inserting a toothpick just partway into the top center of the bread. If this comes out clean, it’s done. If you like a gooier center, remove it when testing it with at toothpick that way comes out with a little stuck to the top.
Cool before removing from pan. Store in an airtight container for up to 2 days or freeze for up to one month.
Subscribe to my channel
BLOG:
VISIT MY BLOG FOR ALL RECIPES!
Crazy for Crust is a recipe site full of easy and attainable recipes. Recipes are sometimes savory, mostly sweet, and always served with a slice of life.
CRAZY FOR CRUST - I'm Dorothy and I love food: eating it, baking it, and sharing it. I love teaching you to cook and bake my favorite recipes easily so that you can make memories with your friends and family. I'm a home baker - if I can do it so can you! Subscribe to get my recipes: they're sometimes savory, often sweet and always served with a slice of my life.
CONTACT ME - I'd love to work with you! dorothy@crazyforcrust.com
YOU CAN FIND AND FOLLOW ME ON SOCIAL MEDIA: @CRAZYFORCRUST
BLOG: crazyforcrust.com
FACEBOOK: facebook.com/crazyforcrust
PINTEREST: pinterest.com/crazyforcrust
INSTAGRAM: instagram.com/crazyforcrust
TWITTER: twitter.com/crazyforcrust
Make Spiced Pumpkin Bread And Boozy Apple Cider This Fall | Saucy
Anthony Contrino cozies up to fall with three sweet gifts any Thanksgiving host will love. First up, a super moist pumpkin bread packed with spicy cinnamon flavor. Then he makes irresistible sour cherry and pistachio bars, flecked with coconut. Then, he whips up a boozy spiced and spiked slow-cooker apple cider.
About Saucy: Chef Anthony Contrino whips up classic Italian-American fare while sharing his best professional kitchen hacks.
RECIPES
Spiced Pumpkin Bread
Sour Cherry Jam Bars
Slow-Cooker Apple Cider
» Subscribe to TODAY:
» Watch the latest from TODAY:
About: TODAY brings you the latest headlines and expert tips on money, health and parenting. We wake up every morning to give you and your family all you need to start your day. If it matters to you, it matters to us. We are in the people business. Subscribe to our channel for exclusive TODAY archival footage & our original web series.
Connect with TODAY Online!
Visit TODAY's Website:
Find TODAY on Facebook:
Follow TODAY on Twitter:
Follow TODAY on Instagram:
#Dessert #Pumpkin #SlowCookerRecipes