- Home
- Breads
- How To make Cake: Bread: Cate's Pumpkin Nut Bread
How To make Cake: Bread: Cate's Pumpkin Nut Bread
3 1/2 c Sifted flour
2 ts Baking soda
1 1/2 ts Salt
1 ts Cinnamon
1 ts Nutmeg
3 c Sugar
1 c Pecans
4 Eggs
1 1/2 c Canned pumpkin
1 c Butter
2/3 c Water
TOPPING:
2 tb Melted butter
2 tb Sugar
1/2 ts Cinammon
Sift dry ingredients into large mixerbowl. Quickly add all remaining ingredients. Mix only until dry ingredients are moist. Bake in 2 greased 9x5x3-inch pans in preheated 350-degree F. oven for 1 hour. Cool 5
minutes. Remove from pans and cool on wire rack. While warm brush with butter and sprinkle with cinnamon-sugar. Yield: Two loaves
How To make Cake: Bread: Cate's Pumpkin Nut Bread's Videos
Pumpkin Pie from 1796 - A History of Pumpkins
???? Get Exclusive NordVPN deal here ➼ Try it risk-free now with a 30-day money-back guarantee. ✌ Thanks to NordVPN for sponsoring.
Christmas Sweater Here -
Support the Channel with Patreon ►
Order the TASTING HISTORY COOKBOOK:
Merch ►
Instagram ►
Twitter ►
Tiktok ► TastingHistory
Reddit ►
Discord ►
Amazon Wish List ►
Send mail to:
Tasting History
22647 Ventura Blvd, Suite 323
Los Angeles, CA 91364
RECIPE for filling
1 Quart (1L) Whole Milk
2 Cups (450g) Pumpkin Puree
4 eggs
½ Cup (190g) Molasses
1 ½ teaspoons allspice
2 teaspoons ginger
Pie Dough
1. Blind bake the pie crust until fully cooked.
2. Mix all of the ingredients together until smooth then add to cooled pie crust. Bake at 350°F / 175°C for 75 - 80 minutes or until there is just a slight wobble in the middle of the pie.
3. Turn off oven but leave the pie in to cool with the door slightly ajar (you can use a wooden spoon to prop it open).
4. Let cool completely before slicing. This actually tastes even better the next day!
**Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available.
Subtitles: Jose Mendoza | IG @worldagainstjose
#tastinghistory #pumpkinpie #pumpkin
Pull Apart Cinnamon Bread Recipe | How Tasty Channel
Sweet brioche bread with a crispy outside and a super soft cinnamon buttery heart. The dough is stacked in layers, so the filling is spread evenly and it makes possible the pull apart effect.
The smell while baking is absolutely unforgettable, this is the perfect Fall and Winter comfort food.
You can prepare it the day before, store it in refrigerator for one day, then let it rise for 30 minutes at room temperature and bake it.
I sugget you to serve it warm, you won’t regret it!
????PRINTABLE RECIPE AND TIPS:
►ACTIVATE OR NOT THE INSTANT DRY YEAST?: You often make this question: why you don't activate the dry yeast? Every Country has different type of yeast. In Italy, Active Dry Yeast doesn't need to be activated. Read the instructions written on yout yeast packaging before use it and follow them!
--------------------------------------------------------------------------------------------------------------
Please, leave a comment and subscribe to my channel for more recipe videos!
FOLLOW ME:
FACEBOOK:
INSTAGRAM:
PINTEREST:
-------------------------------------------------------------------------------------------------------
►CINNAMON BUNS EGGLESS WITHOUT YEAST:
►CINNAMON CARAMELIZED FRENCH TOAST ROLLS:
►QUICK CINNAMON ROLLS NO DOUGH:
--------------------------------------------------------------------------------------------------------
Video Gear Used For This Video:
Camera:
U.S.A. LINK:
ITALIAN LINK:
Lens:
U.S.A. LINK:
ITALIAN LINK:
Tripod:
U.S.A. LINK:
ITALIAN LINK:
Lighting:
U.S.A. LINK:
ITALIAN LINK:
Kitchen Tools Used In This Video:
Perforated Non-Stick Loaf Pan:
U.S.A. LINK:
ITALIAN LINK:
Cutter:
U.S.A. LINK:
ITALIAN LINK:
DISCLAIMER: How Tasty is a member of the Amazon Affiliates Program. If you purchase through these links, you pay the same price, and How Tasty receives a small commission. This help supports the channel and allows us to continue to make videos like this. Thank you so much for your support!
Everyone asked for this recipe. Here is the best Tiramisu Cream Pumpkin Cupcake 提拉米苏南瓜纸杯蛋糕
????* I bake this pumpkin cupcake every fall! This year, I added Pumpkin Tiramisu Cream on top!! Perfect flavor combination! It's so delicious that every one asks for the recipe!!!
???? Ingredients:
*Pumpkin Mini Cupcake (40 X 1 in*1.5 in )
- 100g Pumpkin Puree
- 50g Milk
- 50g Canola Oil
- 75g Cake Flour
- 5 pcs Egg (~60g with shell )
- 50g White Sugar
- 3g Pumpkin Pies Spice
*Easy Tiramisu Pumpkin Cream
- 150g Heavy Whipping Cream
- 50g Pumpkin Puree
- 50g Mascarpone Cheese
- 20g Sugar Powder
* Icing Tip: Winton 1M Rose Tip
* 48-cup Mini Cupcake Pan
* Baking conditions:250 degF for 30mins and 285 degF for 20mins
???? Tips to read before you start????
* Prepare the puree and line the pan before you start. Any extra time taken after the meringue step will increase the chance of batter deforming.
* If your pumpkin is watery, add less milk/oil. You can save some liquid till the end and use them to adjust. The final yolk batter shows tracing when drop.
* If you are in a hurry, you can bake this cake at 340degF about 25 mins.
* Pumpkin Tiramisu cream is so yummy, give it a try!
More pumpkin recipes are included in this playlist:
▶️Pumpkin Mochi:
▶️Pumpkin Yogurt Cake:
▶️Pumpkin Bread with Cream cheese Mochi Fillings :
▶️Pumpkin Pancake Dimsum:
▶️Pumpkin Loaf without single drop of water:
▶️French Pumpkin Cream Soup :
▶️Pumpkin Chiffon Cake:
If you liked this video, please give a like. I will be so happy! ????????????
Drop me some comments if you have any question or leave an emoticon. ????????????
Subscribe to the channel and share the video with your friends ????????
Click the bell ???? to stay up to date on new video releases! ????
----------------------------------------------------------------------------------------------------------------------------------------------------------
十月份是南瓜的季节, 秋意盎然的日子里,取上一些南瓜, 一起来烤一盘金灿灿的南瓜小蛋糕吧!
配上浓郁的南瓜味提拉米苏奶油, 秋日的午后,就是这么惬意!!
???? 配方:
* 南瓜小蛋糕 (40 X 1 in*1.5 in )
- 100g 南瓜泥
- 50g 牛奶
- 50g 色拉油
- 75g 低筋面粉
- 5 pcs 鸡蛋 ( 带壳重约60g)
- 50g 细砂糖
- 3g 南瓜派调料 (可省略)
* 快手提拉米苏南瓜奶油
- 150g 淡奶油
- 50g 南瓜泥
- 50g 马斯卡彭奶酪
- 20g 糖粉
* 裱花嘴: 惠尔通 1M 玫瑰花嘴
* 烘烤条件: 120度 30分钟再转140度 20分钟
* 48-小纸杯蛋糕模具
小贴士:
* 记得提前准备好南瓜泥和工具。 蛋白打发好之后,任何浪费的时间都会增加蛋白或者蛋糕面糊消泡的机会。
* 南瓜泥如果太稀的话, 请减少牛奶或者油的用量。
* 赶时间的话可以高温快烤。170度,25分钟左右.
* 这款快手提拉米苏奶油非常好吃, 建议不要省略哦!
谢谢你的支持, 如果喜欢南瓜口味的话, 下面都是好吃的南瓜做的:
▶️南瓜麻薯:
▶️南瓜酸奶蛋糕:
▶️南瓜造型的麻薯奶酪面包 :
▶️南瓜饼点心:
▶️不含一滴水的南瓜吐司:
▶️法式南瓜浓汤 :
▶️南瓜戚风蛋糕:
Artist : Oneul
Title : Autumn Breeze
Link :
Banana and Raisin bread.No Kneading
Banana and Raisin bread.No kneading
Try this recipe and leave me a comment.
Easy Pumpkin Steamed Bread Recipe (without Oven)
Easy Pumpkin Steamed Bread Recipe (without Oven)
#steamed_bread #no_oven #without oven
Let's make easy pumpkin bread.
This video contains a review of a sponsored hand blender
Instagram
ingredient
Steamed Sweet Pumpkin 100g + Milk 150g(A)
200g milk (B)
Instant dry yeast 7g
60g sugar, 4g salt, 30g cooking oil (excluding olive oil)
Bread flour 150g, cake flour 150g (can be replaced with 300g all-purpose flour)
Stewed Beans 50g
TIP
When the water boils, put it in a pot
Videos are uploaded only to YouTube and Naver TV
Unauthorized use of video, secondary editing, and re-uploading are prohibited.
Disrespectful comments will be deleted without notice.