Spiced Apple Cider Bread | Walnut Streusel | Miso Caramel // Fall Recipe
This bread is what Autumn dreams are made of. October is here and it's time for APPLES to SHINE before pumpkin takes over.
It's apple picking season, and if you're like me, you tend to pick more than you can eat. So what better way to use up your apples than to throw them in an incredibly flavorful, soft, fluffy, moist bread, topped with a crunchy walnut streusel and drizzled with a salty miso caramel? It's like a caramel apple, in bread form. Thank me later.
RECIPE (yields 2 standard sized loaves, or 4 minis):
Apple Bread:
2 cups (240 grams) flour
1 teaspoon baking soda
1 1/2 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/4 teaspoon cloves
2 eggs
1/2 cup (1 stick) butter
1/2 cup (100 grams) dark brown sugar
1/4 cup (50 grams) granulated sugar
1 1/2 teaspoon vanilla extract
1/4 cup (60 grams) milk
1 apple
1/2 apple, grated (optional)
3 cups (720 grams) apple cider
Walnut Topping:
1 cup roasted walnuts
1/4 cup (30 grams) flour
3 Tablespoons (37.5 grams) brown sugar
1/4 teaspoon cinnamon
1/2 teaspoon salt
2 Tablespoons butter, melted
Miso Caramel:
1 cup (200 grams) granulated sugar
1/4 cup (60 grams) water
1 Tablespoon butter
1 teaspoon vanilla extract
1/2 cup (120 grams) heavy cream
1-2 Tablespoons miso paste
Best Ever Pumpkin Muffins Recipe ???? How to Make Fluffy Vegan Pumpkin Bread / Muffins for Fall
How to make easy homemade pumpkin muffins. This pumpkin bread recipe is honestly so delicious, you won’t believe it's vegan! In this video you'll learn how to bake light and fluffy muffins, a lot like pumpkin bread, without using any eggs or dairy! Recipe:
Tips for this Recipe:
I used canned pumpkin puree from Trader Joes. It is a little drier than some of the super soft canned pumpkin purees I've seen on the market in the past, so keep that in mind if you're looking for a good consistency to try for these muffins.
Measure properly! I know that sounds obvious, but it makes a world of difference. The coconut oil should be melted before it's measured and the flour should be fluffed, then spooned into a measuring cup into a heaping dome shape, then leveled off with the back of a butter knife to achieve an accurate measurement. Too much or too little of either can result in flat, dense, dry, or grease baked goods.
Classic Measuring Cups:
Pre heat the oven before you start so that it's actually the temperature you think it is. Believe it or not, a lot of ovens beep to signal that they're preheated before they actually are. A simple way to know for sure is to get yourself one of these oven thermometers. They're under $10 and make it easy to tell how hot the oven is...which in turn yields better baked goods that have baked properly at the right temperature ????????????
Oven Thermometer:
Refined coconut oil or canola oil is the way to go for this recipe. Virgin coconut oil has a coconut flavor that is not bad, but strong, and might interfere with the overall flavor. I always opt for refined coconut oil or organic canola oil when baking ????
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↠ More Fall Recipes You Might Like:
Pumpkin + Potato Stew with Rosemary Biscuits:
Vegan Pumpkin Bread:
Healthy Pumpkin Pancakes:
Thanksgiving Sweet Potatoes with Rosemary Compound Butter:
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I hope you enjoyed this recipe for homemade vegan pumpkin spice muffins! They're so delicious and easy to make, so I really hope they make your homes and kitchens feel cozy this Fall. Sending you lots of love, Nicole
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
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
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#Dessert #Pumpkin #SlowCookerRecipes
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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Pumpkin Bread & Apple Cider Donuts????????
Hey Bakers!???? Enjoy this video on how to make homemade pumpkin bread and oven bakes apple cider donuts. These are both delicious, iconic fall treats to have, is it really fall if you don't have either of these lol???? Don't forget to Like, Comment, Subscribe and hit the Notification Button❤️ Happy baking!!
Pumpkin Bread
½ cup butter, soften
1 ½ cup granulated sugar
2 eggs
¼ tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 tsp allspice
1 tsp pumpkin spice
½ tsp cloves
1 tsp salt
1 can Pumpkin Pie mix
2 cups all-purpose flour, sifted
½ cup water if needed
½ cup raisins, chopped walnuts, and/or chocolate chips
Process:
1. To get started preheat your oven to 350 degrees Fahrenheit
2. In an electric mixer, combine the sugar, butter, and eggs until they are nice and smooth. Then add the pumpkin pie mix
3. In a separate bowl, sift together the flour, baking soda, cinnamon, allspice, pumpkin spice, salt then add it to your wet ingredients.
4. Next slowly add the water and mix well.
5. Pour the batter into your pan or mix in the raisins, nuts, and/or chocolate chips then pour it into your pan. This recipe makes two large loafs.
6. Place the pans in the oven and let them cook for about 60 minutes.
7. Once they are all done, let them cool, cut them into slices and enjoy your homemade pumpkin bread
Apple Cider Donuts
1 ½ cups apple cider
2 cups flour
1 teaspoon baking soda
3/4 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon apple pie spice
1/4 teaspoon salt
2 Tablespoons unsalted butter, melted
1 large egg, at room temperature
1/2 cup packed light or dark brown sugar
1/2 cup granulated sugar
1/2 cup milk, at room temperature
1 teaspoon pure vanilla extract
And for the Sugar Coating
1 cup granulated sugar
3/4 teaspoon ground cinnamon
3/4 teaspoon apple pie spice
6 Tablespoons unsalted butter, melted
Process:
1. To get started, reduce your apple cider by stirring it occasionally in a small saucepan over low heat until you have ½ cup left. This should take about 20 minutes.
2. Let it cool for about 10 minutes then it’s time to make the rest of the batter.
3. First, preheat your oven to 350°F and spray the donut pan with non-stick spray, then set aside.
4. In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, apple pie spice, and salt
5. In an electric bowl, mix the brown sugar, granulated sugar, melted butter, and egg. Then add in the milk, and vanilla extract until everything is mixed together.
6. Pour in the dry ingredients and add the reduced apple cider. Mix everything until smooth and combined.
7. Spoon or pipe the batter into your donut pans, then place it into the oven for 10-11 minutes or until the edges and tops are lightly browned.
8. Once done, let them cool for about 2 minutes then transfer to a wire rack.
9. Combine the granulated sugar, cinnamon, and apple spice to make the apple sugar coating.
10. To coat the donuts, dunk both sides of each donut into the melted butter then dipped it into the sugar topping.