Pumpkin Bread Recipe Toaster Oven~How to Bake Pumpkin Bread in a Cast Iron Skillet
In this easy cooking video, I bake some homemade pumpkin bread, in a cast iron skillet, in my toaster oven. The ingredients I used in this easy pumpkin bread recipe are 7 1/2 ounces of canned pumpkin, 2 eggs, 1/2 cup of vegetable oil, 1/3 cup of water, 1 1/2 cups of sugar, and 1 tablespoon of vanilla for the wet ingredients. The dry ingredients are 1 3/4 cups of all-purpose flour, 1 teaspoon baking soda, 3/4 teaspoon of salt, and 3/4 tablespoon of pumpkin pie spice. The baking time is about 40-55 minutes depending on the type of pan you use and your oven. For more easy cooking and recipes, be sure to check out my easy cooking channel.
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Scoring Pumpkin Country Bread
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Pumpkin shaped pumpkin sourdough bread
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Ingredients
350 g bread flour
100 g cooked pumpkin flesh
100 g water
+/-50g extra water
6 g salt
80 g mature sourdough starter
Method
1. Make the puree by blending the pumpkin with water. You can use store bought canned pumpkin puree instead. The hydration may vary, so be careful when adding extra water.
2. Mix the sourdough starter(levain) with pumpkin puree
3. Mix the puree and flour, mix with a spatula
4. Add the extra water a little at a time and mix to hydrate the flour
5. Using your hands mix further until a dough is formed. (dough will be slightly sticky)
6. Cover and leave to rest for an hour
7. Then add the salt and mix
8. Use slap and fold to further mix (wet your hands frequently)
9. Place in a greased bowl and leave to bulk for 45 minutes
10. After the rest fold the dough
11. Leave for another 45 minutes and perform a fold again
12. Repeat this once more
13. So, you give 3 folds at 45 minutes intervals
14. After the final fold cover and leave undisturbed for about 2 hours. (if your room temperature is very low, give this an extra hour)
15. The bulked dough should look puffed up and will be considerably grown
16. Pre-shape the dough and let is relax for about 20 minutes
17. Then shape and place in the proofing basket
18. Cover and refrigerate for retardation (for 18 – 48)
19. Before baking, preheat the oven to 450°F. Place the Dutch Oven in if using one.
20. Prepare the strings. Take 4 pieces of kitchen twine, 3 feet long each and tie them together at the center
21. Once the oven is ready, take the bread out, dust with flour and place the strings. Invert the bread onto a parchment so the bread is sitting on the strings.
22. Dust the top of the bread with flour and tie the opposite string ends loosely to divide the bread in to 8 sections. Make sure the sections are roughly the same size.
23. Score the bread and bake for 40 minutes in total. After the fist 20 minutes remove the lid of the Dutch Oven and reduce the temperature to 430°F and continue to bake till done
24. Once baked, remove from the oven and cut the strings off
25. Leave to cool completely before cutting into it
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Pumpkin Day in Our Village - The BEST Pumpkin Recipes
Dear friends, today we would like to share with you the Pumpkin Day in Our Village - The BEST Pumpkin Recipes video, we really hope you enjoy this video and share with your friends
As a Country Life Vlog, we love to share what we do at countryside, engage with nature and make the most out of village life. Come and see the colorful videos of nature, unique cooking recipes and just the beautiful life at a countryside. Sit back and relax by watching our content!
Pumpkin Bread with Maple Glaze | Great Dessert Bread
This video is about making our family's favorite pumpkin bread with a yummy maple glaze drizzle over the top. LeeAnn shares this tried and true family recipe. She has been making this pumpkin bread for years and it's always a hit, disappearing in no time! It's a good compliment to a nice hot cup of coffee in the morning when it's cold and blustery outside. Below is the recipe!!
Pumpkin Bread with Maple Glaze Drizzle from “Outdoors & Country Living”
Yield: 3 Loaves
For Pumpkin Bread:
30 oz. pure 100% pumpkin
3 cups of sugar
4 eggs
1 cup of oil
2 t. vanilla extract
3 ½ cups of flour
1 t. salt
1 t. baking powder
2 t. baking soda
2 t. cinnamon
1 t. ground cloves
1 t. nutmeg
Preheat the oven to 350 F. In a large/extra-large bowl, add wet to dry ingredients. Mix well with an electric hand mixer. Line 3 loaf pans with parchment paper or spray well with non-stick spray. Evenly divide the batter among the loaf pans & place it in the oven on the same rack. Set timer for 1 hour (but check about halfway through or more often as necessary). Once the loaves of bread are set in the center of each loaf, remove them from the oven. If using parchment paper, you may immediately lift loaves of bread from the pans, carefully remove from the parchment paper & place them on a cooling rack. Let loaves of bread cool for about an hour before applying the maple glaze drizzle.
For Maple Glaze Drizzle:
2 cups powdered sugar
2 T. maple syrup
½ t. vanilla extract
3 T. milk
Combine in a bowl using an electric hand mixer until combined & smooth in texture.
Drizzle over the tops of the loaves of bread & let stand open to air until the glaze is hardened.
If you are lucky enough to store this for longer than a few hours, keep it in an airtight container or large zipper baggie. Enjoy!
#homesteading #recipes #dessert #baking
Pumpkin Bread Recipe! Quick and Easy! (No yeast, no kneading, no machine)
With no yeast, no kneading, and no bread machine needed. This is why I make this easy quick Pumpkin Bread Recipe EVERY week. Such a Quick recipe. Pumkin bread can be delicious, but something I eat every week I make sure to use 100% all natural pumpkin with no preservatives and extra ingredients. This bread is in the oven in 3 minutes! And the best part is that you can freeze it for up to 6 months. Just slice wrap in plactic wrap and then in foil and freeze.
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Pumpkin Bread Recipe
Pumpkin Bread Ingredients:
2 cups all purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
8 tablespoons unsalted butter, plus more for pan
1/2 cup sugar
1 cup 100% pumpkin
2 large eggs
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice mix
1/2 teaspoon cinnamon
2/3 cup buttermilk
Streusel Topping Ingredients:
1/2 cup brown sugar, divided
4 tablespoon butter, melted
1/3 cup all purpose flour
3/4 cup chopped pecans (more or less to taste)
How We Make It:
Please refer to the video for specific how-to instructions
*Butter a 9x5 loaf pan and line with Parchment paper
*Prepare struesel by combining 1/4 cup brown sugar, butter and flour
chill in refregerator while preparing Bread Recipe
*Preheat oven to 350 degrees Fahrenheit
*Whisk flour, baking soda, cinnamon, pumpkin pie spice, and salt and set aside
*Combine butter, sugar, pumpkin, eggs and vanilla
*Add sugar/pumpkin mixture to dry ingredients and mix well
*Stir in buttermilk
*Remove topping from refrigerator and stir in remaining brown sugar and pecans
*Sprinkle topping mixture on top of Pumpkin Bread and gently press it down with a fork
*Bake in a preheated 350 degree oven for 60-65 minutes or until wooded screwer can be
insterted and comes out clean.