Pumpkin Bread Recipe, Moist like Cake - Southern Cooking Channel
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We're Tammy and Chris Nichols, and this is our little corner of the internet where we share our love for Southern cooking, passed down through generations and seasoned with a whole lot of heart. Pull up a chair at our virtual table, where biscuits rise golden brown, collard greens simmer soulfully, and laughter and good times always bubble over. We'll be showing you how to whip up classics like fried chicken and cornbread, explore hidden gems of Southern cuisine, and even throw in a few surprises along the way. So, grab your spatula and get ready to cook up some memories with Collard Valley Cooks!
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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.
Pumpkin shaped pumpkin sourdough bread
My blog :
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
For more recipes head over to
How to make: Pumpkin Pull-Apart Bread
Pumpkin Pull-Apart Bread is a simple but impressive dessert that is made with canned biscuits, pumpkin pie filling and a cream cheese glaze.
Grab the FULL recipe and a FREE printable recipe here:
How to make: HOMEMADE PUMPKIN BREAD WITH BROWN SUGAR GLAZE
This pumpkin bread is like pumpkin pie in the form of bread! It is made so moist thanks to the pure pumpkin and brown sugar glaze.
FULL RECIPE HERE:
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