How To make Harvest Pumpkin Bread
1/2 cup butter or margarine -- softened
1 cup firmly packed brown sugar
2 large eggs
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons pumpkin pie spice
1 cup mashed cooked pumpkin
1/2 cup chopped pecans
toasted
1 teaspoon vanilla extract
PEACHY CREAM CHEESE SPREAD: 1 package cream cheese :
(8-ounce) softened
1/3 cup peach preserves
1/4 teaspoon ground ginger
Beat butter at medium speed with an electric mixer until creamy; gradually add brown sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition. Combine flour and next 4 ingredients; add to butter mixture alternately with pumpkin, beginning and ending with flour mixture. Beat at low speed after each addition, just until dry ingredients are moistened. Stir chopped pecans and vanilla into batter. Spoon into a greased 8 1/2 - x 4 1/2-inch loafpan. Bake at 350 for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes; remove from pan, and cool on wire rack. Slice and serve with Peachy Cream Cheese Spread. Makes 1 loaf. Peachy Cream Cheese Spread: Beat all ingredients at low speed with an electric mixer until blended. Makes 1 1/3 cups.
How To make Harvest Pumpkin Bread's Videos
Harvest Spice Bread | Sally's Baking Recipes
Harvest spice bread combines some of the best flavors of the fall season including apple, pumpkin, and cinnamon spice. This loaf is infinitely adaptable, freezes well, and can be made into muffins, too!
Get the full recipe:
• Ask your recipe question or leave a review over on the recipe page.
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Bake Quick Bread in a Molded Loaf Pan
See how easy it is to make a molded quick bread using our Spiced Pecan Pumpkin Quick Bread Mix, Nordic Ware Sunflower Harvest Loaf Pan and Bak-Klene ZT Nonstick Baking Spray. Find it all at williams-sonoma.com.
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???? Pumpkin Nana Banana Bread ????
???? A spin on Nana's Banana Bread that you will love!
Enjoy! xo
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Cozy Autumn Baking | Pumpkin Bread | Slow Living
Hello! I strive to live a slower and more traditional lifestyle while finding God's beauty in the ordinary
????Instagram: hand.and.harvest
????Songs: Maybe Next Week by Franz Gordon
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Pumpkin Bread
(recipe from butternutbakeryblog.com)
Ingredients
Pumpkin Spice Streusel
1/4 cup (55g) unsalted butter, melted
1/2 cup (65g) all-purpose flour
1/4 cup (50g) light brown sugar, packed
2 tbsp granulated sugar
1/2 tsp pumpkin pie spice
Pumpkin Bread
1 15oz can pure pumpkin puree
1 cup (200g) granulated sugar
1/2 cup (100g) light brown sugar, packed
1/2 cup (100ml) avocado oil
2 large eggs
1/2 tsp vanilla extract
1/2 cup (110ml) milk
1 3/4 cups (230g) all-purpose flour
1 tsp baking soda
1 tsp cinnamon
3/4 tsp pumpkin pie spice
1/2 tsp kosher salt
Glaze
3 tbsp powdered sugar
1 tbsp heavy cream or milk
Instructions
Pumpkin Spice Streusel
1.In a small bowl, mix together all of the ingredients and place in the fridge while you make the pumpkin bread.
Pumpkin Bread
1.Preheat the oven to 350F grease the inside of a 9×5 loaf pan, and line with parchment paper. Make sure the paper comes up and over the two longest sides of the pan so it’s easy to lift out.
2.In a bowl, whisk together the dry ingredients (flour, baking soda, cinnamon, pumpkin pie spice, salt) and set aside.
3.Using an electric mixer or a whisk, mix together the sugars, pumpkin, and oil until fully combined. Then mix in the eggs and vanilla.
4.Mix in half of the dry ingredients, then the milk, and then the rest of the dry ingredients
until you get a smooth batter
5.Pour it into the prepared pan and spread it even.
6.Take the streusel out of the fridge and break it up using a knife or fork to create uniform crumbs.
7.Completely cover the top of the batter in streusel and bake for 1 hr and 20 minutes or until a toothpick in the middle comes out clean. If it needs more time, keep adding 5 minutes until it’s ready.
Glaze
1.Mix powdered sugar and milk together
Let bread cool and pour glaze ontop
#slowliving #autumnbaking #cottagecore
Holiday Harvest Pumpkin Loaf!
Don't miss this pumpkin loaf bread! Soft, Moist, Full of Flavor!
Autumn is the harvest season for pumpkins. I used home plant butternut squash to make this delicious pumpkin bread. It has low water content and sweet taste. After being steamed and made into pumpkin puree, it is very suitable for bread dough and filling.
Ingredients: (450g toast tin, 20x10x10cm)
Pumpkin puree:
500g butternut squash
Steam until tender
Dough:
260g bread flour
10g fresh yeast (or 3g instant dry yeast)
180g pumpkin puree (please adjust based on the water content)
30g egg liquid
50g condensed millk
3g salt
25g butter
Filling:
150g pumpkin puree
12g condensed milk
Egg wash with full egg liquid
Preheat the oven to 180C /350F
Place the toast tin on lower rack and bake for about 35 minutes
Cover with alu foil when the surface colors
#pumpkinbread #bread #breadrecipe #pumpkin #pumpkinbreadrecipe #loafbread