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
Holiday Harvest Pumpkin Loaf!
Harvest Pumpkin Bread
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How to Make Easy Pumpkin Bread | Allrecipes.com
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In a pumpkin-bread mood? Watch how to whip up three tasty loaves of dense, spicy pumpkin bread. The recipe is simple, but the results are oh-so-tasty.
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Starbucks Pumpkin Loaf Bread Copycat Recipe | Pumpkin Loaf Cake Recipe
????In today's video, I have yet another Starbucks copycat recipe for you all - and this time it's the Pumpkin Loaf Cake or pumpkin loaf bread Copycat Recipe.
You all love my copycat recipes, and I know you will love this one too. Comment below and let me know what you guys think of this seasonal pumpkin dessert. And subscribe if you're new here to join the foodie family.
Another great pumpkin recipe:
Starbucks Cranberry Bliss Copycat Recipe:
Starbucks Coffee Cake Recipe:
????Ingredients List for your convenience:
Dry Ingredients:
1-1/2 cups all purpose flour
1 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt or a pinch
1 tbsp. pumpkin pie spice (make your own by combining cinnamon, all-spice, cloves, nutmeg, and ginger)
Wet Ingredients:
1/2 cup olive oil - coconut oil, or canola oil work well too
1 cup granulated sugar - you can use 1/2 cup light brown, and 1/2 cup regular sugar
1 tsp. vanilla extract
(1) 15 oz. can of pumpkin puree (you can make your own at home using fresh pumpkin too)
3 eggs at room temperature
Homemade Pumpkin Pie Spice
3 tbsp ground cinnamon
2 tsp ground ginger
2 tsp ground nutmeg
1 tsp ground allspice
1 tsp ground cloves
Mix them all up and you have your own pumpkin pie spice
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????Music used in this video: Philanthrope, Sleepy Fish - Fallcameearly
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How to Avoid Soggy-Bottomed Pumpkin Bread- Kitchen Conundrums with Thomas Joseph
A good pumpkin bread is tender and plush inside but often falls victim to a soggy or gummy bottom. Watch as Thomas Joseph creates the ultimate pumpkin bread recipe and shows you just what to do to keep the loaf from getting soggy at the bottom.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Pumpkin Bread Rolls | Autumn Slow Living | Cottagecore
Hello! I strive to live a slower and more traditional lifestyle while finding God's beauty in the ordinary.
For more slow living / cottagecore vlogs, baking and much more to come don't forget to subscribe! :)
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Song Used????
Murky Shores by Martin Klem
Outfit from Littlewomenatelier on Etsy
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Pumpkin Dinner Rolls
Ingredients
10 g (3 tsp) fast action/instant yeast
160 ml (⅔ cup) milk (either dairy or unsweetened non-dairy is fine)
50 g (¼ cup) light brown soft sugar
240 g (1 cup) pumpkin puree not pumpkin pie filling
1 large egg
510 g (4 ¼ cups) Plain flour (all-purpose)
1 ¼ tsp salt
2 1/2 tsp pumpkin pie spice
80 g (⅓ cup) butter
2 Tbsp melted butter for brushing
sliced pecans for stalks (sliced lengthways)
Instructions
1.In the bowl of an electric stand mixer whisk together the yeast, ½ tsp of the brown sugar and ⅓ of the milk until the yeast has dissolved. Let rest for 5 - 10 minutes until foamy.
2.Whisk in the rest of the milk, the sugar, pumpkin puree and egg
3.Add the flour, salt and spices and stir to form a rough dough. Mix on a medium speed for a couple of minutes then gradually add the butter a tablespoon at a time, mixing well after each addition
4.Turn the mixer up to high and continue to mix for about 5 to 10 minutes until the dough is smooth and elastic and pulls away from the sides of the bowl cleanly. It should still be quite soft and sticky but should not be wet, if it is then you can add in a little more flour as needed
5.Transfer the dough to a large, lightly oiled bowl; cover and set aside to rise in a warm place until doubled in size, about 1-2 hours.
6.Knock back the risen dough and divide it into 12-15 even pieces (I made 12). Shape each one into a ball on a lightly floured surface. Line two baking sheets with baking parchment.
7.To shape the buns using scissors, oil your scissors (or a sharp knife) and make 8 cuts equally spaced around the ball of dough, leaving the centre uncut.
8.To shape the buns using string, take a long piece of string and find the halfway point. Place the half way point on top of the ball of dough and flip the whole thing over. Pull the two pieces of string together and cross them over to create a cross on the bottom of the ball. Flip it over again and do the same thing until the ball is divided into 8 equal pieces. Tie the string at the top and cut off any excess. Make sure that you don't pull the string too tight as the dough will expand a lot as it rises and in the oven
9.Place the shaped buns well spaced apart on the prepared trays. Cover loosely with oiled clingfilm and set aside to rise until puffy and the dough springs back slowly if you press it with a finger, about 45 minutes.
10.Meanwhile, preheat the oven to 180°C/350°F/gas mark 4. If you are using the scissors shaping method then use the oiled end of a wooden spoon to make a deep hole in the centre of each bun. Bake the buns for about 20 minutes until golden and they sound hollow when tapped on the bottom.
11.Remove the buns from the oven and allow to cool for a couple of minutes then very carefully remove the string (if you used that shaping method). Brush the buns generously with melted butter and push a sliced pecan into the centre of each to make the stalk. Best served on the day they are made or heated up the next day; store in an airtight container.
I liked eating mine with pumpkin butter to amp up the pumpkin flavor. The rolls are lighty pumpkin flavored and not too sweet so they can be eating with dinner or topped with pumpkin butter for a dessert
#autumnrecipes #cottagecore #slowliving