Pumpkin Bread Recipe with Jemma and Sally | Cupcake Jemma Channel
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Spiced Pumpkin Bread is the perfect Autumnal treat, its simple and stress free to make and a great to bake with a loved one on a chilly Autumn day. This lightly spiced sponge is packed full of delicious Pumpkin puree which is available in a can OR you can make your own using an actual pumpkin (or a butternut squash). To see how to make your own Pumpkin puree follow this link:
You can leave the Pumpkin Bread plain or add all sorts of additions such as Chocolate Chips, Nuts or Dried Fruit. You can also serve it in many ways; you could ice it with cream cheese frosting like Sally, or follow Jemma's lead by toasting it in a pan of sizzling butter, YUM!
Whatever you do make sure to have fun! And if you want to share your photos with us make sure to tag us on Instagram using #cupcakejemma !
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Preheat Oven to 175C
2 lb Loaf Tin ( but you can also use and cake tin)
315g Pumpkin Puree
2 Eggs
120ml Vegetable Oil
100g Caster Sugar
150g S0ft Light Brown Sugar
1/2 tsp Vanilla Extract
215g Plain Flour
1 tsp Bicarb
1/2 tsp Baking Powder
3/4 tsp Sea Salt
2 tsp Cinnamon
1/2 tsp Ground Ginger
1/4 tsp Nutmeg
100g Additions: Pecans, Choc Chips, Pumpkin Seeds - anything you like!
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Beth's Ultimate Pumpkin Bread Recipe | ENTERTAINING WITH BETH
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Learn how to make my ultimate Pumpkin Bread Recipe, one of my favorite fall recipes! So moist and delicious!
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MORE GREAT HOLIDAY RECIPES!
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Beth's Easy Appetizers
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BETH'S EASY PUMPKIN BREAD RECIPE
Makes 2 9x5 loaves
PRINT RECIPE HERE:
Ingredients:
3 ½ cups (420 g) of flour
1 ½ cups (300 g) of sugar
1 ½ tsp (7.5 ml) salt
2 teaspoons (10 ml) baking soda
3 tsp (45 g) of pumpkin pie spice (or 2 tsp cinnamon, 3/4 tsp nutmeg, 1/8 tsp cloves, 1/8 tsp ground ginger))
1 15-oz can (424 g) of pure pumpkin puree (about 1 3/4 cup)
5 eggs
1 cup (240 ml) of canola oil
1/2 cup (120 ml) of water
Optional
1 cup (240 ml) of raisins
1 cup (240 ml) of walnuts
1 cup (240 ml) of Pepitas (Toasted Pumpkin Seeds)
Method:
Preheat oven to 350F (176C) degrees.
Grease two 9 x 5 (23 cm x 13 cm) loaf pans.
Mix dry ingredients. Mix wet ingredients. Combine the dry into the wet, 1/3 at a time, being careful not to over mix! (Or you will have tough bread!)
Add raisins.
Pour batter into two loaf pans. Top one with walnuts and top the other with Pepitas.
Bake until a toothpick comes out clean, about 40-50 mins.
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BANANA PUMPKIN BREAD RECIPE | Healthy & Moist | Easy Baking Recipes | TONIS TASTY TABLE
BANANA PUMPKIN BREAD RECIPE | Healthy & Moist | Easy Baking Recipes | TONIS TASTY TABLE
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Who doesn't love a good old banana bread? But it gets even better when you mix in some pumpkin and a pumpkin spice swirl! I just recently came up with this healthy moist banana pumpkin bread recipe and I can't get enough...you need to try this! And if you do, make sure to tag me on Instagram @tonistastytable
#bananapumpkinbread #healthybananabread #healthypumpkinbread #easybaking #bakingforbeginners
Recipe Inspiration
•
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RECIPE
Ingredients (for a 12.9 inch (32cm) x 5 inch (13cm) loaf pan):
• 2 (240g) bananas
• 1 cup (245g) pumpkin puree
• 1/2 cup (135g) applesauce
• 2/3 cup (130g) sugar
• 2 eggs (or 2 tbsp ground flaxseed + 10 tbsp water)
• 1 1/3 cup (200g) flour
• 1/2 cup (55g) ground hazelnut
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1 tsp baking soda
• 1 1/2 tsp pumpkin spice
for the swirl:
• 1/4 cup (50g) brown sugar
• 2 tsp pumpkin spice
for the glaze:
• 1/3 cup (85g) yogurt
• 1/2 tsp pumpkin spice
• 1 tsp vanilla extract
• 2/3 cup (65g) powdered sugar
• 1/5 cup (25g) corn starch
for directions please refer to the video.
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How to Make Bobby's Chocolate Pumpkin Swirl Bread | Brunch @ Bobby’s | Food Network
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From sweet to savory, Bobby Flay invites you to join him for brunch at his place. Learn the best way to make a delicious and impactful meal worthy of both breakfast and lunch.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Chocolate-Pumpkin Swirl Bread with Marmalade Butter
Recipe courtesy of Bobby Flay
Total: 2 hr 20 min
Active: 30 min
Yield: one 9-inch loaf
Level: Easy
Ingredients
Marmalade Butter:
1 stick (8 tablespoons) unsalted butter, at room temperature
1/3 cup orange marmalade
1/2 teaspoon finely grated orange zest
Pinch fine sea salt
Chocolate-Pumpkin Swirl Bread:
Butter or nonstick cooking spray, for the pan
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
1/2 teaspoon baking powder
1/2 teaspoon fine salt
1 1/2 cups granulated sugar
1/2 cup vegetable oil
2 large eggs
1 cup canned pumpkin puree
1 teaspoon vanilla extract
3 ounces semisweet chocolate, melted and cooled
Directions
Special equipment: a 9-by-5-inch loaf pan
For the marmalade butter: Mix the butter, marmalade, orange zest and sea salt together in a bowl until smooth. Cover and refrigerate for at least 30 minutes to allow the flavors to meld. Remove from the refrigerator 15 minutes before serving.
For the swirl bread: Preheat the oven to 350 degrees F. Brush a 9-by-5-inch loaf pan with butter, or spray with nonstick spray; set aside.
Combine the flour, baking soda, pumpkin pie spice, baking powder and fine salt in a medium bowl.
Place the sugar and oil in the bowl of a stand mixer fitted with the paddle attachment and beat on medium-high speed until well combined (it'll look like wet sand), about 1 minute.
Turn the mixer to medium speed and add the eggs, one at a time, beating well after each addition. Reduce the speed to low, add the pumpkin puree and vanilla extract, and mix until just combined, about 30 seconds. Stop the mixer and scrape down the sides of the bowl and the paddle. Add the flour mixture, and mix until just combined.
Remove the bowl from the mixer and drizzle the melted chocolate evenly over the batter.
Using a rubber spatula, fold the chocolate into the batter until it's just swirled in. (Be careful not to fully incorporate the chocolate into the batter--you want a marbled effect.)
Pour the batter into the prepared loaf pan and spread it into an even layer. Bake until the bread is browned on top and a toothpick inserted into the center comes out with a few moist crumbs attached, 50 to 60 minutes. Let cool in the pan on a wire rack for 10 minutes. Remove from pan and let cool another 10 minutes before slicing. Serve with the marmalade butter.
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How to Make Bobby's Chocolate Pumpkin Swirl Bread | Brunch @ Bobby’s | Food Network
Pumpkin Hazelnut Cookies
Pumpkin Hazelnut Cookies
Quick & Easy holiday cookie recipe combining two of my favorite winter ingredients pumpkin and hazelnuts.
These are great for any cookie exchanges or holiday parties you’ve got coming up. You’re friends and family don’t even need to know they’re gluten/ grain free.
Ingredients
1 ½ cup almond flour
⅓ cup pumpkin purée
½ cup toasted hazelnuts
¼ cup salted butter (softened)
1/4 cup Almond Butter
¼ cup erythritol
1 egg
1 tablespoon beef gelatin powder
1 tsp vanilla extract
1 tsp pumpkin spice
1 tsp baking powder
Instructions:
Preheat oven to 350 degrees F
Place hazelnuts in a ziplock bag, press the air out of the bag before sealing then smash with a pan or rolling pin or whatever implement of destruction you have handy.
Add half of the hazelnuts to a mixing bowl along with the other dry ingredients. Mix until combined
Add wet ingredients and combine using a spatula or hand mixer.
On a sheet pan lined with parchment paper portion cookies out. We used a 2 oz scoop and ended up with about 16 cookies.
Flatten cookies w/ a fork or your hands then dust cookies with erythritol and remaining hazelnuts.
Bake for about 15 minutes at 350 degrees F. Let cool for 5 minutes before serving.
Serving: one cookie
Calories: 75
Fat: 7 grams
Carbohydrates: 1.5 grams
Fiber: 0.6 grams
Nets Carbohydrates: 0.9 grams
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Macros are calculated using MyFitnessPal
Always calculate specific ingredients to ensure accuracy
This Easy Pumpkin Bread Recipe is Simple, Delicious, and Perfect for Holidays
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