Oven can Bread/ Pumpkin bread
Here is the blog link for the bread recipe.
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How to make sourdough pumpkin bread | Recipe | Foodgeek Baking
I will show you how to make sourdough pumpkin bread recipe. It both tastes, smells and looks like a pumpkin. Baking it is not very difficult I will show you all the steps.
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Sune Trudslev also known as Foodgeek makes videos about how to bake bread. It's bread baking made simple. I explain everything and I make lots of experiments to see what the best methods are.
How to Bake Banana Bread and Seal it in a Canning Jar
Banana Bread sealed in a Canning Jar
Ingredients
3/4 cup shortening
2 3/4 cups white sugar
4 Large eggs
2 1/2 cups ripe bananas (about 7-8)
3/4 cup water
3 1/2 cups all-purpose flour
1 teaspoon baking powder
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon (I round up.)
1 teaspoon ground cloves (I round up.)
3/4-1 cup chopped pecans
optional: 1 teaspoon Vanilla Extract & 1 teaspoon Almond Extract (If added, reduce water by 2 teaspoons)
Directions
Preheat oven to 350 degrees F (177 degrees C). Grease insides of 8 (1 pint) straight sided, wide mouth canning jars. In a large bowl, cream butter or shortening and sugar until light and fluffy. Beat in eggs one at a time, bananas, and water. In a separate bowl, stir or sift together flour, baking powder, soda, salt, cinnamon, and cloves. Add to banana mixture. Stir in nuts.
Pour mixture into greased jars, filling 1/2 full of batter. Do not put lids on jars for baking. Wipe off rims of jars with a clean wet cloth. Place jars an inch or more apart on a baking sheet. (Place a shallow pan with a cup of water in it in the bottom of oven to evaporate during the baking.)
Bake at 350 degrees F (177 degrees C) for 35-45 minutes. Meanwhile, sterilize the lids and rings in boiling water.
As soon as bread is done, remove from oven one at a time, wipe rims of jars and put on lid and ring. Jars will seal as they cool. Wait until they are fully sealed and completely cool before removing ring and placing a shepherds cap-type cloth on for optional decoration. Label jars with the contents, date, and instructions like: Keep refrigerated. Expires 4 months from date.
The FDA does NOT recommend canning bread because quick breads contain a high amount of moisture and low acidity levels which can cause the growth of a bacteria called Clostridium botulinum, which is commonly known as botulism.
NO known cases of botulism have been connected to home canned breads. It is recommended that you keep your canned bread in the refrigerator.
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Old Fashion Pumpkin Bread baked in Coffee cans, yumminess!
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Lori Brown
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recipe pumpkin bread
3 1/2 cups AP flour
2 t. baking soda
1 t. baking powder
1t. Salt
1t. cinnamon
1 t. pumpkin pie spice
3 c ups sugar
1 cup oil
4 eggs
15 oz. pumpkin puree
2/3 cup water
1 cup nuts
1 cup chocolate chips
350. 1 hour
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Pumpkin Bread
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------------------------------
BREAD
- 3 1/3 cups flour
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 3/4 teaspoon cinnamon
- 1/4 teaspoons freshly ground nutmeg (1/2 teaspoons pre-ground)
- 3 cups sugar
- 1 cup vegetable oil
- 4 eggs
- 1/3 cup water
- 1-15 ounce can pumpkin
STREUSEL TOPPING
- 1/2 cup flour
- 1/2 cup brown sugar
- 1/4 cup cold butter
- 2 tablespoons pepitas (raw pumpkin seeds)
- 3 tablespoons chopped walnuts
- 1 1/3 teaspoons cinnamon
------------------------------
DIRECTIONS
In a bowl, sift together flour, soda, salt, cinnamon, and nutmeg. In a separate bowl, crack eggs, whisking to break up. Then add eggs, sugar, oil, water, and pumpkin to the dry ingredients. Continue stirring until no streaks of flour remain.
Pour batter into two large, three medium, or four small loaf pans. I use an assortment of sizes so if I want to give some as gifts or if I am having company, I have options!
For the streusel topping, place all ingredients (except butter) in a small bowl. Cut butter into small pieces and incorporate it into the mixture using a pastry cutter until coarse crumbs are achieved.
Sprinkle tops of bread with streusel mixture, pressing slightly to make sure it adheres. Bake in a preheated 350-degree oven for 45-60 minutes depending on the size of pans. When a toothpick or wooden skewer inserted in the middle of the bread comes out clean, remove the loaves from the oven.
Let cool in pans for 5-10 minutes, then take out and cool on a wire rack. If you let the bread cool too long in the pans, it will become soggy since the pumpkin is very moist.
DIY Pumpkin Bread Jar with Savvy and Sorted!
Give the gift of JOY with this incredible Pumpkin Bread Jar mix.
Add layers of:
1 1/2 cup whole wheat flour (you can use oatmeal or almond flour if you need it to be gluten free)
1 Tbsp baking powder previously blended and sift with the flour.
1/4 cup brown sugar
1/4 cup white sugar
Spices: 1/2 tsp cinnamon, 1/2 tsp pumpkin spice, 1/2 tsp all spice.
Add preferred toppings: chopped nuts, oatmeal flakes, chocolate chips, raising.
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You will need:
2 eggs
1/3 cup melted butter or oil
15 oz can of pumpkin puree
Preheat the oven to 350 degrees. Stir together eggs, melted butter or oil, and pumpkin puree. Add the dry ingredients to the bowl and stir to combine. Pour into a greased loaf pan and Bake at 350 degrees for 50 to 60 minutes.
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