PUMPKIN BREAD - How to make Moist PUMPKIN BREAD LOAF Recipe
PUMPKIN BREAD LOAF...loaded with the flavors of Fall!! SIMPLY THE BEST!! An easy quick bread that is moist and delicious for the chilly season!! Recipe below by clicking on SHOW MORE...
PUMPKIN BREAD LOAF
Preheat oven to 350 degrees F.
Grease & flour, or Spray a 9 by 5 loaf pan. Set aside.
1-1/2 cups of all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 cup 100% pure Pumpkin (in the can)
2 eggs
1/2 cup sour cream
1/2 cup butter, melted
1 teaspoon vanilla extract, optional
1/2 cup walnuts, pecans, raisins, or dates, chopped, optional
1. In a large bowl; add dry ingredients. Whisk until well blended. Set aside.
2. In a medium bowl; add wet ingredients. Whisk until smooth.
3. Add wet ingredients to dry ingredients. Stir until well incorporated. DO NOT over mix batter!! Add nuts/dried fruit at this time.
4. Add pumpkin bread mixture to prepared loaf pan.
5. Bake in preheated oven for 1 hour.
6. Cool in baking pan for 5 minutes. Remove PUMPKIN BREAD from pan. Completely cool on rack.
TIPS: Store in airtight container up to 3 days, or freeze up to 6 months.
~~~ENJOY your Moist PUMPKIN BREAD LOAF~~~
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Deronda's channel offers many different foods that are easy and simple to make, yet delicious to eat...Appetizers, Main Dishes, Desserts, Snacks, Breads, Tips, and much more from start to finish!! An inspirational channel for the CHEF in all of us.
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Pumpkin Pecan Bread Recipe
Learn how to make pecan pumpkin bread. This pumpkin quick bread recipe is really easy to do. You can make one loaf or two loaves! It has the sweet flavor of pumpkin and the rich warmth of spices with the nutty pecans to compliment the entire recipe!
For the recipe that has detailed information including nutrition, click here:
Recipe tips:
Center of bread should reach between 200F (93C) – 212F (100C.)
If using a darker pan, reduce temperature 25F (4C) and bake an additional 5 - 10 minutes to prevent over browning.
For two loaves, bake 50-60 minutes or until the top cracks, is golden brown and a toothpick inserted comes out clean. Center of bread should reach between 200F (93C) – 212F (100C.)
Recipes were created by weighing ingredients. For best results, use a scale and not measuring cups. The recipe can be subject to change. Be sure to check website for any alterations.
Happy Baking!
Irresistible Pumpkin Banana Bread Recipe for Perfect Fall Baking
Learn how to make a delicious and moist Pumpkin Banana Bread that combines the flavors of pumpkin and banana in every bite.
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Hello and welcome! I’m Jessica Gavin, a Certified Food Scientist and Certified Culinary Scientist, cookbook author, and teacher at heart. On this channel, you will find homemade recipes infused with food science knowledge and quick recipe tutorials with trusted tips and techniques learned in culinary school.
During my studies, I learned about food technology and how food is delivered from “farm to fork”, putting the focus on providing safe and wholesome food. After college, I pursued a career in nutrition product development, creating healthy food, beverages, and children’s products for people around the world.
And now, I enjoy developing recipes in my home test kitchen and love nothing more than experimenting and unraveling the science behind better, healthier cooking and sharing that with you.
Featured on USA Today, NPR, The Oprah Magazine, Better Homes & Gardens, NBC News, and more.
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 Recipe | One Bowl Loaf Cake Recipe
This pumpkin bread recipe is a one bowl recipe that comes together quickly and perfect for breakfast, dessert, or snacking on any time of the day! Packed with pure pumpkin puree and fall spices, this pumpkin bread would be great to bring to a gathering or have for the upcoming holidays. Feel free to add in more spices or cloves if your pumpkin pie spice does not contain cloves. Add nuts, extra pumpkin seeds, or chocolate chips to this pumpkin bread recipe.
Yields 1 9x5 inch Pumpkin Loaf Bread or 2 8x4 inch Pumpkin Loaf Bread.
Ingredients
Pumpkin Bread- Bake at 350°F for 50-60 mins.
3 large room temperature eggs
1 1/2 cups pure pumpkin puree
2/3 cups vegetable oil
1 cup granulated sugar
1/2 cup light brown sugar
1 1/2 tsp vanilla extract
2 tsp pumpkin pie spice
1/2 tsp ground cloves (if your pumpkin pie spice does not contain cloves)
2 tsp ground cinnamon
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 1/2 cups all purpose flour
Topping
1 1/2 tbsp pumpkin seeds
1 tsp maple syrup or honey
1/2 tsp canola oil
Other Videos To Watch!
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Pure Pumpkin Puree-
9 x 5 inch Loaf Pan-
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This Genius Pumpkin Bread Keeps Astonishingly Well for Days | Genius Recipes with Kristen Miglore
You know that classic squishy, cozy pumpkin bread? This Genius Recipe is that same lovable loaf—except pastry chef Nicole Rucker ratchets up every flavor, then splashes an extra-glossy glaze over the top. And just like the classic, it makes a very happy gift that keeps astonishingly well for days. GET THE RECIPE ►►
INGREDIENTS
Kabocha Cake
1 (1-pound / 455-gram) piece kabocha squash, seeded
Extra-virgin olive oil for drizzling, plus 1 cup plus 1 tablespoon (255ml)
1 1/2 cups (180 grams) all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 tablespoon ground cinnamon
2 teaspoons ground nutmeg
3/4 teaspoon kosher salt
1 1/3 cups (265 grams) granulated sugar
3 large eggs
8 ounces (230 grams) bittersweet chocolate, finely chopped
3 tablespoons raw pepitas (for the glaze)
Olive Oil Glaze
1 1/4 cups (150 grams) confectioners’ sugar, sifted
2 tablespoons hot water
3 tablespoons extra-virgin olive oil
2 tablespoons crushed cacao nibs
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