How To make Pumpkin Harvest Loaf
1 3/4 c Pumpkin
1/2 c Egg substitute*
2 ea Egg whites
1/4 c Canola oil
1 c Sugar
2 c Flour
2 ts Baking powder
1 1/4 ts Cinnamon
1 ts Baking soda
* Egg substitute-Egg Beaters or Homemade Egg Substitute MM#7 Preheat oven to 350. Beat together pumpkin, egg substitute, egg whites and oil. Add sugar, flour, baking powder, baking soda and cinnamon. Combine all ingredients and pour into a 9-by-5-inch loaf pan that has been sprayed with non-stick spray, then floured. Bake 60 minutes or until wooden pick inserted in center comes out clean. LEMON GLAZE: 1/2 c powdered sugar
3 T freshly squeezed lemon juice
1/2 t lemon rind If a glaze is desired mix the
ingredients and pour over warm bread while in pan. Let cool slightly and remove from pan. Dust with powdered sugar. ~
~:
~- 1/2" slice calories 163,protein 3.1 gm,carb. 29.8 gm,total fat 3.6 gm,CSI Units 0.5,dietary fiber 1.1 gm,sodium 119 mg,potassium 98
mg,calcium 45 mg,iron 1.0 mg ~ ~:
~ The New American Diet by Connor & Connor :
How To make Pumpkin Harvest Loaf's Videos
Pumpkin Harvest Bread with Pecans and Chocolate Chips
This Pumpkin Harvest Bread reminds you of all great things of fall! Moist Pumpkin bread with pecans and chocolate chips. This is a fast bread recipe that will be one of your favorite pumpkin recipes. Rich flavor
Harvest Loaf
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Harvest Loaf
1/2 cup butter, softened
1 cup sugar
2 eggs
1 cup canned pumpkin
2 cups all purpose flour
1-1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1 cup semi sweet chocolate chips
1/2 cup chopped nuts
greased 9x5 loaf pan, 350 degrees F, one hour
Beth's Ultimate Pumpkin Bread Recipe | ENTERTAINING WITH BETH
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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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Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my channel, Entertaining with Beth, to learn holiday entertaining ideas, party planning tips and reliable weeknight meals that will become your new favorites! New Videos post every Saturday! SUBSCRIBE HERE!
Homemade Pumpkin Bread!
Hey friends! Happy Tasty Tuesday! Hope you enjoy this pumpkin bread! It's so delicious and moist! :D
Ingredients:
1 (15 ounce) can pumpkin puree
4 eggs
2/3 cup water
1 cup vegetable oil
3 cups white sugar
3 1/2 cups all purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
Bake for 50 minutes at 350 degrees F or 175 degrees C.
Enjoy!
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Cream cheese swirled pumpkin bread
RECIPE:
super moist pumpkin bread | recipe
ingredients:
2 cups all purpose flour
1 cup granulated sugar
1/2 cup brown sugar
2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ground clove
1/2 tsp nutmeg
2 eggs
1 cup pumpkin puree
1 cup whole milk
1 stick / 1/2 cup melted butter
1/4 cup oil
1 tbsp vanilla extract
1/2 cup granola ( optional)
glaze
1 cup powdered sugar
2 tbsp milk
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