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
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Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Pumpkin Bread. This moist honey-colored quick bread is full of pumpkin flavor and its complementary spices. But what really sets it apart, is the vein of cream cheese filling running through it's center.
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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.
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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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HELLO SEPTEMBER! COZY FALL KITCHEN DECOR | HARVEST PUMPKIN LOAF
#pumpkinbread #autumn #september #budgetfriendly
Fall kitchen decor using what I have! Baking a harvest pumpkin loaf which is so moist and yummy!
Harvest Pumpkin Loaf
1 cup butter softened
2 cups sugar
4 eggs
3 cups flour
2 tsp baking soda
1 tsp salt
2 tsp cinnamon
1 tsp nutmeg
1/2 tsp cloves
1/2 tsp ginger
1 cup chocolate chops
1 1/2 cups canned pumpkin
1/2 cup pecans
Beat butter until smooth. Add sugar and eggs and combine. Mix dry ingredients together and add to butter mixture. Add in all other ingredients and combine. Pout batter into 2 loaf pans lined with parchment. Place pecans on top. Bake at 350 for 65 to 75 minutes. Put on wire rack to cool.
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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