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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How to Make Easy Pumpkin Bread | Allrecipes.com
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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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Fast Harvest Pumpkin Loaf with Raisins Recipe
3 1/2 cup all-purpose flour
1 1/2 cup sugar
2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon ground allspice
1/2 teaspoon baking powder
1/2 teaspoon ground cloves
1 cup chopped walnuts
1 1/2 cup golden raisins
1 cup vegetable oil
2/3 cup milk
4 eggs, beaten
1 15oz can pumpkin
Preheat oven to 350 degrees.
In your stand mixer bowl, shift flour, sugar, baking soda, cinnamon, salt, allspice, baking powder, and cloves.
Mix walnuts and raisins into dry mixture.
Mix mike and oil into beaten eggs.
Mix egg mixture into pumpkin.
Using stand mixer, mix dry and wet ingredients together.
Poar into 2 greesed 9x5 loaf pans
Bake for 1 hour.
Cool for 10 minutes then take out of pans.
Items used in this Video:
9x5 Loaf Pan:
Circle Cooling Rack:
Items I used in My Kitchen:
Knife Set:
Glass Bowl Set:
Pyrex Glass Measuring Cups:
Bamboo Utensil Set:
Measuring Cup Set:
Baking Items in My Kitchen:
Kitchen Aid Stand Mixer:
Flex Edge Mixing Blade:
Baking Storage Containers:
Brown Sugar Savers:
Sifter:
True Pumpkin Bread Recipe in The Bread Kitchen
This pumpkin bread recipe will give you a delicious pumpkin bread which you can use for sandwiches and toast. Recipe at
Don't miss this pumpkin loaf bread! Soft, Moist, Full of Flavor!
Autumn is the harvest season for pumpkins. I used home plant butternut squash to make this delicious pumpkin bread. It has low water content and sweet taste. After being steamed and made into pumpkin puree, it is very suitable for bread dough and filling.
Ingredients: (450g toast tin, 20x10x10cm)
Pumpkin puree:
500g butternut squash
Steam until tender
Dough:
260g bread flour
10g fresh yeast (or 3g instant dry yeast)
180g pumpkin puree (please adjust based on the water content)
30g egg liquid
50g condensed millk
3g salt
25g butter
Filling:
150g pumpkin puree
12g condensed milk
Egg wash with full egg liquid
Preheat the oven to 180C /350F
Place the toast tin on lower rack and bake for about 35 minutes
Cover with alu foil when the surface colors
#pumpkinbread #bread #breadrecipe #pumpkin #pumpkinbreadrecipe #loafbread
Amazing Pumpkin Bread
This moist and delicious pumpkin bread is perfectly sweet with just the right combination of fall spices. It's beyond easy to make and you don't even need a mixer!
RECIPE:
Soft, melt in your mouth pumpkin bread is the ultimate fall treat for any time of day. It melts in your mouth and the whole loaf disappears in the blink of an eye! Too many recipes are either greasy, dry, bland or too sweet. This one is JUST RIGHT!
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