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
Betty's Best Harvest Time Pumpkin Bread
Betty demonstrates how to make Harvest Time Pumpkin Bread. This is a delicious bread containing pumpkin, flavorings, raisins, and nuts. It can be baked in a variety of pans for various purposes, and this is the perfect time of the year to make it!
Best Harvest Time Pumpkin Bread
¾ cup butter, softened to room temperature
2 cups sugar
4 eggs
2 tablespoons molasses
2/3 cup orange juice
2 cups canned or cooked mashed pumpkin
3 1/3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 ¼ teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 ½ teaspoons vanilla extract
1 cup raisins (I used golden raisins, but you may use any type of raisins.)
1 cup chopped pecans (You may omit the pecans, or substitute another type of nut, if you don't like pecans.)
In a very large mixing bowl, beat ¾ cup butter at medium speed of an electric mixer. Gradually add sugar, beating well. Add 4 eggs, one at a time, beating after each addition. Add 2 tablespoons molasses, 2/3 cup orange juice, and 2 cups cooked mashed pumpkin. Set aside. In a large mixing bowl, combine 3 ½ cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 ½ teaspoon salt, 1 teaspoon ground cinnamon, and 1 teaspoon ground cloves. Stir thoroughly. Add to pumpkin mixture, mixing just until blended. Add 1 ½ teaspoons vanilla, 1 cup raisins, and 1 cup chopped pecans. Spoon batter into four greased and floured 7-inch by 3 ½-inch by 2-inch loaf pans. Bake at 350 for 50 to 55 minutes, or until a toothpick inserted in the middle comes out clean. Note: I use 5 greased and floured 5-inch by 3-inch by 2-inch baking pans, plus 6 muffin tins with paper liners, and had a small amount that I placed in a small Pyrex glass dish. I bake all of these at the same time at 350, using 40 minutes for the pumpkin loaves, 15 minutes for the pumpkin muffins, and 10 minutes for the small glass dish of pumpkin bread. Each of these was tested for doneness, using a toothpick. You can see that this is a large recipe, and you can choose to use it in various ways. It is particularly nice at this time of year to make the miniature pumpkin bread loaves to give as gifts from fall up through Christmas. These do freeze well also. Happy holiday season from my house to yours, and I hope you enjoy this Harvest Time Pumpkin Bread! Love, Betty ♥
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Pumpkin Bread Rolls | Autumn Slow Living | Cottagecore
Hello! I strive to live a slower and more traditional lifestyle while finding God's beauty in the ordinary.
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Song Used????
Murky Shores by Martin Klem
Outfit from Littlewomenatelier on Etsy
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Pumpkin Dinner Rolls
Ingredients
10 g (3 tsp) fast action/instant yeast
160 ml (⅔ cup) milk (either dairy or unsweetened non-dairy is fine)
50 g (¼ cup) light brown soft sugar
240 g (1 cup) pumpkin puree not pumpkin pie filling
1 large egg
510 g (4 ¼ cups) Plain flour (all-purpose)
1 ¼ tsp salt
2 1/2 tsp pumpkin pie spice
80 g (⅓ cup) butter
2 Tbsp melted butter for brushing
sliced pecans for stalks (sliced lengthways)
Instructions
1.In the bowl of an electric stand mixer whisk together the yeast, ½ tsp of the brown sugar and ⅓ of the milk until the yeast has dissolved. Let rest for 5 - 10 minutes until foamy.
2.Whisk in the rest of the milk, the sugar, pumpkin puree and egg
3.Add the flour, salt and spices and stir to form a rough dough. Mix on a medium speed for a couple of minutes then gradually add the butter a tablespoon at a time, mixing well after each addition
4.Turn the mixer up to high and continue to mix for about 5 to 10 minutes until the dough is smooth and elastic and pulls away from the sides of the bowl cleanly. It should still be quite soft and sticky but should not be wet, if it is then you can add in a little more flour as needed
5.Transfer the dough to a large, lightly oiled bowl; cover and set aside to rise in a warm place until doubled in size, about 1-2 hours.
6.Knock back the risen dough and divide it into 12-15 even pieces (I made 12). Shape each one into a ball on a lightly floured surface. Line two baking sheets with baking parchment.
7.To shape the buns using scissors, oil your scissors (or a sharp knife) and make 8 cuts equally spaced around the ball of dough, leaving the centre uncut.
8.To shape the buns using string, take a long piece of string and find the halfway point. Place the half way point on top of the ball of dough and flip the whole thing over. Pull the two pieces of string together and cross them over to create a cross on the bottom of the ball. Flip it over again and do the same thing until the ball is divided into 8 equal pieces. Tie the string at the top and cut off any excess. Make sure that you don't pull the string too tight as the dough will expand a lot as it rises and in the oven
9.Place the shaped buns well spaced apart on the prepared trays. Cover loosely with oiled clingfilm and set aside to rise until puffy and the dough springs back slowly if you press it with a finger, about 45 minutes.
10.Meanwhile, preheat the oven to 180°C/350°F/gas mark 4. If you are using the scissors shaping method then use the oiled end of a wooden spoon to make a deep hole in the centre of each bun. Bake the buns for about 20 minutes until golden and they sound hollow when tapped on the bottom.
11.Remove the buns from the oven and allow to cool for a couple of minutes then very carefully remove the string (if you used that shaping method). Brush the buns generously with melted butter and push a sliced pecan into the centre of each to make the stalk. Best served on the day they are made or heated up the next day; store in an airtight container.
I liked eating mine with pumpkin butter to amp up the pumpkin flavor. The rolls are lighty pumpkin flavored and not too sweet so they can be eating with dinner or topped with pumpkin butter for a dessert
#autumnrecipes #cottagecore #slowliving
Moist Pumpkin Bread From Scratch
This Moist Pumpkin Bread is made from scratch and is absolutely fool proof and easy to make. Add walnuts, raisins and more or just enjoy it plain. You will love this super moist fall quick bread!
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✅Ingredients
• 1 (15 ounce) can pumpkin puree
• 4 large eggs
• ¾ cup vegetable oil
• ⅔ cup water
• 2 cups sugar
• 3 ½ cups all purpose flour
• 2 teaspoons baking soda
• 1 ½ teaspoons salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• ½ teaspoon ground ginger
• ½ teaspoon ground cloves
✅Instructions
1️⃣ Preheat oven to 350 degrees F. Grease and flour two 9x5 bread loaf pans.
2️⃣ In a large mixing bowl, whisk together pumpkin puree, eggs, vegetable oil, applesauce, water, and sugar until well blended. Stir in flour, baking soda, salt, and spices until just combined.
3️⃣ Pour batter into the prepared loaf pans.
4️⃣ Bake in the preheated oven for 60-70 minutes, until a toothpick inserted into the center comes out clean.
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Cream cheese swirled pumpkin bread
RECIPE:
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.