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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Ina Garten's Fresh Apple Spice Cake | Barefoot Contessa: Cook Like a Pro | Food Network
Apple spice and everything nice! We have a feeling you're going to *fall* in love with this cake recipe.
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The Barefoot Contessa is back, and this time she is teaching viewers how to cook like a pro. Ina Garten lifts the veil on all her entertaining tips, sharing techniques and professional strategies along with incredibly elegant and easy recipes.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Fresh Apple Spice Cake
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 1 hr
Active: 15 min
Yield: 9 to 12 servings
Ingredients
1 cup chopped pecans
1/2 cup dark rum, such as Mount Gay
1 cup golden raisins
1 cup granulated sugar
1 cup dark brown sugar, lightly packed
3 extra-large eggs, at room temperature
3/4 cup vegetable oil
2 teaspoons pure vanilla extract
2 teaspoons grated orange zest (2 oranges)
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1 1/2 pounds Granny Smith apples, peeled, cored, and 1/4-inch-diced (3 to 4 apples)
Vanilla ice cream, such as Haagen-Dazs
Caramel sauce, such as Fran's, heated
Directions
Preheat the oven to 350 degrees F. Grease and flour a 9-by-13-by-2-inch baking pan.
Place the pecans on a sheet pan and toast them for 5 to 10 minutes, until lightly toasted. Set aside. Combine the rum and raisins in a small bowl, cover with plastic wrap, and microwave for 60 seconds. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat the granulated sugar, brown sugar, eggs, vegetable oil, vanilla, and orange zest on medium speed for 3 minutes. Sift the flour, baking powder, salt, cinnamon, nutmeg, ginger, and cloves into a medium bowl. With the mixer on low, slowly add the flour mixture to the wet mixture, just until combined. Drain the raisins, discarding the liquid. With a rubber spatula, fold the raisins, pecans, and apples into the batter. Spread into the prepared pan and smooth the top.
Bake for 35 to 40 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool, cut into squares, and serve warm or at room temperature with a scoop of vanilla ice cream and a drizzle of warm caramel sauce.
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Ina Garten's Fresh Apple Spice Cake | Barefoot Contessa: Cook Like a Pro | Food Network
Pumpkin Bread Recipe Demonstration - Joyofbaking.com
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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Grandma's Pumpkin Raisin Nut Cake Recipe
Grandma's Pumpkin Raisin Nut Cake Recipe.
Ingredients:
2 cups of granulated sugar
1 cup oil
4 eggs
2 cups of self-rising flour
2 tsp ground cinnamon
1/2 tsp ground nutmeg
3/4 cup of raisins
1 - 2 cups of nuts( your choice)
1/4 cup of oil
1/4 cup of self-rising flour
Directions:
Preheat oven to 325 degrees Fahrenheit. Mix sugar and oil together until fully combined. Add eggs one at a time, mixing well after each addition. In a separate bowl mix flour and spices until well combined. Mix the flour mixture with the wet mixture. In a separate bowl mix the raisins, nuts, oil, and flour until well combined. Add raisins and nuts to the mixture. Pour into three 9” pans and cook in an oven for 35-40 minutes.
I just used cream cheese frosting, buttercream is just too sweet fro me.
Pumpkin Raisin Bread I Jono Sweet Treats
Pumpkin season is here! To celebrate autumn season, please check out this new bread recipe. It is soft and sweet, and it is filled with pumpkin puree and raisins. Hope you and your family will like it.
Thank you for watching!
Ingredients
2.25 cups (335 g) bread flour
3 tablespoons (40 g)
1 teaspoon (about 3 g) instant yeast
1 large egg (about 55 g)
3/4 cup (180 ml) warm whole milk, 120°F
1 teaspoon (6 g) salt
2.5 tablespoons cold butter (about 35 g)
Pumpkin Filling:
1/2 cup (115 g) pumpkin puree
3 tablespoons (40 g) sugar
1 teaspoon flour
2 tablespoons of golden raisins
Bake in preheated oven at 350°F (175°C) for about 28-30 minutes for a light brown crust
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