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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Pumpkin Bread with Maple Cream Cheese Frosting
When I moved to the US, I remember being put off initially by pumpkin baked goods. We didn’t cook with pumpkin growing up so I was wary of a cloying starchy texture. But eventually I became a convert to the warm taste of spiced pumpkin treats (except for pumpkin spice coffee drinks… too far). The spice in this pumpkin bread (which is really a cake disguised as a bread) is balanced by the smooth flavor of olive oil and the maple cream cheese. It’s perfect for a fall gathering or bake sale. Or with a cup of coffee (not pumpkin spiced please :)).
Ingredients:
2 ½ cups (325g) all purpose flour
1 tsp baking powder
½ tsp baking soda
2 tsp salt
2 tsp cinnamon
½ tsp cloves
½ tsp nutmeg
1 can (15oz) pumpkin puree
2 eggs
1 cup (125g) sugar
1 cup extra (240ml) extra virgin olive oil
½ cup (50g) raw pumpkin seeds
1 tbsp sugar for topping
Filling:
1 packet (8oz) cream cheese
¼ cup maple syrup
1 tsp salt
Directions:
Whisk all dry ingredients (except sugar) until well combined.
Blend pumpkin puree, eggs, and sugar until well combined. Add in olive oil gradually until mixture is smooth.
Gently fold in flour in two batches.
Pour into greased and lined 9x5 loaf pan. Smooth out top.
Sprinkle with ½ cup raw pumpkin seeds and 1 tbsp sugar.
Bake at 325F (170C) for 65-75 mins (until golden brown and cake tester comes out clean).
Let cool for 30 minutes. Blend cream cheese, maple syrup, and salt together.
Cut loaf in half lengthways and fill with cream cheese mixture.
Store in refrigerator until ready to serve. To freeze, cut into slices first and wrap in foil. Enoy!
Martha Stewart's Delicious Spiced Pumpkin Bread | Martha Bakes Recipes
Martha Stewart's pumpkin bread recipe uses a quick bread batter and requires no yeast. The freshly grated nutmeg, allspice, and cinnamon add a delicate yet delicious spiced flavor to this classic pumpkin bread.
#Pumpkin #PumpkinBread #Fall #Recipe #MarthaBakes #MarthaStewart
00:00 Introduction
00:28 Dry Ingredients
01:10 Wet Ingredients
02:26 Spoon in Dry Ingredients
03:00 Spoon Batter into Loaf Pans
Get the recipe for Pumpkin Bread:
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
Martha Stewart's Delicious Spiced Pumpkin Bread | Martha Bakes Recipes
The BEST Pumpkin Spice Cake Recipe
This pumpkin spice cake is my favorite “welcome to fall” treat. A super moist butter cake that uses real pumpkin puree, pumpkin spices, buttermilk, and oil which helps it stay moist, even after a week in the fridge. Frosted with cream cheese frosting and adorable marzipan candy pumpkins! Its really the perfect centerpiece for the Holidays.
PUMPKIN SPICE CAKE RECIPE ►
MARZIPAN PUMPKINS RECIPE ►
PUMPKIN PUREE RECIPE ►
HOW TO USE A SCALE ►
BOSCH UNIVERSAL PLUS MIXER ►
CHAPTERS ►
00:00 Introduction
0:13 Making the pumpkin spice cake
01:30 Baking and trimming the cakes
02:54 Making cream cheese frosting
03:35 Stacking and crumb coating
06:30 Making marzipan pumpkins
13:01 Decorating the cake
PUMPKIN SPICE CAKE ►
18 ounces (510 g) All Purpose Flour
2 teaspoons (2 tsp) Baking Soda
2 teaspoons (1 tsp) Baking Powder
1 Tablespoon (2 tsp) Cinnamon
2 teaspoons (2 tsp) Cloves
2 teaspoons (2 tsp) Nutmeg
1/2 teaspoon (1/2 tsp) Ginger
1 1/2 teaspoons (1 tsp) Salt
8 large (8 Large) Eggs room temperature
14 ounces (396 g) Granulated Sugar
3 ounces (85 g) Light Brown Sugar
15 ounces (425 g) Pumpkin Puree
4 ounces (113 g) Vegetable Oil
1 Tablespoon (2 tsp ) Vanilla Extract
5 ounces (142 g) Buttermilk room temperature, or combine milk with 1 Tbsp of white vinegar and rest for 5 minutes.
6 ounces (170 g) Melted Butter
CREAM CHEESE FROSTING ►
16 oz (453 g) cream cheese room temperature
8 oz (226 g) unsalted butter room temperature
1 tsp (1 tsp) vanilla extract
1/2 tsp (1/2 tsp) salt
32 oz (907 g) powdered sugar sifted
MARZIPAN PUMPKINS ►
5 ounces (142 g) fine almond flour
6 ounces (170 g) powdered sugar
1 teaspoon almond extract or vanilla or rose water
3 ounces (85 g) corn syrup
1 Tablespoon butter (optional for kneading)
electric yellow, leaf green, bright white, egg yellow, ivory, chocolate brown, electric orange, red, Americolor soft gel paste food color
optional buttercup, cut kiwi, lemon, almond and poppy petal dust I get mine from the thesugarart.com
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COPYCAT Starbucks Pumpkin Bread (better than Starbucks!)
COPYCAT Starbucks Pumpkin Bread
This is by far my favorite pumpkin bread recipe ever! Starbucks or not, it is soft, moist and so flavorful. I highly recommend you try this beautiful pumpkin bread recipe.
Ingredients:
-3 large eggs
-1½ cups pumpkin puree
-⅔ cup avocado oil
-3/4 cup sugar
-½ cup light brown sugar packed
-2 teaspoons vanilla
-2 teaspoons pumpkin pie spice
-2 teaspoons cinnamon
-1 teaspoon baking soda
-¾ teaspoon baking powder
¾ teaspoon salt
-1½ cups all-purpose flour
Toppings:
- 3 tablespoons pumpkin seeds
- 1 teaspoon honey
- ½ teaspoon avocado oil
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Spiced Pumpkin Bread - Episode 1106
call 18682915016 to order
1 cup sugar
1/2 cup butter
1/3 cup whole milk or evaporated
1/3 cup eggless mayo or 2 eggs
1 1/4 cup all purpose flour
1/4 cup Isabel's pumpkin flour or 1/2 cup puree
1 tsp baking soda
1/2 tsp salt
1 tsp pumpkin spice
1/4 tsp all spice
1/8 tsp clove
1/4 tsp nutmeg
....
1 cup icing sugar
1/4 tsp vanilla
2 tbsp milk
sprinkles to decorate - optional
#PUMPKINSPICEBREAD #PUMPKINSPICE
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