How To make Spiced Pumpkin Bread2

Pumpkin Spice Mini Loafs

Pumpkin spice bread

2 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
Sift together, set aside

1 1/2 sticks of butter
2 cups sugar
two large eggs
one 15 ounce can 100% pumpkin
2. 8x4. Loaf pans
Bake 325. 65 - 75 kinutes

THE BEST KETO PUMPKIN BREAD - Easiest Recipe on the Planet

THE BEST RECIPE FOR KETO PUMPKIN BREAD AND YOU MIX IT IN A BLENDER!
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It's time for some Fall flavors and pumpkin spice rules! This recipe for easy keto pumpkin bread is a must on your baking bucket list for Fall. All of your ingredients are added to a blender and pulsed to mix. Then we pour your pumpkin bread batter into mini loaf pans and bake! So easy. These go best with coffee in the morning or you can top with them a keto cream cheese frosting.

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Pumpkin Puree:
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⏩⏩JUMP TO ⏩⏩
00:00 Intro
00:17 Trade Coffee Sponsor
01:27 Add Pumpkin Bread Ingredients to Blender
02:13 Blend to Mix Batter
02:30 Bake Pumpkin Bread
03:08 Let Cool and Enjoy

KETO PUMPKIN BREAD
Makes 6 mini loaves

8 oz cream cheese, softened
1/4 cup pumpkin puree
4 tablespoon butter, melted
1/3 cup golden monkfruit sweetener
4 eggs
1/3 cup coconut flour
2 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice


1️⃣ 01:27 - Add ingredients to a blender.
2️⃣ 02:13 - Blend until smooth.
3️⃣ 02:30 - Pour pumpkin bread batter into loaf pan, filling about 3/4 of the way to the top. Bake at 350 degrees for 20 minutes if using mini loaf pans or 30-40 minutes if using a larger loaf pan. Bake until cooked through.
4️⃣ 03:08 - Let cool in the loaf pan for several minutes before removing from the loaf pans and moving to a wire rack to cool.


MACROS (Per loaf)
Calories: 278
Fat: 24.7 g
Total Carbs: 4.8 g
Net Carbs: 2.1 g
Protein: 7.8 g

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2 Ingredient Pumpkin Bread

This 2 ingredient pumpkin bread loaf...bread...is delicious and super easy to make. Be sure to subscribe to @SimplyMamaCooks for more recipes!

PURELY DELICIOUS GLUTEN-FREE PUMPKIN BREAD

Here is my delicious gluten-free pumpkin bread recipe from my cookbook Purely Delicious. Most pumpkin breads use smashed cooked pumpkin, but my secret to this bread is to use grated raw pumpkin which creates a lovely texture and crumb when you eat it. This pumpkin bread is spectacular with both savoury and sweet toppings. I love mine topped with smashed avocado and a generous sprinkle of sea salt or drizzled with tahini and a little raw honey.

Enjoy the full recipe here:

Or find it in my cookbook Purely Delicious:

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Teresa Cutter is a classically trained chef, nutritionist, author, accredited fitness trainer and media personality. Teresa's brand philosophy is really about celebrating the elegance and power of pure, wholesome and unadulterated ingredients.

Some would say it is a new definition of culinary luxury. Teresa is the founding director of The Healthy Chef Functional Food Range that consists of organically sourced proteins, superfoods, teas and nutritional-based wholefood products.

The Healthy Chef is also a boutique media and publishing company producing quality healthy cookbooks for the Australian and worldwide market.

How To Make Pumpkin Spice Buttercream Bread

If you make the Pumpkin Spice Buttercream Bread, please let us know what you think! Full recipe below:

For Pumpkin Spice Buttercream:
1 stick of unsalted butter
1/2 cup puree
1 tsp pumpkin pie spice
4 cup powdered sugar

For Bread:
2 cups of pumpkin spice buttercream
2 eggs
1 tsp vanilla extract
2 cups all-purpose flour
1 teaspoon cocoa powder
1 tsp ground cardamom
2 tsp ground cinnamon
1 tsp baking soda
2 tsp baking powder
1.5 cups of milk

Directions:

1. Preheat oven to 350 F. Grease two 9x5 loaf pan with butter and set aside.
2. Place room temperature butter in a mixing bowl and beat until smooth for about 1 minute.
3. Add in the pumpkin puree, pumpkin pie spice, and powdered sugar and mix until combined.
4. Add the flour, cocoa powder, cardamom, cinnamon, baking soda, and baking powder to a mixing bowl and whisk together.
5. Then add the pumpkin spiced buttercream to another mixing bowl along with the eggs and vanilla extract. Mix until combined thoroughly.
6. Add the dry ingredients to the wet and mix.
7. While mixing, drizzle in the milk until a smooth pourable batter is formed.
8. Pour the batter into the loaf pans and smooth over with a spatula.
9. Bake for 75-90 minutes or until a toothpick comes out clean from the thickest point of the loaf.
10. Let the cake cool or dig in while warm and enjoy!


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Pumpkin Bread/Cake in the Bread Machine

Easy Pumpkin Bread/Cake In Bread Machine
Bread Machine, Zojirushi Home Bakery Virtuoso (Amazon Affiliate) ►
Ingredients:
3 Large Eggs, beaten
1 Cup Canned Pumpkin (240 g.)
1 teaspoon Pumpkin Spice
1 teaspoon Vanilla Extract
2 Cups All Purpose Flour (260-280 g.)
3 teaspoons Baking Powder
1 teaspoon Baking Soda
½ teaspoon salt
1 Cup sugar
½ Cup melted butter (1 stick)
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