Pumpkin Bread with Pecans and Cranberries | An Easy Quick Bread
Jill shows you how to bake a moist pumpkin bread with pecans and dried cranberries. It's almost fool proof. You will love this super moist fall quick bread!
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RECIPE: Pumpkin Nut Bread with Pecans and Cranberries
Jill 4 Today October 26, 2021
Preheat Oven to 350 F
Prepare a 9” x 5” loaf pan: Oil the sides and bottom of the loaf pan. If you have parchment paper, make a sling for the pan which will help release the baked pumpkin bread
INGREDIENTS:
1¾ cups all-purpose flour
3/4 cup granulated sugar
½ cup brown sugar
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
2 teaspoons ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground all-spice (cloves will also work in place of all-spice)
1/2 teaspoon ground nutmeg
(If you don’t have all the spices, substitute 2 teaspoons pumpkin pie spice plus 1/2 teaspoon cinnamon)
1 1/2 teaspoon vanilla extract
2 large eggs, whisked to combine
1 1/4 cup canned pumpkin (not pumpkin pie filling)
1/2 cup avocado oil
1/4 cup milk
3/4 cup chopped nuts of your choice (I used walnuts) Hazelnuts would be great in this recipe. Or even pumpkin seeds. If you like you can use raisins instead of the cranberries.
INSTRUCTIONS:
In a medium size bowl, combine the eggs, brown sugar, granulated sugar, pumpkin puree, oil, milk, and the vanilla extract. Whisk to combine to combine. Set aside.
In a large bowl, combine the flour, baking soda, baking powder, salt, and spices. Mix well to combine.
Pour the wet mixture into the dry ingredients and mix to just incorporate the wet with the dry ingredients – don’t over mix. Add the nuts and cranberries. Lightly mix the fruit and nuts through the batter.
Add mixture to a oiled 9” x 5” loaf pan. If you have parchment paper, make a sling for the pan which will help release the baked pumpkin bread.
Bake for about 1 hour. Check it with a toothpick at about 50 minutes. If the toothpick comes out clean the bread is done and can be removed from the oven and placed on a cooling rack. If the bread is not done, try it again in 2 minutes and longer until the toothpick comes out clean.
Leave the bread in the loaf pan for 10 minutes before removing it from the pan.
Continue to cool the bread on the cooling rack – at least 40 minutes.
Bread should be stored in the refrigerator if not consumed within 24 hours. It can also be easily frozen.
ITEMS I USED TODAY IN MY KITCHEN:
Pyrex Glass Bowl Set:
Tovolo Silicon Tool Set:
Mini Spatula Set:
Clear Glass Prep Bowls:
Wilton Baking Sheet:
Reynold’s Parchment Baking Sheets:
Pyrex Glass Measuring Cup Set:
Wilton Loaf Pan:
OXO 9” Whip:
Cooling Rack:
Holiday Spice Essential Set:
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NUTELLA SWIRL PUMPKIN BREAD!
Hi friends! Happy Halloween! If you're in the mood for a super easy and delicious fall dessert, make sure to try this Nutella Swirl Pumpkin Bread! Enjoy :D
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✿ Ingredients:
15 oz can of pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
2 cups sugar
3 1/2 cups flour
2 tsp baking soda
1 1/2 tsp salt
1 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp ground cloves
1 cup Nutella
Bake at 350F for 50 minutes
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Pumpkin Bread Recipe with Jemma and Sally | Cupcake Jemma Channel
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Spiced Pumpkin Bread is the perfect Autumnal treat, its simple and stress free to make and a great to bake with a loved one on a chilly Autumn day. This lightly spiced sponge is packed full of delicious Pumpkin puree which is available in a can OR you can make your own using an actual pumpkin (or a butternut squash). To see how to make your own Pumpkin puree follow this link:
You can leave the Pumpkin Bread plain or add all sorts of additions such as Chocolate Chips, Nuts or Dried Fruit. You can also serve it in many ways; you could ice it with cream cheese frosting like Sally, or follow Jemma's lead by toasting it in a pan of sizzling butter, YUM!
Whatever you do make sure to have fun! And if you want to share your photos with us make sure to tag us on Instagram using #cupcakejemma !
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Preheat Oven to 175C
2 lb Loaf Tin ( but you can also use and cake tin)
315g Pumpkin Puree
2 Eggs
120ml Vegetable Oil
100g Caster Sugar
150g S0ft Light Brown Sugar
1/2 tsp Vanilla Extract
215g Plain Flour
1 tsp Bicarb
1/2 tsp Baking Powder
3/4 tsp Sea Salt
2 tsp Cinnamon
1/2 tsp Ground Ginger
1/4 tsp Nutmeg
100g Additions: Pecans, Choc Chips, Pumpkin Seeds - anything you like!
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2 Ingredient Pumpkin Bread
Moist Vegan Gluten Free Pumpkin Bread Recipe without Oil
Perfectly moist and fluffy vegan gluten-free pumpkin bread recipe without oil and refined sugar. It’s a healthy alternative to those enjoying the indulgence of baked goods. #glutenfreepumpkinbread #veganpumpkinbreadoilfree #veganglutenfreepumpkinbread
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Vegan Gluten-Free Pumpkin Bread Recipe without Oil
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????????????:
110g (3.9oz) oat flour
110g (3.9oz) coconut flour
½ tbsp. cinnamon
½ tsp. cardamom
½ tsp. ginger
¼ tsp. allspice
⅛ tsp. cloves
⅛ tsp. nutmeg
1 tsp. turmeric
1 tsp. baking soda or 3 tsps. low sodium baking powder
½ tsp. Himalayan salt
????????????:
3 tbsps. ground flaxseeds + 90g (3.2oz) water
100g (3.5oz) peanut butter at room temperature
4 tbsps. date sugar (see substitutions below)
180g (6.3oz) oat milk
1 tbsp. apple cider vinegar
150g (5.3oz, 1½ cup) grated pumpkin
????????????????????????????????????????:
1. Preheat the oven to 350°F (175°C).
2. Start by combining 3 tbsps. of ground flaxseeds with 90g water in a small bowl. Set aside.
3. Then, grate pumpkin or butternut squash.
4. Next, in a large mixing bowl, mix together all the dry ingredients.
5. Now add date sugar into the flax mixture and stir until the sugar dissolves. Then, pour in peanut butter and mix until well incorporated. At this point start adding oat milk gradually until you have a nice and smooth mixture. Finally, mix in apple cider vinegar.
6. Pour the wet ingredients into the bowl of dry and mix really well with spatula until everything is well incorporated.
7. Finally, fold in grated pumpkin. Don’t worry, the batter is supposed to be quite thick.
8. Transfer the batter into the prepared loaf pan or tin (lined with parchment paper) and bake at 175°C (350°F) for 70 minutes until golden brown and toothpick inserted comes out clean or almost clean. Remove from oven and lift the bread out of the tin. Place it for cooling on a wire rack or on folded kitchen paper on a chopping board.
Let the pumpkin bread cool completely before slicing or it’d deflate and end up being less fluffy.
Tips on my vegan gluten-free pumpkin bread recipe
Pumpkin hazelnut breakfast cookie
This breakfast cookie is gluten-free, dairy-free and vegan. Full of hazelnuts and cranberries it's the perfect way to start your day.