How To make Pumpkin Harvest Loaf
1 3/4 c Pumpkin
1/2 c Egg substitute*
2 ea Egg whites
1/4 c Canola oil
1 c Sugar
2 c Flour
2 ts Baking powder
1 1/4 ts Cinnamon
1 ts Baking soda
* Egg substitute-Egg Beaters or Homemade Egg Substitute MM#7 Preheat oven to 350. Beat together pumpkin, egg substitute, egg whites and oil. Add sugar, flour, baking powder, baking soda and cinnamon. Combine all ingredients and pour into a 9-by-5-inch loaf pan that has been sprayed with non-stick spray, then floured. Bake 60 minutes or until wooden pick inserted in center comes out clean. LEMON GLAZE: 1/2 c powdered sugar
3 T freshly squeezed lemon juice
1/2 t lemon rind If a glaze is desired mix the
ingredients and pour over warm bread while in pan. Let cool slightly and remove from pan. Dust with powdered sugar. ~
~:
~- 1/2" slice calories 163,protein 3.1 gm,carb. 29.8 gm,total fat 3.6 gm,CSI Units 0.5,dietary fiber 1.1 gm,sodium 119 mg,potassium 98
mg,calcium 45 mg,iron 1.0 mg ~ ~:
~ The New American Diet by Connor & Connor :
How To make Pumpkin Harvest Loaf's Videos
How to Avoid Soggy-Bottomed Pumpkin Bread- Kitchen Conundrums with Thomas Joseph
A good pumpkin bread is tender and plush inside but often falls victim to a soggy or gummy bottom. Watch as Thomas Joseph creates the ultimate pumpkin bread recipe and shows you just what to do to keep the loaf from getting soggy at the bottom.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
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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Beth's Ultimate Pumpkin Bread Recipe | ENTERTAINING WITH BETH
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BETH'S EASY PUMPKIN BREAD RECIPE
Makes 2 9x5 loaves
PRINT RECIPE HERE:
Ingredients:
3 ½ cups (420 g) of flour
1 ½ cups (300 g) of sugar
1 ½ tsp (7.5 ml) salt
2 teaspoons (10 ml) baking soda
3 tsp (45 g) of pumpkin pie spice (or 2 tsp cinnamon, 3/4 tsp nutmeg, 1/8 tsp cloves, 1/8 tsp ground ginger))
1 15-oz can (424 g) of pure pumpkin puree (about 1 3/4 cup)
5 eggs
1 cup (240 ml) of canola oil
1/2 cup (120 ml) of water
Optional
1 cup (240 ml) of raisins
1 cup (240 ml) of walnuts
1 cup (240 ml) of Pepitas (Toasted Pumpkin Seeds)
Method:
Preheat oven to 350F (176C) degrees.
Grease two 9 x 5 (23 cm x 13 cm) loaf pans.
Mix dry ingredients. Mix wet ingredients. Combine the dry into the wet, 1/3 at a time, being careful not to over mix! (Or you will have tough bread!)
Add raisins.
Pour batter into two loaf pans. Top one with walnuts and top the other with Pepitas.
Bake until a toothpick comes out clean, about 40-50 mins.
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Don't miss this pumpkin loaf bread! Soft, Moist, Full of Flavor!
Autumn is the harvest season for pumpkins. I used home plant butternut squash to make this delicious pumpkin bread. It has low water content and sweet taste. After being steamed and made into pumpkin puree, it is very suitable for bread dough and filling.
Ingredients: (450g toast tin, 20x10x10cm)
Pumpkin puree:
500g butternut squash
Steam until tender
Dough:
260g bread flour
10g fresh yeast (or 3g instant dry yeast)
180g pumpkin puree (please adjust based on the water content)
30g egg liquid
50g condensed millk
3g salt
25g butter
Filling:
150g pumpkin puree
12g condensed milk
Egg wash with full egg liquid
Preheat the oven to 180C /350F
Place the toast tin on lower rack and bake for about 35 minutes
Cover with alu foil when the surface colors
#pumpkinbread #bread #breadrecipe #pumpkin #pumpkinbreadrecipe #loafbread
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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True Pumpkin Bread Recipe in The Bread Kitchen
This pumpkin bread recipe will give you a delicious pumpkin bread which you can use for sandwiches and toast. Recipe at