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
Fast Harvest Pumpkin Loaf with Raisins Recipe
3 1/2 cup all-purpose flour
1 1/2 cup sugar
2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon ground allspice
1/2 teaspoon baking powder
1/2 teaspoon ground cloves
1 cup chopped walnuts
1 1/2 cup golden raisins
1 cup vegetable oil
2/3 cup milk
4 eggs, beaten
1 15oz can pumpkin
Preheat oven to 350 degrees.
In your stand mixer bowl, shift flour, sugar, baking soda, cinnamon, salt, allspice, baking powder, and cloves.
Mix walnuts and raisins into dry mixture.
Mix mike and oil into beaten eggs.
Mix egg mixture into pumpkin.
Using stand mixer, mix dry and wet ingredients together.
Poar into 2 greesed 9x5 loaf pans
Bake for 1 hour.
Cool for 10 minutes then take out of pans.
Items used in this Video:
9x5 Loaf Pan:
Circle Cooling Rack:
Items I used in My Kitchen:
Knife Set:
Glass Bowl Set:
Pyrex Glass Measuring Cups:
Bamboo Utensil Set:
Measuring Cup Set:
Baking Items in My Kitchen:
Kitchen Aid Stand Mixer:
Flex Edge Mixing Blade:
Baking Storage Containers:
Brown Sugar Savers:
Sifter:
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
Fruity Nutty Pumpkin Bread Recipe - Laura Vitale - Laura in the Kitchen Episode 227
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Moist & Fluffy Pumpkin Bread Recipe - How to make Pumpkin Bread
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Tis the season from homemade pumpkin bread! I make this bread as soon as fall hits every year. For some reason that's the only time I crave it. If you've never had pumpkin bread MAKE THIS NOW. If you think Starbucks has the best pumpkin bread MAKE THIS NOW! This pumpkin bread is os soft, fluffy and moist. It's downright addictive so don't say I didn't warn you!
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Music by Kevin Macleod
Moist Pumpkin Chocolate Chip Bread Recipe
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Pumpkin Chocolate Chip Bread is a moist loaf that is easy to make and is filled with the goodness of Pumpkin and Chocolate. It is best served with coffee or tea or even for breakfast or dessert.
Pumpkin Chocolate Chip Bread is a super moist bread that has pumpkin puree along with chocolate chips. Chocolate chips give this bread a nice chocolaty flavor, which enhances the flavor of this bread even more.
This is my favourite bread to make during Fall or even Winters, and my family loves it as much as I do.
If you wish, you can skip choco chips too. You can add pecans instead for that extra crunch.
It also has some spices such as cinnamon, nutmeg, and cloves, which not only adds a great flavor but also adds to its aroma. Once you bake it, you will know how divine this bread smells and makes you hungry instantly.
You can either make a big loaf to enjoy with your family or make several mini loaves to gift during the festival season.
So, If you love fall baking as much as I do, get in the kitchen and whip up this delicious Pumpkin bread which is loaded with chocolate chips.
This Chocolate Chip Pumpkin Bread is,
Deliciousness in Winters and Fall
Easy to make
Tastier than the store bought ones
Fresh
Loaded with Pumpkin flavour
Extra Moist
Similar to Banana Bread
Pumpkin Bread - Best Pumpkin Bread Recipe Ever
Chef Jason Hill shares his favorite pumpkin bread recipe in this episode of Chef Tips. This recipe for moist pumpkin bread comes together quickly, and it's perfect for handing out to your friends during the fall. SUBSCRIBE!
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