How To make Spiced Pumpkin Bread In a Jar

100% Whole Wheat Spiced Pumpkin Sourdough Bread (using Fresh Pumpkin Puree)

A simple, easy recipe for 100% whole wheat sourdough bread made with fresh pumpkin puree and German style bread spice mixture.

*Recipe*


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*Bread Spice*
My video demonstrating how to make it:
Recipe from p.43 of The Rye Baker book, link below
1.5 parts caraway seed
1 part fennel seed
1 part aniseed
1 part coriander seed

*Sourdough starter information*


*Mockmill*


*Bear mixer*
Available from Ebay. Mine is the 5 litre capacity model.

*Other Bread Making Equipment and Books*

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*Tuerong Farm*
Supplied the Marquis wheat for this recipe, thank you!


*Website*


*All whole grain sourdough (and related) videos*


*Bread making playlists*


*Copyright © Elly’s Everyday*

DIY Pumpkin Spice Bread Mix Mason Jar Gift

Turn homemade Pumpkin Spice Bread Mix into the perfect gift with a mason jar and Savvy & Sorted Chalkboard Labels.

Easy Pumpkin Bread With Cake Mix Recipe

This pumpkin bread recipe couldn't be easier to put together. By using a box of spice cake mix, pumpkin puree, and a couple other simple ingredients, you'll likely find yourself whipping up this treat on the regular this season.

#cake #bread #recipe

Read Full Recipe:

Baking Pumpkin Bread in Jars

Pumpkin Bread


Ingredients
• 2 cups all-purpose flour, spooned into measuring cup and leveled-off
• 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
• 1-1/2 sticks (3/4 cup) unsalted butter, softened
• 2 cups sugar
• 2 large eggs

• 1 15-oz can 100% pure pumpkin (such as Libby's)


Instructions
1. Preheat the oven to 325°F and set an oven rack in the middle position. Generously grease two 8 x 4-inch loaf pans with butter and dust with flour (alternatively, use a baking spray with flour in it, such as Pam with Flour or Baker's Joy). I recommend using parchment paper.
2. In a medium bowl, combine the flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg. Whisk until well combined; set aside.
3. In a large bowl of an electric mixer, beat the butter and sugar on medium speed until just blended. Add the eggs one at a time, beating well after each addition. Continue beating until very light and fluffy, a few minutes. Beat in the pumpkin. The mixture might look grainy and curdled at this point -- that's okay.
4. Add the flour and mix on low speed until combined.
5. Turn the batter into the prepared pans, dividing evenly, and bake for 65 – 75 minutes, or until a cake tester inserted into the center comes out clean. Let the loaves cool in the pans for about 10 minutes, then turn out onto a wire rack to cool completely.

Sweet Spiced Pumpkin Bread | Puori

Sweet Spiced Pumpkin Bread

MAKES 1 LOAF

Wet ingredients
300 g / 300 ml / 1 1/4 cup canned pumpkin puree (*or 1 butternut squash / pumpkin see cooking instructions)
10 fresh soft dates, pitted
125 ml / 1/2 cup olive oil
3 eggs *see note for a vegan option
4 tbsp coconut sugar

Dry ingredients
100 g / 1 cup rolled oats (mixed into a flour)
60 g / 1/2 cup buckwheat flour
50 g / 4 scoops PB Pea Protein Booster Powder ????
2 tsp baking powder
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground clove
1 tsp freshly grated ginger or ½ tsp ground ginger
1/2 tsp sea salt
½ cup walnuts, coarsely chopped

Making the cake
1. Set the oven to 180°C/350°F.
2. Place the pumpkin puree in the food processor along with the rest of the wet ingredients and mix until smooth.
3. Add all dry ingredients to a bowl and stir to combine.
4. Pour the wet mixture into the bowl with dry ingredients and gently combine.
5. Place baking paper in a rectangular bread dish or baking dish or grease it with oil.
6. Pour the batter into the dish and bake on the middle rack for 45 minutes. The cake is ready if an inserted toothpick comes out clean.
7. Let cool on a wire cooling rack.

*Instructions for cooking Pumpkin puree

Set the oven to 180°C/350°F.
Divide the butternut pumpkin in half and place in the oven – cut side down.
Let roast for 30 minutes or until the flesh is soft.
Measure out 300 g / 300 ml / 1 1/4 cup of pumpkin flesh and blend until completely smooth. It's roughly one half pumpkin (save the rest in a jar and add to sandwiches, pasta or smoothies. Or simply make one more Pumpkin Bread).

*Vegan option

For a delicious vegan option simply omit the egg and use aquafaba. Once you have combined the wet and dry mixes (step 4) pour the liquid from one tin of cooked chickpeas into a large clean bowl. Use an electric hand whisk to beat the liquid until you have stiff peaks. Gently fold this through the cake mixture and continue with step 5.

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Pumpkin Spice mini Gift-in-a-Jar

What better way to kick of Fall baking season than with PUMPKIN SPICE... one of my favorite things about Fall! This tiny 4 oz. mini-jar is perfect for it.
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