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Oct 6, 2024 · How To Make Pumpkin Bread. Begin by combining the flour, salt, baking powder, baking soda, and spices. I like to add everything in neat little piles in case I lose track of what I’ve added. Whisk well and set aside. Combine the butter and sugar in a large bowl or in the bowl of an electric mixer.
- Pumpkin Cake
Bake for 40 to 45 minutes, or until a cake tester or...
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Step-by-Step Instructions. In a medium bowl, combine the...
- Pumpkin Cornbread Muffins
What You’ll Need To Make Pumpkin Cornbread Muffins. Canned...
- Pumpkin Cake
3 days ago · Preheat the Oven. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal after baking. Step 2. Mix the Dry Ingredients. In a large bowl, whisk together the flour, baking soda, baking powder, ground cinnamon, nutmeg, cloves, ginger (if using), and salt.
- Ingredients For Pumpkin Bread
- Directions
- Pumpkin Bread Variations
- How to Store Pumpkin Bread
- How to Freeze Pumpkin Bread
- Pumpkin Bread Tips
Flour: No need for self-rising or bread flour for a quick bread! Use good old all-purpose flour for this recipe.Baking powder and baking soda: Together, baking powder and baking soda act as the leavening agents for this quick bread. Baking soda helps with browning and making a tender crumb. Baking powder mak...Oil: For pumpkin bread recipes, oil is key to creating a light and moist loaf. If you don’t have oil, use melted shortening or ghee.Pumpkin: Our Test Kitchen prefers canned pumpkin over fresh pumpkin for most desserts, including this quick bread. Make sure to grab canned pumpkin, also known as solid-pack pumpkin, and not pumpki...Step 1: Make the bread batter
TMB Studio First, preheat your oven to 350°F. In a bowl, combine the flour, sugar, baking soda, cinnamon, salt, baking powder, nutmeg and cloves. Whisk together until well combined. In another bowl, whisk together the eggs, pumpkin, oil and water. Stir the flour mixture into the egg mixture until just moistened. If adding walnuts and raisins, gently fold them in last. TMB Studio Editor’s Tip: Don’t overmix the ingredients, or you risk ending up with a tough bread. Simply stir until everything...
Step 2: Bake the bread
TMB Studio Pour the pumpkin mixture into a greased 9×5-inch loaf pan. Bake until a toothpick inserted into the center of the loaf comes out clean, 65 to 70 minutes. If the toothpick tester comes out with crumbs or wet batter, continue cooking in 5-to-10-minute increments, testing the bread until the toothpick comes out clean. Editor’s Tip: You can also tell the pumpkin bread is done with a digital thermometer. Pumpkin bread should register between 200° and 205°. Another telltale sign of done...
Step 3: Let the bread cool
It’s almost impossible not to cut a slice right away, but let the bread rest. The bread will be better for it. Let the bread cool in the pan for 10 minutes, then remove it from the pan, and let it rest on a wire rack until cool. Editor’s Tip: The best way to get a quick bread loaf out of a pan is to run a knife along the edges, then gently shake the pan until the bread loosens. Turn the bread out onto a wire rack or plate, making sure it’s right side up, and let it cool completely.
Omit the nuts and raisins: No need for nuts and raisins if you don’t like them. A simple sprinkling of coarse sugar on top before baking the loaf can add a bit of texture.Add cream cheese: Add a ribbon of tangy sweetness, just like Joanna Gaines’ extremely popular pumpkin bread with cream cheese recipe.Add chocolate chips: Yes to chocolate chip-pumpkin bread! Add semisweet chocolate chips or chunks to the batter.Make a topping: Make a sweet, crumbly streusel to top the bread before popping it in the oven, similar to these pumpkin muffins. Or simply top with pumpkin seeds or rolled oats for texture.Once the bread cools completely, wrap it in plastic wrap or aluminum foil. To keep pumpkin bread moist, store it in an airtight container. It will keep at room temperature for two days or in the fridge for up to one week.
To freeze pumpkin bread, let the bread cool, then wrap it tightly in storage wrap or freezer paper. Place it in a freezer-safe resealable bag, and store in the freezer for up to three months. To use, let it come to room temperature in the refrigerator or at room temperature, then slice.
Why does pumpkin bread sink in the middle?
Since they’re so dense, some quick breads may sink a little as they cool. If your pumpkin bread sinks a lot, it may be underdone. To avoid this, follow one of the doneness checks above. Another trick is to cover your loaf with foil during the final 20 minutes of bake time. This ensures that the middle of the loaf cooks through while the top stays golden instead of burning.
How do you keep pumpkin bread moist?
To keep your pumpkin breast moist, make sure you follow the proper storage directions. It should be wrapped first in foil or plastic wrap, then placed in an airtight container. It’s worth the effort to keep the bread fresh!
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Sep 13, 2020 · Preheat the oven to 350°F (177°C). Spray a 9x5 loaf pan with nonstick cooking spray, line the pan with parchment paper, and set aside. In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves until well combined. Set aside.
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- 1 min
- Breakfast
Oct 21, 2020 · Pumpkin Bread. by Heidi Updated: Nov 8, 2023. Jump to Recipe. This post may contain affiliate links. Read my disclosure & privacy policy. So simple to make, you don’t even need a mixer for this perfectly moist pumpkin bread recipe made from scratch. In This Post. What’s in This Pumpkin Bread Recipe. How to Make Pumpkin Bread from Scratch.
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Nov 11, 2021 · How to Make Perfect Pumpkin Bread. First, preheat oven to 350°F. Then lightly grease and flour a two 9×5-inch loaf pans and set aside. While the oven heats, mix dry ingredients in a large mixing bowl. Once well-blended, make a well in the center. Next, add the eggs, pumpkin, oil and water to the well and mix thoroughly.
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Oct 3, 2024 · This recipe couldn’t be easier. Simply mix the dry ingredients, mix the wet ingredients, and then combine them and bake. In a medium bowl, whisk together flour, sugar, baking soda, baking powder, salt, cinnamon, cloves and nutmeg. In a second bowl, whisk together pumpkin puree, oil, and eggs.
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