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Pumpkin spice season begins mid-August and continues all the way through the holidays, and while there are tons of sweet and savory pumpkin recipes to try during that time, this soft, lightly ...
From gluten-free and healthy options such as whole wheat pumpkin bread and naturally sweetened pumpkin bread, to more decadent options like pumpkin banana bread, peanut butter cup pumpkin bread ...
These easy pumpkin waffles are bursting with the flavor of pumpkin and are the best way to start any morning. Gluten-free and dairy-free. Get the recipe: Easy Pumpkin Waffles (Gluten-Free, Dairy-Free)
Brush the loaf with the egg-water wash. Bake for 50 minutes, or until the bottom of the loaf sounds hollow when tapped. Turn the bread out of the pan and onto a rack. Serve warm or at room temperature. Recipe courtesy of The Beekman 1802 Heirloom Cookbook by Dr. Brent Ridge and Josh Kilmer-Purcell with Sandy Gluck/Sterling Epicure, 2011.
The pumpkin can be cooked and softened before being used or simply baked with the bread; using canned pumpkin renders it a simpler dish to prepare. Additional ingredients include nuts (such as walnuts) [2] and raisins. [3] Pumpkin bread is usually baked in a rectangular loaf pan and is often made in late fall when fresh pumpkins are available.
For the pumpkin bread: 1-¾ cups flour. 1-½ cups sugar. 1 teaspoon baking soda. 1 teaspoon cinnamon. 1/4 teaspoon nutmeg. 1/2 teaspoon salt. 1 cup canned pumpkin puree. 8 tablespoons unsalted ...
Pre-heat your oven to 350 (F). Mix the sugar, oil, yogurt, water, eggs and pumpkin puree together until well blended. Add the salt, cinnamon, nutmeg, baking soda and flour, and again mix together.
This week, in the quarter final, the theme for this week were bakes that were free (e.g. gluten free, dairy free). In the signature challenge, the bakers are challenged to bake a loaf that does not use traditional wheat flours, instead they must use flours such as spelt, rye, potato or tapioca, all in three hours.