Ads
related to: recipe for pumpkin bread using canned
Search results
Results From The WOW.Com Content Network
The moment a leaf falls from a tree, it's time to whip out the canned pumpkin and start baking a batch of pumpkin bread. Pumpkin spice season begins mid-August and continues all the way through ...
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.
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.
Gayle Covner. Spreading cream cheese on this leftover pumpkin pie spice bread adds a decadent touch. The loaf is also perfect for storing in the freezer and gifting later.
From pumpkin cheesecake to pumpkin risotto, canned pumpkin is one of the most versatile autumnal ingredients. Check out these delicious canned pumpkin recipes.
Pumpkin spice monkey bread is a fall breakfast or dessert recipe anyone with a sweet tooth will love. It's made with canned biscuits coated in pumpkin caramel. When Temperatures Drop, Make Pumpkin ...