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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 ...
Preheat the oven to 350°F. Prepare a 9-inch by 5-inch loaf pan with cooking spray. In a mixing bowl, combine the cream cheese, sugar, egg yolk and vanilla.
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.
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 ...
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Here are 50 of the best pumpkin puree recipes to use up leftover puree—including healthy, gluten-free and vegan dishes too! Alice Knisley Mattias Kick off your fall baking season with this easy ...