Pumpkin Bread

 

How to Make Easy Pumpkin Bread | Allrecipes.com

Video taken from the channel: Allrecipes


 

Pumpkin Bread Loaf 南瓜麵包|Apron

Video taken from the channel: Apron


 

Starbuck’s Copycat Pumpkin Bread Recipe

Video taken from the channel: ROOKIE WITH A COOKIE


 

Pumpkin Bread You Suck at Cooking (episode 81)

Video taken from the channel: You Suck At Cooking


 

Gemma’s Best Ever Pumpkin Bread Recipe

Video taken from the channel: Bigger Bolder Baking


 

Moist Pumpkin Bread From Scratch

Video taken from the channel: The Stay At Home Chef


 

Molly Makes Pumpkin Bread with Maple Butter | From the Test Kitchen | Bon Appétit

Video taken from the channel: Bon Appétit


Starbucks® Pumpkin Bread. A thick slice of moist pumpkin bread Starbucks®-style is the perfect companion for your morning cup of joe! Many other pumpkin bread recipes produce sad, squat loaves but not this clone.

Here’s a custom formula that makes enough batter to fill up a medium loaf pan. Ingredients 1-2/3 cups all-purpose flour 1-1/2 cups sugar 1 teaspoon baking soda 1 teaspoon ground cinnamon 3/4 teaspoon salt 1/2 teaspoon baking powder 1/2 teaspoon ground nutmeg 1/4 teaspoon ground cloves 2 large eggs, room temperature 1 cup canned pumpkin. Directions Step 1 Preheat oven to 350 degrees F (175 degrees C).

Grease two loaf pans. Advertisement Step 2 In a medium mixing bowl, combine flour, baking. Directions Preheat oven to 350 degrees F. Butter and flour two 9-by-5-inch loaf pans.

Whisk together the sugar and oil in a large bowl until well combined. Whisk in the eggs and pumpkin. For the pumpkin bread: 1 1/2 cups (200 g) flour 1/2 teaspoon salt 1 teaspoon baking soda 1 teaspoon ground ginger 1/2 teaspoon cinnamon 1/2 teaspoon nutmeg 1/2 teaspoon allspice 1 cup (240 ml) pumpkin purée.

Directions. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs. Combine dry ingredients; gradually stir into creamed mixture just until moistened. Beat in pumpkin.

Transfer to two greased 9x5-in. loaf pans. Bake at 350° for 1 hour or until a toothpick inserted in the center comes out clean. Melted butter lends richness to the bread and melted coconut oil keeps the interior of the loaf moist and soft.

The combination of these two ingredients prevents a slice of the bread from ever feeling dry, and for us, that’s an essential element of a good pumpkin bread. Preheat oven to 350°. Line an 8“-x-4” loaf pan with parchment paper then grease with cooking spray (or softened butter). In a large bowl, whisk together flou.

You can frost it, fill it with chocolate chips, or top it with streusel, but no matter which way you make it, pumpkin bread is one of our favorite fall treats. A loaf fresh from the oven is sure to fill your home with the comforting smell of autumn spice. 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.

List of related literature:

2 In a large bowl, add pumpkin, baking soda, brown sugar, granulated sugar, pumpkin pie spice, cinnamon, and salt and mix until ingredients are fully combined.

“The Everything Gluten-Free & Dairy-Free Cookbook: 300 simple and satisfying recipes without gluten or dairy” by Audrey Roberts
from The Everything Gluten-Free & Dairy-Free Cookbook: 300 simple and satisfying recipes without gluten or dairy
by Audrey Roberts
Adams Media, 2019

Blend in the pumpkin, brown sugar, cinnamon, salt, and cloves.

“Aunt Bee's Mayberry Cookbook” by Ken Beck, Jim Clark
from Aunt Bee’s Mayberry Cookbook
by Ken Beck, Jim Clark
Thomas Nelson, 1991

Fill with the pumpkin mixture 1/3 cup (2 ounces) freshly grated and bake for about 20 minutes.

“The Medieval Kitchen: Recipes from France and Italy” by Odile Redon, Françoise Sabban, Silvano Serventi, Edward Schneider
from The Medieval Kitchen: Recipes from France and Italy
by Odile Redon, Françoise Sabban, et. al.
University of Chicago Press, 2000

Add the pumpkin butter, heavy cream, light cream, sugar, and salt and whisk well to combine.

“Pie: 300 Tried-and-True Recipes for Delicious Homemade Pie” by Ken Haedrich
from Pie: 300 Tried-and-True Recipes for Delicious Homemade Pie
by Ken Haedrich
Harvard Common Press, 2011

• Make a pumpkin bread.

“The Better Period Food Solution: Eat Your Way to a Lifetime of Healthier Cycles” by Tracy Lockwood Beckerman
from The Better Period Food Solution: Eat Your Way to a Lifetime of Healthier Cycles
by Tracy Lockwood Beckerman
Ulysses Press, 2019

Toward the end of October you’ll start seeing lots of recipes for pumpkin this and pumpkin that.

“Culinary Reactions: The Everyday Chemistry of Cooking” by Simon Quellen Field
from Culinary Reactions: The Everyday Chemistry of Cooking
by Simon Quellen Field
Chicago Review Press, Incorporated, 2011

Brush the inside of the pumpkin with melted butter, then sprinkle it lightly with sugar.

“Jane Grigson's Vegetable Book” by Jane Grigson, Yvonne Skargon
from Jane Grigson’s Vegetable Book
by Jane Grigson, Yvonne Skargon
Bison Books, 2007

WHY THIS RECIPE WORKS Although most recipes for pumpkin bread are pleasantly sweet and spicy, they’re nothing to write home about.

“Cook's Illustrated Baking Book: Baking Demystified with 450 Foolproof Recipes from America's Most Trusted Food Magazine” by Cook's Illustrated
from Cook’s Illustrated Baking Book: Baking Demystified with 450 Foolproof Recipes from America’s Most Trusted Food Magazine
by Cook’s Illustrated
America’s Test Kitchen, 2013

Pumpkin Bread; var.

“The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes” by America's Test Kitchen
from The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2014

WHY THIS RECIPE WORKS Pumpkin bread is usually boring.

“The How Can It Be Gluten Free Cookbook: Revolutionary Techniques. Groundbreaking Recipes.” by America's Test Kitchen
from The How Can It Be Gluten Free Cookbook: Revolutionary Techniques. Groundbreaking Recipes.
by America’s Test Kitchen
America’s Test Kitchen, 2014

Oktay Kutluk

Kutluk Oktay, MD, FACOG is one of the world's foremost experts in fertility preservation as well as ovarian stimulation and in vitro fertilization for infertility treatments. He developed and performed the world's first ovarian transplantation procedures as well as pioneered new ovarian stimulation protocols for embryo and oocyte freezing for breast and endometrial cancer patients.

Mail: [email protected]
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Biography: https://medicine.yale.edu/profile/kutluk_oktay/
Bibliography: oktay_bibliography

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16 comments

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  • The reason this isn’t a cake because it’s served with Butter.
    But we’re making Maple Butter… which is basically a butter cream without icing sugar… so, isn’t it still a cake lol

  • Wow!! I’ve been converted. I thought I had a good pumpkin bread recipe but this is next level! And that frosting…holy cow! Thank you!

  • I’m sorry but that was a pentacle not an inverted pentagram, clearly that brown sugar wasn’t properly cursed. I’ll need you to take that to your local satanic cult (not the Satanic Temple, those guys are way too chill) and get that hexed up real nice.

  • Tie that hair back when cooking!
    One of the reasons I don’t eat at potlucks.
    You never know how clean someone’s kitchen is, whether they wash hands or if they tie hair back.

  • I normally don’t make comments, however this time I must. I did not like this pumpkin bread. The reasons specified for her not liking some other breads was what made me find this bread lacking.

  • Molly, lose the pumpkin seeds covering the top, lot easier to eat for the older folks, a lot better looking, just a nicer bread all around.

  • I have no words… this.. is.. just.. SO FUCKING GOOD. Like wtf, where does all his ideas go. Does he have a fucking library full of ideas like JESUS. This man will be our ONLY true hope for a better world��������

  • Where did you buy this white mixing bowl? I’ve been searching for a pourable mixing bow with curved sides to control pouring from the sides of the spout. Beautiful tool!

  • Hello Gemma,
    Lovely Bread recepie! Could you suggest some features that I’m to look into if I’m to buy a new oven? Anything specific that u always feel..and also please do suggest some good brands too.Thank you:)

  • Everyone in our family loved this pumpkin bread. Thank you; what a wonderful recipe. The only changes I made with second one: 1. I added about 1/3 cup of dried cranberries in bread. 2. I used softened (not melted) butter for icing, and waited for bread to completely cool before putting icing on.

  • Looks fantastic, Gemma. I would like to see your version of a sweet potato cinnamon bun cake, if you haven’t already uploaded a video of it. ♥️ Thanks for sharing

  • Put 1/2 cup of bourbon in that mixture, and you’ll experience pumpkin bread above and beyond what you ever dreamed pumpkin bread could be.

  • I’m doing this today! Got a sample of pumpkin bread at my local Starbucks a few days ago and I’ve been craving it since but no way I’m paying 3 dlls for a slice xD

  • I want to bake this, but my family does not like pumpkin. How do I adjust the recipe using sweet potato instead of pumpkin? Thanks!

  • I made this last night with some home made pumpkin puree that I made from pumpkins I grew last year. It was AMAZING! I will need to make it again soon, but I need to go buy some puree now. It would be cool if you could remake this video though because It was hard to follow in my kitchen because you are hard to hear. But I appreciate you posting this. Thanks.

  • Instead of all that spraying and dusting of the pans….why not just use parchment paper? Leave edges over two sides, and you can easily lift out the loaves. Just a suggestion.