Pumpkin Bread

 


Ingredients:

1 3/4 cups of flour
1 teaspoon of baking soda
2 two teaspoons of cinnamon powder
1/4 teaspoon of nutmeg powder 
1/4 teaspoon of clove powder
1/4 teaspoon of ginger powder
3/4 teaspoon of salt
2 large eggs
1/2 cup of white sugar
3/4 cup of golden of brown sugar
1 1/2 cups of pumpkin 
1/2 cup of vegetable or canola oil
1/4 cup of milk

Instructions:

  1. Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C). Lowering the oven rack prevents the top of your bread from browning too much, too soon. Grease a metal 9 with non-stick spray. Set aside.
  2. In a large bowl, whisk the flour, baking soda, cinnamon, nutmeg, cloves, ginger, and salt together until combined. Set aside. In a medium bowl, whisk the eggs, granulated sugar, and brown sugar together until combined. Whisk in the pumpkin, oil, and orange juice. Pour these wet ingredients into the dry ingredients and gently mix together using a rubber spatula or a wooden spoon. There will be a few lumps. Do not over-mix. Gently fold in the chocolate chips, if including
  3. Pour the batter into the prepared loaf pan. Bake for 60–65 minutes, making sure to loosely cover the bread with aluminum foil halfway through to prevent the top from getting too brown. The bread is done when a toothpick inserted in the center comes out clean with only a few small moist crumbs. This may be before or after 60–65 minutes depending on your oven, so begin checking every 5 minutes around the 55-minute mark
  4. Allow the bread to cool completely in the pan on a wire rack before removing and slicing.
  5. Cover and store leftover pumpkin bread at room temperature for up to 3–4 days, or in the refrigerator for up to a week

Comments

Post a Comment

Popular posts from this blog

Upside-Down Bundt Pear Cake

Image
 Upside-down Bundt Pear Cake Ingredients: Pear topping: 6 tablespoons of butter 1/4 teaspoons of cinnamon 2/3 cups of brown sugar Cake Batter: 1 1/4 cups of flour 1/4 teaspoon baking power 1/4 teaspoon of salt 1/2 cup of softened butter 3/4 cup of granulated sugar 1 egg 1 teaspoon of vanilla extract 1/2 cup of orange juice Instructions: Preheat oven to 350 degrees F. Spray a bundt cake pan with cooking spray. Combine the 6 tablespoons butter, brown sugar, and cinnamon in a microwave safe bowl, heat until butter is melted; stir until well combined.  Evenly spread into bottom of prepared pan, arrange pear slices evenly around bundt pan with thick end of pear at bottom of pan- standing vertical in brown sugar mixture; set aside. In a medium bowl combine the pastry flour, baking powder and salt; set aside.  In a large bowl beat 1/2 cup butter with an electric mixer on medium until light and fluffy. Add granulated sugar; mix 3 minutes, then add egg; mix 2 minutes. Add vanilla and alternatel
Read more

Apple Pie

Image
 Apple Pie Recipe My neighbor has a giant apple tree and gave us a large bag of apples. I made these pies last night and they are so good. The filling practically melts on your tongue and the crust is covered in caramel sauce from Bonne Maman . Bonne Maman is a French business that was started in 1971. The name is a loving name that French families call their grandmothers. Ingredients: 9 inch pie shell 8-9 Medium sized apples (Granny Smith, Honey Crisp, Pink Lady, and Gala are the best ones to use) 1/3 cup of sugar 2 Tablespoons (tbsp) of butter 2 Tablespoons of cinnamon 1  1/2 Tablespoons of corn starch (if it seems too thin, add a little more to thicken the filling) Half a cup of water 1 Tablespoon of lemon juice (Caramel Sauce is optional) Steps: Peel and cut apples to about 1 cm sized cubes and put in a bowl. Pour the water and lemon juice on the apple and mix. Put the apple mix in a large pot. (Big enough to stir around without spilling.) Pre heat the oven to 400 degrees Fahrenhei
Read more

The Peanut Butter Sandwich Cookies

Image
We had so many jars of peanut butter in our food room, so I decided to make these cookies from my “Butter” baking book written by Rosie Daykin. Ingredients : 2 1/4 cups all-purpose flour 1/2 tsp baking soda 1/2 tsp salt 1 cup butter, room temperature 1 cup smooth peanut butter  3/4 cup granulated sugar 3/4 cup dark brown sugar 1 egg 1 tsp vanilla extract  Filling: 1 cup smooth peanut butter  1/2 cup butter, room temperature  2 cups icing sugar  I 1/2 cup heavy cream  Makes: approximately 12 cookies  Instructions : 1. Preheat oven to 350*F 2. Onto a large piece of parchment paper safe together flour, baking soda, and salt. Set aside. 3. Innocent mixer fitted with a paddle attachment, cream the butter and peanut butter on medium to high speed until well combined. Add the granulated and dark brown sugars and continue to cream until light and fluffy. 4. Add the egg and be briefly. Scrape down the sides of the bowl. Add the vanilla and until well combined. Scrap sides of bowl again. 5. Turn
Read more