Pumpkin Pie Bread
What you need:
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
3 teaspoons pumpkin pie spice
1 teaspoon salt
3 cups white sugar (told you it had some calories!)
1 cup vegetable oil
4 eggs
1 (15 ounce) can pumpkin puree
1/2 cup water
What you do:
Preheat oven to 350 degrees F. and grease two 9x5 inch loaf pans.
Sift together the flour, baking soda, baking powder, salt, and pumpkin pie spice. Set aside.
In a large bowl, beat together sugar, oil, eggs, and pumpkin. Stir in flour mixture alternately with water.
Divide batter evenly between the pans and bake for 60 to 70 minutes (or until it passes the toothpick test)
For best flavor, store wrapped in plastic wrap at room temperature for a full day before serving.
Showing posts with label Pumpkin. Show all posts
Showing posts with label Pumpkin. Show all posts
Saturday, October 23, 2010
Saturday, October 16, 2010
Monday, October 11, 2010
Saturday, October 9, 2010
Pumpkin Waffles
Ingredients
U.S.
Metric
Conversion chart
2 1/2 cup(s) all-purpose flour
1 tablespoon(s) baking powder
2 teaspoon(s) cinnamon
1 teaspoon(s) ginger
1/2 teaspoon(s) baking soda
1/2 teaspoon(s) salt
1/2 teaspoon(s) fresh-ground nutmeg
1/4 teaspoon(s) cloves
4 large eggs
2 cup(s) buttermilk
1 cup(s) pumpkin purée
1/2 cup(s) dark brown sugar
1/4 cup(s) (1/2 stick) unsalted butter, melted
1 teaspoon(s) pure vanilla extract
Directions
Preheat a waffle iron. Combine the flour, baking powder, cinnamon, ginger, baking soda, salt, nutmeg, and cloves in a large bowl and set aside.
Whisk together the eggs, buttermilk, pumpkin purée, sugar, butter, and vanilla in another large bowl until smooth. While whisking, add the flour mixture and blend until smooth.
Generously coat the waffle iron with vegetable oil and cook the batter in the waffle iron as recommended in the manufacturer's instructions. Repeat with remaining batter.
U.S.
Metric
Conversion chart
2 1/2 cup(s) all-purpose flour
1 tablespoon(s) baking powder
2 teaspoon(s) cinnamon
1 teaspoon(s) ginger
1/2 teaspoon(s) baking soda
1/2 teaspoon(s) salt
1/2 teaspoon(s) fresh-ground nutmeg
1/4 teaspoon(s) cloves
4 large eggs
2 cup(s) buttermilk
1 cup(s) pumpkin purée
1/2 cup(s) dark brown sugar
1/4 cup(s) (1/2 stick) unsalted butter, melted
1 teaspoon(s) pure vanilla extract
Directions
Preheat a waffle iron. Combine the flour, baking powder, cinnamon, ginger, baking soda, salt, nutmeg, and cloves in a large bowl and set aside.
Whisk together the eggs, buttermilk, pumpkin purée, sugar, butter, and vanilla in another large bowl until smooth. While whisking, add the flour mixture and blend until smooth.
Generously coat the waffle iron with vegetable oil and cook the batter in the waffle iron as recommended in the manufacturer's instructions. Repeat with remaining batter.
Pumpkin Bread
U.S.
Metric
Conversion chart
2 stick(s) unsalted butter, melted, plus more for greasing pans
2 1/2 cup(s) all-purpose flour, plus more for dusting pans
1 cup(s) light-brown sugar
1 cup(s) granulated sugar
2 teaspoon(s) baking powder
1 teaspoon(s) baking soda
2 teaspoon(s) cinnamon
3/4 teaspoon(s) ground cloves
2 cup(s) grated pumpkin (use a small-holed grater)
3 large eggs
1/2 cup(s) buttermilk
1 1/2 teaspoon(s) vanilla extract
Directions
Preheat oven to 350°F. Butter and flour two 9- by 5-inch loaf pans or two 8-inch cake pans and set aside.
Combine flour, sugars, baking powder, baking soda, and spices in a large bowl. Add grated pumpkin and toss.
Whisk eggs, buttermilk, butter, and vanilla in a medium bowl and stir into dry ingredients.
Transfer to prepared pans and bake on middle shelf of oven until a wooden skewer inserted into center of bread tests clean, about 35 minutes. Cool in pans on a wire rack. Run a knife around edges to release bread from pans.
Metric
Conversion chart
2 stick(s) unsalted butter, melted, plus more for greasing pans
2 1/2 cup(s) all-purpose flour, plus more for dusting pans
1 cup(s) light-brown sugar
1 cup(s) granulated sugar
2 teaspoon(s) baking powder
1 teaspoon(s) baking soda
2 teaspoon(s) cinnamon
3/4 teaspoon(s) ground cloves
2 cup(s) grated pumpkin (use a small-holed grater)
3 large eggs
1/2 cup(s) buttermilk
1 1/2 teaspoon(s) vanilla extract
Directions
Preheat oven to 350°F. Butter and flour two 9- by 5-inch loaf pans or two 8-inch cake pans and set aside.
Combine flour, sugars, baking powder, baking soda, and spices in a large bowl. Add grated pumpkin and toss.
Whisk eggs, buttermilk, butter, and vanilla in a medium bowl and stir into dry ingredients.
Transfer to prepared pans and bake on middle shelf of oven until a wooden skewer inserted into center of bread tests clean, about 35 minutes. Cool in pans on a wire rack. Run a knife around edges to release bread from pans.
Monday, November 23, 2009
Pumpkin Chocolate Chip Bars
Pumpkin Chocolate Chip Bars
Bake at 350 blog
2 c all-purpose flour (could use white whole wheat here)
1 & 1/2 tsp cinnamon
3/4 tsp ginger
1/2 tsp nutmeg
1/8 tsp allspice
1/8 tsp cloves
1 tsp baking soda
3/4 tsp coarse salt
1 c unsalted butter, room temp
1 & 1/4 c sugar
1 egg
2 tsp vanilla
1 c pumpkin puree
12 oz chocolate chips
Preheat oven to 350. Line bottom and side of 13x9" pan with foil, leaving an overhang on all sides.
Whisk together the flour, spices, baking soda and salt.
Cream together the butter and sugar on medium-high until smooth. Beat in the egg & vanilla. Beat in the pumpkin puree (it will look curdled...do not worry).
Add the dry ingredients and mix on low just until combined. Stir in the chocolate chips.
Using an offset spatula (or the back of a spoon), spread the batter into the prepared pan. Bake for about 35-40 minutes or until a toothpick comes out clean (or with a few crumbs, not batter). Cool completely in the pan. Lift the bars from the pan using the foil. Peel off the foil and cut into squares.
Bake at 350 blog
2 c all-purpose flour (could use white whole wheat here)
1 & 1/2 tsp cinnamon
3/4 tsp ginger
1/2 tsp nutmeg
1/8 tsp allspice
1/8 tsp cloves
1 tsp baking soda
3/4 tsp coarse salt
1 c unsalted butter, room temp
1 & 1/4 c sugar
1 egg
2 tsp vanilla
1 c pumpkin puree
12 oz chocolate chips
Preheat oven to 350. Line bottom and side of 13x9" pan with foil, leaving an overhang on all sides.
Whisk together the flour, spices, baking soda and salt.
Cream together the butter and sugar on medium-high until smooth. Beat in the egg & vanilla. Beat in the pumpkin puree (it will look curdled...do not worry).
Add the dry ingredients and mix on low just until combined. Stir in the chocolate chips.
Using an offset spatula (or the back of a spoon), spread the batter into the prepared pan. Bake for about 35-40 minutes or until a toothpick comes out clean (or with a few crumbs, not batter). Cool completely in the pan. Lift the bars from the pan using the foil. Peel off the foil and cut into squares.
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