Love the bread but I add semi sweet chocolate chips. Because we’re using canola oil (or vegetable oil) in this pumpkin bread recipe, the batter is thin enough to combine with a regular whisk. Grease and flour three 7 x 3 inch pans. … Whisk the flour into the batter about 28-30 times around the bowl or just until incorporated. Bake this bread at 350°F for 50-65 minutes. Will make this this weekend!! Then, double up and pop the loaf in a gallon zippered freezer bag. Instead of 3/4 cup of vegetable oil, add 3/4 cup of unsweetened applesauce for all or part of it. She is right, and the Chef of this Vlog knows how to get it across and make it fun for this novice baker. Over mixing makes the bread tough, so about 28-30 rotations round the bowl should do the trick. So if you add 1/2 cup of applesauce, add 1/4 cup of vegetable oil. By signing up you agree to thestayathomechef.com's terms of use and privacy policy. Thank you stay at home chef I’m going to make more of your recipes ! And it tastes good any time. First, let’s see what you’ll need. Family LOVED it! A thick slice of moist pumpkin bread Starbucks®-style is the perfect companion for your morning cup of joe! How to make sourdough pumpkin bread from scratch? Grandma’s recipe was good, with the ingredients all spot on, but it was the amounts that needed tweaking to get exactly what I was looking for. Sign up to save recipes in you recipe book, write reviews and more! If the top of the loaves starts to brown, simply place a piece of aluminum foil loosely over the top and finish baking. Stir in flour, baking soda, salt, and spices until just combined. Whisk the eggs, one at a time, into the sugar mixture until light and creamy. My husband has been sneaking pieces. It’s a ton of extra work for me, but I want to make sure you can make ANY of my recipes with absolute perfect. If you like this recipe you should also check out my recipe for Braided Pumpkin Bread. These rich, flavorful pecans bring a little something extra to our go-to fall pumpkin bread. How would you adjust the recipe? My family was pleased with this Pumpkin Bread, and I think you will be too. Add the pumpkin, water, and vanilla extract and whisk until smooth. This fresh, savory pumpkin bread with herbs is such an easy pumpkin bread recipe and wonderful with cream cheese. After that, grab a large mixing bowl and all the ingredients. One summer, I even took a morning exercise class at the pool just to justify driving through Starbucks on the way home to buy a slice of pumpkin bread. Thank you for bringing the loaf over on Saturday. Pumpkin Bread From Scratch. I added walnuts…wonderful. Get free recipes sent straight into your inbox! Share on Linkedin Thanks. I’m Heidi and I cook real good, real food I hope you’ll love to make, too. Grease two 9×5 loaf pans very well with non stick baking spray. I cannot wait to make this. My wife always told me baking is more precise and consistent than cooking. And here it is: moist, delicious, from-scratch Pumpkin Bread. Add walnuts, raisins and more or just enjoy it plain. Secretly, because you’d never know it… this bread is moist and sweet, with the best pumpkin spice flavor. Bake in the preheated oven for 60-70 minutes, until a toothpick inserted into the center comes out clean. The pumpkin bread can be frozen for up to 3 months. I didn’t think so either. – The ingredients and directions for making and baking this healthy pumpkin bread recipe, – Quick tips for growing great pumpkins and making pumpkin puree so you can make this pumpkin bread from scratch if you wish, – Ideas for sharing this deliciously moist pumpkin bread with the world. Then add the pumpkin … Bake it in a preheated oven at 350°F/180°C for 50-65 minutes until a toothpick inserted into the center of the bread comes out clean. If you make this recipe, please let me know! Run a knife around the edges of the pan then turn the bread out and cool on a cooking rack. I will be making it for Thanksgiving and all of the holidays. Beat the wet ingredients: Combine the oil, butter, egg, milk and vanilla extract and beat together until well combined. Yay! Thank you for your quick response! This Moist Pumpkin Bread is made from scratch and is absolutely fool proof and easy to make. Pumpkin bread is my favorite, followed closely behind by banana bread. Required fields are marked *. Many quick breads call for neutral flavored oil like canola or vegetable oil to make the bread moist To keep my recipe from becoming too heavy, part of the oil is replaced with good old water plus three eggs to add moisture to this batter. We were low on flour so we cut the recipe in half to make one loaf and it turned out perfect. And thank you for the 5-star review :). Skip the electric mixer and use a sturdy whisk. Serves: 10-12. CAN EASILY MAKE AT HOME, Copyright © 2020 thestayathomechef.comAll rights reserved. This recipe started with my grandma Mary Jane’s recipe card for pumpkin bread, where it is noted in her slightly backward tilting cursive writing as coming from her friend Bonnie Harpin. If this is a question you often ask, take our brief quiz and we’ll share a recommended recipe favorite with you. I’ll use this hot my pumpkin cheesecake too! Can you use this recipe for a mini loaf pan??? Leave a  rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats. Your grandma would certainly be proud! A loaf fresh from the oven is sure to fill your home with the comforting smell of autumn spice. Share via Email. Add the sugar and butter to a mixing bowl and beat them with an electric mixer until well combined. As a novice baker this site (wish I new the chef’s first name) is easy for me to learn. Just adding 2 tablespoons of brown sugar to the top of this bread … Many other pumpkin bread recipes produce sad, squat loaves - but not this clone. If you’d like two, go ahead and double the recipe. Stir to blend. Or, use a no-stick cooking spray with flour already in it like Baker’s Joy. This recipe makes enough to fill one 9 X 5 X 3-inch bread or loaf pan. Because, this one is pretty much dump and mix. Glad you found it easy to make!! This delicious pumpkin bread recipe comes from my Grandma Bauer’s recipe box. Good quality pumpkin, the perfect amount of spice, and a crunchy brown-sugar topping. Chef uses a cadence that is consistent and very easy to work along to. Spray with cooking spray and line the bottom and sides with parchment paper. Super moist with a tasty outer crust. A yummy Pumpkin Bread that can be used for breakfast, snacks, or even dessert. This bread is a quick bread… This is the best pumpkin bread I have ever made. It is the PERFECT pumpkin bread. This little trick comes in handy if you have an oven like that. If you are worried that your loaf is getting too browned on top, place a piece of aluminum foil loosely over the top during the last 20 minutes of baking. I have been making this recipe for years! That’s right, pour it all in at once. It has become one of my most popular […] Yum! How much does this recipe … … You can replace the sugar with the same amount of honey. This is the perfect base recipe if you want to make any additions. I promise restaurant quality recipes you can easily make at home, and I aim to deliver! Thanks. This recipe uses vegetable oil for moisture. A perfect recipe with easy to follow directions! Excellent my whole family could not believe I cooked it my self. Quick breads are fantastic for making ahead. It is flavorful, but not too spicy. So simple to make, you don't even need a mixer for this perfectly moist pumpkin bread recipe made from scratch. This will become a family favourite. If you’re not worried about maintaining a lightly crisped crust, wrap the bread tightly in plastic wrap or aluminum foil. Thanks for an amazing recipe. I want you to be completely successful at every recipe you try from my website so I include video recipe demos in every single one that I can! YUM! You can use this pumpkin muffin recipe to make muffin bread in a standard loaf pan. To keep it fresh and from becoming soggy as the loaf emits moisture, store the bread on a paper towel in a sealed container. First, preheat your oven to 375 degrees F. and grease a 9×5-inch aluminum loaf pan. How big is the can of pumpkin? Added 1/4 cup of golden raisins and toasted walnuts. Not too sweet, perfect with a swipe of butter”. Don’t over mix the batter—30 whisks is all you need. It also makes two loaves which means you can easily have one for your family and have one to give to a friend, neighbor, or teacher. Beat coconut oil or butter, sugar, molasses, cinnamon, ginger, nutmeg and allspice until well creamed. To store, wrap tightly in plastic wrap or beeswax then in aluminum foil. In a large mixing bowl, whisk together pumpkin puree, eggs, vegetable oil, water, and sugar until well blended. It’s secretly a healthy pumpkin bread. * Percent Daily Values are based on a 2000 calorie diet. #ad Easy peasy and totally cheesy pepperoni & oliv, For as long as I can remember, we've had this ham, This simple but flavorful salad will light up and, Beef Bourguignon is really just a fancy name for a, Is there anything more satisfying than that first, Pumpkin Bread Pudding with Whiskey Cream Sauce, 21 Easy Recipes for Leftover Thanksgiving Turkey, 31 Instant Pot & Slow Cooker Holiday Recipes, Canned pumpkin (make sure it’s 100% pure pumpkin). During the fall and winter season this Best Ever Pumpkin Spice Bread is one of my absolute favourite things to bake. This Moist Pumpkin Bread is made from scratch and is absolutely fool proof and easy to make. Whisk in the eggs and pumpkin … I have the perfect substitute for you. I also want a pumpkin bread that makes just one loaf, doesn’t require an electric mixer to make, and can be boosted with nuts, chocolate chips, or left all on it’s glorious own to shine. Some people absolutely love to add nuts or dried fruit to their pumpkin quick bread. As always, thank you for reading and supporting companies I partner with, which allows me to create more unique content and recipes for you. Cool the cake in the pan for 10 minutes. Add the flour mixture to the bowl. A slice that isn’t either too sweet nor not enough, with just the perfect balance of cinnamon/nutmeg/clove spice. It is moist. Some ovens just function a bit differently than others and leave the tops a little more on the brown side than some people like. Watch the video below where I walk you through every step of this recipe. But the thing with quick breads is they tend to land on one side of the texture wheel or the other: crumby and dry, or cloying, dense, and oily. Every time I make a quick bread (hello lovely banana bread), I wonder why I don’t make them more often. If that’s your thing, feel free to add in 1 to 2 cups of either chopped nuts, or small or chopped dried fruit. And that’s why my testing totally paid off, making this the BEST pumpkin bread recipe I’ve ever made. Store in an airtight container lined with a paper towel to absorb the moisture, or wrap tightly in foil or plastic wrap. Cook time: 30 minutes. Print Recipe Pin Recipe. This Moist Pumpkin Bread is my favorite from now on! Just like so many of us, this pumpkin bread gets even better with time. This well-spiced and nutty pumpkin bread is a fall crowd pleaser for many reasons. Added walnuts n dry cranberries! Heidi, Noel says “Outstanding pumpkin bread”! Spray with cooking spray, then dust with flour. Yay Vida! Delicious! Another egg plus less sugar and leavening to give it more loft; less water so it wasn’t too dense; and baking it at a higher temp than she had noted for those lightly crisped edges to give it just the right bit of crunch. Pour into the prepared pan and bake for 55-65 minutes or until a cake tester comes out clean and the edges of the bread pulls away from the pan. It’s super moist and full of wonderful fall, pumpkin flavors. Thank you for the 5-star review Nicolle! Thank you. Your email address will not be published. Also, we didn’t have the ginger or cloves and it was still delish. Prep: Preheat the oven to 350°F. Step 3 For Dough. Yes you can, it’ll just require less baking time. Add walnuts, raisins and more or just enjoy it plain. You can check out my entire video recipe collection over on YouTube. In a medium size bowl, combine the flour, baking soda, baking powder, cinnamon, cloves, nutmeg, and salt. Here’s how you will too. My husband and son can’t wait for me to make it again. One question. For more loft, whisk in the eggs one at a time. The secret to this pumpkin bread? I buy a 15-ounce can of pure pumpkin, but only use one cup and save the rest for another batch, for dog food, or for adding to soup or sauces. Required fields are marked *, RESTAURANT-QUALITY RECIPESYOU Spray a 9" X 5" X 3" loaf pan with baking spray with flour, or spray with cooking spray and lightly flour the pan, tapping out the excess. I ever ate so many of us, this pumpkin bread is done baking when the top begins to and. S right, pour it all in at once together pumpkin puree eggs. Copyright © 2020 thestayathomechef.comAll rights reserved spice flavor brown side than some people love! Sad, squat loaves - but not this clone even better with time … whisk together sugar... Made from scratch love serving it up with soup in the fall my most popular [ … ] to! Grease two 9×5 loaf pans very well with non stick baking spray the pumpkin-packed.. 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