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Beat eggs, white sugar, brown sugar, and vanilla extract in a large bowl with an electric mixer on high speed until combined, about 30 seconds. Beat in pumpkin and oil. Add flour mixture; mix until batter is blended and smooth. Pour batter into the prepared loaf pan. Bake in the preheated oven until the top is dark brown and a toothpick ...
Transfer batter to prepared pan. Smooth the top and scatter the pumpkin seed mixture over the top. Place on the prepared sheet pan and bake for 55-65 minutes. Check the bread after 40-45 minutes and if the top seems to be getting brown, pull the foil up around the sides of the pan and loosely over the top.
Directions. Preheat oven to 350°. In a large bowl, beat pumpkin, eggs, oil, water, sugar, honey and vanilla until well blended. In another bowl, whisk flour, baking soda, salt and spices; gradually beat into pumpkin mixture. Transfer to 2 greased 9x5-in. loaf pans. Sprinkle tops with pumpkin seeds.
Whisk the dry ingredients to distribute the spices and leavening agents. 3. Whisk the wet ingredients in a separate bowl until smooth. 4. Stir the dry into the wet until just combined. 5. Pour the batter into the baking pan, then top with pumpkin seeds. 6. Bake for 50-60 minutes, then leave to cool in the pan.
Instructions. Preheat the oven to 350°F and spray a 9x5x3-inch loaf pan with nonstick spray. Sift the flour, sugar, salt, baking soda, and spices into a large bowl. In a smaller bowl, whisk to combine the eggs, oil, pumpkin puree, and vanilla.
Divide the batter evenly between the prepared pans. In a small bowl, stir together the 6 tablespoons pepitas, 1 tablespoon maple syrup and 1/2 teaspoon vegetable oil. Sprinkle the pepita mixture over the batter in the pans. Bake for 55-65 minutes, or until a tester inserted in the center comes out clean.
Instructions. Preheat oven to 350 degrees F and prepare a bread pan with cooking spray and then a sheet of parchment paper so that you can easily lift out the bread once baked. In a large bowl, whisk together the flour, pumpkin spice, cinnamon, baking soda, baking powder, and salt.
In a medium sized bowl, whisk together the dry ingredients. This includes the all-purpose flour (1 ¾ cups), granulated sugar (1 cup), light brown sugar (½ cup), baking soda (1 teaspoon), baking powder (½ teaspoon), cinnamon (1 teaspoon), pumpkin pie spice (2 teaspoons), and salt (½ teaspoon). To the bowl of dry ingredients, add the wet ...
Preheat oven to 350°F and spray a loaf pan with nonstick cooking spray. In a medium bowl, whisk flour, pumpkin pie spice, baking soda, and salt. Set aside. In a stand mixer with a whisk attachment or in a large bowl with a hand mixer, mix butter, cane sugar and light brown sugar until light and fluffy, 2 minutes.
Preheat oven to 350 Degrees F. Grease and prepare a 8.5" x 4.5" loaf pan. In a large mixing bowl combine eggs, sugars and vanilla. Beat well to combine. Add pumpkin and oil and mix well to combine. Add dry ingredients to liquid ingredients and mix until well combined, but do not over mix. Pour into prepared pan.
Instructions. Arrange a rack in the middle of the oven and heat to 350°F. Coat a 9x5-inch loaf pan with cooking spray; set aside. Place the sugar, pumpkin purée, oil, and eggs in a large bowl and whisk until smooth and combined. Add the pumpkin pie spice, baking powder, baking soda, and salt, and whisk to combine.
Directions. Before you gather your ingredients, pre-heat your oven to 375 degrees Fahrenheit. Prepare your loaf pan with baking spray or a parchment paper lining, and set it aside. In a large mixing bowl, sift together the flour, baking soda, baking powder, salt, and pumpkin pie spice.
Step 2. Combine the flour mixture in a medium mixing bowl. Whisk together the flour, baking soda, baking powder, pumpkin pie spice and salt. Step 3. Get out a separate bowl. Beat together the eggs, vegetable oil, pumpkin purée, sugar, brown sugar and vanilla extract until combined and smooth. Step 4.
In a stand mixer with a whisk attachment or in a large bowl with a hand mixer, mix butter, cane sugar and light brown sugar until light and fluffy, 2 minutes. Add eggs, one at a time, until ...
Get the complete ingredients list and instructions from the recipe card below. Step 1 – Preheat your oven to 350 degrees F / 175 degrees C. Grease and flour a standard-sized loaf pan. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, ginger, and salt. Set aside.
Smooth out the batter and sprinkle with pepitas on top. Bake until a toothpick or a skewer inserted in the center of the bread comes out without wet batter. Allow the bread to cool for 10 minutes or on a wire rack. Then remove it from the loaf pan. Don’t let the bread sit in the loaf pan for longer than that.
Preparation. Preheat oven to 350 degrees Fahrenheit (177 degrees Celsius). Grease a loaf pan with canola oil or baking spray and coat with flour. Whisk the flour, baking soda, pumpkin pie spice, and salt in a medium-sized mixing bowl.
Instructions. Preheat oven to 350F. In a large bowl combine both sugars, oil, eggs and pureed pumpkin. Stir together well. Add water and stir well. In another bowl sift or whisk together, flour, baking soda, salt, ground cloves, pumpkin pie spice and ground nutmeg. Pour wet mixture into flour mixture and stir together.
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, squatty loaves—but not this clone. Use my custom Starbucks Pumpkin Bread recipe below that makes enough batter to fill up a medium loaf pan. And when the bread is done, you'll slice the moist ...
Directions. Preheat oven to 350 degrees. Grease one 8×4 inch loaf pan. In a large bowl – mix flour, baking soda, nutmeg, cinnamon, cloves, ginger, baking powder, and salt together. Beat eggs, white sugar, brown sugar, and vanilla extract in another bowl with an electric mixer.