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The beauty of making two loaves of bread is they can each be different! This recipe produces one chocolate chip pumpkin loaf and one loaf studded with pumpkin seeds. The bread bakes up beautifully ...
From gluten-free and healthy options such as whole wheat pumpkin bread and naturally sweetened pumpkin bread, to more decadent options like pumpkin banana bread, peanut butter cup pumpkin bread ...
For the pumpkin bread: 1-¾ cups flour. 1-½ cups sugar. 1 teaspoon baking soda. 1 teaspoon cinnamon. 1/4 teaspoon nutmeg. 1/2 teaspoon salt. 1 cup canned pumpkin puree. 8 tablespoons unsalted ...
The pumpkin can be cooked and softened before being used or simply baked with the bread; using canned pumpkin renders it a simpler dish to prepare. Additional ingredients include nuts (such as walnuts) [2] and raisins. [3] Pumpkin bread is usually baked in a rectangular loaf pan and is often made in late fall when fresh pumpkins are available.
A pan loaf is a style of bread loaf baked in a loaf pan or tin. [1] [2] It is the most common style available in the United Kingdom, though the term itself is predominantly Scottish and Northern Irish to differentiate it from the plain loaf. The pan loaf has a soft pale brown crust all around the bread, in contrast to a plain loaf's darker ...
Pre-heat the oven to 200°C and bake the bread for 30–40 minutes. The bread should sound hollow when tapped if it is fully cooked. Return the bread to the oven (out of the tin) for a further 5–10 minutes to crisp up the base and sides. Leave to cool on a wire rack.
Pre-heat your oven to 350 (F). Mix the sugar, oil, yogurt, water, eggs and pumpkin puree together until well blended. Add the salt, cinnamon, nutmeg, baking soda and flour, and again mix together.
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