When I've been short on oil, I've even increased the apple sauce to ⅔ of a cup with only ⅓ cup of oil and still had perfect pumpkin bread.īack to the recipe printable! It's super cute printed out and framed, or printed index card sized and included as a gift along with a mini pumpkin bread. While the original recipe calls for a full cup of oil, my mother-in-law's version has been modified to half oil/half applesauce, which you will see in the recipe printable I'm sharing with you today. After a little research on Pinterest and Google, I realized it is a quite commonly used recipe that yields wonderfully soft and moist pumpkin bread. My mother-in-law makes the most wonderful pumpkin bread and I use the very same recipe. ![]() Let's call it bread, eat it for breakfast and keep it our little secret! RELATED: Granny's Puff Pastry Apple Pie recipeīut that's ok. Bread 1 large egg 1 cup pumpkin puree 1/2 cup light brown sugar, packed 1/4 cup granulated sugar 1/4 cup liquid-state coconut oil (canola or vegetable may. Step 2 In another bowl, whisk together melted butter, coconut oil, sugar, eggs, and pumpkin until mixture is homogenous. In a bowl, whisk together flour, baking powder, salt, baking soda, cinnamon, ginger, nutmeg, and cloves. The "bread" in the title was also kind of deceiving, since clearly with the amount of sugar that goes into this recipe it's more like a cake. Grease and line 2 standard-size loaf pans with parchment paper set aside. Stir together pumpkin, sugar, oil, vanilla and eggs in large. Like many American traditions, it simply wasn't a thing in Ireland. Move oven rack to low position so that tops of pans will be in center of oven. ![]() I distinctly remember the first time I tried pumpkin bread over 12 years ago. September is upon us so you know what that means.time to start baking pumpkin bread!
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