This video gives you a simple recipe using canned pumpkin and everyday ingredients to make moist and tasty
pumpkin bread using your stand mixer.
Pumpkin bread using pumpkin pie spice with the ricotta?!
Not exact matches
I
use it in
pumpkin pie, pumpkin bread and pumpkin sticky buns, and of course, in my special recipe for Pumpkin
pumpkin pie,
pumpkin bread and pumpkin sticky buns, and of course, in my special recipe for Pumpkin
pumpkin bread and
pumpkin sticky buns, and of course, in my special recipe for Pumpkin
pumpkin sticky buns, and of course, in my special recipe for
PumpkinPumpkin Latte.
Best to
use most of it in pie, muffins or
pumpkin bread and «borrow» 1/2 cup or so that you can keep refrigerated or in half ice - cubes (frozen) and
use it as you need for this marvelous potion.
I love
pumpkin bread, and will definitely have to
use this for Thanksgiving
I recommend making the
pumpkin bread for this recipe the day before you make the stuffing since it has to be completely cooled prior to
using for the stuffing.
I think if we had
used the entire can, it would have helped thin out the batter a bit and made a moister, more
pumpkin - y
bread.
This delicious stuffing recipe from Michele of The Paleo Running Momma gets its fall flavors from
using a homemade
pumpkin bread, walnuts, dried cranberries, and apples.
There are still
pumpkin and cinnamon - filled morsels in my cabinet to
use in cookies, and
pumpkin ale in my fridge to make beer
bread....
For just a few days, take a break from
pumpkin and
use some sweet potatoes to make this browned butter sweet potato
bread.
This looks so good, I wonder if you can
use pumpkin puree instead of roasted
pumpkins, since that's the only thing I have and I'm craving a
pumpkin bread.
lol Will check it again next time:D I love
pumpkin but haven't made any baked goodies
using it:P You
bread looks really wonderful!
I've recently been told I am allergic to eggs and have been trying my hand at egg - free / dairy - free baking... I've tried a few different
pumpkin bread recipes of my own, and now this one
using flax «egg» and have failed miserably!
By toasting the
bread in 1.5 cm ^ 3 croutons, and then made it into a
bread pudding
using pumpkin as the base for a pudding poured over the croutons.
Vegetarian sushi GF vegan chocolate peanut butter cookies Quinoa salad Veggie tacos How to grow your own sprouts Cheesy
bread Making your own almond milk Veggie rice bowl Cat and dog treats GF vegan cookie sandwiches Adventures in chai brewing Leek and potato soup Cashew cream Lavender tea latte Polenta fries Making veggie stock Frozen lemon meringue torte Honey balsamic dressing GF chocolate brownie buttons GF vegan chai cupcakes Pickled and caramelized onions Pickled carrots Canned salsa Backyard raspberries two ways Canned dill pickles and relish
Bread and butter pickles Lemon curd
using our own eggs Veggie tacos with crispy onions and avocado Plums two ways Lemon boy and oregano pasta sauce How to make your own candy corn
Pumpkin pasties Apple butter Adventures in curry cooking How to make paneer
Consumers would
use the Chai Tea Jelly as they might
use a
pumpkin butter in a holiday feast — as a complement to
bread or cheeses.
After getting the beer wrapped up I went on and
used this in
pumpkin bread and a
pumpkin rice - pudding recipe I found at the same time I found your site (I have a slight
pumpkin dessert problem, eek!).
I have
used them for yeast
breads, but my favorite
use is for my old recipe for
pumpkin cake.
Today, I'm sharing ways to
use this delicious breakfast
bread, including my
Pumpkin Maple Peanut Butter Panini with Banana!
We
use it in pies and
pumpkin bread in the Fall and that's about it.
This will be the same base
bread recipe as I
used for the
Pumpkin Bread French Toast I posted earlier this week.
To offset the slight sweetness of the
pumpkin bread, I
used a sage flavored pork sausage and a tangy feta cheese to give it some pop.
Sweet breakfast
breads made with vegetables are really not a European thing... however, carrot, zucchini or
pumpkin make yummy brunch cakes and should be
used more often!
I hate to say for awhile there I was
using lard for cinnamon
bread and
pumpkin muffins, kinda yucky (actually BIG yucky)!!!
She
used to bake a lot of
pumpkin bread, and stopped because it was so unhealthy.
next time I make it with
pumpkin, I think I'll
use orange zest instead of spices and add fresh cranberries instead of chocolate chips or cacao nibs — that sounds like a perfect Thanksgiving / holiday
bread.
Simply slit two vanilla beans down the middle, drop them into 375 ml of vodka (I
used the red Smirnoff) and within a few weeks you will have infused pure vanilla extract that someone can
use in all sorts of recipes like granola,
pumpkin bread, French toast, and oatmeal.
I've been making your banana,
pumpkin and corn
bread recipes
using coconut oil to grease the glass pan with a square of parchment paper in the bottom of the Pyrex dish.
I made this recipe
using the same egg substitution I did for the
pumpkin bread (2 tablespoons baking powder, 2 tablespoons water and 1 tablespoon canola oil for every egg).
I would probably
use the
pumpkin pie spice for the banana
bread
I've never thought of
using pumpkin pie spice in banana
bread but now that I think about it, it'll probably be epic
For the
pumpkin bread, I
used a pie
pumpkin.
I've been meaning to write for a while to share with you all that I've been making this
bread using pumpkin seed flour instead of almond flour for 8 months now.
And if you're looking for another dessert
using pumpkin puree, try this awesome gluten - free
pumpkin bread.
Just add the amt listed in white) Extra Large Loaf1 / 3 C water1 C mashed very ripe banana (about 2 medium bananas) 3 T vegetable oil, margarine or butter (I
use olive oil) 2 large eggs1 t salt1 / 4 C brown sugar, packed2 C white flour * 2 C whole - wheat flour1 1/4 t ground nutmeg or cinnamon (bet
pumpkin pie spice would be good) 1 1/2 t
bread - machine or instant yeast1 / 3 C each raisins and chopped pecans (optional) * In Canada
use all - purpose or
bread flour; in the United States
use bread flour.
I hope your beadrmaker has a sweet
bread button, or just
use the reg cycle.Caribbean Banana BreadLarge Loaf1 / 3 C water3 / 4 C mashed very ripe banana2 T vegetable oil, margarine or butter (I
use olive oil) 1 large egg3 / 4 t salt3 T brown sugar, packed1 1/2 C white flour * 1 1/2 C whole - wheat flour1 t ground nutmeg or cinnamon (bet
pumpkin pie spice would be good) 1 1/4 t
bread - machine or instant yeast1 / 4 C each raisins and chopped pecans (optional) * In Canada
use all - purpose or
bread flour; in the United States
use bread flour.
The recipe includes directions for making your own
pumpkin bread to
use in the pudding, but you can of course also
use a loaf of
pumpkin bread from your favorite bakery.
If you really don't want to bake with oil, I'd recommend checking out my recipe for butternut squash
bread (http://www.exsloth.com/maple-coconut-butternut-squash-
bread/) and
using pumpkin puree instead of squash.
I think many of Elana's recipes are too «eggy» (like the
pumpkin bread which I found almost inedible because it had no flavor and a weird eggy consistency) so that's why I
used one less egg in this recipe.
If you like the Land O Lakes»
pumpkin bread recipe, it is virtually identical to Haley's recipe except that it
uses regular brown sugar and a different spice mix.
Use EXBERRY ® Shade «Mandarin» to make
pumpkin bread, cookies, and muffins stand apart from the competition.
I doubled the
pumpkin,
used a mixture of
breads (challah,
pumpkin, French sourdough, and
pumpkin bagels).
I've made chocolate date paste in the past, and
used it to sweeten
pumpkin bread and it was super tasty.
I could make
breads using baking soda like banana nut
bread and
pumpkin bread, but not yeast
bread.
We are going to
use this to replace the
Pumpkin bread we gave out to friends / neighbors / co-workers... you get the idea.
Cafe au lait made with a
used - twice - a-year milk frother, our latest book club book and vegan
pumpkin bread, all enjoyed in sweatpants on my own couch with a kitten on my lap.
It reminds me of the
pumpkin chocolate
bread my nana
used to make!
I tried to find this recipe again to make tonight and I couldn't find it (due to Googling vegan
pumpkin muffins instead of
bread) and i was sorely disappointed with the other recipe I
used from another very popular vegan blog.
I
use coconut oil a lot in my baking, so I definitely am excited to
use this shortcut when making other healthy recipes that call for melted coconut oil, such as
pumpkin bread!
Her moist
pumpkin bread, for example,
uses arrowroot powder instead of wheat flour that, along with sunflower - seed butter (or tahini), for a loaf that's pleasantly sweet and surprisingly malleable.