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#Pumpkin bread recipes how to

There are many ways to make it, but I prefer the steaming method: Since the flavor is so delicate, using fresh pumpkins makes all the difference. But it paints the bread a phenomenal color, adds a dose of fiber and vitamin A, and a ton load of moisture. So, I made the pumpkin bread with fresh pumpkin puree.īarring a subtle earthiness and natural sweetness, pumpkin doesn’t taste of anything. We don’t get canned pumpkins here ( to the best of my knowledge) but have an overabundance of excellent pumpkins.

Bake in a preheated oven for 40 to 45 minutes.

To make, mix raw sugar with cinnamon powder.

Finally, crown it with some cinnamon sugar for that extra crunch and flavor.

Pour the batter in an 8 by 4 loaf pan and top with some more pumpkin seeds and walnuts.

Fold in chopped walnuts and some pumpkin seeds (because I love the texture of nuts in my tea breads).

Pour the wet ingredients over the dry and mix well till there are no visible dry streaks.

Separately, mix fresh pumpkin puree with olive oil, 2 eggs, and vanilla extract.

Start with sifting whole wheat flour with salt, baking powder, baking soda, and pumpkin pie spice.

#Pumpkin bread recipes how to

More pumpkin recipes How to make easy pumpkin bread? (Let’s not even mention the insane cinnamon blended pumpkin aroma that fills up the home.) You end up baking a tender, moist bread with pumpkin pie spice accenting the flavors and cinnamon sugar crowning it with a hint of crunch. I guess that’s the joy of embracing seasonal produce. I’ve never had trouble with portion control but with this one, I kept on tugging on the bread for one more bite.

One that tested my willpower mercilessly. The easy pumpkin bread has got character.