Pumpkin bread recipe #baking #pumkinrecipe

Pumpkin bread

Ingredients:
3/4 cup (170g) unsalted butter, room temp
1 1/3 cups (280 g) brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon allspice
1/2 teaspoon salt
3 cups (360 g) all-purpose flour
3 large eggs
1 can (15 oz / 425 g) pumpkin purée
Sliced almonds (to taste), optional, for sprinkling on top

Instructions:
Preheat your oven to 350°F
Cream butter and sugar:In a big bowl, beat the soft butter and brown sugar together until creamy.
Add spices and dry ingredients:Mix in the baking powder, baking soda, cinnamon, ginger, allspice, and salt.
Mix in the flour:Add the flour little by little on low speed or gently by hand. The mixture will look crumbly that’s fine
Add the eggs:Beat in the eggs, one at a time, scraping down the sides of the bowl as needed.
Add the pumpkin:Mix in the pumpkin purée until you have a smooth batter.
Bake:Add batter to baking dish. If you like, sprinkle sliced almonds over the top before baking.
Bake until done:Bake for 45–50 minutes, or until a toothpick poked in the center comes out clean.
Cool:Let it cool in the pan for 10 minutes, then take them out and cool completely on a wire rack

#baking #baking #recipe #foodlover #food #fall #pumpkin

We’re going to be making some delicious pumpkin bread. I’m going to add in my butter. Room temperature butter. That’s important. Uh, this ingredient is called Eric Labra. Smells like September. Smells like fall, which is around the corner. Darn. That’s crazy. I’m adding in three cups of allpurpose flour. Go ahead and start blending it. It’s going to turn out crumbly, but that’s part of the process. I’ve got three eggs. I’m going to add them one at a time. Going to scrape out the sides. I’m going to add in one can of pumpkin puree puree. I’m going to stir it until it’s nice and smooth. I’m going to add it to my baking tray. We are all set. I’m going to go ahead and let this bake for about 45 to 50 minutes. It is all ready. I’m going to go ahead and let it cool off for a few minutes.