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PUMPKIN BREAD

The BEST Pumpkin Bread is easy to make, moist, and loaded with chocolate chips. This pumpkin bread recipe makes two loaves or several mini loaves. Your family will love it!



My mom makes this pumpkin chocolate chip at any time, and it's my favorite recipe!
It makes two buns, or one ordinary bun and two mini buns, so you can share with friends or neighbors. mini bread to your friends! Also, if you only want pumpkin bread, don't hesitate to leave chocolate chips!

HOW TO MAKE PUMPKIN BREAD:

  • Beat sugar and butter in a large bowl until smooth and soft. Add eggs, vanilla and pumpkin, stir until evenly mixed.
  • In a separate bowl mix together the dry ingredients: flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg.
  • Alternately add the flour mixture, then milk. Finally, fold in chocolate chips.
  • Pour the mixture into a baking pan with oil and flour and bake for 45-55 minutes or until a toothpick inserted into the center of the bread comes out clean. Chill for a few minutes on the pan and then turn the bread on a wire rack.

HOW TO MAKE A HEALTHY PUMPKIN BREAD:

  • To make pumpkin bread a little healthier, you can:
  • Cut the sugar into one cup, not two
  • Leave the chocolate chips
  • Substitute for wheat flour

SECRET PERFECT PUMPKIN BREAD:

  • Bread pans: Pumpkin bread is best cooked in light-colored aluminum bread pans. This bread pan produces heat in a way that allows the bread to cook evenly and prevents the bread from turning brown at the bottom.
  • Parchment paper: I always cut a narrow piece of parchment paper to cover the bottom and two sides of the baking pan. I also let the parchment paper hang slightly on the longer side. Spray with cooking spray before pouring pumpkin into the pan. When the bread is finished cooking and cooling, it should come out very easily.
  • Cooking time: Because all ovens are different if this is your first time trying a recipe in your oven, be sure to check it after 40 minutes. Insert the toothpick into the middle of the bread and if the dough sticks to the toothpick, continue cooking. Pumpkin bread is finished cooking when the inserted toothpick comes out clean or with a little breadcrumb.
  • Pumpkin: This recipe requires pumpkin puree, NOT pumpkin pie filling!
  • Let it cool After removing it from the oven, let the pumpkin bread cool in the pan for about 10 minutes. Then slip upside down on the cooling rack to remove it.


SAVE AND FREEZING PUMPKIN BREAD:

  • To store: Allow the pumpkin bread to cool completely and store in an airtight container at room temperature for up to 5 days. After 5 days, store in the refrigerator for up to 5 additional days.
  • To freeze: pumpkin freezer is very good! Allow the pumpkin bread to cool completely and store in a freezer-safe container or ziplock bag. 


Ingredients

  • 2 glasses of granulated sugar
  • 1/2 cup of butter, soft
  • 3 large eggs
  • 2 teaspoons of vanilla extract
  • 15 ounces of canned pumpkin
  • 2 3/4 cups of all-purpose flour
  • 1/2 teaspoon baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon of salt
  • 3/4 teaspoon of cinnamon powder
  • 1/4 teaspoon clove powder
  • 1/4 teaspoon of nutmeg powder
  • 1/2 cup of milk
  • 12 ounces of the chocolate chip package

Steps

  1. Spread and flour 9x5 in a bread pan. (I also like to coat the bottom of the pan with wax or parchment paper.) Preheat the oven to 350 degrees F.
  2. Add sugar and butter to the mixing bowl and shake with an electric mixer until evenly mixed. Add eggs, pumpkin, and vanilla and stir until smooth.
  3. In a separate bowl mix flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg.
  4. Add the flour mixture, then milk to the pumpkin mixture, starting and ending with flour. Fold the chocolate chips at the end.
  5. Pour the mixture into the pan that has been prepared. Bake at 350 degrees F for 45-55 minutes or until the inserted toothpick comes out clean. Chill for a few minutes on the pan before turning it over to the wire rack to cool.
  6. * For mini bread, check about 35 minutes of baking, then every 5 minutes. after that (if they need it) until they are done.
Note

  • The recipe for making two 9x5-inch buns, OR four mini-buns, OR one regular and two mini-buns.
  • Inspired by tastes better from scratch
  • Storage instructions: Let the pumpkin bread cool completely and store in an airtight container at room temperature for up to 5 days. After 5 days, store in the refrigerator for up to 5 additional days.

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