Transfer to two greased 9x5 in. Step 2 mix well don t beat wet ingredients into dry. Grease a 9 by 5 inch loaf pan or spray with nonstick cooking spray. Step 5 when cool wrap in foil or saran wrap and store in refrigerator or freezer. Step 4 bake at 325 degrees for 1 hour.
In a bowl whisk together the sugar pumpkin puree eggs and oil until smooth about 1 minute. This hearty whole wheat bread is infused with ground toasted pumpkin seed flour as well as whole toasted pumpkin seeds. Pour all at once into batter in mixing bowl and stir by hand only to moisten. In a stand mixer beat eggs pumpkin milk oil and vanilla until blended. Stir in remaining date bread ingredients except dates until well blended.
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The bread doesn t taste like pumpkin but the puree adds a gorgeous color to the bread. Beat in flour mixture just until moistened. Bake at 350 for 60 70 minutes or until a toothpick inserted in the center comes out clean. Preheat oven to 350 and grease a 9x5 inch loaf pan. Stir in pumpkin orange zest and orange juice.
This bread takes a couple or three days to make but it is well worth it. Preheat an oven to 350 f. Inspired by my mom s baking who loved to bake with dates i combined my favorite fall ingredient pumpkin with dates. Preheat oven to 350. Fold in dates and pecans.
In a small bowl whisk the eggs pumpkin oil water and vanilla. It is also excellent toasted and buttered and stands up well to flavorful cheeses and cured meats. In a small bowl whisk the eggs pumpkin oil water and vanilla. This bread takes a couple or three days to make but it is well worth it. The bread doesn t taste like pumpkin but the puree adds a gorgeous color to the bread.
It is also excellent toasted and buttered and stands up well to flavorful cheeses and cured meats. Ingredients 1 cups all purpose flour 1 teaspoon baking soda 1 teaspoon salt teaspoon ground cinnamon teaspoon baking powder teaspoon ground cloves cup buttermilk teaspoon vanilla extract 1 cups raw sugar cup shortening softened 2 large eggs eggs 1 cup pumpkin puree cup chopped. In a bowl whisk together the sugar pumpkin puree eggs and oil until smooth about 1 minute. In another bowl stir together the flour baking soda baking powder salt cinnamon cloves and nutmeg. Transfer to two greased 9x5 in.
