HOW TO WRAP PUMPKIN BREAD AS A GIFT RECIPES

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PUMPKIN BANANA BREAD - THE PIONEER WOMAN – RECIPES ...



Pumpkin Banana Bread - The Pioneer Woman – Recipes ... image

I love bread. Crusty bread, sandwich bread, sweet bread, and definitely quick bread.

Provided by Bridget Edwards

Categories     baking    breakfast    snack

Total Time 1 hours 5 minutes

Prep Time 15 minutes

Cook Time 50 minutes

Yield 16 servings

Number Of Ingredients 15

3 c. Unbleached All-purpose Flour
2 tsp. Baking Soda
1 tsp. Kosher Salt
1/2 tsp. Baking Powder
1 1/2 tsp. Cinnamon
3/4 tsp. Ginger
1/2 tsp. Cloves
1/4 tsp. Freshly Grated Nutmeg
1 c. Granulated Sugar
1/2 c. Lightly Packed Light Brown Sugar
2/3 c. Vegetable Oil
3 Eggs
1 c. Canned Pumpkin Puree
1 c. Mashed Ripe Banana
1 c. Chopped Pecans

Steps:

  • Preheat oven to 350ºF. Grease two loaf pans, (8x4 or 9x5). Whisk flour, baking soda, salt, baking powder, and spices together. In another bowl, beat sugars, oil, and eggs until combined. Add pumpkin and banana; mix well. Stir in flour mixture. Fold in pecans.Divide batter evenly between pans. Bake for 45–60 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. If the tops are browning more than you’d like, tent with foil towards the end of baking. Cool in pans for 5 minutes. Run a knife around the edge and pop out of pans. Cool on a wire cooling rack. Serve warm or at room temperature. Wrap bread in foil to store.

PUMPKIN BANANA BREAD - THE PIONEER WOMAN – RECIPES ...



Pumpkin Banana Bread - The Pioneer Woman – Recipes ... image

I love bread. Crusty bread, sandwich bread, sweet bread, and definitely quick bread.

Provided by Bridget Edwards

Categories     baking    breakfast    snack

Total Time 1 hours 5 minutes

Prep Time 15 minutes

Cook Time 50 minutes

Yield 16 servings

Number Of Ingredients 15

3 c. Unbleached All-purpose Flour
2 tsp. Baking Soda
1 tsp. Kosher Salt
1/2 tsp. Baking Powder
1 1/2 tsp. Cinnamon
3/4 tsp. Ginger
1/2 tsp. Cloves
1/4 tsp. Freshly Grated Nutmeg
1 c. Granulated Sugar
1/2 c. Lightly Packed Light Brown Sugar
2/3 c. Vegetable Oil
3 Eggs
1 c. Canned Pumpkin Puree
1 c. Mashed Ripe Banana
1 c. Chopped Pecans

Steps:

  • Preheat oven to 350ºF. Grease two loaf pans, (8x4 or 9x5). Whisk flour, baking soda, salt, baking powder, and spices together. In another bowl, beat sugars, oil, and eggs until combined. Add pumpkin and banana; mix well. Stir in flour mixture. Fold in pecans.Divide batter evenly between pans. Bake for 45–60 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. If the tops are browning more than you’d like, tent with foil towards the end of baking. Cool in pans for 5 minutes. Run a knife around the edge and pop out of pans. Cool on a wire cooling rack. Serve warm or at room temperature. Wrap bread in foil to store.

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Sep 28, 2021 · Let the pumpkin bread cool completely before storing. Wrap it tightly with plastic wrap and store it at room temperature for 2 to 3 days or in the fridge for up to 1 week. Rewarm it in the microwave for 10 seconds. Pumpkin bread freezes beautifully. Wrap it tightly with plastic wrap …
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See details


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See details


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