THE BEST PUMPKIN BREAD RECIPE | FOOD NETWORK KITCHEN ...
This pumpkin bread is perfectly moist, not-too-sweet and couldn't be easier. It's perfect for toasting and slathering with butter or cream cheese, and maybe a drizzle of honey or maple syrup.
Provided by Food Network Kitchen
Total Time 1 hours 20 minutes
Cook Time 1 hours 20 minutes
Yield 2 loaves
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F. Butter and flour two 9-by-5-inch loaf pans.
- Whisk together the sugar and oil in a large bowl until well combined. Whisk in the eggs and pumpkin until combined.
- Combine the flour, salt, baking soda, baking powder, nutmeg, allspice, cinnamon and cloves in a medium bowl and whisk until well combined. Add half the dry ingredients to the pumpkin mixture and stir to combine. Add half the water and stir to combine. Repeat with the remaining flour and water.
- Divide the batter between the prepared loaf pans. Bake until cake tester comes out clean and the loaves are golden brown, about 1 hour. Let the loaves cool in the pans on a wire rack for 10 minutes. Remove from the pans and let cool completely, about 1 hour.
PUMPKIN CHOCOLATE CHIP COOKIES RECIPE | GEORGE DURA…
Bring a taste of fall to a dessert favorite by baking Food Network's Pumpkin Chocolate Chip Cookies recipe with canned pumpkin puree and spices.
Provided by George Duran
Categories dessert
Total Time 32 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 60 cookies
Number Of Ingredients 15
Steps:
- Heat the oven to 350 degrees F. Spray cookie sheets with nonstick spray or line them with parchment paper.
- Using a mixer, beat the butter until smooth. Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy. Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Slowly beat the flour mixture into the batter in thirds. Stir in the chips. Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 15 to 20 minutes, or until the cookies are browned around the edges. Remove the cookie sheets from the oven and let them rest for 2 minutes. Take the cookies off with a spatula and cool them on wire racks.
Nutrition Facts : Calories 106 calorie, FatContent 5 grams, SaturatedFatContent 3 grams, CholesterolContent 16 milligrams, SodiumContent 70 milligrams, CarbohydrateContent 14 grams, FiberContent 1 grams, ProteinContent 1 grams, SugarContent 9 grams
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THE BEST PUMPKIN BREAD RECIPE | FOOD NETWORK KITCHEN ...
This pumpkin bread is perfectly moist, not-too-sweet and couldn't be easier. It's perfect for toasting and slathering with butter or cream cheese, and maybe a drizzle of honey or maple syrup.
From foodnetwork.com
Reviews 4.4
Total Time 1 hours 20 minutes
From foodnetwork.com
Reviews 4.4
Total Time 1 hours 20 minutes
- Divide the batter between the prepared loaf pans. Bake until cake tester comes out clean and the loaves are golden brown, about 1 hour. Let the loaves cool in the pans on a wire rack for 10 minutes. Remove from the pans and let cool completely, about 1 hour.
See details
PUMPKIN CHOCOLATE CHIP COOKIES RECIPE | GEORGE DURA…
Bring a taste of fall to a dessert favorite by baking Food Network's Pumpkin Chocolate Chip Cookies recipe with canned pumpkin puree and spices.
From foodnetwork.com
Reviews 4.6
Total Time 32 minutes
Category dessert
Calories 106 calorie per serving
From foodnetwork.com
Reviews 4.6
Total Time 32 minutes
Category dessert
Calories 106 calorie per serving
- Using a mixer, beat the butter until smooth. Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy. Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Slowly beat the flour mixture into the batter in thirds. Stir in the chips. Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 15 to 20 minutes, or until the cookies are browned around the edges. Remove the cookie sheets from the oven and let them rest for 2 minutes. Take the cookies off with a spatula and cool them on wire racks.
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