Hi guys. Welcome to AZCookbok. I’m Feride.
If you’ve been looking for the perfect pumpkin bread recipe look no further
because we are making pumpkin bread today. Let’s get started.
These are the ingredients we’ll be using I have 1 cup of homemade pumpkin puree, 2
eggs, 1 cup granulated sugar, 1/2 cup of olive oil, 1 teaspoon vanilla extract, 1/4
cup of water, 1 cup and 3/4 of a cup flour, 1 teaspoon baking soda, 1/2
teaspoon baking powder, 1/2 teaspoon cinnamon, 1/4 teaspoon ground ginger
powder, 1/4 teaspoon of salt, a very small pinch of ground nutmeg, a little bit
allspice, it’s not necessary, it’s optional but you can choose to use it.
And a very small pinch about 1/8 of a teaspoon of cloves. This is also optional
and I also have raw pumpkin seeds that I’m going to sprinkle on top of our
bread. And pecans, 1/2 cup of coarsely chopped pecans. I’m starting with the dry
ingredients. Into my mixing bowl goes the flour, baking soda, baking powder, salt
and all my spices and just a pinch of ground nutmeg, just
stir them to combine and I’m going to put this aside while I prepare our moist
ingredients. In go the eggs. Just whisk the eggs briefly. To the eggs I am adding sugar, pumpkin puree, olive oil, vanilla extract and water and I’m going to
whisk this mixture until all the ingredients are blended. And to this I’m
adding our dry ingredients. Again, whisk until blended gently. I only briefly
whisked this mixture until blended, no vigorous beating is required. And this
is a texture you are looking for and to this I’m adding our pecans, fold them in
with a spatula. And our pumpkin bread batter is ready. I’m ready to bake our
pumpkin bread. I have a loaf pan which is 9 by 5 inches in size and I’m going to
pour all of our batter into the loaf pan like this and I’m going to sprinkle some pumpkin
seeds and these are raw pumpkin seeds no need to roast them beforehand because
they’re going to be roasting in the oven anyway. Just adjust the amount to
your taste. It looks pretty good and I’m going to bake my pumpkin bread in the
oven preheated to 350 degrees Fahrenheit for 1 hour and I’ll show you how it
looks. My pumpkin bread came out of the oven, looks beautiful. I baked it for
exactly one hour and I tested for doneness by pricking a wooden stick in
the center it came out clean that means that it it’s ready. I cooled it down
so I can slice it. Let’s take a look inside. It turned out quite moist, when I
press on it it’s spongy. Let’s actually try it and see how we did. It turned out
very delicious it’s very moist because we used olive.
It really added to the moisture and it’s spongy, the flavors are excellent, I
love that we used a little bit of every spice, I did not want to
overpower the taste of pumpkin, so that was a perfect amount. And pecans
added a crunch to the bread. It’s not overly sweet which is another plus.
Make this pumpkin bread for yourself or your loved ones, get the detailed recipe
on AZCookbook.com. Please don’t forget to subscribe to my channel and share it
with your friends. If you make this recipe let me know in the comments down
below and also use hashtag #azcookbook to share pictures on your social media.
I’d love to see them thank you so much for watching me. I’ll see you soon. Happy
baking! Bye!