Combine the oil, butter and vanilla in a liquid measuring cup.Butter and lightly dust with flour, two 8 1/2x4 1/2 bread pans.
In a medium bowl, whisk together eggs, granulated sugar and brown sugar until combined.In a large bowl, whisk together flour, salt, baking powder, baking soda and pumpkin pie spice.Prepare two loaf pans with butter and flour or parchment paper.
Transfer batter to the prepared pan.In a medium bowl, combine the flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg.
Sift together the flour, baking powder, baking soda, salt, and spices.Preheat oven to 350f (176c) degrees.Combine pumpkin, sugar, oil and eggs and mix well.
In a large bowl whisk together pumpkin puree and melted butter.The low water activity pumpkin bread recipe used ½ cup less pumpkin puree, substituted sour cream or yogurt for the milk, and had a baking time of 60 to 70.
The recipe did not include a final water activity value.When combined, the three seasonings transform the bread into a.Spray a 9 x 5 x 3 loaf pan with baking spray with flour, or spray with cooking spray and lightly flour the pan, tapping out the excess.
Combine remaining ingredients and add.In a large bowl, whisk together sugar, oil, and eggs.
Let the pumpkin bread cool in the pan for about 10 minutes and then remove it to a wire rack to finish cooling.Preheat oven to 350f and grease a 9×5″ loaf pan.The post my surprising love affair with canned pumpkin:
Sprinkle baking soda and salt over top;In a large bowl whisk together the eggs, sugar, pumpkin puree, oil, and water.
In a large bowl, cream shortening and sugar.
Last update images today Pumpkin Bread Recipe With Canned Pumpkin