Fall Harvest Pumpkin Bread

Fall Harvest Pumpkin Bread

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Fall Harvest Pumpkin Bread Yum
Fall is in the air! And the best way to celebrate the summer season changing to a chilly autumn is to serve this earthy Fall Harvest Pumpkin Bread! ~BB Bakes Sugar Art
Fall Harvest Pumpkin Bread with Nordic Ware
Prep Time 10 minutes
Cook Time 50-60 minutes
Servings
loaves
Ingredients
Prep Time 10 minutes
Cook Time 50-60 minutes
Servings
loaves
Ingredients
Fall Harvest Pumpkin Bread with Nordic Ware
Instructions
  1. Heat oven to 350 degrees. Spray 2 (10-inch) loaf pans with baking spray with flour.
  2. In a mixer bowl, beat the pumpkin, oil, water, and eggs on medium speed until combined.
  3. In another larger bowl, whisk together flour, sugar, baking soda, and pie spice.
  4. Gradually add the flour mixture to the pumpkin mixture, beating until the batter is smooth.
  5. Pour into the prepared baking pans.
  6. Bake until a wooden pic inserted into the center comes out clean, 50 - 60 minutes.
  7. Allow the pans to cool for 10 minutes.
  8. Remove from pans, and let cool completely on wire racks.
  9. Store in an airtight container for up to 3 days.
Recipe Notes

Be sure you are using plain pumpkin puree and not pumpkin pie mix. The two products are not inter-changeable.

BB’s Decadent Chocolate Cupcakes


Print Recipe
BB's Decadent Chocolate Cupcakes Yum
BB's Decadent Chocolate Cupcakes are spongy & delicious! Perfect to bake ahead of time & decorate for parties or events. ~BB Bakes Sugar Art
Servings
30
Ingredients
Servings
30
Ingredients
Instructions
  1. In the mixing bowl put water, vanilla bean paste, melted butter and sour cream. With the paddle attachment, mix on low-speed until combined.
  2. With the mixer on low-speed, add eggs one at a time, until combined.
  3. Combine cake mix, sugar, cake flour and salt into a large bowl. Add the ingredients to the mixer on low-speed until combined.
  4. Mix with the paddle attachment on low-speed for 2-minutes or until most of the lumps are worked out. It is not necessary to work out all the lumps. Do not overmix.
  5. Pour into cupcake baking cups. Bake at 325 degrees for 15 - 18 minutes or until a toothpick inserted into the center come out clean or the cupcake is firm to touch. Do not overbake.
  6. Cool for 10-minutes in the pan, sitting on a wire rack. Take the cupcakes out of the pan and allow to cool for 4-hours; lightly covered in plastic wrap.
  7. Store in an air tight container in the fridge. When ready to decorate, allow the cupcakes to sit on the kitchen counter in the container, until the container is room temperature.
Recipe Notes

Use a basic chocolate cake mix. Avoid 'Moist' or 'Super Moist' titles on cake mixes as they tend to make dry, not spongy cupcakes.

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