Recipe For Pumpkin Bread Using Oil

Pumpkin muffins the same batter can be used to bake muffins in a muffin tin.

Recipe for pumpkin bread using oil. Absolutely the best pumpkin loaf i have ever made. The molasses flavor of the brown sugar goes so well with the pumpkin and gives the bread a more balanced taste in my opinion. Too much oil butter or pumpkin and the bread turns out dense heavy and wet.

Used almost the entire can of pumpkin 1 4 butter 1 4 coconut oil 1 4 cup oj 1tbls water combined several sugars coconut cane packed brn but only 1 1 4 cups. 2 3 4 cups 638g pumpkin puree about 1 1 2 cans. Add pumpkin purée and water and mix until blended.

These are the few small changes i made. Stir dry ingredients into wet ingredients until just combined. Too little oil butter or pumpkin and the bread turns out dry crumbly and flavorless.

Using a stand mixer or hand mixer or simply a whisk my preference beat sugar and oil together until blended. Step 3 in a large bowl with an electric mixer blend sugar oil and eggs. Olive oil not only adds an incredible depth of flavor but used in place of butter or shortening it makes quick breads better for you by supplying healthy fat and antioxidants.

Chocolate chip pumpkin bread add some chocolate chips of your choice to the batter before baking. Add eggs one at a time mixing after each addition. Sift the flour together with the salt nutmeg cinnamon cloves and baking soda into the mixing bowl.

I like dark chocolate chips. Using oil instead of butter makes this bread easier and faster to make and keeps it moist for days. Add the flour mixture to the bowl.