Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenBread - Sweet Bread Chocolate Chip Pumpkin Bread
Famous Authors (View All Authors)
Bread - Sweet Bread Chocolate Chip Pumpkin Bread Post by :ibexdata Category :Learning Kitchen Author :Unknown Date :December 2011 Read :1130

Click below to download : Bread - Sweet Bread Chocolate Chip Pumpkin Bread (Format : PDF)

Bread - Sweet Bread Chocolate Chip Pumpkin Bread

3 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 each ginger and cloves
10 Tablespoons unsalted butter
2/3 cup light brown sugar
2/3 cup granulated sugar
2 eggs lightly beaten
1 teaspoon vanilla
One (15 to 16 oz.) can pumpkin puree
1 cup chocolate chips
1 cup chopped nuts, such as pecan, walnuts, ect....
sifted confectioners sugar for garnish


Preheat oven to 350 degrees F. Grease a Bunt cake pan

Sift flour, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Cream butter, and add sugars; beat til fluffy. Beat in eggs, vanilla, and pumpkin puree. Stir in chocolate chips and nuts. Combine with flour mixture .

Transfer batter into bunt pan, smoothing the top. Bake 45-50 minutes, and let cool on a rack in the pan for 5 min. Invert onto rack to cool completely. Wrap in plastic and foil and store in refrigerator for up to 5 days.

Dust with confectioners sugar before serving.
If you like this book please share to your friends :
NEXT BOOKS

Bread - Sweet Bread Christmas Eggnog Loaf Bread - Sweet Bread Christmas Eggnog Loaf

Bread - Sweet Bread Christmas Eggnog Loaf
2 eggs 1 cup white sugar 1 cup eggnog ( Fresh in the carton ) 1/2 cup butter or margarine 2 teaspoons rum extract 1 teaspoon vanilla extract 2 1/4 cups all-purpose flour 1/2 teaspoon salt 2 teaspoons baking powder 1/4 teaspoon ground nutmeg Method: Preheat oven to 350 degrees. Grease the bottom only of 9x5 inch loaf pan. Beat the eggs in large bowl and add the sugar, eggnog, butter, rum extract and vanilla; blend well. Spoon flour into a measuring cup and level it off. Add the flour, baking powder, salt and nutmeg, stirring just until dry ingredients are
PREVIOUS BOOKS

Bread - Sweet Bread Chocolate Babka By Luvcookin Bread - Sweet Bread Chocolate Babka By Luvcookin

Bread - Sweet Bread Chocolate Babka By Luvcookin
A babka is an East European-style coffeecake, usually made with yeast dough and a semisweet filling. It can be considered cake bread or a bride cake, depending upon your mood at the time. This babka is straightforward to make and very festive to serve. The combination of rich bread dough with a moist dark chocolate filling is like a working person's version of the classic petit pain au chocolate. The babka keeps will. You can freeze chunks or individually wrapped slices, then defrost and heat them until the chocolate melts slightly. Note: The babka can be assembled one to two days
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT