Betty Crocker Pumpkin Bread Recipe Grease bottoms only of 2 loaf pans, 8 1 2x4 1 2x2 1 2 inches, or 1 loaf pan 9x5x3 inches, with shortening. stir together pumpkin, sugar, oil, vanilla and eggs in large bowl. stir in remaining ingredients. pour into pans. bake 8 inch loaves 50 to 60 minutes, 9 inch loaf 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center. Betty's got the must have recipes. with our newsletter, you'll get betty's best of the best sent straight to you! you can frost it, fill it with chocolate chips, or top it with streusel, but no matter which way you make it, pumpkin bread is one of our favorite fall treats. a loaf fresh from the oven is sure to fill your home with the comforting.
Cinnamon Streusel Topped Pumpkin Bread Recipe From Betty Crocker Steps. 1. heat oven to 350°f. grease bottom only of two 8x4 inch loaf pans with shortening; lightly flour (or spray bottoms of pans with cooking spray; do not flour). 2. in medium bowl, stir flour, baking soda, salt, cinnamon and nutmeg until mixed; set aside. 3. in large bowl, beat 2 cups sugar and the butter with electric mixer on medium. Add in the cake mix and mix on medium until well combined. scrape down the sides of the bowl and mix again for about 30 seconds. pour batter into prepared pan. bake at 325 degrees f for approximatly 65 minutes. a toothpick inserted into the middle will come out with a few moist crumbs on it or clean. Fall for this classic pumpkin bread recipe.recipe: bettycrocker recipes pumpkin bread 9b9cb563 8f0c 4dd7 a1af 1e337eea64dc. Whisk well and set aside. combine the butter and sugar in a large bowl or in the bowl of an electric mixer. beat until just combined. it will look a little crumbly. add the eggs one at a time, beating well after each addition. continue beating for a few minutes until light and fluffy. add the pumpkin. beat until combined.
Pumpkin Bread Recipe From Betty Crocker Fall for this classic pumpkin bread recipe.recipe: bettycrocker recipes pumpkin bread 9b9cb563 8f0c 4dd7 a1af 1e337eea64dc. Whisk well and set aside. combine the butter and sugar in a large bowl or in the bowl of an electric mixer. beat until just combined. it will look a little crumbly. add the eggs one at a time, beating well after each addition. continue beating for a few minutes until light and fluffy. add the pumpkin. beat until combined. Preheat the oven to 350f. spray and line two 9×5 loaf pans with a sheet of parchment paper. in a very large mixing bowl whisk together the pumpkin, eggs, sugars, oil, cider, and spices until the eggs are completely broken up and everything is well combined. smooth out any lumps of brown sugar. Preheat oven to 350°f. in a large mixing bowl, whisk together the canned pumpkin and eggs. gradually fold in the cake mix until combined, a few lumps are fine. lightly grease a loaf pan with cooking spray or line it with parchment paper. pour the batter into the prepared loaf pan, spreading it out evenly.
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