PUMPKIN BREAD

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Hello Folks, how are we doing today? I bring you yet another recipe with the homemade pumpkin purée. “Pumpkin purée? No, not again. I bet you’ve got quite a handful of recipes with pumpkin purée lately” you may say, but allow me to counter-bet, this may be the most delicious pumpkin recipe I’ve ever baked. My pumpkin bread is rich in spice, you will love the the various of flavors and taste that you will get from the crystallized ginger, pumpkin spice, orange zest and dried orange. Folks do you know what I found out? I also discovered after several attempts that whipping the egg whites and gradually folding them in is the secret to the fluffy texture of this bread. Bake this sweet bread in four easy steps, let’s do this…
INGREDIENTS
2 cups of homemade pumpkin purée
3 cups of flour
5 eggs
1 cup of sugar
1 cup of coconut oil
2 tsps of baking powder
1 tsp of salt
2 tsps of vanilla
One orange zest
2 tsps of pumpkin spice
1/4 cup of crystallized ginger (finely chopped)
1/4 cup of sweetened dried oranges (chopped) or candied orange
DIRECTIONS
1) Separate the egg yolk from the white.
2) Whip the egg white until stiffness peaks.
3) Mix all other ingredients and gradually fold in the egg white into the mixture until well incorporated.
4) Pour into a baking pan and bake in 350 degrees F heat for almost an hour.
Now, bring it out of the oven, allow to cool off and serve with your best drink.
I know you like it!

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Author: Chisom

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