砂糖たっぷりパンプキンブレッド | 甘党サラ | ワンボウルレシピ

砂糖たっぷりパンプキンブレッド | 甘党サラ | ワンボウルレシピ

Fall. It’s fall. So, we are going to mix up a beautiful batch of super moist pumpkin bread. So, I got just regular pumpkin, not pumpkin pie filling. And this has the really good sugar on the top. So, my daughter absolutely loves this. And she’s home for college for the weekend. So, I’m going to send this with her when she goes back tomorrow. So, let’s get started. Preheat your oven to 350°. Grab your bowl. This is one of my favorites. It’s one of the um Magnolia ones from Target, but it’s just a really nice heavy. I I love this one in the fall. It’s a little overkill cuz it’s kind of big, but be great for mashed potatoes and stuff at Thanksgiving. Okay, two eggs. And you might want to stay tuned cuz I’m making barbecue meatballs and squash today. So, it is cold here. Okay. Half a cup of vegetable oil. Use my half cup. If you want a stubble hint of olive oil, you can do half olive oil and half vegetable oil. I do not care for olive oil, the strong olive oil in this, so um you can use either four if you prefer to. Okay. One cup of sugar. And I’ve got a four cup here because um I have done a lot of baking this morning. So everything is So I’ve got one cup of sugar and I’m looking at my Oh, okay. We need to whisk this together. Hold on. One thing about the big bowl is you can whisk and it doesn’t go flying out. My husband likes to put everything in the smallest container possible and it drives me nuts cuz I don’t like to have stuff all over the counter. So, I go bigger, he goes smaller. Okay, now we’re going to whisk in the pumpkin. So, we need half a can. If you want to use the whole can, you can double this recipe and make two loaves because this does freeze well. So, you you can do that. Okay. We’re going to use a half a can of pumpkin and I’m going to use the other half to make pumpkin muffins probably tomorrow. Nothing goes to waste in our house. I’m one of those people that doesn’t like to waste money on food, so I use everything, especially with food being so expensive. Last year, I bought these for 99 cents. They’re $145 this year. Okay, I can’t get that off. So, I’m going to put half a can of pumpkin in. Okay. See that? Whisk that in. And look at how I love the pumpkin color. Perfect. Okay. Then we want an eight four cup of milk. Any kind of milk I’ll use. It will do. And an eighth cup of water. So, I’m going to just use half of that. It’s just a tiny little amount of water. Okay. Mix that up. Then, we’re going to add the dry ingredients. So, a cup and a four of flour or sorry, no, I’m cutting this in half. So, cup and 3/4 of flour. I had to do math in my head in the morning. I am in a count though, so I should be able to do that in my head. Okay. So, this is my cup. And then 3/4. I’m kind of a dumper, so baking soda. One teaspoon. Let me grab my teaspoon. And cinnamon. A heaping half a teaspoon heaping though. So, it’s probably more like one. Okay. So, now that’s it for the dry ingredients, but we are going to Okay. Well, there’s one more step to this to get that really good sugar on the top. So, I’ll tell you that in a minute here. Okay. So, mix this up. Look at that. Yum. Okay. So, now grab your loaf pan. So, I’m using a slightly larger loaf pans. This is um commercial grade because when this is baked about uh 15 minutes, 10 minutes or 15 minutes, I’ll look at my instructions. Um then we put melted butter and the sugar over the top and then put it back in the oven. And this guarantees that my butter won’t go all over the bottom of my oven. So, it’s a little bit overkill for this particular one, but I just don’t like butter stuck at the bottom of my um the bottom of my oven. Okay, so spray the pan. I got this at our restaurant supply store locally. Okay. Now, okay. So, your oven should be preheated to 350 by now. Okay. And then we’re going to pour this in. This is always my awkward moment. Okay. So, like I said, this is definitely going to be an overkill on the size of the pan. Okay. So, now we are going to bake that at 350° um for 35 minutes. And then what we’re going to do is we’re going to brush it with the melted butter and the sugar. So I’ll show you that when it gets to the 35 minutes. And then we’re going to put it back in the oven until it’s done. So okay. So like I said, this is a little overkill cuz it’s so big. You can use a regular loaf pan, too, but okay. So I’m going to put it in the oven 35 minutes at 350. And then we’ll do the second step and put it back in the oven. Okay. 35 minutes went by and so then I took a four cup of butter and we’re going to brush that on the top. So just pour it on that and then just brush it. And then we’re going to take the sugar in the raw. And we’re going to take a four cup of sugar and sprinkle it over the top. The best part of the pumpkin bread. Okay. Okay. Then we’re going to put it back in the oven for 15 more minutes until the sugar set and the bread test done with a knife. Um, and then I’ll show you the finished product. Okay, 50 minutes it’s been squeaky oven. All right, I’m going to pull this out. And this is what it looks like when it’s done. Isn’t that the most beautiful pumpkin bread you have ever seen? So, you want to make sure when you do the knife test that um you when you you know your pumpkin bread is done, but you don’t want to overdo it because then it will get dried out. And you can store this in the refrigerator and it’ll last 3 to 5 days. So, I hope you love this. And here is Sorry, somebody down here. Try to do this when nobody’s home. Never works.

Its chilly, the leaves are falling and that means PUMPKIN time! This sugary topped Pumpkin Bread is out of this world, very moist and easy to make. One Bowl is all you need to mix this up!

Items I used to make this in the video are linked here:https://liketk.it/5nmTY

I appreciate if you click on the links, I earn a very tiny few cents if you purchase anything!

Printable Recipe is here: https://www.sweettoothsara.com

Recipe here also: This makes one pan, if you want two double the recipe.
Pumpkin Bread:
2 eggs
1/2 cup of vegetable oil
1 cup of sugar
1/2 can of pumpkin (a 15 oz can use half)
1/4 cup milk
1/8 cup water
1 3/4 cup flour
1 tsp baking soda
1 heaping teaspoon cinnamon

Topping:
1/4 cup melted butter
1/8 cup of Turinado Raw Cane Sugar

Preheat the oven to 350 degrees. In a large batter bowl, whisk eggs, oil, sugar, pumpkin, milk and water together. Then add flour, soda and cinnamon. Mix. Put in the baking pan, I used a large oversized loaf pan.
Bake 35 minutes, then pull from oven.
Pour melted butter over the top, then sprinkle the sugar evenly over the loaf. Place back in the oven for 15-20 minutes more until the loaf tests done with a knife.
This is a moist bread, so don’t over bake.