Скачать с ютуб Better Than Starbuck's Pumpkin Bread | Copycat Recipe| SO MOIST AND DELICIOUS!! в хорошем качестве

Better Than Starbuck's Pumpkin Bread | Copycat Recipe| SO MOIST AND DELICIOUS!!

This pumpkin bread is so easy to make and might even taste better than Starbucks. If you wrap the loafs tightly, it will keep in refrigerator for a week or you can freeze up to 3 months. I added raisins to the second loaf because I really like raisins in pumpkin bread. I hope you give this recipe a try! So great to have early in the morning with your coffee! ENJOY! INGREDIENTS Preheat oven to 350 F. 2 (9x5 inch) loaf pans 1 can (15 ounce) can solid-pack pumpkin 4 large eggs 3/4 cup canola oil 2/3 cup water 2 cups sugar 1 cup honey 1 1/2 teaspoon vanilla extract 3 1/2 cups all-purpose flour 2 teaspoon baking soda 1 1/2 teaspoon salt 1 1/2 teaspoon ground cinnamon 1 teaspoon ground nutmeg 1/2 teaspoon ground cloves 1/2 teaspoon ground ginger Salted pumpkin seeds 1 cup raisins (optional) Whisk flour, baking soda, salt and spices. In a large bowl, beat pumpkin, eggs, oil, water, sugar honey and vanilla until well blended. Add 1/2 the flour mixture to pumpkin and beat till combine. Add the remainder of flour and mix till combine. Pour half the mixture in greased loaf pan with parchment paper, for easy removal. Sprinkle top with pumpkin seeds. The second loaf pan you can add raisins to the remainder of batter, 1 cup raisins, dusted with a little flour to keep them from sinking to bottom of pan. You don't have to add the raisins, you can just top off with pumpkin seeds Bake for 60 minutes or till toothpick come out clean from center of loaf. Cool in pans for 10 minutes. Remove from pans and cool remainder on wire rack. ENJOY!