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Pumpkin Bread

Added Nov 03, 2015 •

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hi everyone today we are going to make pumpkin bread and so your equipment for pumpkin bread  is a large prep bull a small prep bull a white Bull from your upper cabinets  a rubber scraper  a whisk  measuring Cuts both dry and liquid measuring spoons a loaf pan when's a jelly-roll pan and that is really just to catch any batter that might spill over in the oven easier to wash a jelly-roll pan then to clean out your entire oven so that is your equipment  your directions step one as always is to tie up your hair put on an apron if you choose and wash your hands warm water for 20 seconds  and then let's get on 215  again your  equipment is here we are going to have a bowl for our dry ingredients a bowl for our liquid ingredients a bowl for egg and we have are measuring devices here or stirring devices are baking items cancel when you're getting set to cook it's a good idea to have your uses all the let's start with the ingredients you were asked to make a half recipe of this my measurements I am just going to go ahead and make a recipe  and so you just follow the measurements that are in your half recipe butts for the dry ingredients  again you want to spoon your flower where in  paint you never scoop flower you always spoon it spoon a little extra what you think you need and then  you can level level off with your rubber scraper sew-in goes my flower  and then I believe Brown sugar is going to be a new new ingredient to measure for you this is a first  unless you've done it at home but a first steps hey so I will get the rest of my flower in and then for your brown sugar for your brown sugar you need to pack the brown sugar so in order to make that happen what you want to do you can either spoon or poor or scoop it really doesn't matter how you get the brown sugar into the measuring but what is important  is that you firmly packet down and you keep filling it all the way to the top until  until it gets packed to wear it do you want to use your palm of a clean hand that works as well hey Sue you will almost over fill it because you want to pack it down and you know that you packed it correctly if when it come it holds most of the shape there so there's my brown sugar and next is play baking powder  I'm just going to get a clean Rag and do a little clean up make sure when you are cooking that you are instantly clean as you go keep your work surface clean cuz that helps to prevent kitchen accidents for sure and that will also help cut down on your clean up time at the end of class or even at home do you clean as you go is the best best thing to do  so moving a lot I have my phone what am I brown sugar in I need my baking powder  again same thing you are going to and level  and in it goes to my dry mix and then I need my cinnamon we did freshly grind your spices in the blender we bought whole spice and then we went round them up in the blender so they should smell very fragrant and again it's a and you can level so in goes my cinnamon and then I need my salts when you measure salts make sure you are measuring over the easiest thing to do is measure over your sink but for you you're going to put a pinch of salt so let me show you you would just put a little bit in on The View hand and then pick it up and put it in if you have small hands you would do to pinches butts  since I'm making the full recipe on is it going to go ahead and measure out  my salts in and then baking soda  again you're going to use the pinch method I am actually measuring  queso baking soda goes in and then I need my nut make again fresh the if you can find it is best if you can't then the pre-ground will will do  so again what is a scoop and level or a pinch  so many nutmeg is in and then Ginger Ginger is a so Ingles my Ginger  and then you pre-measured your pumpkin puree if you need to defrost it in the mail if your pumpkin puree is already did can you can just go ahead and measure it you do want to use a dry measuring cup so I am going to measure my pumpkin puree like I said yours is already measured so is not on y aren't equipment list cuz you took care of this already but  and then once you defrost your pumpkin puree what's already measured in the baggie all you need to do is get a pair of scissors from the student center and clip the corner of the bag just like we when we were on frosting frosting cakes clip the corner of the bag and squish it all out so I have my pumpkin puree here going into my wet ingredients so pumpkin puree in if you were using canned  you would still measure it the same way so Ingles the pumpkin puree  and then next is my milk use your liquid measuring cup and make sure you look for the meniscus when you measure y and make sure it's on a level surface and you are reading the measurement at eye level who's the milk  k then in goes  mini do the oil next and then the egg last  just because I know him and I have to wash my hands after  let's see hey I'm going to need a new bottle of oil  to get my full amount and please remember to practice fifo first-in first-out on your ingredients that's how you make sure that you don't waste ingredients hey so let me get my new oil here and  also I want to make this pumpkin bread at home and you don't have all the different spices you can definitely at this time of year pick up a little package of what's called pumpkin pie spice and I'll probably be less expensive for you and you just add together your amount of cinnamon Nutmeg & Ginger added all together and that's how much you should use of the pumpkin pie spice if you want to keep and you're going to make this at home  hey so my oil is in and now it's time for for my eggs  so for my eggs got a little brown sugar in there you crack you're going to put the egg in your hand just like you would throw a baseball price of two fingers on top them underneath your going to give it a tap on the surface and you kind of push in with your thumb and Pull-A-Part with your other two fingers  and then check it out make sure there aren't any eggshells in there go on bad spots looks good and it goes  and then repeat and to crack an egg with one hand it's really just oboo really just practice and it's practice and Speedy can't really go slowly to do it and then I am going to go wash my hands and to finish up our pumpkin bread very similar we're still using what's called The Well method some books will call it the muffin method but you are still going to list together your dry ingredients to get them all Incorporated and then we'll whip together your wet ingredients to get the Incorporated make a well and you will put them in so that's going to look like this I'm going to break up my brown sugar with the Whisk and get it all together because brown sugar has molasses in it's it's white sugar plus molasses and molasses is a syrup which is like a liquid some people do prefer to put the brown sugar into liquid ingredients instead of the dry up to you doesn't really matter the end of the day it's all getting mixed together so you just want to break up those little bits of the brown sugar get it all together is where you'll use your rubber scraper to scrape the size of a dry mix  and then I'm going to whisk together the wet so it all hey make sure your what is an oil and everything are all nicely combined on your wet ingredients and then once you're wet is all combine going to go into the center of your well just like we did with the apple muffins  nothing new here if you have a stand mixer in you want to use it you can but I find that your final product with haste better if you mix by hand because he want a light and tender pumpkin bread you do not want a dense pumpkin bread and the more you move your flower around flower beans a protein called gluten and so the move the tougher your bread will be her it together just until the point that the dry is the wet hey so it's almost coming together should look like a very thick pancake batter or similar to a box cake mix type of that's what you're looking for you keep stirring until you get the chunks of flour out the bottom okay so make sure that's why I like to stir it with the rubber scraper so I can make sure I'm scraping the sides of the bowl and the bottom where if you were using a stand mixer you don't have that love okay and once you have your battery done all that's left to do is you will get your pan and you do need to spray it with some cooking spray to ensure that it will release for you  if you really like to bake they do sell a cooking spray for baking this one that we have here as close just all purpose but the baking when it has a little bit of flour so it does release a little easier and so then  you will put your batter in make sure that your batter does not exceed two thirds up the sides you need to leave room for it to rise and then you will bake at 350 degrees 3504  approximately one hour but I always like to start checking it after about 45 minutes and again you're looking for it to pull away slightly from the sites and for it to Spring back when you touch the center just like you did your cake no no different there all right and so I'm going to put this in the oven and hopefully in 45 minutes to an hour delicious pumpkin bread

Uploaded by Kathy Stella.

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Pumpkin Bread

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