Added: 3 years ago
From: FoodNetworkTV
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  • its like nye meets ray ;D

  • I've NEVER heard someone specify eggs as "chicken" eggs. Oh damn, gotta put my alligator eggs back in the fridge.

  • And why does this not feel like the food network channel. It feels like I'm watching Bill Nye the science guy "food edition"

  • Comment removed

  • Love your channel! You look amazing! What you do is really fantastic! Let's stay in touch. Check me out sometimes too!

  • 3 cups of shredded would be how about how much Puree?

  • @trumbachd1 It would be less, but I think the point of the recipe is to find a real pumpkin and preparing it from scratch.

  • @kiminokami Right, I was just wondering about if i wanted to make it "Year round" when fresh pumpkins may not be available

  • @trumbachd1 Experiment with 2 cups and 2.5 cups. Those seem like my best intuition.

  • first it was 350 oven then when it went into oven it was 325, which is it?

  • hahaha 15minutes in my house those bread will be gone in no time.

  • He's aweso

  • How about serving it inside a pumkin?

  • wouldn't it work juss as well if you made the pumkin a puree and mixed it with the egg? and that you add the wet ingredients sugar, spices, and then flour then baking soda last? I don't wanna have to dirty up 2 bowls if i don't have to

  • I love Alton!

  • Weird...he says to turn the "hot box" to 350 degrees...yet, bake it at 325 degrees? Hmmmmmm...sounds like a good recipe though.

  • i loooooove pumpkin bread,eatin some right now =)

  • hold the seeds; add cinnamon, nutmeg, ginger and cloves.

    let it sit a day, and you have a tasty bread!!

  • pumpkin seeds? Never heard of that before

  • @arased11 they usually come inside of the pumpkin

  • I have had this before it's really good!

  • I eat my pumpkin bread plain with no seeds, nuts or chocolate chips.

  • Directions

    Preheat oven to 350 degrees. Stir together sugar and oil. Stir in eggs and pumpkin. Combine dry ingredients in separate bowl. Blend dry ingredients and water into wet mixture, alternating. Divide batter between two loaf pans. Bake for 30 to 40 minutes or until cake tester comes out clean. Let stand 10 minutes. Remove from pans and cool.

  • Ingredients 3 cups sugar 1 cup vegetable oil 4 eggs, lightly bean 16 ounces canned unsweetened pumpkin 3 1/2 cups flour 2 teaspoons salt 2 teaspoons baking soda 1 teaspoon baking powder 1 teaspoon nutmeg 1 teaspoon allspice 1 teaspoon cinnamon 1/2 teaspoon cloves 2/3 cup water
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