|Tassajara Bread Book|
|by Edward Espe Brown|
The anniversary edition of the book that started a generation of Americans baking--now with exciting new recipes--hailed by the Washington Post as...
Tip: Try pumpkin bread for more results.
Results 1 - 10 of 18 for buttermilk pumpkin bread
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Mix all together. Spoon into 8"x12" muslin bag and boil or steam 3 hours. Serve warm with Lemon Sauce or Hard Sauce or both. Can be made ahead and ...
Combine the sugar, ... center of the bread should come out ... 1 1/2 cups buttermilk instead of 1 ... 3/4 cups canned pumpkin. Use 3 ... Bake 1 1/4 hours.
Preheat oven to ... ingredients to the pumpkin mixture, alternating with the buttermilk, until the ... cool. Serve the bread warm or at ... of the white flour.
Beat eggs and honey. Add pumpkin and oil. Add soda in yogurt or buttermilk. Sift flour ... into 2 greased bread pans and bake ... hours. Makes 2 large loaves.
Heat oven to ... baking mix, sugar, pumpkin puree, eggs, vegetable ... and cool completely. Bread can be stored ... wrapped in plastic or in a covered dish.
Preheat oven to ... eggs, shortening and pumpkin with beater. In ... well. Last, add buttermilk and walnuts. Bake ... Sift powdered sugar over top of cakes.
In a large ... oil, eggs and buttermilk; mix well. Stir in vanilla, pumpkin, raisins and ... greased 9"x5"x3" loaf pans. Bake at 350°F for 60 to 65 minutes.
Heat oven to ... baking mix, sugar, pumpkin puree, eggs, vegetable ... from pan to rack to cool completely. Keep wrapped in plastic or air tight container.
Sift together all ... and the mashed pumpkin. Stir in ... out clean. Makes one loaf. This is good enough to make more than one and freeze the extra one.
Heat oven to ... baking mix, sugar, pumpkin puree, eggs, vegetable ... Remove from pan to rack to cool completely. Keep wrapped in plastic after cooled.
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