I made this EXACTLY as he suggested except sprinkled raw pumpkin seeds on top before baking. It is probably the best pumpkin bread I’ve ever had! Not sticky, moist but fluffy. AMAZING ❤️
I’ve just made this recipe, i want to say BIG thank you, it’s just perfect! Fluffy and taste amazing! I’ve followed all of Thomas tips, they worked wonders.
I have learned so much from your videos. I never thought of making a pumpkin bread...I will most definitely be trying this recipe. I’m excited to bake again. It’s been awhile.
...Made, following written recipe exactly, worked out very well, not too sweet with room for variations maybe next time, nuts, fruits....but excellent as is, moist.
I’m making this right now. About 5 more minutes until it comes out of the oven. The batter was delicious which is usually my favorite part of making baked goods, eating the batter.
AWESOME! Thank you for the recipe and the tip about soggy bottom. It's pumpkin season and your recipe came just in time for me :-) To all those lard asses complaining about the amount of sugar: post your own recipe. Otherwise, bug off.
i'm allergic to eggs and lactose intolerant, i would have to sub ground flax and water for the eggs, i could use a nondairy yogurt instead of buttermilk, nondairy butter (and would likely use less). would i need to do anything else to get the right texture?
kokoro nagomu bobs red mill makes an egg replacer mix. I don’t know how it does but it’s a legit product and bbs red mill is usually legit with their other products.
thank you, i've used a lot of egg replacers, i usually stick with flax 'eggs'. i'll look at the ingredients of the bob's red mill egg replacer to see if it contains things i'm sensitive to.
Thank you for all of the helpful information you provide. I would like to know if I can add raisins and candied ginger. If so would I need to make any adjustment to the receipt? Lotta
I learned a lot with this video, I've been making all kinds of bread. I'm a vegan that in itself is a conundrum when it comes to baking. Also, I use very little sugar in my baking, instead I use unsweetened apple sauce and a tablespoon of maple syrup, or sometimes I put some dates. But, also glutenfree because I can't have anything that has Rye, Wheat, Barley, Spelt and Kamut or oats if they haven't been milled in the same machine because I get really sick. So my biggest conundrum is baking with Glutenfree flours, plant-based milk, egg substitutes, and sugar substitutes. Now it would be great if you made a video keeping those components in mind ;-)
Just a few suggestions. I don’t have a problem with gluten, but I like to make a healthier loaf. Most say oats are okay. If the gluten gets in from the same facility milling wheat or other grains, possibly just used a good quality organic rolled oats and dry high speed blender them until flour-like consistency. I do that when I decide to bake and I have no flour. Also, to keep it healthier, I sometimes blend in buckwheat flour. Sorry to hear that even the ancient grains like kamut give you problems. In middle eastern stores nearby, I can get some chick pea flour or fava bean flour. Also, I sometimes steam sweet potatoes instead of pumpkin, which are sweeter. Sometimes I use NO SUGAR and just boil a cup or two of raisins to a syrupy consistency. MAYBE WHOLE GRAIN BROWN RICE FLOUR is the answer for your problem. Also, so many varieties of whole grain rice. This recipe calls for quite a bit of baking powder, plus baking soda, so no matter what the ingredients, it’s going to rise. There are many more options as far as healthy flours for you. Possibly millet or quinoa.
Just a few suggestions. I don’t have a problem with gluten, but I like to make a healthier loaf. Most say oats are okay. If the gluten gets in from the same facility milling wheat or other grains, possibly just used a good quality organic rolled oats and dry high speed blender them until flour-like consistency. I do that when I decide to bake and I have no flour. Also, to keep it healthier, I sometimes blend in buckwheat flour. Sorry to hear that even the ancient grains like kamut give you problems. In middle eastern stores nearby, I can get some chick pea flour or fava bean flour. Also, I sometimes steam sweet potatoes instead of pumpkin, which are sweeter. Sometimes I use NO SUGAR and just boil a cup or two of raisins to a syrupy consistency. MAYBE WHOLE GRAIN BROWN RICE FLOUR is the answer for your problem. Also, so many varieties of whole grain rice. This recipe calls for quite a bit of baking powder, plus baking soda, so no matter what the ingredients, it’s going to rise. There are many more options as far as healthy flours for you. Possibly millet or quinoa.
Great video, but you didn't really give a direct cause for soggy bread. Is it because of a overmixed batter, cold ingridients or too little flour? Also, should you always use the oven-fan (convection) when you bake bread?
Thank you for great recipe and demonstration. My conundrum is being forced (due to medical issue) to use gluten free flour blends as substitute for gluten flour in baking. I get mixed results, usually scones, cakes, cookies etc turn out rather dry with a grainy texture. This is happening with several blends I’ve tried which are advertised as 1 to 1 substitutes for gluten flour.
Gluten is the very thing that gives bread its springiness, softness, and holds the whole thing in a loose but firm suspension. It's true. So if you cut out the gluten you will always get a grainy baked good to some extent.
Banana breads require baking soda to be able to lift and cook through correctly. Bananas are acidic so banana bread helps it cook well and not leave any soggyness
dumb question but what if you're baking during winter and the room temperature in your kitchen is actually the fridge temperature (just a bit of exaggeration but you get the idea) - how do you deal with things like making sure your microwaved butter cools down but doesn't solidify again, or that the rest of your ingredients are actually at "room temperature"?
It sounds so good but if my math is half way correct there is 2 times the amount of sugar to the pumpkin. That is a big problem for obesity, obesity, obesity. Can you make a recipe for the people that want to be healthy.
Use half the amount of sugar. Results are the same. I've even reduced to 1/4 cup of white and a 1/4 cup of brown sugar and it comes out nice. Top with some pumpkin butter and it's perfect.
This is great! Do you know anything about wheat-free bread? I tried a recipe for paleo coconut bread online and it was so dry and grim, I had to throw it away!
Brandan Andrews, depends which country you're from. American/UK 3 teaspoons = 1 tablespoon (15 ml), whereas here in Australia we like to be different and one tablespoon = 4 teaspoons (20ml)!
You looked inside my heart.... I was looking for a recipe for a pumpkin bread and, here's comes yours,... Thanks.
loubna bouziane me too and I always get the soggy bottom
I made this EXACTLY as he suggested except sprinkled raw pumpkin seeds on top before baking. It is probably the best pumpkin bread I’ve ever had! Not sticky, moist but fluffy. AMAZING ❤️
I only subscribe to this channel because I love your recipes. Thanks Thomas Joseph.
I am always worried about my sloppy bottom... on my pumpkin... bread. Yes. The recipe looks great and fantastic information, as always!
ik Nah. Can’t have too much of a good thing.
The best pumpkin recipe. Thanks for sharing it with us 🇺🇸
I’ve just made this recipe, i want to say BIG thank you, it’s just perfect! Fluffy and taste amazing! I’ve followed all of Thomas tips, they worked wonders.
I have learned so much from your videos. I never thought of making a pumpkin bread...I will most definitely be trying this recipe. I’m excited to bake again. It’s been awhile.
Literally, just taking my two loaves out of the over. Fingers crossed that I did this correctly. Thanks for the recipe, the house smells amazing. 🙏🏽
I just made it!!! And oh-my-god!!! Best pumpkin bread i ever tasted! Bravo tomas joseph
...Made, following written recipe exactly, worked out very well, not too sweet with room for variations maybe next time, nuts, fruits....but excellent as is, moist.
thomas' apron is so aesthetic i love it
EARTH BENDER yes!!! I also like the other one (blue....?) he wears often
EARTH BENDER www.hedleyandbennett.com/collections/tall-aprons/chambray
I made this and it’s delicious! . I topped it with ground almonds. I always used this recipe when I make pumpkin bread. My family loved it.
Always love your helpful hints for better results. Bought my canned pumpkin today to make this for co-workers.
I put chopped pecans and snipped dates in the batter-turned out great!
I would love for you to do a video about sourdough starter. Thank you for doing such excellent videos!
I’m making this right now. About 5 more minutes until it comes out of the oven. The batter was delicious which is usually my favorite part of making baked goods, eating the batter.
AWESOME! Thank you for the recipe and the tip about soggy bottom.
It's pumpkin season and your recipe came just in time for me :-)
To all those lard asses complaining about the amount of sugar: post your own recipe. Otherwise, bug off.
Thank you Thomas. Will try this Friday without a mixer. Actually I am the mixer. Love your topics.
Looks wonderful, this video was extremely helpful thank you so much
I have been trying to find a solution to this problem. Thank you very much!
I dont know what I want the most..... That bread, or that man
Santiago Bonnet both on the table xD
〜( ̄▽ ̄〜) (〜 ̄▽ ̄)〜
What bread
I know! he looks so yummy
Get the man and then you will get the bread later lol
thank you! wish i saw this before my pumpkin mush disaster!
Can’t wait to try it! Can you make a video for a banana bread?
Finally some baking video from you!
Hi dad
Looking forward to seeing your response to the pepper challenge from Chef John!
I am thinking about giving as gifts for Christmas.
Now this is how you make it!
Omg I did and forgot the buttermilk and omgggggg soooooo delicious soft good love itttttr😍😍😍😍
But the soggy pumpkiny part is the BEST part of the bread X'D
This is the most important video this year.
I did it and is delicious!!!
Too good , please can you tell me if I want to make eggless what can use imstead of eggs🙏😊
I'm definitely going to try your recipe. Looks yummy!
Can I bake this in a Lodge cast iron loaf pan?
i'm allergic to eggs and lactose intolerant, i would have to sub ground flax and water for the eggs, i could use a nondairy yogurt instead of buttermilk, nondairy butter (and would likely use less). would i need to do anything else to get the right texture?
kokoro nagomu bobs red mill makes an egg replacer mix. I don’t know how it does but it’s a legit product and bbs red mill is usually legit with their other products.
thank you, i've used a lot of egg replacers, i usually stick with flax 'eggs'. i'll look at the ingredients of the bob's red mill egg replacer to see if it contains things i'm sensitive to.
How do you store it so the tops don’t get that wet layer? Thanks
Looks delicious !!
🎼 Pumpkin Bread, Pumpkin Bread I’m gonna make me some yummy delicious Pumpkin Bread!
Quarantine Baking 🍞
Thank you for all of the helpful information you provide. I would like to know if I can add raisins and candied ginger. If so would I need to make any adjustment to the receipt? Lotta
I kinda like the chewy bread tbh but this is useful knowledge.
Super! Pozdrawiam z Polski :)
There is no conundrum like the making of an opera gateau, can u show us a simplified version pls?!! Measurement by grams pls!! Thank you
I learned a lot with this video, I've been making all kinds of bread. I'm a vegan that in itself is a conundrum when it comes to baking. Also, I use very little sugar in my baking, instead I use unsweetened apple sauce and a tablespoon of maple syrup, or sometimes I put some dates. But, also glutenfree because I can't have anything that has Rye, Wheat, Barley, Spelt and Kamut or oats if they haven't been milled in the same machine because I get really sick. So my biggest conundrum is baking with Glutenfree flours, plant-based milk, egg substitutes, and sugar substitutes. Now it would be great if you made a video keeping those components in mind ;-)
Just a few suggestions. I don’t have a problem with gluten, but I like to make a healthier loaf. Most say oats are okay. If the gluten gets in from the same facility milling wheat or other grains, possibly just used a good quality organic rolled oats and dry high speed blender them until flour-like consistency. I do that when I decide to bake and I have no flour. Also, to keep it healthier, I sometimes blend in buckwheat flour. Sorry to hear that even the ancient grains like kamut give you problems. In middle eastern stores nearby, I can get some chick pea flour or fava bean flour. Also, I sometimes steam sweet potatoes instead of pumpkin, which are sweeter. Sometimes I use NO SUGAR and just boil a cup or two of raisins to a syrupy consistency. MAYBE WHOLE GRAIN BROWN RICE FLOUR is the answer for your problem. Also, so many varieties of whole grain rice. This recipe calls for quite a bit of baking powder, plus baking soda, so no matter what the ingredients, it’s going to rise. There are many more options as far as healthy flours for you. Possibly millet or quinoa.
Just a few suggestions. I don’t have a problem with gluten, but I like to make a healthier loaf. Most say oats are okay. If the gluten gets in from the same facility milling wheat or other grains, possibly just used a good quality organic rolled oats and dry high speed blender them until flour-like consistency. I do that when I decide to bake and I have no flour. Also, to keep it healthier, I sometimes blend in buckwheat flour. Sorry to hear that even the ancient grains like kamut give you problems. In middle eastern stores nearby, I can get some chick pea flour or fava bean flour. Also, I sometimes steam sweet potatoes instead of pumpkin, which are sweeter. Sometimes I use NO SUGAR and just boil a cup or two of raisins to a syrupy consistency. MAYBE WHOLE GRAIN BROWN RICE FLOUR is the answer for your problem. Also, so many varieties of whole grain rice. This recipe calls for quite a bit of baking powder, plus baking soda, so no matter what the ingredients, it’s going to rise. There are many more options as far as healthy flours for you. Possibly millet or quinoa.
Hey thomas can you do a video on cupcakes? My last batch looked like anything but cupcakes and I had to toss them out :(
Great video, but you didn't really give a direct cause for soggy bread. Is it because of a overmixed batter, cold ingridients or too little flour?
Also, should you always use the oven-fan (convection) when you bake bread?
I agree - I have watched the video and still not really any the wiser on how to prevent a soggy bottom.
Maybe it might also be letting it cool turned over? Lets the moisture distribute a bit as it cools? But you're, it wasn't really nailed down.
I'm looking for dips that are lactose free, for thanksgiving, do you have any? I'm having a heck of a time finding some, thanks 🤗
Better to use a combination of half butter and half oil. Using only butter, makes a loaf that becomes dry quickly.
Very good video, except I don’t eat diary. Any other tip to help the soggy bottom?
Can you use bread flour instead pf regular flour?
Thank you for great recipe and demonstration. My conundrum is being forced (due to medical issue) to use gluten free flour blends as substitute for gluten flour in baking. I get mixed results, usually scones, cakes, cookies etc turn out rather dry with a grainy texture. This is happening with several blends I’ve tried which are advertised as 1 to 1 substitutes for gluten flour.
Gluten is the very thing that gives bread its springiness, softness, and holds the whole thing in a loose but firm suspension. It's true. So if you cut out the gluten you will always get a grainy baked good to some extent.
Hi, I love your channel!! but in my country I can't find buttermilk, what other ingredient I can use? thanks!
Homemade buttermilk: 1 c. milk + 2 tbs. vinegar and let sit out for 30 minutes
Milk and a splash of lemon 🍋 works as well.
Can you make your own pumpkin puree if you can't find the canned?
my banana bread always turned out soggy at the bottom. does this method apply to banana bread as well?
Banana breads require baking soda to be able to lift and cook through correctly. Bananas are acidic so banana bread helps it cook well and not leave any soggyness
#KitchenConundrums what do you think about using coconut oil for baking?
I can't find caned pumpkin in my country, could you please find a recipe that would work as well
If a recipe calls for baking 30 minutes at 350 degree for one pan of batter will the timing be the same for two pans ?
a video about different ways you can make egg nog would be awesome!
my whatever conundrum is my credit card debt some help with that would be great thanks
I need the measurement in grams please
Love him
at the end, they edited out the part when he spits the pumpkin bread out due to an egg shell... great recipe~!!
What happened to Thomas Joseph? Where did he go? I hope he’s ok and still around…
This is a great video but the audio is clipping like crazy
I would add 1.5C chopped pecans.
i always have that problem with banana bread..it's more wet then dry..any suggestions ?
follow the same steps here, the consistency of pumpkin and bananas are quite similar so...
Yeast and cake donut video please! #kitchenconundrums
I have roasted pumpkin in the fridge can I substitute for the canned? It seems more wet than the canned.
In other pumpkin flavored food videos, he mentioned that roasted pumpkin should be strained through a cheesecloth to get rid of extra moisture.
M T thank you so much!
where can I get that apron..?
mritaly3000 uwelcome. www.hedleyandbennett.com/collections/tall-aprons/chambray
I could an apron for you at a fraction of that price
So was the secret cooling it on a rack?
cyoohoos that and making sure that the eggs and butter were at room temperature
The plural of loaf is loaves - for the love of god LOAVES man!!
willcwhite Didn't I just see you comment on a tyt video. You're everywhere
Lol
🤣
what can i substitute buttermilk with?
Emma Sun 1/2 cup regular milk with 11/2 tsp of white vinegar. Let it sit 10 minutes and you have your substitute.
thanks guys!
Milk with a tablespoon or two of lemon 🍋 works just as well 🙃
My English is poor and the only thing I díd not understand is how many butter you suggest for this recipe.
2 cups of sugar good lord
willcwhite
It's preposterous how much sugar americans add to everything.
What happens if I just use the one cup of brown sugar?
Sono d'accordo
willcwhite
2 cups of sugar
1 cup per loaf
1/10 of a cup per slice
Thats 1.6 tablespoons
Not too much if you don't eat the whole loaf
Elias Villa I'll probably eat half today and the other half tomorrow 😅
How can I ensure mine doesn't turn into a slopabottomus?
dumb question but what if you're baking during winter and the room temperature in your kitchen is actually the fridge temperature (just a bit of exaggeration but you get the idea) - how do you deal with things like making sure your microwaved butter cools down but doesn't solidify again, or that the rest of your ingredients are actually at "room temperature"?
It sounds so good but if my math is half way correct there is 2 times the amount of sugar to the pumpkin. That is a big problem for obesity, obesity, obesity.
Can you make a recipe for the people that want to be healthy.
Use half the amount of sugar. Results are the same. I've even reduced to 1/4 cup of white and a 1/4 cup of brown sugar and it comes out nice. Top with some pumpkin butter and it's perfect.
Doesn’t show the inside bottom and hides it at the end closing
This is great! Do you know anything about wheat-free bread? I tried a recipe for paleo coconut bread online and it was so dry and grim, I had to throw it away!
Question: Can I use sweet potato puree instead of pumpkin puree?
kamala b probably, give it a go! Similar consistently
I do sometimes. Sweet potato has more flavor than pumpkin.
May I have a link to the printed recipe? tyia
Angi Simon there is a like in the description!
Thats definitely libbys pumpkin puree
loaves
/lōvz/ -plural form of loaf. @6:53. wtf.
HE HAS OVER MIXED That better! That pumpkin bread loaf will have the texture of rubber.
3 teaspoons is 1 tablespoon, no?
Brandan Andrews, depends which country you're from. American/UK 3 teaspoons = 1 tablespoon (15 ml), whereas here in Australia we like to be different and one tablespoon = 4 teaspoons (20ml)!
The conundrum is we don’t have that fancy stuffs u have in ur kitchen r the poor people supposed to starve I only have pumpkin 🎃 this corona
Did Thomas Joseph get a tan? Still hot though
name me sth that u can not find in America
Well, usually we all should avoid soggy bottoms at any time. *wink* (soggy tops are welcome btw)
Aquarius Love I think I know what do u mean XD
sorry to say this cake was very dry
OMG what is that background noise? Sorry. No.
SRSLY. Adjust for that noise!
The microphone is peaking and it's super annoying.
You would be a lot easier to listen to if your voice was not so weird.