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 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 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.
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.
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.
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
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?
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
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!
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.
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)!
I only subscribe to this channel because I love your recipes. Thanks Thomas Joseph.
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.
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 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.
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 put chopped pecans and snipped dates in the batter-turned out great!
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 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 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.
I just made it!!! And oh-my-god!!! Best pumpkin bread i ever tasted! Bravo tomas joseph
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.
The best pumpkin recipe. Thanks for sharing it with us 🇺🇸
Looks wonderful, this video was extremely helpful thank you so much
thank you! wish i saw this before my pumpkin mush disaster!
Always love your helpful hints for better results. Bought my canned pumpkin today to make this for co-workers.
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
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 have been trying to find a solution to this problem. Thank you very much!
I would love for you to do a video about sourdough starter. Thank you for doing such excellent videos!
Now this is how you make it!
Can’t wait to try it! Can you make a video for a banana bread?
This is the most important video this year.
But the soggy pumpkiny part is the BEST part of the bread X'D
Thank you Thomas. Will try this Friday without a mixer. Actually I am the mixer. Love your topics.
Hi dad
Looking forward to seeing your response to the pepper challenge from Chef John!
Finally some baking video from you!
I am thinking about giving as gifts for Christmas.
I did it and is delicious!!!
I'm definitely going to try your recipe. Looks yummy!
Can I bake this in a Lodge cast iron loaf pan?
Looks delicious !!
Omg I did and forgot the buttermilk and omgggggg soooooo delicious soft good love itttttr😍😍😍😍
🎼 Pumpkin Bread, Pumpkin Bread I’m gonna make me some yummy delicious Pumpkin Bread!
Quarantine Baking 🍞
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.
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.
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
Too good , please can you tell me if I want to make eggless what can use imstead of eggs🙏😊
Better to use a combination of half butter and half oil. Using only butter, makes a loaf that becomes dry quickly.
I kinda like the chewy bread tbh but this is useful knowledge.
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.
Super! Pozdrawiam z Polski :)
Very good video, except I don’t eat diary. Any other tip to help the soggy bottom?
How do you store it so the tops don’t get that wet layer? Thanks
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
Love him
Can you make your own pumpkin puree if you can't find the canned?
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 🤗
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
🤣
Can you use bread flour instead pf regular flour?
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
Hey thomas can you do a video on cupcakes? My last batch looked like anything but cupcakes and I had to toss them out :(
a video about different ways you can make egg nog would be awesome!
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 ?
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.
at the end, they edited out the part when he spits the pumpkin bread out due to an egg shell... great recipe~!!
#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
This is a great video but the audio is clipping like crazy
my whatever conundrum is my credit card debt some help with that would be great thanks
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!
I would add 1.5C chopped pecans.
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"?
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
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.
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 😅
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!
My English is poor and the only thing I díd not understand is how many butter you suggest for this recipe.
So was the secret cooling it on a rack?
cyoohoos that and making sure that the eggs and butter were at room temperature
I need the measurement in grams please
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.
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 🙃
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
Doesn’t show the inside bottom and hides it at the end closing
How can I ensure mine doesn't turn into a slopabottomus?
Thats definitely libbys pumpkin puree
HE HAS OVER MIXED That better! That pumpkin bread loaf will have the texture of rubber.
May I have a link to the printed recipe? tyia
Angi Simon there is a like in the description!
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)!
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
Did Thomas Joseph get a tan? Still hot though
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
loaves
/lōvz/ -plural form of loaf. @6:53. wtf.
name me sth that u can not find in America
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.