Ebooka przeczytasz w aplikacjach Legimi na:
Odsłuch ebooka (TTS) dostępny w abonamencie „ebooki+audiobooki bez limitu” w aplikacji Legimi na:
Cooking spray or cooking oil
180 g all-purpose flour
150 g white sugar
1 tsp baking soda
3/4 tsp salt
1/2 tsp ground cloves
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp pumpkin pie spice
1/4 tsp baking powder
220g pumpkin puree
120 ml vegetable oil
80 ml water
175 g semisweet chocolate chips
80 g chopped toasted almonds
Preheat your oven to 350°F/180°C.
Coat a bread pan with nonstick spray or grease with cooking oil.
Get a bowl, combine: baking powder, flour, pumpkin spice, sugar, nutmeg, baking soda, cinnamon, cloves, and salt.
Stir the mix evenly then add in the eggs, pumpkin puree, water, and veggie oil.
Work the mix completely then add in the almond and chocolate chips.
Enter your batter into the bread pan and cook everything in the oven for 75 mins.
120 g halved red candied cherries
80 g. blanched slivered almonds
60 g cake flour
100 g butter, softened
100 g white sugar
1 tsp vanilla extract
1 tsp almond extract
200 g additional cake flour
2 tsps baking powder
1/2 tsp salt
100 ml milk
Get a bowl, mix: 60 g flour, cherries, and almonds.
Get a second bowl, mix: salt, 200 g flour and baking powder.
Get a third bowl to mix your butter, flavorings, and sugar together until it is frothy then combine in your eggs one by one.
With a low speed mixer work each egg for 60 secs then add in the flour mix with the milk as well.