Absolutely Perfect Pumpkin Bread

This Absolutely Perfect Pumpkin Bread is moist, spiced and will fill your home with the most amazing aroma.  Your friends and family will devour this flavorful bread that screams it’s time for fall.  This is such an easy quick bread, you’ll make it all the time.

I love all the things you can make with pumpkin, it’s so versatile. Try these recipes for some pumpkin  inspiration; Soft and Puffy Pumpkin Snickerdoodles, Chocolate Chip Pumpkin Muffins or this Pumpkin Cinnamon Roll Cake.

Absolutely Perfect Pumpkin Bread

The hardest thing about this super easy loaf is waiting for it to cool enough so you can eat it. This is so easy to make you’ll want to make it every day. Serve it for breakfast, snack or even dessert. Warm sweet balance of spices makes this irresistible whenever you serve it.

This Pumpkin bread also makes a perfect gift for any occasion. Take it as a home warming gift, a thank you gift, or a just because gift. It’ll make anyone’s day just better.

Perfect Pumpkin Bread Ingredients:

• Butter: Adds moisture and flavor
• Sugar: Adds sweetness to the pumpkin
• Pumpkin Puree: Can use canned or make your own puree
• Sour Cream: Secret ingredient that adds moisture and super tender
• Vanilla: Love the flavor it adds
• Flour: Sift your flour for the perfect insides
• Cinnamon, Nutmeg & Cloves: The must have perfect trio of spices to go with pumpkin
• Baking Soda & Baking Powder:  These are your leavening agents to help the bread rise and make it light and airy.

How to Make Perfect Pumpkin Bread:

1. Prepare: Preheat the oven to 350 degrees. Take a 9×5 loaf pan and line it with parchment paper and spray with non stick spray.
2. Wet Ingredients: In a medium bowl you’ll beat butter, sugar together till combined well. Add eggs, pumpkin puree, sour cream and vanilla and beat well.
3. Dry Ingredients: In another bowl whisk the flour, cinnamon, nutmeg, cloves, baking soda and baking powder.
4. Combine: Gently fold in the dry ingredients into the wet ingredients till combined.
5. Bake: Pour into the loaf pan and bake for 45-60 minutes or till a toothpick comes out clean.

Tips and Variations for the Absolutely Perfect Bread:

• Pumpkin: Make sure you buy canned pumpkin puree and don’t confuse it with canned pumpkin pie filling. They are two very different things. The pie filling will have sugar and spices already added, you just want plain pumpkin so make sure you double check your can.
• Add-ins: Make variations to this recipe by adding a half of cup of chopped pecans, or walnuts. Chocolate chips, cranberries or raisins.
• Muffins: You can easily turn these into muffins, just pour into greased muffin tin filling each about 3/4 full. Bake for 20 minutes or till an inserted toothpick comes out clean. Should make roughly 24 muffins.
• Double: This is simple to double and make two loaves. One to eat right away and one to save for later.

Make Homemade Pumpkin Puree:

Super simple and fun to do, fresh puree will make these Pumpkin Pie Cupcakes with Cream Cheese Whipped Cream that much more amazing.

1. Prep: Take a small 4-6 pound pumpkin, often called a sugar or pie pumpkin and cut off the stem with a sharp knife. Cut the pumpkin in half and scoop out the seeds and strings. Keep the seeds if you want to roast them later.
2. Roast: Preheat oven to 400 degrees. Lay the pumpkin cut side down on a baking sheet that has been lined with parchment paper. Roast until a knife can easily be inserted and the flesh feels soft. Should take about 35-45 minutes depending on the size.
3. Scrape: Once the pumpkin has cooled scrape the insides from the shell and place in a food processor.
4. Puree: Blend until smooth and creamy. The puree can then be stored in your fridge for a few days or in the freezer for a few months.

Storing Pumpkin Bread:

Everyone will love this so much, there may not be leftovers but if there are, it’s easy to store:

• Storage: Pumpkin bread does not need to be refrigerated. Make sure it’s cooled completely and store tightly wrapped in a cool dry place for up to 4 days. If it lasts longer than that, put in the fridge for up to 7 days.
• Freeze: This freezes beautifully. Once the loaf is completely cooled wrap in plastic wrap, at least two layers to prevent freezer burn. It can be frozen for up to 3 months. Thaw on the counter top overnight.

More Perfect Quick Breads:

I love quick breads, they don’t take extra time to rise and the flavors are amazing.

• Lemon Almond Poppyseed Quick Bread
• Cranberry Orange Quick Bread
• Award Winning Banana Bread
• My Favorite Zucchini Bread
• Eggnog Bread with Eggnog Glaze

Print

Pumpkin Bread

This Absolutely Perfect Pumpkin Bread is moist, spiced and will fill your home with the most amazing aroma.  Your friends and family will devour this flavorful bread that screams it's time for fall.  This is such an easy quick bread, you'll make it all the time.

Course Appetizer, Bread, Breakfast, Side Dish

Cuisine American

Keyword pumpkin bread, pumpkin bread recipe

Prep Time 10 minutes

Cook Time 45 minutes

Total Time 55 minutes

Servings 12 Slices

Calories 235kcal

Author Alyssa Rivers

Ingredients

• 1/2 cup butter melted
• 1 cup sugar
• 2 eggs
• 3/4 cup pumpkin puree
• 1/4 cup sour cream
• 1 teaspoon vanilla
• 2 cups flour
• 2 teaspoons cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cloves
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder

Instructions

• Preheat the oven to the 350 degrees. Line a 9x5 inch loaf pan with parchment and spray with non stick spray. In a medium sized bowl beat the melted butter and sugar together. Add eggs, pumpkin puree, sour cream, and vanilla and beat until combined.
• In a small bowl whisk together flour, cinnamon, nutmeg, cloves, baking soda and baking powder. Add the dry ingredients to the wet ingredients and stir until combined. Pour into the prepared loaf pan.
• Bake for 45-60 minutes or until a toothpick inserted comes clean.

Nutrition

Calories: 235kcal | Carbohydrates: 34g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 50mg | Sodium: 175mg | Potassium: 88mg | Fiber: 1g | Sugar: 17g | Vitamin A: 2689IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg

from The Recipe Critic https://ift.tt/2RCjBrk
https://ift.tt/2FJxH7I

How to Bake the Perfect Bacon (Step By Step!)

Everyone loves Bacon, and once you try baking it, you’ll love it even more!  It’s just perfectly crisp, amazing flavor, and easy clean up. You will have bacon every morning!

This Perfectly Baked Bacon will go swimmingly with these other “perfect” recipes; Perfect Crepes, Grandma’s Perfect Fluffy Pancakes, or Perfect Chocolate Chip Zucchini Bread.

Oven Baked Bacon

Crispy savory perfectly cooked bacon is everyone’s favorite and this will become your favorite way to cook it. It’s so easy, it may take a little more time but you won’t mind after you see the results. The bacon will be straight, it won’t curl, perfect for sandwiches. In the oven it also cooks evenly with no white fatty pieces on one end and burnt on the other.

Another reason you’ll love this perfectly baked bacon is that it’s completely hands off. You don’t have to babysit it, you don’t even have to flip it! How easy is that? And because you bake it in the oven, you can cook large batches at once. And it’s all done at the same time.

What You Need to Bake Bacon:

• Bacon: 16 oz package will fill your sheet pan
• Rimmed Baking Sheet: The rimmed baking sheet will keep the grease from dripping.
• Aluminum foil:  Use non stick aluminum foil.
• Cooling Rack: This is essential for letting the bacon’s grease drip.

How to Bake the Perfect Bacon (Step By Step!):

There will be no more splattering of grease all over the stove and yourself.  You won’t have half burnt half under cooked slices. And no more stale bacon smell wafting through the house hours after breakfast.

1. Preheat the oven to 375 degrees
2. Line a rimmed baking sheet with non-stick aluminum foil.
3. Place the cooling rack in the baking sheet.
4. Lay the bacon on the cooling rack careful not to overlap.
5. Bake for 12-15 minutes or until desired crispness. Remove and set on a paper towel lined plate.

Tips for Baking The BEST Bacon:

It’s super easy but here are some tips to ensure it is truly the best.

• When is it done: Depending on the thickness and how you like your bacon will depend on how long you cook it for. If you have thicker cut, you’ll need to cook it longer. If you like it super crispy, also cook it longer. If you soft and chewy bacon or it’s a thinner cut, you’ll need less time. Every oven is different so I suggest keeping an eye on it till it’s just right for you.
• Remove: Take the bacon off of the rack or baking tray as soon as you take it out of the oven, it continues to cook as long as it’s in the pan.
• Flavor:  You can some kick to your bacon by adding black pepper, or brown sugar on top before baking. Super easy and flavorful.

 

Baked Bacon Storage Tips:

•  Store. Leftover bacon will lose it’s crispness, but stores well in a refrigerator for up to 5 days. Microwave or recrisp your slices in the oven at 375.
• To Freeze: If you want to freeze your bacon, under cook it slightly, and freeze in ziploc freezer bags for up to 2 months. Then simply reheat what you need in the microwave for 15-30 seconds. It’s such an easy way to have bacon when you need it quickly.

Recipes to Use Bacon in:

• Bacon Guacamole
• Bacon Pear Gorgonzola Salad
• Creamy Bacon Carbonara
• Skinny Slow Cooker Bacon Ranch Chicken
• Avocado Chicken Bacon Chopped Salad With Creamy Basil Dressing

 

Print

How to Bake the Perfect Bacon (Step By Step!)

Everyone loves Bacon, and once you try baking it, you'll love it even more!  It's just perfectly crisp, amazing flavor, and easy clean up. You will have bacon every morning!

Course Breakfast, Side Dish

Cuisine American

Keyword bacon, baked bacon

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 4 People

Calories 17kcal

Author Alyssa Rivers

Ingredients

• 1 16 ounce package bacon
• rimmed baking sheet
• non-stick aluminum foil
• cooling rack*

Instructions

• Preheat oven to 375 degrees. Line a rimmed baking sheet with aluminum foil and place the wire cooling rack on top of the baking sheet.
• Place the bacon evenly in a row careful not to overlap. Bake for 12-15 minutes or until desired crispiness. Remove and set the bacon on a paper towel lined plate.

Notes

*I have made it before without the cooling rack and is optional.

Nutrition

Calories: 17kcal | Carbohydrates: 1g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 26mg

 

from The Recipe Critic https://ift.tt/2H4tThL
https://ift.tt/2FCAD6h

Instant Pot Hard Boiled Eggs

Instant Pot Hard Boiled Eggs are hands down the best thing to make in your electric pressure cooker! Not only do they turn out perfect every time, but they peel better than any other method!

Hard boiled eggs are a great healthy snack to always have on hand in the fridge. Or use them to make Classic Deviled Eggs, Avocado Egg Salad, and the Best Macaroni Salad!

Instant Pot Hard Boiled Eggs

Peeling hard boiled eggs has been a hit-or-miss undertaking for me for years. I swear I have tried every trick in the book, but always with inconsistent results. Until now. Making hard boiled eggs in the Instant Pot has been a total game changer for me.

I don’t know exactly what it is about the science of the pressure cooker that makes these hard boiled eggs so easy to peel, but it’s mind-blowing. This is the only way I plan to make hard boiled eggs from now on!

We have tested this with farm fresh eggs from our backyard chickens, as well as older store-bought eggs that we aged for a couple of weeks in the fridge. And honestly, they still turn out perfect and peel without any effort. EVERY. SINGLE. TIME.

Plus, I love that you don’t have to stay near the stove to watch for eggs to boil. This method takes the guess work out of making hard boiled eggs.

What you need to make hard boiled eggs in the Instant Pot:

• Eggs: You can do anywhere from 2 to 12 eggs (or more if they fit comfortably in your IP!). The timing and amount of water stays the same no matter how many you are doing at a time!
• Water: You always have to have some liquid for the Instant Pot to function properly.
• 6-quart Instant Pot: Really, any electric pressure cooker will work.
• Ice water bath: This will help stop the cooking process and quickly cool down the eggs once they are done.

How to make Instant Pot Hard Boiled Eggs

1. Prep the Instant Pot: Place the metal trivet that came with the Instant Pot down into the pot and fill with 1 cup of water.
2. Arrange eggs: Gently place the eggs into the Instant Pot. They can be stacked on top of each other, but be sure to check for cracks before placing them.
3. Set cooking time: Manually set the Instant Pot to cook on high pressure for 5 minutes. Once the timer goes off, let it do a natural release for 5 minutes before doing a quick release by turning the pressure release valve.
4. Cool quickly: Immediately transfer the cooked eggs to an ice water bath for five minutes to stop the cooking process. Then crack and peel to enjoy right away or use in a recipe!

How to Store Hard Boiled Eggs:

Always refrigerate hard boiled eggs right away. They should not be left out at room temperature for longer than 2 hours.

If unpeeled, hard boiled eggs can be stored in a bowl in the fridge and will last for up to a week. If you peel them right away, the eggs should be stored in an airtight container and eaten within 3-4 days.

Are older eggs better for making hard boiled eggs?

I have found this to be the case in the past when making hard boiled eggs on the stovetop, but that doesn’t seem to be the case with the Instant Pot. Some of the pale green and speckled brown eggs in these images were laid fresh that day from our backyard chickens and they peeled just as easily as the white ones from the store.

More Egg Recipes:

• Eggs Benedict with Hollandaise Sauce
• Southwest Baked Ham and Eggs Potato Hash
• Classic Potato Salad Recipe
• Balsamic Chicken Cobb Salad with Pasta

Print

Instant Pot Hard Boiled Eggs

Instant Pot Hard Boiled Eggs are hands down the best thing to make in your electric pressure cooker! Not only do they turn out perfect every time, but they peel better than any other method!

Course Appetizer

Cuisine American

Keyword boiled eggs, hard boiled eggs

Prep Time 5 minutes

Cook Time 5 minutes

Ice water bath 5 minutes

Total Time 15 minutes

Servings 12 eggs

Calories 72kcal

Author Amy Nash

Ingredients

• 12 large eggs
• 1 cup water

Instructions

• Place the metal trivet that came with the Instant Pot into the bottom of a 6-quart Instant Pot. Add the water, then gently place the eggs, checking for cracks first. They can be stacked on top of each other, if necessary. Cover and secure the lid, then set the valve to "sealing".
• Select "manual" high pressure and set for 5 minutes. It will take a few minutes for the Instant Pot to come up to pressure, then it will cook for 5 minutes. Prepare an ice water bath in a large bowl.
• When the timer goes off, let it do a natural release for 5 minutes before releasing any remaining pressure using a quick release by switching the pressure valve to venting. Be careful of any venting steam and use a towel to protect your hands when doing a quick release.
• Immediately transfer the hard boiled eggs to the ice water bath and let them sit for 5 minutes to quickly stop the cooking process. Store in the fridge for up to 1 week, or peel and enjoy right away.

Nutrition

Serving: 1g | Calories: 72kcal | Carbohydrates: 1g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 186mg | Sodium: 72mg | Potassium: 69mg | Sugar: 1g | Vitamin A: 270IU | Calcium: 28mg | Iron: 1mg

from The Recipe Critic https://ift.tt/33xGDVY
https://ift.tt/2FBHw7v

Slow Cooker Teriyaki Chicken

Slow Cooker Teriyaki Chicken is a simple saucy, sweet and tangy chicken served over tender long grain rice that truly satisfies. The aroma that will fill your kitchen will make your mouth water all day, the hardest part of this will be waiting till it’s done. It’s so simple and so flavorful, it’ll become a standard in your recipe rotation.

Serve this with a Creamy Poppy seed Fruit Salad and some Egg Rolls for the perfect family dinner on busy weeknight. This will bring the family running to the table.

Slow Cooker Teriyaki Chicken

Teriyaki is one of the most favorites of the Asian flavors around. The combination of garlic, ginger, soy sauce, sugar and vinegar is like magic. Teriyaki sauce makes everything taste better. From Shrimp to veggies to steak. It just goes with so many things.

Slow Cooker Teriyaki Chicken is rich and flavorful and so easy to throw together. Slow Cooker meals are a favorite go to when life gets busy and this will be a winner.  Tender chicken is drenched a thick sweet sauce with minimal preparation but will taste like you slaved all day. This is so good!

Teriyaki Chicken Ingredients:

Simple ingredients come together quickly for the perfect meal.

• Chicken Thighs: Save time by buying boneless skinless chicken thighs. Otherwise you’ll want to de-bone and skin your chicken thighs.
• Sugar: Balances out the soy sauce to make the perfect sauce.
• Soy Sauce: You can use low sodium soy sauce if you’d like.
• Cider Vinegar: Adds zing and tenderizes the chicken.
• Ground Ginger: Makes the sauce sing.
• Minced Garlic: You can use jarred minced garlic.
• Pepper: Try using fresh ground pepper for the best flavor.
• Cornstarch:  Thickens the sauce.
• Cold Water: needed to dissolve the cornstarch
• Rice: Long grain brown or white rice is best.

How to Make Slow Cooker Teriyaki Chicken:

Using the Slow cooker makes every thing easier. Just a few simple steps is all you need to impress.

1. Place: Put the chicken in the slow cooker.
2. Mix: In a large bowl mix the sugar, soy sauce, cider vinegar, ginger, garlic and pepper. Pour it over the chicken.
3. Cook: Cook on low for 4-5 hours till chicken is tender.
4. Remove: When the chicken is done remove and shred on a platter and keep warm.
5. Sauce:  Skim the fat from the cooking liquid. Place the liquid in a pot and bring to a boil. Mix the cold water and cornstarch together in a small bowl. Slowly add to the sauce and stir till thickened.

Teriyaki Tips and Variations:

You will love how versatile this recipe is, it’ll be everyone’s favorite.

• Chicken: The recipe calls for boneless skinless chicken thighs, but chicken breasts can easily be used and will be super tender and flavorful.
• Trim the Fat: Which ever kind of chicken you use, you’ll want to trim off any excess fat.
• Honey: If you’re looking for a sugar substitute try honey. It’s sweeter than sugar so you can use less. It will add a nice deep richness to the sauce. Try using 2/3 cup honey instead of the sugar.
• Sauce: If your sauce seems too thin even after adding the cornstarch. Mix another 1 teaspoon of cornstarch with 2 teaspoons of cold water and add. Continue to add the cornstarch slurry till you get the thickness you desire. It will thicken as it cools.
• Flavor: If you want to intensify the flavor use fresh garlic and fresh grated ginger for a deep rich flavor.

Serving and Storing Teriyaki Chicken:

Slow cooker chicken is so easy and so versatile, you’ll love having some leftovers.

• Double: This is an easy recipe to double and save half for later.  Leftovers often taste better anyway as flavors continue to meld together.
• Variations: Besides rice you can try serving it over quinoa. Roast or steam vegetables and turn the meal into a stir fry or a rice bowl. Use the chicken in sandwiches or to top a Teriyaki Chicken salad.
• Store: Leftovers can be stored in the fridge for up to 5 days and in the freezer for up to 3-4 months.

More Tempting Teriyaki Recipes:

Teriyaki is such a tantalizing flavor, try these other great recipes with this amazing taste.

• Easy Teriyaki Chicken Casserole
• Grilled Pineapple Teriyaki Chicken
• Sheet Pan Teriyaki Chicken with Vegetables
• Sweet Island Teriyaki Chicken
• Slow Cooker Honey Teriyaki Chicken

Print

Slow Cooker Teriyaki Chicken

Slow Cooker Teriyaki Chicken is a simple saucy, sweet and tangy chicken served over tender long grain rice that truly satisfies. The aroma that will fill your kitchen will make your mouth water all day, the hardest part of this will be waiting till it's done. It's so simple and so flavorful, it'll become a standard in your recipe rotation.

Course Dinner, Main Course

Cuisine Asian American, Chinese

Keyword slow cooker treiyaki chicken, teriyaki chicken

Prep Time 10 minutes

Cook Time 4 hours

Total Time 4 hours 10 minutes

Servings 6 people

Calories 394kcal

Author Alyssa Rivers

Ingredients

• 12 boneless skinless chicken thighs about 3 pounds (I used 4 boneless skinless chicken breasts)
• 3/4  cup sugar
• 3/4 cup soy sauce
• 6 tablespoons cider vinegar
• 3/4 teaspoon ground ginger
• 3/4 teaspoon  minced garlic
• 1/4 teaspoon pepper
• 2 tablespoons cornstarch
• 2 tablespoons cold water
• Hot cooked long grain rice

Instructions

• Place chicken in a 4 quart slow cooker.
• In a large bowl, combine the sugar, soy sauce, cider vinegar, ginger, garlic and pepper.  Pour over chicken.
• Cover and cook on low for 4 to 5 hours or until chicken is tender.
• Remove chicken to a serving platter; keep warm.
• Skim fat from cooking liquid.  Place liquid in a saucepan and bring to a boil.  Combine cornstarch and water until smooth.  Gradually stir into liquid and stir until sauce is thickend.  Serve with chicken and rice.

Notes

Updated on September 15, 2020

Originally Posted on November 13, 2012

Nutrition

Calories: 394kcal | Carbohydrates: 29g | Protein: 47g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 215mg | Sodium: 1822mg | Potassium: 626mg | Fiber: 1g | Sugar: 26g | Vitamin A: 54IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 3mg

from The Recipe Critic https://ift.tt/32ByOzn
https://ift.tt/3knRdWl