Hello from Oklahoma! Good Video! From an old deer camp cook, " I'm 63", It's been my experience, every time the lid is lifted on a Dutch oven you've extended the cooking time by another 10 to 15 minutes. It is an art for sure. Looked delicious! Thanks for all You do! God Bless!
Looks great Dave! The piglet in me likes to slice up pumpkin bread (or banana bread) and then use those slices to make French toast out of them (so good).
Pumpkin bread always makes me think of my mother's baking. Her being taught by her Italian grandmother really helped. Thanks, Dave. I'm really enjoying your books.
I am going to give this a try this afternoon. My daughter and her boyfriend are flying in the evening for a wedding. Plan give this a trial run for my enjoyment and another-for everyone else.
You have to understand this system, if the loaf was directly in the oven not separate space that is correct but this is basically an oven with a pan inside. Top heat is coming from the bottom to lid as heat able to rise around the container inside not blocked from rising by the entire loaf in contact with the oven itself. Done this way top coals are in necessary
You keep saying baking powder... but the box is soda. There is a difference. I've found heating the lid on the other burner really helps with cooking the tops of foods.
That looks good! I go for the quick and easy way by just using the can of pumpkin with a box of spice cake mix. It works and tastes good but I think way with the ingredients you used probably a better tasting bread.
