Pumpkin Bread
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https://instructions.wiki/recipes/pumpkin-bread
Makes 1 loaf · 15 min prep · 1 hr 5 min cooking
Ingredients
- 1 3/4 cups (220 g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 1/2 cups (300 g) granulated sugar
- 1/2 cup (120 ml) neutral oil such as canola or vegetable, plus more for the pan
- 2 large eggs
- 1 can (15 oz / 425 g) pumpkin puree, not pumpkin pie filling
- 1/3 cup (80 ml) water
- 1 teaspoon vanilla extract
Heat the oven to 350F (175C)
Oil a 9 by 5 inch loaf pan and line the bottom with parchment. Check the can before opening it. Pumpkin puree is plain cooked squash. Pumpkin pie filling is already sweetened and spiced, and it will not work in this batter.
Whisk the dry ingredients
Combine the flour, baking soda, salt, cinnamon, nutmeg, and cloves in a medium bowl. Whisk for about 15 seconds so the baking soda is evenly distributed.
Whisk the wet ingredients
In a large bowl, whisk the sugar and oil together until smooth. Add the eggs one at a time, whisking after each. Whisk in the pumpkin puree, water, and vanilla. The mixture should be uniform and slightly glossy.
Combine the batters
Add the dry mixture to the wet mixture. Fold with a spatula just until no streaks of flour remain, about 20 strokes. Overmixing develops gluten and gives the loaf a tough, tunneled crumb. Scrape the batter into the pan and smooth the top.
Bake for 60 to 70 minutes
The loaf is done when the top is domed and cracked and a skewer inserted into the center comes out clean or with a few dry crumbs. Wet batter on the skewer means it needs 5 to 10 minutes more. Tent the top with foil if it browns before the center sets.
Cool and turn out
Cool the loaf in the pan for 10 minutes, then run a knife around the edge and turn it out onto a rack. Cool completely before slicing, or the crumb will tear.
Storage. Wrapped tightly at room temperature the loaf keeps for 3 days, and the flavor improves on the second day.