2. Pumpkin Bread

Pumpkin Bread

Десерт и выпечка
Ingredients
  • 4 tablespoons unsalted butter, softened, plus more for the pan
  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoon fine salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 1 1/2 cups sugar 3/4 cup sugar
  • 1/4 cup vegetable oil
  • Scant 1 cup 300ml+ canned cooked pumpkin puree, unflavored pie filling
  • 2 large eggs
Instructions

  1. Preheat the oven to 175°C (350°F). Butter a 9-inch loaf pan.

  2. Whisk together the flour, salt, baking soda, baking powder, cinnamon, nutmeg, allspice, and cloves in a small bowl.

  3. Beat the butter, sugar, and oil on high speed in the bowl of a stand mixer fitted with the paddle attachment, scraping down the sides and bottom of the bowl a few times, until light and fluffy, about 1 minute.

  4. Add the pumpkin puree and mix until combined. Add the eggs, one at a time, and mix until just incorporated. Mixing on low speed, slowly add the flour mixture and 2/3 100ml cup water and mix until just combined. Spread the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, 1 hour to 1 hour 15 minutes. Let cool in the pan on a wire rack for 10 minutes. Remove from the pan and let cool completely.