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Pumpkin Bread
A tender, warmly spiced pumpkin loaf that's even better the day after baking.
Ingredients
| Volume | Grams |
|---|---|
| 1 3/4 cups all-purpose flour | 210 g |
| 1 tsp baking soda | 6 g |
| 1/2 tsp baking powder | 2 g |
| 3/4 tsp table salt | 4.5 g |
| 1 1/2 tsp ground cinnamon | — |
| 1/2 tsp ground nutmeg | — |
| 1/4 tsp ground cloves | — |
| 1 3/4 cups pumpkin puree, one 15-oz can | — |
| 1/2 cup vegetable oil | 99 g |
| 1 cup granulated sugar | 198 g |
| 1/2 cup packed brown sugar | 106 g |
| 2 large eggs | 100 g |
Gram weights use the King Arthur Baking ingredient weight chart; “—” means the ingredient isn’t on the chart, so measure it by volume or count. Measure flour by spooning it into the cup and leveling, or better, weigh it.
Method
- Heat the oven to 350 °F and grease the loaf pan or line it with a parchment sling.
- Whisk the flour, baking soda, baking powder, salt and spices in a bowl.
- In a large bowl whisk the pumpkin, oil, both sugars and eggs until smooth.
- Fold the dry ingredients into the pumpkin mixture just until no streaks of flour remain.
- Scrape into the pan and bake 60–70 minutes, until a toothpick in the center comes out clean. Tent with foil after 45 minutes if the top darkens quickly.
- Cool 15 minutes in the pan, then turn out onto a rack and cool completely before slicing.
Tips
- Use plain pumpkin puree, not pumpkin pie filling, which is already sweetened and spiced.
- Stir in 3/4 cup chocolate chips or chopped walnuts with the flour if you like.
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