Pumpkin Bread

Name: Pumpkin Bread
Yield: Makes two loaves; serves 8-10 each
Ingredients: 1 cup (240 ml) canola oil; 3 cups (600 g) sugar; ½ cup (60 g) pepitas (optional); 1 tsp pure vanilla extract; 1½ tsp baking soda; 1 tsp each ground cinnamon, ground cloves, and ground nutmeg; 3 large eggs, at room temperature; 1½ tsp salt; 1 can (15 oz/430 g) pumpkin puree; 3 cups (370 g) all-purpose flour, plus more for dusting; Unsalted butter for greasing; 1 tsp baking powder

Preparation info

Makes two loaves; serves
8-10
each

Difficulty
Easy

Appears in

The Breakfast Bible

By Kate McMillan

Published 2018

About

Perfectly moist and flavorful, with a tender, even crumb and ready infusion of spices, this nicely domed pumpkin bread is one you’ll appreciate all year long. This recipe makes two ample loaves. Wrap the extra one in plastic wrap and refrigerate for up to 4 days, or add an exterior layer of aluminum foil and freeze for up to 6 months.