Pumpkin Bread

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

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.

Ingredients

Unsalted butter for greasing
3 cups (370 g) all-purpose flour, plus more for dusting
1½

Vegetarian
Bread

Method

Preheat the oven to 350°F (180°C). Butter two 9-by-5-inch (23-by-13-cm) loaf pans, then dust with flour, tapping out the excess.

In a medium bowl, stir together the flour, baking soda, salt, baking powder, cinnamon, cloves, and nutmeg. In a large bowl, stir together the pumpkin