October 23, 2020
Bring the Taste of Fall into Your Home with This Amazing Pumpkin Bread Recipe!
Categories: Cooking Tips & Recipes
Fall is truly here in the Mid-Atlantic with the leaves turning beautiful colors and the chilly breeze bringing news of the upcoming winter. Now more than ever, autumn should be a chance for us to bask in the comfort and company of our families, and what better way to do this than through their stomachs? The flavors of fall are abundant – salted caramel, hazelnut, and apple are but 3 of these – but by far the most popular is pumpkin and pumpkin spice. If you’ve ever had banana bread, you already know just how wonderful a flavor infusion can be in a freshly baked bread. Pumpkin bread takes this concept and adapts it to the fall palette, creating the perfect accompaniment to a cup of tea or coffee and, more importantly, your family. Here’s our favorite pumpkin bread recipe!
Ingredients (makes 2 loaves)
- Unsalted Butter for pans
- 5 cups all-purpose flour (plus more for pan)
- 3 cups sugar
- 1 cup vegetable oil
- 4 large lightly beaten eggs
- 15 oz can pumpkin puree
- 2 tsp fine salt
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp ground nutmeg
- 1 tsp ground allspice
- 1 tsp ground cinnamon
- .5 tsp ground cloves
- 2/3 cup water
Measure out your flour by spooning it out into your dry measuring cup and leveling the excess – don’t scoop directly from the bag as this tends to compact the flour and will end up drying out your finished pumpkin bread. Preheat a convection oven to 325 degrees and butter/flour two 9”x5” loaf pans. Whisk sugar and oil together in a large bowl until well combined, then add in eggs and pumpkin and whisk until combined. Take a medium bowl and combine the salt, flour, baking soda, baking powder, ground nutmeg, ground allspice, ground cinnamon, and ground cloves together. Take half of this mixture and add to the pumpkin mixture and stir. Add half of the water to this mixture and stir to combine. Repeat this process with the other half of the ingredients.
Divide the batter between the load pans and bake around 1 hour, until your cake tester comes out cleanly and the loaves are golden brown. Cool in the pans on a wire rack for about 10 minutes, then remove from the pans and let cool on the racks for about an hour.
Then your pumpkin bread is ready to enjoy!
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