Pumpkin Bread
Food
Audio By Carbonatix
By Aimee McCullough, Editor in Chief
Pumpkin Bread
Adapted from Smitten Kitchen
Servings: 8-10 slices
Ingredients:
1 15-ounce can (1 3/4 cups) pumpkin puree
1/2 cup (120 ml) vegetable or another neutral cooking oil or melted butter (115 grams)
3 large eggs
1 2/3 (330 grams) cups granulated sugar
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon fine sea or table salt
3/4 teaspoon ground cinnamon
1/4 teaspoon fresh grated nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
2 1/4 cups (295 grams) all-purpose flour
1 12oz bag semi-sweet chocolate chips, if using
Topping:
1 tablespoon (12 grams) granulated sugar
1 teaspoon ground cinnamon
A few notes on baking this:
- A food scale makes baking incredibly quick and easy. Ingredients are listed in grams as well as conventional measurements here—al you have to do is place your mixing bowl on the scale, set it to zero, and then reset to zero after adding each ingredient.
- It’s very important to make sure your loaf pan holds 6 liquid cups, or this bread will overflow when baking. You can order one here, or you can also scoop a couple spoonfuls into a muffin pan and have a few extra muffins. You can also use this recipe to make muffins, if preferred. It will make about 18.
Directions:
- Heat oven to 350 degrees F.
- Butter a 6-cup loaf pan or coat it with nonstick spray and line with parchment paper. This will make for easy removal.
- In a large bowl, whisk together pumpkin, oil, eggs and sugar until smooth. Sprinkle baking powder, baking soda, salt, cinanmon, nutmeg, ginger and cloves over batter and whisk until well-combined. Add flour and stir with a spoon, just until mixed, and add chocolate chips if using.
- Scrape into prepared pan and smooth the top.
- In a small dish, or empty measuring cup, stir sugar and cinnamon together. Sprinkle over top of batter.
- Bake bread for 65 to 75 minutes until a tester poked into all parts of cake (both the top and center will want to hide pockets of uncooked batter) come out batter-free, turning the cake once during the baking time for even coloring.
- Cool cake in the pan for 10 minutes and then remove it, or cool it completely in the pan. This will keep the sugar topping from falling off quickly.
