Pumpkin Bread
Makes 1 loaf, 16 servings
A moist, oil-based spiced pumpkin loaf, whisked together in one bowl and baked until a knife comes out clean.
| prepPreheat oven to 350°F / 175°C | |||||
| prepLine a loaf pan with parchment paper on all sides | |||||
| 192 g all-purpose flour | Whisk dry ingredients & spices | Add wet, whisk until no flour streaks | Pour in pan, bake 350°F / 175°C, 30 min | Cover with foil, bake 20 min more | Cool completely before serving |
| 260 g granulated sugar | |||||
| 3/4 tsp baking soda | |||||
| 3/4 tsp baking powder | |||||
| 1/2 tsp salt | |||||
| 2 tsp ground cinnamon | |||||
| 1/2 tsp ground ginger | |||||
| 1/2 tsp ground nutmeg | |||||
| 1/4 tsp ground cloves | |||||
| 240 g pumpkin puree | |||||
| 2 large eggs, at room temperature | |||||
| 105 g vegetable oil | |||||
| 80 ml milk | |||||
| 2 tsp vanilla extract | |||||
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