Pumpkin bread
King Arthur Baking Company · 13 min video
Read about quick breads in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 cup oil
Measure 1 cup of oil at eye level in a liquid measuring cup and add to the bowl.
Measuring the oil at eye level
- 2⅔ cup granulated sugar
Scoop and level two and two thirds cups of granulated sugar into the bowl.
Scooping and levelling the sugar
- 4 whole eggs
Crack four eggs on a flat surface into a separate container, pick out any shell with a piece of shell, and add.
Cracking eggs cleanly
- 1 can pumpkin puree
Add the can of pumpkin puree and mix well with a spatula.
Pumpkin puree and mixing the wet
- 3⅓ cup flour
Fluff, sprinkle and sweep three and one third cups of flour into the bowl.
Fluff, sprinkle and sweep the flour
- ½ tsp baking powder
- 1 tsp baking soda
- 1½ tsp salt
- 1 tsp nutmeg
- 1 tsp vanilla
Add half a teaspoon baking powder, 1 teaspoon baking soda, one and a half teaspoons salt, 1 teaspoon nutmeg and 1 teaspoon vanilla.
Leaveners, salt, nutmeg and vanilla
Mix just to combine, turning the bowl and scraping the edges and bottom, until no big lumps of flour remain.
Mixing just to combine
Spray the loaf pans and divide the batter among them: several small three by five pans and larger ones, or two standard loaf pans.
Dividing into loaf pans
- sparkling sugar
Sprinkle a pinch of sparkling sugar over the tops (optional) and bake.