Pumpkin bread
Preppy Kitchen · ♥ 9.6K likes · 394K views · 7 min video
Read about quick breads in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 210 g all-purpose flour
In a large bowl weigh out the all-purpose flour; too much flour is the one thing that goes wrong here.
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
Add the baking soda, baking powder and salt. The baking soda needs an acid to react to and the pumpkin is slightly acidic.
Leaveners, salt and spices
- 2 tsp cinnamon
- ¼ tsp nutmeg
Add the cinnamon and nutmeg and whisk the dry ingredients together. Set aside.
- 300 g pumpkin puree
- ⅔ cup veggie oil
- 250 g granulated sugar
- 2 whole eggs
- 1 tsp vanilla
In a second bowl combine the pumpkin puree, veggie oil, granulated sugar, eggs and vanilla, and whisk until combined.
Pumpkin puree and oil
Pour the wet into the dry and fold together gently; over mixing gives a gummy, denser, chewy loaf.
Scrape the bottom of the bowl for hidden pockets of flour. Mix-ins, if used, go in while the flour is still just a bit of streaks.
- baking spray
Spray the edges of the loaf pan and line it with a parchment cradle.
Preparing the loaf pan
Bake at 350 for about an hour, until it springs back in the centre when pressed and a toothpick comes out clean; tent loosely with foil after half an hour if it is colouring too fast.