Pumpkin Bread
Total Time
1 hour 30 minutes
Rating
0 out of 5 stars
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Ingredients
8 servings
- 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
- Heaped 1/4 teaspoon fresh grated nutmeg
- Heaped 1/4 teaspoon ground ginger
- Two pinches of ground cloves
- 2 1/4 cups (295 grams) all-purpose flour
- 1 tablespoon (12 grams) granulated sugar
- 1 teaspoon ground cinnamon
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Preparation
Chef’s notes
This recipe makes a gigantic, towering loaf. If your loaf pan is slightly smaller, consider making a muffin with the extra batter to avoid spilling.
The excess of cinnamon sugar on top adds a delightful texture. If you'd prefer less, you can use half the amount.
You can also make this as muffins, which should yield about 18 standard ones, baking for 25 to 30 minutes.
This recipe works well with mashed sweet potatoes or other squashes, though wetter squashes may cause a looser batter.
The sugar quantity is scaled for the large loaf size, but feel free to adjust based on your preference.