Pumpkin Bread

Name: Pumpkin Bread
Total time: 85 min
Yield: 10
Ingredients: 1 ¾ cup flour; 1 tsp baking soda; ¾ tsp salt; 2 tsp cinnamon (ground); 1 tsp ginger (ground); ½ tsp nutmeg (grated); ¼ tsp cloves (ground); 1 ¾ cup pumpkin purée (one 15-oz can, minus nothing); ½ cup vegetable oil; ¾ cup brown sugar; ¼ cup sugar; 2 unit eggs; 1 tsp vanilla extract

Breads & Baking · American

13 ingredients · 85 minutes · 10 servings

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Variations

Chocolate Chip Pumpkin BreadAn ingredient branch from the authored reference, with its selected additions included in the quantities and method.View recipe →
Pecan Pumpkin BreadAn ingredient branch from the authored reference, with its selected additions included in the quantities and method.View recipe →

276kcal3.6g protein12.1g fat38.5g carbs*

Contains gluten, egg · sometimes contains soy — check the label · only in an optional ingredient: dairy, tree nut

Restrictions

Containsgluten · eggIt is in an ingredient you cannot leave out.

Sometimes contains — check the labelsoy (chocolate chips)Some brands have it, some do not. The recipe cannot tell, so this is the one you check yourself.

Only if you add itdairy (chocolate chips) · tree nut (pecans)Leave that ingredient out and the dish does not have it.

Diets

VegetarianPescatarianNo porkNo alcohol · check

Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.

Ingredients

Servings:

1 ¾ cup	flour
1 tsp	baking soda
¾ tsp	salt
2 tsp	cinnamon (ground)
1 tsp	ginger (ground)
½ tsp	nutmeg (grated)
¼ tsp	cloves (ground)
1 ¾ cup	pumpkin purée (one 15-oz can, minus nothing)
½ cup	vegetable oil
¾ cup	brown sugar
¼ cup	sugar
2 unit	eggs
1 tsp	vanilla extract

Optional

Not counted above. The dish works without them.

¾ cup	walnuts or pecans (chopped)
¾ cup	chocolate chips (the school-bake-sale direction)

Steps

Whisk2 min
dry, spices thorough
flour + soda + salt + all four spices — double-checked for even distribution, because this loaf carries more spice than anything else in the quick-bread chapter and a pocket of cloves is a landmine
Whisk3 min
wet: purée + oil + sugars + eggs + vanilla
until uniform and glossy — the whole can of purée goes in; recipes calling for a cup leave you a sad half-can, and this ratio was built backwards from the can on purpose
Fold2 min
dry into wet, add-ins at the last streak
minimal strokes as ever — the batter is thick and violently orange, both correct
Bake65 min
350°F, greased 9x5, tester at the crack
the longest bake of the trio — all that purée moisture has to set — with the foil tent on standby for the last fifteen; the loaf is done when the center crack's deepest point tests clean, and not one minute before, because gummy-centered pumpkin bread is this recipe's entire failure literature
Rest15 min
10 in the pan, then racked — and honestly, tomorrow
the quick-bread overnight rule at maximum strength: pumpkin bread on day two is a different, better loaf — the spices bloom into the crumb and the texture settles from cakey to dense-plush; wrapped, it holds most of a week