Pumpkin Bread - Seasonal Recipe

Pumpkin Bread

🌍 Seasonal, Autumn Difficulty: ●●●○○

Pumpkin bread is deeply American, evolved from colonial "pumpion" (pumpkin) bread made by early settlers learning from Indigenous peoples how to use the squash as a staple food when wheat flour was scarce.

Ingredients

• 375g (3 cups) all-purpose flour
• 1½ tsp baking soda
• 1 tsp baking powder
• ½ tsp salt
• 2 tsp ground cinnamon
• 1 tsp ground ginger
• ½ tsp ground nutmeg
• ¼ tsp ground cloves
• 430g (1¾ cups) pumpkin purée (not pie filling)
• 300g (1½ cups) sugar (or 200g sugar + 100g brown sugar)
• 2 eggs
• 120ml (½ cup) neutral oil (sunflower or vegetable)
• 60ml (¼ cup) whole milk
• 1 tsp vanilla extract
• Optional mix-ins: 80g (½ cup) chopped walnuts or chocolate chips

Method

1. Preheating — Preheat oven to 175°C (350°F). Grease and flour a 23×13cm (9×5 in) loaf pan.
2. Whisking — Whisk flour, baking soda, baking powder, salt, and spices in a large bowl.
3. Step 3 — In another bowl, whisk pumpkin, sugar, eggs, oil, milk, and vanilla until smooth.
4. Pouring — Pour wet ingredients into dry; stir until just combined (lumps are fine; don't overmix). Fold in any mix-ins.
5. Pouring — Pour into prepared pan. Bake 60–70 minutes until a skewer inserted in the centre comes out clean.
6. Cooling — Cool in pan 15 minutes; turn out onto a wire rack. Cool completely before slicing.

Tags: all-purpose flour, baking soda, baking powder, ground cinnamon, ground ginger · Source: Brittani's Almanac