pumpkin bread
From Bobby Flay's Bar American Cookbook.
prep time
15 Min
cook time
1 Hr 15 Min
method
Bake
yield
1 9-inch loaf
Ingredients
- 1 3/4 cups all purpose flour
- 1/2 teaspoon fine salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 4 tablespoons unsalted butter, softened (plus more for the pan)
- 1 1/2 cups sugar
- 1/4 cup vegetable oil
- 1 cup canned pumpkin puree (not flavored pie filling)
- 2 large eggs
How To Make pumpkin bread
-
Step 1Preheat the oven to 350°F. Butter a 9-inch loaf pan.
-
Step 2Whisk together the flour, salt, baking soda, baking powder, cinnamon, nutmeg, allspice, and cloves in a small bowl.
-
Step 3Beat the butter, sugar, and oil on high speed in the bowl of a stand mixer fitted with the paddle attachment, scraping down the sides and bottom of the bowl a few times, until light and fluffy, about 1 minute.
-
Step 4Add the pumpkin puree and mix until combined. Add the eggs, one at a time, and mix until just incorporated. Mixing on low speed, slowly add the flour mixture and 2/3 cup water and mix until just combined.
-
Step 5Spread the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, 1 hour to 1 hour 15 minutes.
-
Step 6Let cool in the pan on a wire rack for 10 minutes. Remove from the pan and let cool completely.
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