Pumpkin Bread
Course:
Bread (sweet)
Ingredients
- 219 grams Plain Flour
- 1 teaspoon Baking Soda
- 2 teaspoons Cinnamon
- 1 teaspoon Pumpkin Spice (or: 1/4 tsp each: nutmeg, cloves, ginger)
- 3⁄4 teaspoons Salt
- 2 Egg (room temp)
- 100 grams Sugar
- 150 grams Brown Sugar
- 340 grams Pumpkin Puree
- 120 millilitres Vegetable Oil
- 60 millilitres Orange Juice (or milk)
- 120 grams Walnuts (optional; or pecans / chocolate chips etc.)
Steps
- If using cast iron: add the loaf pan to the oven to preheat.
- Preheat the oven to 175°C conventional. Cast Iron: 165°C. Remove the top rack to give the bread room to grow.
- In a large bowl, whisk the flour, baking soda, cinnamon, pumpkin spice, and salt together until combined. Set aside.
- In a medium bowl, whisk the eggs, granulated sugar, and brown sugar together until combined.
- Whisk in the pumpkin, oil, and orange juice.
- Pour these wet ingredients into the dry ingredients and gently mix together using a rubber spatula or a wooden spoon. There will be a few lumps. Do not over-mix.
- Gently fold in the add-ins, if including.
- Remove the loaf pan from the oven and coat with oil / butter.
- Pour the batter into the prepared loaf pan and bake for 60–65 minutes. Cast iron: 80 minutes.
- The bread is done when a toothpick inserted in the center comes out clean with only a few small moist crumbs, or the internal temperature is 87-93°C. This may be before or after 60–65 minutes depending on your oven, so begin checking every 5 minutes around the 55-minute mark.
- Allow the bread to cool completely in the pan on a wire rack before removing and slicing.
Source: https://sallysbakingaddiction.com/pumpkin-chocolate-chip-bread/#tasty-recipes-66409