Excellent Pumpkin Bread

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Name: Pumpkin Bread
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 4 tablespoons unsalted butter, softened plus more for the pan; 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; 1 1/2 cups sugar; 1/4 cup vegetable oil; Scant 1 cup canned pumpkin puree not flavored pie filling; 2 Lg eggs

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INGREDIENTS

4 tablespoons unsalted butter, softened ; plus more for the pan
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
1 1/2 cups sugar
1/4 cup vegetable oil
Scant 1 cup canned pumpkin puree ; not flavored pie filling
2 Lg eggs

Servings

INSTRUCTIONS

Step 1

1. Preheat the oven to 350°F. Butter a 9-inch loaf pan.

Step 2

2. Whisk together the flour, salt, baking soda, baking powder, cinnamon, nutmeg, allspice, and cloves in a small bowl.

Step 3

3. Beat 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 4

4. Add 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. Spread 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. Let cool in the pan on a wire rack for 10 minutes. Remove from the pan and let cool completely.

NOTES

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Pumpkin Bread

4 tablespoons unsalted butter, softened plus more for the pan
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
1 1/2 cups sugar
1/4 cup vegetable oil
Scant 1 cup canned pumpkin puree not flavored pie filling
2 Lg eggs

Step 1
1. Preheat the oven to 350°F. Butter a 9-inch loaf pan.

Step 2
2. Whisk together the flour, salt, baking soda, baking powder, cinnamon, nutmeg, allspice, and cloves in a small bowl.

Step 3
3. Beat 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 4
4. Add 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. Spread 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. Let cool in the pan on a wire rack for 10 minutes. Remove from the pan and let cool completely.

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Nutrition

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Serving Size: 1 Serving (142g)
Recipe Makes: 6 Servings

Calories: 489
Calories from Fat: 357 (73%)

Amt Per Serving		% DV

	Total Fat 39.7g	53 %
	Saturated Fat 20.6g	103 %
	Monounsaturated Fat 13g
	Polyunsanturated Fat 3.5g
Cholesterol 152.1mg		47 %
Sodium 14842.8mg		512 %
Potassium 93.6mg		2 %
Total Carbohydrate 28.1g		8 %
	Dietary Fiber 1.3g	5 %
	Sugars, other 26.8g
Protein 6.3g		9 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 489

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