Pumpkin Bread
by Ms. Maureen Oneil

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Dry ingredients (Mix together)

1 ¾ cup all purpose flour (230 g)

½ teaspoon fine sea salt

1 teaspoon baking soda

½ teaspoon baking powder

1 teaspoon ground cinnamon

½ t freshly grated nutmeg

¼ teaspoon ground allspice

¼ t ground cloves

¼ teaspoon ground ginger

 

 

1 ½ cups sugar (300 g)

¼ cup vegetable oil (55 grams)

4 Tablespoons unsalted butter (55 g)

1 cup pumpkin puree (not pie filling) (225 g)

2/3 cup water (150 g)

2 large eggs

 

Oil spray for pan

 

Directions

Preheat oven to 350°

9 inch loaf pan sprayed with oil or buttered

1. Measure spices, baking powder, and baking soda in small bowl and mix. Then measure flour. Sprinkle spice mixture over flour and whisk until combined.

2. Mix butter and sugar in bowl of standing mixer until combined, using paddle. Add oil and beat until fluffy, scraping down sides in between.

3. Add pumpkin puree to butter, oil, sugar mixture and beat until well combined. Add the eggs one at a time until just combined.

4. Alternately add the flour and water and mix until just combined.

5. Spread the batter into the oiled pan and bake for 1 to 1 h 15 min until toothpick comes out clean. Cool for 10 minutes on wire rack, then remove from pan and let cool completely.