feat: add Pumpkin Bread. Fixes #342.

cook/breads/Pumpkin Bread.cook

@@ -0,0 +1,9 @@
+>> source: https://cooking.nytimes.com/recipes/1020571-pumpkin-bread
+>> time required: 120 minutes
+>> image: https://static01.nyt.com/images/2020/10/25/dining/ss-pumpkin-bread/ss-pumpkin-bread-articleLarge.jpg
+
+Heat the oven to 350°F. Oil an #8.5 or 9 inch loaf pan{}; line with #parchment{}, leaving a 2 inch overhang on two sides.
+
+In a medium bowl, whisk together the @all-purpose flour{285%g}, @baking powder{1%tsp}, @cinnamon{1%tsp}, @salt{0.75%tsp} and @baking soda{0.5%tsp}. In a #large bowl{}, whisk together the @vegetable oil{1/2%cup}, @pumpkin purée{1%15-oz can}, @granulated sugar{200%g}, @brown sugar{165%g}, @eggs{2%large}, @sour cream{1/4%cup} and @vanilla{1.5%tsp}. Fold the dry ingredients into the wet ingredients until fully combined. Transfer the batter to the prepared pan and smooth into an even layer.
+
+Bake until the loaf is puffed and set, and a skewer inserted into the center comes out with moist crumbs attached, 60 to ~{75%minutes}. Transfer the bread, in the pan, to a #cooling rack{} to cool for ~{20%minutes}. Use a #paring knife{} to cut the two exposed sides of bread away from the pan, then use the parchment to transfer the cake to the rack. Let cool completely.

docs/breads/pumpkin-bread.md

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+---
+comments: true
+---
+# :jack_o_lantern: Pumpkin Bread
+
+![Pumpkin Bread](../assets/images/pumpkin-bread.jpg)
+
+| :timer_clock: Total Time |
+|:-----------------------: |
+| 1.58 hours |
+
+## :salt: Ingredients
+
+- :ear_of_rice: 285 g all-purpose flour
+- :dash: 1 tsp baking powder
+- :custard: 1 tsp cinnamon
+- :salt: 0.75 tsp salt
+- :cup_with_straw: 0.5 tsp baking soda
+- :carrot: 0.5 cup vegetable oil
+- :jack_o_lantern: 1 15-oz can pumpkin purée
+- :candy: 200 g granulated sugar
+- :maple_leaf: 165 g brown sugar
+- :egg: 2 large eggs
+- :rice: 0.25 cup sour cream
+- :icecream: 1.5 tsp vanilla
+
+## :cooking: Cookware
+
+- 1 8.5 or 9 inch loaf pan
+- 1 parchment
+- 1 large bowl
+- 1 cooling rack
+- 1 paring knife
+
+## :pencil: Instructions
+
+### Step 1
+
+Heat the oven to 350°F. Oil an 8.5 or 9 inch loaf pan; line with parchment, leaving a 2 inch overhang on two sides.
+
+### Step 2
+
+In a medium bowl, whisk together the all-purpose flour, baking powder, cinnamon, salt and baking soda. In a large bowl,
+whisk together the vegetable oil, pumpkin purée, granulated sugar, brown sugar, eggs, sour cream and vanilla. Fold the
+dry ingredients into the wet ingredients until fully combined. Transfer the batter to the prepared pan and smooth into
+an even layer.
+
+### Step 3
+
+Bake until the loaf is puffed and set, and a skewer inserted into the center comes out with moist crumbs attached, 60 to
+75 minutes. Transfer the bread, in the pan, to a cooling rack to cool for 20 minutes. Use a paring knife to cut the two
+exposed sides of bread away from the pan, then use the parchment to transfer the cake to the rack. Let cool completely.
+
+## :link: Source
+
+- <https://cooking.nytimes.com/recipes/1020571-pumpkin-bread>

mkdocs.yml

@@ -65,6 +65,7 @@ nav:
       - Lemon Blueberry Bread: breads/lemon-blueberry-bread.md
       - Pain Aux Raisins: breads/pain-aux-raisins.md
       - Parmesan Pull-Apart Bread: breads/parmesan-pull-apart-bread.md
+      - Pumpkin Bread: breads/pumpkin-bread.md
   - Breakfast:
       - 1-Bowl Carrot Apple Muffins: breakfast/1-bowl-carrot-apple-muffins.md
       - Apple Pie Overnight Oats: breakfast/apple-pie-overnight-oats.md