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12 lines
1.4 KiB
Plaintext
12 lines
1.4 KiB
Plaintext
>> source: https://smittenkitchen.com/2016/10/pumpkin-bread/
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Heat oven to 350°F. Butter a #6 cup loaf pan{} or coat it with nonstick spray.
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In a #large bowl{}, whisk together @pumpkin puree{1%15-oz can}, @vegetable oil{1/2%cup}, @eggs{3%large} and @granulated sugar{330%g} until smooth. Sprinkle @baking powder{1.5%tsp}, @baking soda{3/4%tsp}, @salt{3/4%tsp}, @cinnamon{3/4%tsp}, @nutmeg{1/4%heaped tsp}, @ginger{1/4%heaped tsp} and @ground cloves{2%pinches} over batter and whisk until well-combined. Add @all-purpose flour{295%g} and stir with a #spoon{}, just until mixed. Scrape into prepared pan and smooth the top. In a #small dish{}, or empty measuring cup, stir @granulated sugar{1%Tbsp} and @cinnamon{1%tsp} together. Sprinkle over top of batter.
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Bake bread for 65 to ~{75%minutes} until a tester poked into all parts of cake (both the top and center will want to hide pockets of uncooked batter) come out batter-free, turning the cake once during the baking time for even coloring.
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You can cool it in the pan for ~{10%minutes} and then remove it, or cool it completely in there. The latter provides the advantage of letting more of the loose cinnamon sugar on top adhere before being knocked off.
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Cake keeps at room temperature as long as you can hide it. I like to keep mine in the tin with a piece of foil or plastic just over the cut end and the top exposed to best keep the lid crisp as long as possible.
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