Pumpkin bread is the perfect food to have on hand morning, noon, or night. Since it contains ingredients that pack a nutritional punch it is delicious anytime of the day. Starting out the day with nut butter spread on a slice provides some satiating protein and fiber.
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INGREDIENTS:
➤ 1 15-ounce can (1 3/4 cups) of pumpkin puree
➤ 1/2 cup (120 ml) of vegetable or melted butter (115 grams)
3 large eggs
➤ 1 2/3 (330 grams) cups of granulated sugar
➤ 1 1/2 teaspoons of baking powder
➤ 3/4 teaspoon of baking soda
➤ 3/4 teaspoon of fine sea or table salt
➤ 3/4 teaspoon of ground cinnamon
➤ Heaped 1/4 teaspoon of fresh grated nutmeg
➤ Heaped 1/4 teaspoon of ground ginger
➤ Two pinches of ground cloves
➤ 2 1/4 cups (295 grams) of all-purpose flour
To finish:
➤ 1 tablespoon (12 grams) of granulated sugar
➤ 1 teaspoon of ground cinnamon
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INSTRUCTIONS:
1. Preheat oven to 350 degrees F. Grease a 6-cup loaf pan or coat with nonstick spray.
2. In a large bowl, whisk together pumpkin puree, oil, eggs and sugar until smooth.
3. Sprinkle baking powder, baking soda, salt, cinnamon, nutmeg, ginger and cloves over batter and whisk until well-combined.
4. Add flour and stir with a spoon, just until mixed. Scrape into prepared pan and smooth the top.
5. In a small dish, stir sugar and cinnamon together. Sprinkle over the top of the batter.
6. Bake bread for 65 to 75 minutes until a tester poked into all parts of the cake comes out batter-free, turning the cake once during the baking time for even coloring.
7. Let the bread cool in the pan for 10 minutes before removing or cool it completely in the pan.
8. The latter option will allow more of the loose cinnamon sugar on top to adhere before being knocked off.
9. Keep the bread at room temperature in the pan, covered with foil or plastic over the cut end and the top exposed to keep the lid crisp as long as possible.
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All credit goes to @smittenkitchening
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@ghostb123
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