Perfect Pumpkin Bread

Cooked up on November 10, 2013

Filed under: baking, bread, breakfast, brunch, cake, dessert, fall, Uncategorized, winter

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So, at what point can we officially call it “the holidays?” This weekend Dave and I definitely started prepping for them. We got some homemade eggnog started and now it’s aging in the fridge. We also started some homemade vanilla extract (yes, I did make a big trip to the liquor store. The population of our little bar just doubled).

The plans are in the works for our Thanksgiving celebration with friends and for our annual holiday party and I MAY have already busted out a little bit of Christmas music in my headphones at work. Just for a few minutes. So if it’s not the holidays yet, we’re at least having a lot of fun getting ready for them.

Perfect Pumpkin Bread | PDXfoodlove

But don’t worry, I won’t start posting Christmas recipes yet. It’s still fall – it was actually a glorious weekend here in Portland. Surprisingly dry and delightfully crisp. And why would I want to move on from pumpkin recipes?

This bread turned out so well! Quick breads don’t usually rise as well as this one did. I’ll definitely be making it again soon.

Here’s what you need:

1 cup pumpkin puree
1/2 cup vegetable oil
1/3 cup apple cider
2 eggs
1 1/2 cup sugar
1 1/2 plus 1/6 cup AP flour
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. dried ginger
1/4 tsp. freshly ground nutmeg
1/4 tsp. allspice

Perfect Pumpkin Bread | PDXfoodlove

Preheat the oven to 350 degrees and grease a loaf pan. Line with a sheet of parchment paper and grease the inside of the parchment as well.

In a large bowl, use a whisk to blend the pumpkin puree, oil, cider, eggs and sugar. In a separate, smaller bowl, use a fork to blend the flour, baking soda, cinnamon, ginger, nutmeg and allspice.

Pour the dry ingredients into the bowl with the liquids and use the whisk to combine with as few stirs as possible. Pour into the loaf pan and bake for 60-70 minutes.

Allow to cool for 10 minutes in the pan, then gently lift the parchment paper to remove the loaf to a wire rack to continue cooling.

This kind of cake-like bread needs the cooling time to truly solidify – cutting into it too soon will cause it to crumble. I know it’s hard to wait, but try to allow the loaf to cool completely before cutting into it. :)

2 Comments »

  1. What id AP flour?

    Comment by Liz Kubricht — January 3, 2014 @ 10:42 am

  2. All purpose flour! Thanks for reading, Liz. :)

    Comment by bekky — January 5, 2014 @ 7:08 pm

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