Macy Blackwell’s Pumpkin Bread

Ingredients

• 8 oz pumpkin puree
• 1.5 cup granulated sugar
• 2 eggs
• 0.5 cup neutral cooking oil
• 1.25 cup all-purpose flour
• 1 tsp pumpkin pie spice
• 0.75 tsp salt
• 1 tsp baking soda
• 0.25 tsp baking powder
• 0.333 cup water (Use while alternating with the dry mixture.)
• cooking spray (For greasing the loaf pan.)

Steps

1. 1

   Preheat the oven to 350°F (175°C). Lightly coat a loaf pan with cooking spray and set it aside.

2. 2

   In a large mixing bowl, combine the sugar, eggs, oil, and pumpkin puree. Mix until the wet ingredients are evenly blended.

3. 3

   In a separate bowl, sift together the flour, baking soda, baking powder, pumpkin pie spice, and salt. Sifting distributes the leaveners and spices throughout the flour.

4. 4

   Add the dry mixture to the pumpkin mixture in batches, alternating each addition with some of the water. Begin and finish with the dry ingredients, mixing gently after each addition just until incorporated.

5. 5

   Stir the batter until combined, taking care not to overmix. Pour it into the prepared loaf pan and smooth the surface if necessary.

6. 6

   Bake at 350°F (175°C) for 45–50 minutes, or until the center is set and a toothpick inserted into the middle comes out clean or with a few moist crumbs.

7. 7

   Serve the pumpkin bread warm, or let it cool completely and serve it the next day. The author prefers it the following day because it becomes even more moist.

Notes

The recipe does not specify a loaf-pan size; a standard 9-by-5-inch loaf pan is a reasonable choice. Store cooled bread covered at room temperature for up to 2 days or refrigerated for longer storage. The author notes that the bread is especially moist and flavorful the next day.

Nutrition per serving

• dessert
• sweet bread
• baked
• fall baking
• pumpkin
• vegetarian
• family recipe