Pumpkin Bread

Adapted from Mrs. Schultz

• 1 cup (260g) canned pumpkin
• 1 1/2 cups sugar (I use 2/3 cup/133g)
• 1/2 cup (118g) water (I use milk or buttermilk)
• 1/2 cup vegetable oil (I use 1/3 cup/60g olive oil)
• 2 large eggs
• 1 1/2 cups + 1 tablespoon flour (I use 1 cup all purpose flour & 1/2 cup whole wheat flour – for gluten/grain free use 1 cup + 2 tablespoons (135g) cassava flour )
• 1 teaspoon baking soda
• 1 teaspoon cinnamon (I use pumpkin pie spice)
• 1/2 teaspoon baking powder
• 1/2 teaspoon table salt
• 1/4 teaspoon nutmeg (omit if using pumpkin pie spice)
• 1/2 teaspoon ground cloves (omit if using pumpkin pie spice)

1. Pre-heat oven to 350-F.
2. Grease a 9×5 inch loaf pan or standard muffin cups.
3. In a large bowl, whisk together all the ingredients except for the flours.
4. Add the two types of flour and whisk just until combined.
5. Bake for 45-50 minutes (55 minutes for GF), or until a toothpick inserted into the center comes with few crumbs attached (or until an internal temperature of 195-205 is reached). Cool for 20 minutes.
6. FOR MUFFINS: Bake for 22 minutes or until a toothpick inserted into the center comes out with a few crumbs attached. Cool for 10 minutes.

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Pumpkin Bread

Bread

Serves: 1 loaf

This is the most tender, moist, and delicious pumpkin bread you will ever have.

Ingredients

• 1 cup (260g) canned pumpkin
• 1 1/2 cups sugar (I use 2/3 cup/133g)
• 1/2 cup (118g) water
• 1/2 cup vegetable oil (I use 1/3 cup/60g)
• 2 eggs
• 1 1/2 cups plus 1 tablespoon flour (I like use half AP flour and half whole wheat pastry flour)
• 1 teaspoon baking soda
• 1 teaspoon cinnamon (or pumpkin pie spice)
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1/4 teaspoon nutmeg (omit if using pumpkin pie spice)
• 1/2 teaspoon ground cloves (omit if using pumpkin pie spice

Instructions

1

Pre-heat oven to 350-F.

2

Grease and flour a 9x5 inch loaf pan or standard muffin cups.

3

In a large bowl, whisk together all the ingredients except for the flours.

4

Add the two types of flour and whisk just until combined.

5

Bake for 50 minutes, or until a toothpick inserted into the center comes with few crumbs attached (or until an internal temperature of 195-205 is reached). Cool for 20 minutes.

6

FOR MUFFINS: Bake for 22 minutes or until a toothpick inserted into the center comes out with a few crumbs attached. Cool for 10 minutes.

Notes

Using measuring cups vs. grams - two 3/4 cup measuring cups are good for the flour (one for the AP and one for the pastry). When weighing I find 210g is the right amount).