Ingredients and Weight:
- All-purpose flour: 2 cups (250g)
- Ground cinnamon: 2 teaspoons (6g)
- Ground ginger: 1 teaspoon (2.5g)
- Ground nutmeg: 1/2 teaspoon (1.25g)
- Salt: 1/2 teaspoon (2.5g)
- Baking soda: 1 teaspoon (5g)
- Baking powder: 1 teaspoon (5g)
- Pumpkin puree: 1 cup (240g)
- Granulated sugar: 1 cup (200g)
- Light brown sugar: 1/2 cup (100g)
- Vegetable oil: 1/2 cup (120ml)
- Large eggs: 2
- Vanilla extract: 1 teaspoon (5ml)
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.
- In a medium bowl, whisk together the flour, cinnamon, ginger, nutmeg, salt, baking soda, and baking powder.
- In a large bowl, beat the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
Nutritional Information (per slice):
- Calories: 250
- Fat: 11g (saturated: 3g)
- Cholesterol: 50mg
- Sodium: 280mg
- Carbohydrates: 40g (dietary fiber: 3g)
- Protein: 5g
Dish Characteristics:
- Moist and tender crumb
- Warm and inviting pumpkin spice flavor
- Slightly sweet with a hint of brown sugar
- Perfect for breakfast, snacks, or dessert
User Comments:
- "Tastes just like Starbucks pumpkin bread!"
- "Amazingly moist and flavorful."
- "Perfect fall treat with a warm cup of coffee."
- "Even non-pumpkin lovers will enjoy this."
- "Easy to make and a crowd-pleaser."
Special Precautions and Tips:
- Use canned pumpkin puree, not pumpkin pie filling.
- Do not overmix the batter, as this will result in a tough bread.
- Let the bread cool completely before slicing for the cleanest cuts.
- Store the bread in an airtight container at room temperature for up to 4 days.
