Ingredients and Weight:
- All-purpose flour - 2 cups (240g)
- Baking powder - 2 teaspoons (10g)
- Baking soda - 1 teaspoon (5g)
- Ground cinnamon - 2 teaspoons (10g)
- Ground ginger - 1/2 teaspoon (2g)
- Ground nutmeg - 1/4 teaspoon (1g)
- Salt - 1/4 teaspoon (1g)
- Canned pumpkin puree - 1 cup (240g)
- Granulated sugar - 1 cup (200g)
- Brown sugar - 1/2 cup (100g)
- Vegetable oil - 1/2 cup (120ml)
- Eggs - 2 large (100g)
- Buttermilk - 1/2 cup (120ml)
- Chopped walnuts (optional) - 1/2 cup (60g)
Preparation Time:
15 minutes
Cooking Time:
1 hour
Difficulty Level:
2 (from simple to difficult)
Preparation Method Steps:
- Preheat oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
- In a separate bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, and eggs.
- Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
- Stir in the buttermilk and chopped walnuts, if desired.
- Pour the batter into the prepared loaf pan and bake for 1 hour, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Nutritional Information per slice:
- Calories: 250
- Fat: 10g
- Carbohydrates: 40g
- Protein: 5g
Dish Characteristics:
- Moist and flavorful
- Warm and comforting
- Perfect for breakfast or brunch
- Can be served with butter, jam, or maple syrup
User Comments:
- "This pumpkin bread is the perfect way to start my day. It's fluffy, moist, and full of pumpkin flavor."
- "I love the addition of walnuts. It gives the bread a nice crunch and texture."
- "This is the best pumpkin bread I've ever had. It's so easy to make and always turns out perfect."
Special Precautions and Tips:
- Do not overmix the batter, as this can make the bread tough.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or white vinegar to 1/2 cup of milk. Let it sit for 5 minutes before using.
- This bread can be stored in an airtight container at room temperature for up to 3 days.
