Ingredients and Weight:
- All-purpose flour: 3 cups (360g)
- Baking soda: 1 teaspoon (5g)
- Baking powder: 1 teaspoon (5g)
- Salt: 1/2 teaspoon (3g)
- Ground cinnamon: 1 teaspoon (2g)
- Ground nutmeg: 1/2 teaspoon (1g)
- Ginger: 1/4 teaspoon (1g)
- Pumpkin puree: 1 cup (240g)
- Pumpkin butter: 1 cup (240g)
- Unsalted butter, melted: 1/2 cup (113g)
- Large eggs: 2 (100g)
- Granulated sugar: 1 cup (200g)
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
- In a separate bowl, mash together pumpkin puree and pumpkin butter.
- Add melted butter and eggs to the pumpkin mixture and stir until combined.
- Gradually add dry ingredients to wet ingredients, stirring until just combined. Do not overmix.
- Pour batter into prepared pan and smooth the top.
- Bake for 45-50 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: 7g
- Carbohydrates: 45g
- Protein: 5g
Dish Characteristics:
- Moist and fluffy with a tender crumb
- Warm and comforting pumpkin flavor with hints of spice
- Perfect for breakfast, brunch, or dessert
User Comments:
- "This bread is absolutely delicious! The pumpkin and pumpkin butter combination is perfect, and it's not too sweet."
- "I love that this recipe is so easy to make. It turned out perfectly, and my family couldn't get enough of it."
- "The cinnamon and nutmeg give this bread such a warm and cozy flavor. It's the perfect treat for a fall day."
Special Precautions and Tips:
- For a richer flavor, use homemade pumpkin puree.
- If you don't have pumpkin butter, you can substitute an equal amount of pumpkin puree and brown sugar.
- Let the bread cool completely before slicing and serving to prevent it from crumbling.
