Ingredients and Weight:
- All-purpose flour: 2 cups (250g)
- Baking powder: 1 tablespoon (15g)
- Baking soda: 1 teaspoon (5g)
- Salt: 1/2 teaspoon (2.5g)
- Ground cinnamon: 1 teaspoon (5g)
- Ground nutmeg: 1/4 teaspoon (1.25g)
- Ground ginger: 1/4 teaspoon (1.25g)
- Vegetable oil: 1/2 cup (125ml)
- Granulated sugar: 1 cup (200g)
- Large eggs: 2
- Pure pumpkin puree: 1 cup (250g)
- Chopped walnuts or pecans (optional): 1/2 cup (optional)
Preparation Time:
20 minutes
Cooking Time:
60-70 minutes
Difficulty Level:
2 (Easy)
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, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- In a large bowl, beat together the oil and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the pumpkin puree.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the walnuts or pecans, if using.
- Pour the batter into the prepared loaf pan and bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Let the loaf cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Nutritional Information:
(Per slice)
- Calories: 250
- Fat: 12g
- Carbohydrates: 36g
- Protein: 4g
Dish Characteristics:
- Moist and flavorful
- Aromatic with warm spices
- Perfect for breakfast, brunch, or dessert
User Comments:
- "This pumpkin loaf is so delicious! It's moist and fluffy, and the spices are perfectly balanced."
- "I love the pumpkin and walnut combination. It's a great way to use up leftover pumpkin puree."
- "This loaf is a perfect fall treat. It's cozy and comforting, and the aroma fills my home with warmth."
Special Precautions and Tips:
- For a vegan version, substitute vegetable oil for butter and flax eggs for regular eggs.
- To add a crunchy topping, sprinkle brown sugar over the batter before baking.
- Serve the loaf warm with butter, cream cheese, or whipped cream.
