Pumpkin Bread

bread breakfast brunch dessert bake thanksgiving pumpkin fall winter family reunion potluck kidney friendly vegetarian pescatarian peanut free tree nut free soy free kosher

Bobby Flay

Makes 1 (9-inch) loaf

Source

Ingredients

4 tablespoons unsalted butter, softened, plus more for the pan

1 3/4 cups all-purpose flour

1/2 teaspoon fine salt

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon freshly grated nutmeg

1/4 teaspoon ground allspice

1/4 teaspoon ground cloves

1 1/2 cups sugar

1/4 cup vegetable oil

Scant 1 cup canned pumpkin puree, not flavored pie filling

2 large eggs

Method

1. Preheat the oven to 350°F. Butter a 9-inch loaf pan.

2. Whisk together the flour, salt, baking soda, baking powder, cinnamon, nutmeg, allspice, and cloves in a small bowl.

3. Beat the butter, sugar, and oil on high speed in the bowl of a stand mixer fitted with the paddle attachment, scraping down the sides and bottom of the bowl a few times, until light and fluffy, about 1 minute.

4. Add the pumpkin puree and mix until combined. Add the eggs, one at a time, and mix until just incorporated. Mixing on low speed, slowly add the flour mixture and 2/3 cup water and mix until just combined. Spread the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, 1 hour to 1 hour 15 minutes. Let cool in the pan on a wire rack for 10 minutes. Remove from the pan and let cool completely.