Pumpkin Bread

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Pumpkin Loaf
(Adapted from Joyce's Pumpkin Loaf)

Yield (1 Loaf)

Ingredients

1.5 cups (225 g) all purpose flour
1 tsp (6 g) baking soda
1/4 tsp (0.7g) baking powder
1/2 tsp (1.5 g) ground cinnamon
1/4 tsp (0.7 g) ground nutmeg
1/4 tsp (0.7 g) ground cloves
1/4 tsp (0.7 g) ground allspice
1/2 tsp (2 g) salt
1.5 cups (293 g) brown sugar
2 large eggs
1/2 cup (125 ml) light tasting olive oil
1 cup (236 g) pumpkin puree
1/3 (88 ml) cup water

Directions

1. Preheat oven to 350 F (180 C, gas mark 4). Butter a 9x5" (22x13 cm) loaf pan.

2. In a medium bowl, whisk together the flour, baking soda, spices, baking powder and salt.

3. In large bowl, whisk together the sugar, eggs and oil.

4. Stir the dry ingredients into the wet mixture. Add the pumpkin and water and stir until combined.

5. Pour batter into prepared loaf pan. Bake for 1 hour, or until a toothpick inserted into the center comes out clean.

6. Cool the bread in the pan for about 10 minutes then transfer to a cooling rack until cool to the touch.

Note: Gently slide a knife around the edges of the bread; and lift the bottom of the bread with a knife or spatula to ensure that it's not sticking to the pan before you remove it.

For Video Instructions, please check out my video How To Make Pumpkin Bread!