Pumpkin Bread

Ingredients

• •4 tablespoons unsalted butter
• •1¾ cups all-purpose flour
• •½ teaspoon fine salt
• •1 teaspoon baking soda
• •½ teaspoon baking powder
• •1 teaspoon ground cinnamon
• •½ teaspoon freshly grated nutmeg
• •¼ teaspoon ground allspice
• •¼ teaspoon ground cloves
• •1½ cups sugar
• •¼ cup vegetable oil
• •1 cup canned pumpkin puree
• •2 whole large eggs

Cooking Instructions

1. 1.

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

   5 min

2. 2.

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

   5 min

3. 3.

   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.

   3 min

4. 4.

   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.

   85 min