Pumpkin Bread
By Groceree
Also known as Pumpkin Loaf
An American quick bread of pumpkin purée, vegetable oil and eggs, sweetened with light brown and caster sugar and spiced with cinnamon, ginger, nutmeg and cloves. Oil rather than butter keeps the crumb soft and moist for days, and bicarbonate of soda lifts the loaf into a tall, cracked dome.
Last updated
- Servings
- Makes 1 loaf
- Prep
- 15 min
- Cook
- 1 h
- Total
- 3 h 30 min
Ingredients
pumpkin purée350 g
vegetable oil120 ml
eggs2
light brown sugar150 g
caster sugar100 g
plain flour220 g
bicarbonate of soda1 tsp
salt½ tsp
ground cinnamon2 tsp
ground ginger½ tsp
ground nutmeg½ tsp
ground cloves¼ tsp
walnuts (optional)75 g
chocolate chips (optional)100 g- pumpkin seeds (optional)2 tbsp
Instructions
- 01
Heat the oven to 180°C, or 160°C fan. Line a 900 g (2 lb) loaf tin, about 23 × 13 cm, with baking paper, leaving it overhanging the long sides so the loaf lifts out easily.
- 02
In a large bowl, whisk the , , , and until smooth, with no lumps of sugar left.
- 03
In a second bowl, whisk the , , , , , and until evenly mixed, breaking up any lumps of .
- 04
Tip the mixture into the pumpkin mixture and fold them together with a spatula until no streaks of remain. Stop as soon as it is combined; the batter is thick.
- 05
Roughly chop the , if using. Fold the or the into the batter with a few strokes.
- 06
Scrape the batter into the lined tin, level the top and scatter over the , if using.
- 07
Bake for 55 to 65 minutes, until the loaf has risen and cracked along the top, springs back when pressed and a skewer pushed into the centre comes out clean. If the top browns too quickly, cover it loosely with foil.
- 08
Leave the loaf in the tin for 15 minutes, then lift it out by the paper onto a wire rack and leave it to cool completely, about 2 hours, before slicing.
Notes
- Use plain pumpkin purée, not sweetened pumpkin pie filling. Homemade purée of roasted pumpkin works if it is as thick as tinned; cook a watery one down first, or the loaf turns heavy and damp.
- Fold only until the flour disappears. Overmixed, the crumb turns tough and full of tunnels.
- Cool it completely before slicing; warm, the moist crumb is gummy. Wrapped, it keeps for 4 days, and the spices taste stronger on the second day.
Nutrition per serving
- Calories
- 300 kcal
- Protein
- 4 g
- Carbs
- 45 g
- Fat
- 12 g
Estimated from the ingredients.
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