Breakfast Pumpkin Bread Contains wheat ((240 g) all-purpose flour), egg (eggs), milk (whole milk) Makes12 slicesTotal1 h 30 minDietVegetarian Keep screen on Illustration made with AI (Gemini), staged from the recipe Ingredients½×1×2×USMetric0 of 152 cups all-purpose flour1 cup plus 2 tbsp granulated sugar¾ tsp baking soda½ tsp baking powder½ tsp salt2 tsp cinnamon½ tsp ground ginger½ tsp nutmeg¼ tsp ground cloves1 can (15 oz, 425 g) plain pumpkin purée½ cup vegetable oil2 large eggs2 tbsp whole milk1 tsp vanilla extractOil spray for the pan MethodHeat the oven to 375 °F and put a rack in the middle. Spray a 9×5-inch loaf pan, or line it with a strip of parchment.Whisk the flour, sugar, baking soda, baking powder, salt, cinnamon, ginger, nutmeg and cloves in a large bowl.Add the pumpkin, oil, eggs, milk and vanilla to the same bowl. Stir with a spatula just until no dry flour is left. The batter is thick, and lumps are fine.Scrape it into the pan and smooth the top.Bake 50–60 minutes. At 35 minutes, lay a piece of foil loosely over the top if it is already dark brown.It is done when the top springs back, a toothpick comes out clean, and the middle reads about 205 °F.Cool 10 minutes in the pan, run a knife around the edge, turn it out onto a rack, and cool completely before slicing. NutritionEstimatedPer slice · serving size 1 of 12Calories254Total fat10.3 gSaturated fat1.8 gSodium213 mgTotal carbohydrate37.6 gDietary fiber1.8 gTotal sugars20.2 gProtein3.6 g Share Share this recipe Print view Save to an app All recipes asharedpalate.com · asharedpalate.com/pumpkin-bread
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