PUMPKIN BREAD
One 9 × 5-inch loaf
This loaf can be made with any cooked mashed winter squash or sweet potatoes.
Preheat the oven to 350°F. Grease a 9 × 5-inch loaf pan.
Whisk together in a medium bowl:
- 1 ½ cups (190g) all-purpose flour
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground ginger
- ½ teaspoon grated or ground nutmeg
- ¼ teaspoon baking powder
- ¼ teaspoon ground cloves
Whisk together in a large bowl until smooth:
- 1 ⅓ cups sugar (265g) or 1 cup sugar (200g) plus ⅓ cup packed (75g) brown sugar
- 1 ¼ cups cooked or canned unsweetened pumpkin puree
- ¾ cup (155g) vegetable oil
- 2 large eggs
- ½ teaspoon vanilla
Add the flour mixture to the pumpkin mixture and stir just until smooth. If desired, fold in:
- (½ cup coarsely chopped toasted walnuts or pecans)
- (½ cup chocolate chips or white chocolate chips)
Pour into the prepared pan and spread evenly. If desired, for a crunchy, sparkling top crust, sprinkle with:
- (2 teaspoons sugar)
Bake until a toothpick inserted in the center comes out clean, about 1 hour. Let cool in the pan on a rack for 10 minutes, then turn out onto the rack to cool completely.