Pumpkin Bread with a Steady Rise

For Pumpkin Bread with a Steady Rise, the counter starts with all-purpose flour 3 cups, baking soda 2 teaspoons, and baking powder 1 teaspoon. Portion it for 24 people.

Count on 30 minutes of prep, 45 minutes of cooking, about 1 hour from the first measurement to the plate.

Ingredients Method

What goes in the bowl

• 3 cups all-purpose flour 3 cups
• 2 teaspoons baking soda 2 teaspoons
• 1 teaspoon baking powder 1 teaspoon
• 1½ teaspoons kosher salt
• 1 Tablespoon cinnamon
• 1 ½ teaspoons ginger
• ½ teaspoon mace
• ½ teaspoon ground cloves
• ½ teaspoon ground allspice
• 1 cup light brown sugar packed
• 2 cups granulated sugar
• 1 cup vegetable oil or melted coconut oil
• 4 whole eggs
• 16 oz pumpkin puree canned
• ½ cup water
• granulated sugar for coating pans

How the cooking goes

1. Warm the oven to 350°F. Spray two 9” x 5” loaf pans and coat with granulated sugar. Tap out any excess sugar. You can use it in the recipe if you want!
2. In a mixing bowl, whisk together all-purpose flour, baking soda, baking powder, kosher salt and spices. Keep it to one side.
3. In a separate large bowl, whisk together light brown sugar, sugar, oil, and eggs until the texture looks smooth and no streaks of egg are visible. Whisk in pumpkin puree and water.
4. Beat dry ingredients in to pumpkin mixture until partially incorporated. Tap out the whisk and finish mixing with a flexible spatula until the batter is smooth.
5. Divide between the two pans. The amount of batter in each pan will effect the bake time. To easily divide the batter between two pans, use a kitchen scale! Each one will take approximately 1,030 g.
6. Oven-bake in preheated oven for 45-60 minutes, rotating about halfway through. The pumpkin bread is done when a cake tester is inserted into the center and comes out clean or with just a few clinging crumbs. No wet streaks! You can also use a paring knife or cake tester.
7. Cool 10 minutes in the pan then turn out to finish cooling completely on a wire rack.

After it comes off the heat

Wait until the loaf is cool before slicing. Wrap it at room temperature, and freeze slices you will not eat in a couple of days.

If you want another plate from Quick breads, open Brown Butter Rum Raisin Banana Bread with a Steady Rise and Nutella Banana Bread with a Steady Rise.