Yield: Makes 1 (9-inch) Loaf
Our Pumpkin Loaf is not just for the Fall season when everyone loves anything pumpkin, but any time of the year when you need your pumpkin taste satisfied. Pumpkin bread goes well with a hot cup of tea (or coffee). This easy recipe will make a great addition to your recipe file. Just keep it handy since your guests and family will probably want you to make it again after they finish the first loaf.
4 Tablespoons Softened Unsalted Butter, plus more to grease the pan.
1 3/4 Cups All-purpose Flour
½ Teaspoon Fine Sea Salt
1 Teaspoon Baking Soda
½ Teaspoon Baking Powder
2 Teaspoons Pumpkin Pie Spice
1 ½ Cups Sugar
¼ Cup Canola (vegetable) Oil
1 Scant Cup Canned Pumpkin. (Not Pie Filling)
2 Large Eggs
Preheat the oven to 350°F. Butter a 9-inch loaf pan.
Whisk the flour, salt, baking soda, baking powder, Pumpkin Pie Spice in a small bowl.
Beat the butter, sugar, and oil on high speed in the bowl for about 1 minute. Scrape down the sides and bottom of the bowl a few times. Beat until light and fluffy.
Add the pumpkin puree and mix until thoroughly mixed. Add the eggs, and mix until just combined. Mixing on low speed, slowly add the flour mixture and 2/3 cup water. Mix until just combined. Spread the batter into the prepared pan and bake 1 hour to 1 hour 15 minutes until an inserted toothpick comes out clean. Let cool in the pan on a wire rack for 10 minutes. Remove from the pan and let cool completely.