Pumpkin Bread Recipe: A Moist Loaf for 10 Servings

Instructions:

1. Preheat your oven to 325°F (165°C) and grease a 9x5 inch loaf pan. Note: I usually line the bottom with a strip of parchment paper for a sling effect to make removal easier.
2. Combine 1 cup pumpkin puree, 1/2 cup oil, 2 eggs, 1 cup granulated sugar, 1/2 cup brown sugar, and 1/4 cup milk in a large bowl.
3. Whisk this mixture for exactly 2 minutes until the batter is glossy and the sugars are mostly dissolved. This creates the emulsion needed for a smooth crumb.
4. Add 2 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp cloves, and 1/2 tsp salt directly into the wet mix. Whisk until the spices are fully integrated and the color is uniform.
5. Sift together 1 3/4 cups all purpose flour and 1 tsp baking soda in a separate small bowl. Note: Sifting prevents soda pockets which taste bitter and soapy.
6. Gently fold the dry ingredients into the wet mixture using a spatula. Stop as soon as no white streaks remain. Overmixing at this stage will make the bread tough.
7. Pour the velvety batter into your prepared pan. Tap the pan firmly on the counter twice to release any large trapped air bubbles.
8. Place the pan on the center rack of the oven. Bake for 60 minutes.
9. Check doneness by inserting a skewer. It should come out clean or with a few moist crumbs, but no wet batter.
10. Let the loaf rest in the pan for 15 minutes. Transfer to a wire rack to cool completely before slicing to allow the internal structure to set. Easy No Knead Bread in 1 Hour: Crusty Artisan Loaf Recipe — Master easy no knead bread with our step-by-step guide. Includes an exact ing...French Toast Casserole: Caramelized Bake — Learn to make the ultimate French Toast Casserole using brioche for a perfect...Italian Lemon Cookies with 36 Cookie Yield and Zesty Sugar Glaze — Master this Italian Cookie Recipe with Lemon youll crave all year. Features a... $img_2$