Sweet Pumpkin Bread
Ingredients
280g plain flour,
1/2 teaspoon salt
2 tsp baking powder
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
175g butter
400g sugar
2 large eggs
400g 100% pure pumpkin puree
5 tablespoon of vegetable oil
(To make pumpkin puree, half a full pumpkin, roast at 180℃ for 40 min, scoop out and cool, blend)
Method
Preheat the oven to 160℃ and set an oven rack in the middle position. Generously grease two 8 x 4-inch loaf tins with b and dust with flour alternatively line with parchment paper. I use the ready-made loaf tin liners that you can buy.
In a medium bowl, combine the flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg. Mix together. Set aside.
Beat the butter and sugar on medium speed until just blended. Add the eggs one at a time, beating well after each addition. Continue beating until very light and fluffy, a few minutes. Beat in the pumpkin. The mixture might look grainy and curdled at this point — that’s okay.
Add the flour mixture and mix on low speed until combined.
Turn the batter into the prepared pans, dividing evenly, and bake for 65 – 75 minutes, or until a cake tester inserted into the centre comes out clean. Let the loaves cool in the tins for about 10 minutes, then turn out onto a wire rack to cool completely.
Fresh out of the oven, the loaves have a deliciously crisp crust. If they last beyond a day, you can toast individual slices to get the same fresh-baked effect.
