Food & dining

Recipe: The texture of this classic pumpkin bread is light and the color is striking

Pumpkin bread
Sheryl Julian for The Boston Globe
Pumpkin bread

Makes one 9-inch loaf

Made simply with canned pumpkin, vegetable oil, and gingerbread spices, this classic pumpkin bread can also be mixed with chopped nuts or dried fruit. Add slices of the bread to the holiday table or cut the slices into squares and spread with butter or cream cheese for an afternoon treat. When you buy canned pumpkin, make sure the only ingredient is pumpkin; add what’s left in the can to the soup pot. This cake is made in a mixer but you can stir it in a bowl with a wooden spoon and get nice results. The texture is light and the color is a striking orange.

Butter (for the pan)
Flour (for the pan)
cups flour
teaspoons baking powder
¼teaspoon baking soda
¼teaspoon salt
teaspoons ground cinnamon
½teaspoon ground nutmeg
½teaspoon ground ginger
½cup vegetable oil
1cup sugar
2eggs plus 1 extra yolk
2teaspoons vanilla extract
1cup plain, solid-pack 100 percent pure
pumpkin

1. Set the oven at 350 degrees. Butter a 9-by-5-inch loaf pan. Dust the pan with flour, tapping out the excess.

2. In a bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger to blend them.

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3. In an electric mixer, combine the oil, sugar, eggs, egg yolk, and vanilla. Beat on medium speed for 2 minutes. Blend in the pumpkin. The mixture may look slightly curdled, but that’s OK.

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4. With the mixer set on its lowest speed, add the flour mixture in two additions, mixing just until all the flour is absorbed. With a rubber spatula, scrape down the sides of the bowl often.

5. Remove the bowl from the mixer stand. Spoon the batter into the pan, mounding it slightly along the center. Tap the pan once on the table to settle any air pockets.

6. Bake the bread for 50 to 60 minutes, or until a skewer inserted into the center is clean or has a few moist crumbs attached when withdrawn. The baked bread will pull away slightly from the sides of the pan and the top will be set.

7. Set the pan on a wire rack for 10 minutes. Turn the cake out of the pan and set it right side up on the rack to cool completely. Cut into thick slices.

Lisa Yockelson

Lisa Yockelson can be reached at Bakinggirlauthor@gmail.com.