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)|
|1¾||teaspoons baking powder|
|¼||teaspoon baking soda|
|1½||teaspoons ground cinnamon|
|½||teaspoon ground nutmeg|
|½||teaspoon ground ginger|
|½||cup vegetable oil|
|2||eggs plus 1 extra yolk|
|2||teaspoons vanilla extract|
|1||cup plain, solid-pack 100 percent pure
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.
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.
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bread for 50 to 60 minutes, or until a skewer inserted into the center is clean or has a few moist crumbs attached when withdrawn.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 YockelsonLisa Yockelson can be reached at Bakinggirlauthor@gmail.com.