Pumpkin bread
Enjoy this pumpkin bread with a dollop of cream cheese as a dessert, or reheat it in the toaster for a deliciously sweet breakfast.
Pumpkin bread
Enjoy this pumpkin bread with a dollop of cream cheese as a dessert, or reheat it in the toaster for a deliciously sweet breakfast.
Tools
Ingredients
160 ml neutral oil
3 eggs
170 g caster sugar
200 g light brown sugar
1 vanilla bean
400 g pumpkin puree
300 g all-purpose flour
1 tsp cinnamon
1 tsp nutmeg
1/4 tsp ground ginger powder
1/8 tsp grounded cloves
1 tsp salt
1 tsp baking powder
1/2 tsp baking soda
Step by step
Add the oil, eggs, both types of sugar, seeds of the vanilla bean and pumpkin puree to the bowl of a Stand Mixer fitted with Paddle Attachment. Mix on speed 2 until combined.
Add the flour, spices, baking powder, and baking soda. Mix briefly on speed 2 until just combined. Pour the batter into a greased cake tin and bake for 60-70 minutes in a 180°C preheated oven, or until a cake tester comes out clean. Let it cool before slicing and serving.
