Ingredients:
- 118 ml (½ cup) of your choice of vegetable or coconut oil
- 300 grams (1½ cups) of white granulated sugar
- 2 standard size eggs, allowed to warm to room temperature
- 227 grams (8 ounces) of pure pumpkin puree
- 5 ml (1 teaspoon) of natural vanilla extract
- 79 ml (⅓ cup) of water, at room temperature
- 5 grams (1 teaspoon) of baking soda
- 4 grams (¾ teaspoon) of table salt
- 5 grams (1 teaspoon) of ground cinnamon
- 2 grams (½ teaspoon) of ground cloves
- 2 grams (½ teaspoon) of ground nutmeg
- 188 grams (1½ cups) of all-purpose flour, spooned and leveled
Method:
- Start by heating your oven to 177°C (350°F). Prepare an 8×4-inch loaf pan by lining it with parchment for easy removal.
- In a sizable mixing bowl, whisk the oil with the sugar, eggs, pumpkin, water, and vanilla until the mixture is uniform and silky.
- Sift together the flour, baking soda, salt, and spices, then gently combine them with the wet ingredients. Stir the batter until it’s just mixed; overworking it can lead to a dense loaf.
- Transfer the batter into your prepared loaf pan and smooth the top. Place it in the oven to bake for about 55-65 minutes, or until the loaf feels firm when lightly pressed and a toothpick comes out clean from the center.
- After baking, let the loaf sit for 10 minutes before lifting it out onto a wire rack to cool thoroughly.
Additional Suggestions:
- This recipe is perfect for doubling. If doing so, bake in two loaf pans simultaneously.
- Consider adding chocolate chips for an indulgent twist.
- Precision is key for the perfect loaf consistency—use gram measurements for the most accurate results, especially with flour.
- Room temperature ingredients are crucial for the ideal texture; take out the eggs and measure your water ahead of time.
Enjoy your homemade Autumn Spice Pumpkin Loaf as a warming treat on a crisp fall day!
