Lightly spiced with cinnamon, nutmeg, and ginger, this pumpkin bread is a pure celebration of fall. It's easy to assemble and bake.
- Serves: 12 persons
- 1 ⅔cups all-purpose flour
- ¾teaspoon baking powder
- ¼teaspoon baking soda
- ½teaspoon kosher salt
- 1teaspoon cinnamon
- ¼teaspoon nutmeg
- ¼teaspoon ginger
- ½cup vegetable oil (or a mild olive oil)
- 1 ¼cups light brown sugar
- 2teaspoons pure vanilla extract
- 2large eggs
- 7 ½ounces pumpkin puree (half of a 15-ounce can)
- 1cup semi-sweet chocolate chips (optional)
- Turbinado sugar, for sprinkling
Step 1Gather the ingredients. Preheat the oven to 350 F.
Step 2Grease a 9 x 5-inch loaf pan with nonstick cooking spray or softened butter. Line the bottom and 2 short sides with a long strip of parchment paper.
Step 3Whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger in a medium-sized bowl.
Step 4In a separate large bowl, whisk the brown sugar, oil, and vanilla.
Step 5Whisk in the eggs one at a time.
Step 6Whisk in the pumpkin puree.
Step 7Using a flexible spatula, gently fold the dry ingredients into the wet just until combined.
Step 8Gently fold in the chocolate chips, if using, being careful not to overmix.
Step 9Scrape the batter into the prepared pan and smooth the top with an offset spatula or butter knife. Sprinkle with turbinado sugar if using.
Step 10Bake for 55 to 65 minutes, rotating at the halfway point, until a cake tester comes out with a moist crumb or two but no liquid batter.
Step 11Let cool until easy to handle before inverting the cake onto a cooling rack and then flipping it right side up to cool to room temperature.