This pumpkin bread recipe is a slightly different variation of a classic recipe — older versions did not include vanilla extract. Such a small change — but you’ll be surprised by the difference a little vanilla makes! It ‘softens’ the spice notes and adds a delightful ‘smoothness’ to the flavor. Vanilla is like a magical ingredient for pastry chefs. Be careful to check the bread for doneness — use a toothpick to double-check. This is a bread that is easily underbaked and will result in a soggy, saggy middle if not baked long enough.
INGREDIENTS:
3 large eggs
1 1/2 cups (1- 15 oz. can) pumpkin puree
2/3 cup vegetable oil
1 cup sugar
1/2 cup brown sugar (packed)
2 teaspoons pure vanilla extract
2 teaspoons pumpkin pie spice
2 teaspoons cinnamon
1 teaspoon baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
1½ cups all-purpose flour
METHOD:
Preheat the oven to 350ºF. Mist a 9 x 5-inch loaf pan with baking spray. Set aside.
In a medium-large mixing bowl, add eggs and whisk well. Add pumpkin puree and whisk until smooth. Add the oil, white and brown sugars, and vanilla and whisk until well combined.
Add the pumpkin pie spice, cinnamon, baking soda, baking powder, and salt to the mixture and mix until well combined.
Add the flour and stir until the flour has disappeared and there are no lumps of flour remaining.
Pour the batter into the prepared loaf pan and place it in the oven on the lower third rack. Bake for 60-65 minutes. Check the bread after 40-45 minutes and if the top seems to be getting too brown, loosely cover the top with foil. Return to the oven and finish baking, until a toothpick inserted into the center of the loaf comes out clean.
