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Pumpkin Bread

Loaf PanMedium BowlLarge Bowl
15 oz Pumpkin Puree1½ Cup Sugar1 Cup Olive Oil1 Tbsp Ginger, grated2 tsp Ground Cinnamon2 tsp Salt1 tsp Baking Powder2 ½ cupss All-Purpose Flour½ tsp Baking Soda½ tsp Nutmeg, grated2 Eggs, large
  1. Preheat oven to 325°F.
  2. Line bottom of a loaf pan with parchment paper, leaving generous overhang on both sides.
  3. In a medium bowl, whisk all-purpose flour, ground cinnamon, salt, baking powder, baking soda, nutmeg.
  4. In a large bowl, whisk eggs, pumpkin puree, ginger, and sugar.
  5. Stream in olive oil into the wet ingredients, whisking constantly until the mixture is homogenous.
  6. Gently fold half of the dry ingredients into the wet ingredients, until no dry spots remain.
  7. Repeat with the remaining dry ingredients, stirring to combine without overmixing.
  8. Transper batter to prepared pan; smooth top with a spatula.
  9. Bake bread, rotating pan once halfway through, about 90 minutes.
Preheat oven, line pan (325°F)
2 ½ cupss All-Purpose FlourWhisk dryWhisk wetStream inFold togetherBake (90 min)
2 tsp Ground Cinnamon
2 tsp Salt
1 tsp Baking Powder
½ tsp Baking Soda
½ tsp Nutmeg, grated
2 Eggs, large
15 oz Pumpkin Puree
1 Tbsp Ginger, grated
1½ Cup Sugar
1 Cup Olive Oil