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Pumpkin Bread Recipe


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     Pumpkin Bread

Category   Desserts - Breads
Sub Category   None
Preptime   1 hour

1 (15-ounce) can pumpkin puree
1/4 cup vegetable oil
1/4 cup unsalted butter, melted and cooled
3/4 granulated sugar
1/2 cup packed light brown sugar
2 large eggs
1/3 cup buttermilk
2 cups all-purpose flower
1 1/2 tsp ground cinnamon
1 tsp salt
3/4 tsp baking soda
1/4 tsp ground nutmeg
1/8 tsp ground cloves
1/2 tsp vanilla extract

Put down two layers of paper towels on top of a baking sheet. Spread the pumpkin puree over the paper towels and set aside for 10 minutes. Adjust the oven rack to the lower third position and heat the oven to 350 F.
In a large mixing bowl, combine the oil, sugars, and butter. Stir with a whisk until combined. Add the eggs one at a time, mixing well after each addition. Lift one side of the paper towel so that the pumpkin puree rolls onto itself to create a log. Transfer the log of pumpkin puree to the large mixing bowl with wet ingredients. Add the buttermilk and vanilla extract and then whisk to combine.
In another medium bowl, combine the flour, cinnamon, baking soda, nutmeg, and cloves. Stir with a whisk, then add the dry ingredients to the wet ingredients. Stir until just incorporated, taking care not to overwork the batter.
Transfer the batter to the prepared ban and bake for 30-60 minutes (~30 minutes for cake pan, longer for loaf pan) until toothpick inserted into center comes out clean. Cool the bread in the pan on a wire rack for 30 minutes. Then remove the bread and cool completely. Enjoy!

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