Pumpkin Bread

🥘 Ingredients

• all-purpose flour
  285 g
• baking powder
  1 tsp
• baking soda
  1/2 tsp
• brown sugar
  165 g
• cinnamon
  1 tsp
• eggs
  2 large
• granulated sugar
  200 g
• pumpkin purée
  1 15-oz can
• salt
  3/4 tsp
• sour cream
  4 tbsp
• vanilla
  1/2 tbsp
• vegetable oil
  1/2 c

🍳 Cookware

• 8.5 or 9 inch loaf pan
• parchment
• large bowl
• cooling rack
• paring knife

1. 1

   Heat the oven to 350°F. Oil an 8.5 or 9 inch loaf pan ; line with parchment , leaving a 2 inch overhang on two sides.
2. 2

   In a medium bowl, whisk together the all-purpose flour , baking powder , cinnamon , salt and baking soda . In a large bowl , whisk together the vegetable oil , pumpkin purée , granulated sugar , brown sugar , eggs , sour cream and vanilla . Fold the dry ingredients into the wet ingredients until fully combined. Transfer the batter to the prepared pan and smooth into an even layer.

   all-purpose flour: 285 g, baking powder: 1 tsp, cinnamon: 1 tsp, salt: 3/4 tsp, baking soda: 1/2 tsp, vegetable oil: 1/2 c, pumpkin purée: 1 15-oz can, granulated sugar: 200 g, brown sugar: 165 g, eggs: 2 large, sour cream: 4 tbsp, vanilla: 1/2 tbsp
3. 3

   Bake until the loaf is puffed and set, and a skewer inserted into the center comes out with moist crumbs attached, 60 to ⏱️ 75 minutes . Transfer the bread, in the pan, to a cooling rack to cool for ⏱️ 20 minutes . Use a paring knife to cut the two exposed sides of bread away from the pan, then use the parchment to transfer the cake to the rack. Let cool completely.