Dawn's Pumpkin Bread
Ingredients
- 3 ½ cups all-purpose flour
- 1 ½ teaspoons salt
- 1 teaspoon ground Vietnamese cinnamon *SEE NOTE
- 1 ¼ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- 1 ½ teaspoons nutmeg, freshly grated on a microplane *SEE NOTE
- 2 teaspoons baking soda
- 4 large eggs, room temperature
- 1 cup vegetable oil
- ⅔ cup water
- 3 cups sugar
- 1 15-ounce can pumpkin puree
Instructions
- Preheat the oven to 350 degrees and spray two 9”x 5” loaf pans with nonstick baking spray.
- In a large bowl combine the flour, salt, Vietnamese cinnamon, cinnamon, cloves, nutmeg and baking soda and whisk thoroughly; set aside.
- In another large bowl, whisk the eggs until smooth.
- Add the oil, while whisking constantly, in a slow, steady stream.
- Add the water, while whisking constantly, in a slow, steady stream and mix until emulsified.
- Add the sugar and whisk to combine.
- Add the pumpkin puree and whisk to combine.
- Add the dry ingredients and whisk until combined; so not over work the batter.
- Divide the batter evenly into the prepared pans and bake until a toothpick comes out clean when inserted into the center of each loaf, about 70 minutes.
- Cool in the pans for 15 minutes before flipping out onto a cooling rack.
- Cool completely before wrapping in aluminum foil.
Notes
Vietnamese cinnamon is available online and in most specialty shops. It has a zestier flavor, similar to Red Hots. You can substitute with cinnamon, for a total of 2¼ teaspoons.
If using pre-ground nutmeg, reduce the quantity by half.
In my opinion, this bread tastes best 2 to 3 days after it’s made, and will last for up to 5 days.
If using pre-ground nutmeg, reduce the quantity by half.
In my opinion, this bread tastes best 2 to 3 days after it’s made, and will last for up to 5 days.