Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 2 eggs
- 1 1/2 cups granulated sugar
- 1/2 cup chopped walnuts (optional)
Special equipment needed:
- Fluted cake pan
- Mixing bowls
- Whisk
- Rubber spatula
- Measuring cups and spoons
- Cooling rack
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Grease and flour a fluted cake pan.
2. In a mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.
3. In another mixing bowl, whisk together the pumpkin puree, vegetable oil, eggs, and sugar until well combined.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
5. Fold in the chopped walnuts, if using.
6. Pour the batter into the prepared fluted cake pan.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
8. Remove from the oven and let cool in the pan for 10 minutes.
9. Invert the pan onto a cooling rack and let the bread cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 50-60 minutes
Temperature:
350°F (180°C)
Serving size:
Makes 1 fluted pumpkin bread, serves 8-10
Nutritional information:
Calories: 315
Fat: 14g
Carbohydrates: 44g
Protein: 4g
Sodium: 250mg
Fiber: 1g
Sugar: 28g
Substitutions for ingredients:
- You can use any type of nuts instead of walnuts, or omit them altogether.
- You can use brown sugar instead of granulated sugar for a deeper flavor.
Variations:
- Add 1/2 cup of chocolate chips to the batter for a chocolate twist.
- Replace the pumpkin puree with mashed sweet potato for a different flavor.
- Add 1/2 cup of raisins or dried cranberries for a fruity touch.
Tips and tricks:
- Make sure to grease and flour the fluted cake pan well to prevent sticking.
- Do not overmix the batter, as this can result in a tough bread.
- Let the bread cool completely before slicing to prevent it from falling apart.
Storage instructions:
Store the fluted pumpkin bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.
Reheating instructions:
To reheat the bread, wrap it in foil and place it in a preheated 350°F (180°C) oven for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the fluted pumpkin bread on a cake stand or platter, dusted with powdered sugar or drizzled with a glaze.
Garnishes:
Garnish the bread with whipped cream, chopped nuts, or a sprinkle of cinnamon.
Pairings:
Serve the fluted pumpkin bread with a cup of coffee or tea for a cozy fall treat.
Suggested side dishes:
Serve the bread with a side of fresh fruit or a scoop of vanilla ice cream.
Troubleshooting advice:
- If the bread is too dry, try adding a tablespoon or two of milk to the batter.
- If the bread is too moist, try baking it for a few more minutes or reducing the amount of pumpkin puree.
Food safety advice:
Make sure to wash your hands and all utensils thoroughly before and after handling raw ingredients.
Food history:
Pumpkin bread has been a popular fall treat in the United States since the colonial era, when pumpkins were a staple crop.
Flavor profiles:
The fluted pumpkin bread has a warm, spicy flavor with a moist and tender texture.
Serving suggestions:
Serve the fluted pumpkin bread as a dessert or a snack, or bring it to a fall potluck or party.
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