Pumpkin Loaf

Ingredients

• 1 3/4 cups all-purpose flour ((stir, spoon & level))
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 3/4 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp ground allspice
• 4 Tbsp unsalted butter (room temperature)
• 1/4 cup oil ((canola/vegetable))
• 1 cup granulated sugar
• 1 cup pure pumpkin puree (not pumpkin pie filling)
• 2 large eggs
• 2/3 cup water

Instructions

1. 1

   Preheat the oven to 350℉. Lightly grease and flour a 1-pound (8.5 x 4.5-inch) loaf pan. A 9×5-inch loaf pan also works great. Set aside.

2. 2

   Stir together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, cloves, and allspice in a bowl.

3. 3

   With an electric stand or hand mixer, cream together the butter, oil, and sugar until light and fluffy.

4. 4

   Add the pumpkin puree and eggs. Mix until combined. Scrape bowl.

5. 5

   Add the flour mixture and mix until just combined. (It’s ok if it looks lumpy.)

6. 6

   Add the water and mix on low for 10 seconds.

7. 7

   Then increase to medium speed and mix for another 10 seconds, until just barely smooth. Do not over-mix.

8. 8

   Pour the pumpkin batter into the prepared loaf pan. Spread evenly with a spatula.

9. 9

   Bake at 350℉ for 60-65 minutes, or until a toothpick comes out clean or with a few moist crumbs from the center.

10. 10

    Allow pumpkin loaf to cool for at least 10 minutes before inverting; then cool completely on a wire rack.