Pumpkin Bread
RICARDO Loaf Pan
Ingredients · Servings 8
- 1 ½ cups (225 g) unbleached all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ½ tsp ground cardamom
- ¼ tsp ground nutmeg
- ¼ tsp salt
- 1 cup (210 g) brown sugar
- 1 cup (250 ml) pumpkin purée
- ½ cup (125 ml) canola oil
- 2 eggs
- 2 tbsp pumpkin seeds
Method · 1 h 5 min
- With the rack in the middle position, preheat the oven to 350°F (180°C). Butter a 9 x 5-inch (23 x 13 cm) loaf pan and line with a strip of parchment paper, letting it hang over two sides.
- In a bowl, combine the flour, baking powder, baking soda, spices and salt.
- In another bowl, whisk together the brown sugar, pumpkin purée, oil and eggs until the mixture thickens. With a wooden spoon, stir in the dry ingredients until the mixture is smooth. Spread the mixture out in the loaf pan and sprinkle with the pumpkin seeds.
- Bake for 50 to 55 minutes or until a toothpick inserted in the centre of the cake comes out clean. Let cool on a wire rack. Unmould and cut into slices.
This RICARDO loaf pan is ideal for baking homemade bread or banana bread. Its durable non-stick coating and rounded corners ensure even cooking as well as easy unmoulding and cleaning.
