Pumpkin Bread

Emily Rhodes
Emily Rhodes
June 28, 2021
For a plush, pillowy loaf which makes a great alternative to banana bread, try this pumpkin bread spiked with cinnamon, ginger, cloves and a hint of pepper. A little steam added to the baking cycle helps the loaf rise evenly without excess baking soda (which can leave a metallic aftertaste), and keeps the texture moist and tender. I love making my own pumpkin puree as it has a deeper flavor, but a can is fine if you'd like to speed things up. To make your own puree, roast diced pumpkin at 400F/200C, 50% steam until it's very tender. Cool slightly, then puree with an immersion blender or in a food processor. Excess puree keeps in the freezer for months, ready to bake another loaf at short notice.
Prep Time
Cook Time
Pumpkin Bread
5 (2)
1.75 cups
pumpkin puree (1 x 15oz can)
1 stick
unsalted butter, melted (115g)
1.25 cups
granulated sugar (250g)
2.25 cups
all purpose flour (300g)
1 tsp
baking powder
½ tsp
baking soda
½ tsp
fine salt
1 tsp
ground cinnamon
1 tsp
ground ginger
¼ tsp
ground cloves
¼ tsp
ground white pepper
1 Tbsp
granulated sugar, extra
1 tsp
ground cinnamon, extra

1. Preheat oven

Sous Vide Mode: Off
Steam: 30%
Temp: 338°F
Heat: Rear

2. Grease and line pan

Lightly grease a 9x5 inch deep loaf pan and line with parchment paper. I like to use small alligator clips to hold the sides of the paper so they don't curl. Set aside.
Grease and line pan

3. Mix the dry ingredients

Sift the flour, baking soda and baking powder, salt and spices into a large bowl and whisk to combine.
Mix the dry ingredients

4. Make wet mix

Put the pumpkin, melted butter, eggs and sugar into a large bowl and whisk to combine well.
Make wet mix

5. Mix the wet and dry ingredients

Pour the pumpkin mixture into the flour mixture and fold to combine. You want to mix thoroughly but stop as soon as everything comes together so you don't end up with tough pumpkin bread.
Mix the wet and dry ingredients

6. Pour into pan and top with cinnamon sugar

Pour the mixed batter into the prepared pan, smoothing the top flat. Mix the extra sugar and cinnamon in a small bowl and sprinkle it evenly over the loaf.
Pour into pan and top with cinnamon sugar

7. Bake the loaf

Put the pumpkin bread into the preheated oven and bake until it's risen, golden and cooked through. A thermometer inserted into the middle of the loaf should read 200-205F when it's done.
Sous Vide Mode: Off
Steam: 30%
Temp: 338°F
Heat: Rear
01:05 Timer

8. Remove and cool

Remove the cooked loaf from the oven and allow to cool in the pan for 15 minutes. Carefully turn out and allow to cool to room temperature on a rack.
Remove and cool

9. Serve the pumpkin bread

Serve the pumpkin bread in thick slices with butter for spreading. It's great at room temperature for the first day or two and can be toasted after that. Pumpkin bread will keep for 3-4 days, wrapped, at room temperature. It can be sliced and frozen for up to 2 months.
Serve the pumpkin bread
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