Pumpkin Bread
Summary
Yield: One loaf
Prep time: 25 minutes / Bake time: 75 minutes / Total time: 1 hour 40 minutes
Recipe Ingredients
119g (1/2 cup) thawed Zero Egg Liquid
200g (2 cups) cake flour, sifted, spooned and levelled
5g (1 tsp) baking soda
3.8g (3/4 tsp) baking powder
1g (1/8 tsp) allspice
1g (1/4 tsp) ground cloves
3g (1 ½ tsp) ground cinnamon
2g (½ tsp) ground nutmeg
3g (½ tsp) salt
266g (1 1/3 cups) granulated sugar
240g (1 cup) pumpkin puree
100g (½ cup) vegetable oil
28g (2 Tbsp) agave syrup OR 40g (2 Tbsp) honey
10g (2 tsp) vanilla extract
36g (3 Tbsp) raw or demerara sugar
RECIPE PREPARATION
Preheat oven to 350°F (180°C). Move rack to middle of oven.
Spray an 8 ½” loaf pan with nonstick cooking spray and line the bottom with parchment paper. Spray again lightly.
In a large bowl, whisk together cake flour, baking soda, baking powder, spices, and salt for 30 seconds to combine thoroughly and aerate. Set aside.
In bowl of a stand mixer fitted with paddle attachment, add oil, sugar, room temperature Zero Egg Liquid, pumpkin puree, agave or honey, and vanilla. Mix on medium for 20 seconds, scrape down bowl sides and mix for 20 more seconds.
Add combined dry ingredients to mixer bowl. Beat on low until just combined. Scrape down sides and beat for 20 seconds on medium (or until batter is completely smooth and lump-free)
Transfer batter to the prepared pan and tap lightly on counter to smooth out surface. Sprinkle top generously with raw or demerara sugar and place in oven.
Bake 70 - 80 minutes or until crack down the center of cake appears dry inside and tester comes out clean. Cool 15 minutes in pan and then transfer bread to rack to cool completely.