Time: 1 1/2 – 1 3/4 hours
Feeds: 4-6 people
Ingredients:
- 2 1/2 cups (313 grams) flour
- 1 tablespoon plus 2 teaspoons (10 grams) pumpkin pie spice
- 2 teaspoons (10 grams) baking powder
- 2 teaspoons (6 grams) kosher salt
- 1/2 teaspoon (1 gram) ground black pepper
- 1 15 oz can (425 grams) pumpkin purée
- 1 cup (200 grams) granulated sugar
- 2/3 cup (149 grams) neutral oil, plus more for scoring
- 1/2 cup (110 grams) firmly packed dark brown sugar
- 2 large eggs (100 grams), room temperature
- 2 teaspoons (4 grams) vanilla extract
Directions: Preheat the oven to 325 degrees. Spray 9×5-inch loaf pan with baking spray. Line pan with parchment paper, letting excess extend over all sides of the pan for easy removal.
In a large bowl, whisk together pumpkin, sugar, oil, brown sugar, eggs, and vanilla until smooth. Then add flour, pie spice, baking powder, salt, and pepper and fold together into the pumpkin mixture until smooth. Spread the batter into the prepared loaf pan. Firmly tap pan on a kitchen towel lined counter to settle batter. Using an offset spatula, dipped in oil, score a line down the center of the batter, leaving about a 1 inch border on the short sides of the pan.
Bake until a wooden toothpick inserted in the center comes out with a few moist crumbs, 1 1/2 hours to 1 hour 40 minutes. I recommend starting to check the loaf at 1 hour 15 minutes. Let cool in pan for 10 minutes after removing from the oven. Then, using excess parchment as handles, remove from pan, and let cool completely on a wire rack. Store in an airtight container for up to 3 days.
Notes: I can’t stress enough how much of a benefit weighing your ingredients is in baking and I highly recommend having a scale as part of your kitchen essentials. It ensures that your bakes are coming out consistent and always delicious!