← Nouns Cooking · American

Ingredients

• 220 g plain flour
• 1 tsp Bicarbonate of soda
• ½ tsp Baking powder
• ½ tsp Salt
• 2 tsp Cinnamon
• ½ tsp Nutmeg
• ½ tsp Ground ginger
• ¼ tsp ground cloves
• 425 g tinned pumpkin purée (not pie filling)
• 250 g caster (granulated) sugar
• 115 g Butter, melted
• 2 large eggs
• 1 tsp Vanilla extract
• 60 g Pecans, chopped (optional)

Method

1. Heat the oven to 175°C (350°F). Butter a 900 g (23 × 13 cm) loaf tin and line it with a strip of baking paper.
2. Whisk the flour, baking soda, baking powder, salt and spices together in a bowl.
3. In a large bowl, whisk the pumpkin, sugar, melted butter, eggs and vanilla until smooth. Fold in the dry ingredients just until no streaks of flour remain, then fold in the pecans if using.
4. Scrape into the tin and bake for 60–70 min, until risen, cracked on top and a skewer pushed into the centre comes out clean. Cover loosely with foil if the top browns too quickly.
5. Cool in the tin for 10 min, then lift out onto a rack and cool completely before slicing.

Tips

• Wrapped well, it stays moist for 3 days and actually slices better on day two.
• Contains pecans (tree nuts) when you add them; leave them out for a nut-free loaf.

Sources

Written in our own words after cross-checking these recipes:

King Arthur Baking Jo Cooks