Best Pumpkin Bread Ever

Best Pumpkin Bread Ever

Makes 2 loaves

8 tablespoons unsalted butter, softened, plus more for greasing

3 1/2 cups all-purpose flour

1 teaspoon fine salt

2 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground allspice

2 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1 teaspoon ground cloves

1 teaspoon vanilla (I use vanilla bean paste)

3 cups sugar

1/2 cup vegetable oil

15 ounces canned unsweetened pumpkin puree

4 large eggs

1 1/3 cup water

Preheat the oven to 350 degrees F. Butter first and then lightly spray the bottom and sides of two 9-inch loaf pans with a nonstick cooking spray (I use coconut oil spray). This might seem excessive, but if you want your loaves to fall out perfectly then do it. Just do it, okay. 

Whisk together the flour, salt, baking soda, baking powder, allspice, cinnamon, nutmeg, and cloves in a small bowl.

In the bowl of a standing mixer fitted with the paddle attachment, beat the 8 tablespoons softened butter, sugar, and oil at high speed until light and fluffy, about 1 minute, scraping down the sides and bottom of the bowl a few times.

Add the pumpkin puree and vanilla and mix until combined. Add the eggs, one at a time, and mix until just incorporated. At low speed, slowly add the flour mixture and water and mix until just combined. Spread the batter into the prepared pans (sprinkle course sugar on top if you like a sugary crust) and bake until a toothpick inserted into the center comes out clean, about 60 to 75 minutes. Let cool in the pans on a baking rack for 10 minutes. Remove from the pans and let cool completely.

Tip: I slice my bread upside down and then invert onto a serving dish. Much easier to get thin pretty slices. You're welcome. 

Adapted from Bobby Flay's Pumpkin Bread Pudding with Spicy Caramel Apple Sauce and Vanilla Bean Creme Anglaise. Which I will be making for Thanksgiving. Holla!!!