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Grand Central Bakery Pumpkin Bread

Source of Recipe


From "The Grand Central Baking Book" by Piper Davis and Ellen Jackson



List of Ingredients



• 3¼ cups all-purpose flour
  
• 1½ tsp baking soda
  
• 1 tsp salt
  
• 1 Tbsp pumpkin-pie spice *
  
• 1/3 cup vegetable oil or canola oil
  
• 1-2/3 cups granulated sugar
  
• 1-1/3 cups packed light brown sugar
  
• 2 cups (15 ounces) pumpkin purée
  
• 4 eggs
  
• 1/3 cup water
  
• 1/3 cup buttermilk
  






Instructions



1. Preheat the oven to 350º F. Lightly grease and flour two 9- x 5-inch loaf pans. Measure the flour, baking soda, salt, and pumpkin-pie spice into a bowl and whisk to combine.
   
   
2. Using a stand mixer with the paddle attachment, mix the oil, granulated and brown sugars, and pumpkin purée on medium-low speed until well blended, about 2 minutes.
   
   
3. Crack the eggs into a liquid measuring cup and whisk together. With the mixer on low speed, slowly pour in the eggs, incorporating each addition completely before adding the next. Scrape the bottom and sides of the bowl.
   
   
4. Add one-third of the dry ingredients and mix briefly on low speed, then add the water. Mix well and repeat, using half of the remaining dry ingredients and all of the buttermilk. Add the remaining dry ingredients and mix just until combined. Scrape the sides of the bowl and then divide batter between the prepared pans.
   
   
5. Bake for 60 to 75 minutes, rotating the pans every 20 minutes or so. The loaves should be dark golden brown with cracked tops, and a skewer inserted in the center should come out clean.
   
   Makes two (9- x 5-inch) loaves.
   
   
   * PUMPKIN-PIE SPICE
   Combine ¼ cup cinnamon, 2 tablespoons ground ginger, 1 tablespoon ground nutmeg, 1 tablespoon ground cloves, and 1 tablespoon ground allspice in a small bowl and stir with a fork until well combined. Store in a cool, dry place for up to 3 months.