Pumpkin Bread (펌킨 브레드)

[kagy]

Ingredients

Yield:1 loaf (about 10 servings)

• ½cup/120 milliliters vegetable oil, plus more for greasing the pan
• 2¼cups/285 grams all-purpose flour
• 1teaspoon baking powder
• 1teaspoon ground cinnamon
• ¾teaspoon kosher salt
• ½teaspoon baking soda
• 1(15-ounce) can (about 2 cups) pumpkin purée
• 1cup/200 grams granulated sugar
• ¾cup/165 grams packed light or dark brown sugar
• 2large eggs
• ¼cup/60 milliliters full-fat sour cream or plain yogurt
• 1½teaspoons pure vanilla extract

Preparation

1. Step 1

   Heat the oven to 350 degrees. Oil a 8½- or 9-inch loaf pan; line with parchment, leaving a 2-inch overhang on two sides.

2. Step 2

   In a medium bowl, whisk together the flour, baking powder, cinnamon, salt and baking soda.

3. Step 3

   In a large bowl, whisk together the vegetable oil, pumpkin purée, granulated sugar, brown sugar, eggs, sour cream and vanilla.

4. Step 4

   Fold the dry ingredients into the wet ingredients until fully combined.

5. Step 5

   Transfer the batter to the prepared pan and smooth into an even layer.

6. Step 6

   Bake until the loaf is puffed and set, and a skewer inserted into the center comes out with moist crumbs attached, 60 to 75 minutes. Transfer the bread, in the pan, to a rack to cool for 20 minutes.

7. Step 7

   Use a paring knife to cut the two exposed sides of bread away from the pan, then use the parchment to transfer the cake to the rack. Let cool completely.