Perfect Pumpkin Bread

Ingredients:

• Unsalted butter, to grease the pans
• 3.5 cups all-purpose flour, plus extra for dusting the pan (see Note)
• 3 tbsp. sugar
• 1 cup vegetable oil
• 4 large eggs, lightly beaten
• 1 can (400 g) of canned pumpkin puree
• 2 teaspoons fine salt
• 2 teaspoons of baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground nutmeg
• 1 teaspoon ground allspice
• 1 teaspoon ground cinnamon
• 0.5 tsp ground cloves
• 2/3 cup water

Preparation:

1. Preheat oven to 175°C. Grease two 22 x 12 cm loaf pans with butter and dust with flour.
2. In a large bowl, combine the sugar and vegetable oil. Stir in the eggs and pumpkin puree until smooth.
3. In a medium bowl, whisk together the flour, salt, baking soda, nutmeg, allspice, cinnamon, and cloves until evenly combined. Add half the dry ingredients to the pumpkin mixture and stir. Add half the water and stir. Repeat with the remaining flour mixture and water.
4. Divide the batter evenly among the prepared loaf pans. Bake until a tester inserted into the loaf comes out clean and the tops are golden brown, about 1 hour.
5. Let the bread cool in the pan on a wire rack for 10 minutes. Then remove from the pans and cool completely, about 1 hour.
   
   
   Note
   
   When measuring flour, spoon it into a dry measuring cup and remove any excess. Scooping flour directly from the bag with a measuring cup will compact it, resulting in dry baked goods.