1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
|
Ingredients
Yield: 1 loaf (about 10 servings)
1/2 cup avocado oil
2 1/4 cups flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
3/4 teaspoon kosher salt
1/2 teaspoon baking soda
1(15-ounce) can pumpkin purée (about 2 cups)
1 cup granulated sugar
3/4 cup packed light or dark brown sugar
2 large eggs
1/4 cup full-fat sour cream or plain yogurt
1 1/2 teaspoons pure vanilla extract
Preparation
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.
In a medium bowl, whisk together the flour, baking powder, cinnamon, salt and baking soda. In a large bowl, whisk together the vegetable oil, pumpkin purée, granulated sugar, brown sugar, eggs, sour cream and vanilla. Fold the dry ingredients into the wet ingredients until fully combined. Transfer the batter to the prepared pan and smooth into an even layer.
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. 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.
|
