Page 30 - The Highlander Fall 2024

Ingredients
1. Dry:
1 1/2 cup all-purpose flour 1 tsp baking soda
1⁄2 tsp baking powder
1⁄2 tsp salt
2 tsp ground cinnamon
1⁄4 tsp ground clove
1⁄2 tsp ground ginger
1⁄2 tsp ground nutmeg
2. Optional
1/3 cup crushed walnuts
1⁄4 cup white chocolate chips 3. Wet:
1 1⁄2 cups canned pumpkin puree 1 1⁄4 sugar (1 cup sugar IF adding white chocolate)
2/3 cup vegetable oil
2 eggs
3 tsp vanilla extract
Directions
First, prepare a 9x5 loaf pan by lining the inside with parchment paper. Then preheat your oven to 350 degrees Fahrenheit.
In a large mixing bowl, whisk together all the dry ingredients until combined then set the dry mixture to the side.
In a separate mixing bowl, whisk together sugar and eggs until combined. Add in the vegetable oil followed by the pumpkin puree and vanilla. Continue to whisk until you get a homogenous mixture.
Pour the wet batter into the dry mixture and stir until just combined. This is done when there are no more visible dry ingredients. Transfer the batter into your prepared 9x5 loaf pan.
Bake at 350 degrees Fahrenheit for 35 minutes. Once the first 35 minutes are up, loosely cover your loaf with foil and continue baking for an additional 25 minutes. To check if your pumpkin bread is fully cooked, insert a skewer through the center of the loaf. The skewer should come out dry with a slight crumb. If the batter is still wet, bake for another 5 minuets and check with another clean skewer.
Allow your pumpkin bread to cool for at least 15 minutes and enjoy!
PUMPKIN BREAD RECIPE
THE HIGHLANDER MAGAZINE | FALL 2024