Pumpkin Bread

🥘 Ingredients

• all-purpose flour 285 g
• baking powder 1 tsp
• cinnamon 1 tsp
• salt ¾ tsp
• baking soda ½ tsp
• vegetable oil ½ cup
• pumpkin purée 1 15-oz can
• granulated sugar 200 g
• brown sugar 165 g
• eggs 2 large
• sour cream ¼ cup
• vanilla 1 ½ tsp

1. 1

   Heat the oven to 350°F. Oil an 8.5 or 9 inch loaf pan ; line with parchment , leaving a 2 inch overhang on two sides.
2. 2

   In a medium bowl, whisk together the all-purpose 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.
3. 3

   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 cooling 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.