Recipes: Pumpkin Bread

Instructions:

1. Arrange a rack in center of oven; preheat to 350°. Line an 8" x 4" loaf pan with parchment, leaving an overhang on 2 long opposite sides. Grease with cooking spray.

2. In a medium bowl, whisk flour, baking soda, cinnamon, baking powder, salt, ginger, and nutmeg

3. In a large bowl, using a handheld mixer on medium-high speed, beat eggs, granulated sugar, pumpkin puree, butter, sour cream, and vanilla until light and fluffy.

4. Gradually add dry ingredients to egg mixture and beat on low speed until just combined.
   Transfer batter to prepared pan. Sprinkle with demerara sugar, then cinnamon sugar (if using).

5. Bake bread until a tester inserted into the center comes out clean, 50 minutes to l hour.
   Transfer to a wire rack and let cool slightly.

How to make pumpkin puree:

1. Bake (deseeded) pumpkin until easily pierced with knife (45 to 60 minutes)

2. Allow to cool

3. Process with food process or blender until smooth

Ingredients:

• Cooking spray

• 2 cups all-purpose flour

• 1 tsp. baking soda

• l tsp. ground cinnamon

• 1/2 tsp. baking powder

• 1/2 tsp. kosher salt

• 1/4 tsp. ground ginger

• 1/4 tsp. ground nutmeg

• 2 large eggs

• 11/4 cups granulated sugar

• 1 cup pumpkin puree

• 1/2 cup unsalted butter, melted

• 1/4 cup sour cream

• l tsp. pure vanilla extract

• Cinnamon sugar, for sprinkling (optional)