Pan de Calabaza Clásico

Pan de Calabaza Clásico

Pan
Chef Mii

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  • Prep15m
  • Cook65m
Total time
1h 20m
Cook at
350°F
Prep
15 min
Cook
1h 5m

Porciones

10

Receta escrita para 10 porciones

Oven

Baking Dish

Aluminum Foil

Parchment Paper

Mixing Bowl

Skillet

Loaf Pan

Toothpick

Wire Rack

Whisk

Spatula

Knife

Pan

Loaf Pan (8.5 x 4.5)

Mixing Bowl (4 Quarts)

Nevera

5 days

Congelador

90 days

Recalentar

MicrowaveToaster OvenOven

Herramientas de cocina

Step by step

Instrucciones

Tap a step number to check it off as you cook.

  • 350°F

Preheat your Oven to 350°F. Grease a Loaf Pan generously with softened 1 tbsp mantequilla sin sal ablandada, para engrasar el molde, making sure to coat the corners and sides well. You can also line the bottom with a strip of Parchment Paper for easy removal.

Uses

  • Oven
  • Loaf Pan
  • Parchment Paper
  • 1 min

In a large Mixing Bowl, whisk together the 1 lata puré de calabaza puro no relleno de tarta de calabaza, 2 huevos a temperatura ambiente, ½ cup aceite vegetal, ¼ cup agua, 1 cup azúcar granulada, 1 cup azúcar granulada, and 1 tsp extracto de vainilla pura until smooth and well combined, about 1 minute.

Uses

  • Mixing Bowl

Add the 1 ¾ cups harina de trigo cucharada y nivelada, 1 tsp bicarbonato de sodio, ½ tsp polvo de hornear, ¾ tsp sal fina, 1 ½ tsp canela molida, ½ tsp nuez moscada molida, ¼ tsp jengibre molido directly to the wet ingredient bowl. Using a Spatula, fold everything together until just combined — stop as soon as you no longer see dry streaks of flour. Do not overmix; a few small lumps are fine.

Uses

  • Spatula

If using, gently fold in the chopped ½ cup nueces picadas / ½ cup pecan, picadas and/or ½ cup gotas de chocolate with a few strokes of the Spatula.

Uses

  • Spatula

Pour the batter into the prepared Loaf Pan and smooth the top with the Spatula. Give the pan a gentle tap on the counter to release any large air bubbles.

Uses

  • Loaf Pan
  • Spatula
  • 60–70 min

Bake on the center rack for 60–70 minutes, until a toothpick inserted into the center of the loaf comes out clean or with just a few moist crumbs (not wet batter). If the top is browning too quickly after 45 minutes, loosely tent it with a piece of Aluminum Foil.

Uses

  • Aluminum Foil
  • 15–60 min

Remove the pan from the Oven and let the bread cool in the pan on a Wire Rack for 15 minutes. Then run a 1 tbsp mantequilla sin sal ablandada, para engrasar el molde knife around the edges, turn the loaf out onto the rack, and let it cool completely — at least 1 hour — before slicing. Cutting too early will result in a gummy interior.

Uses

  • Oven
  • Wire Rack
Por porción

Datos nutricionales

Estimado para una porción según la receta. Escala con el tamaño de porción en la barra lateral.

285

Cal

10g

Grasa

47g

Carbos

4g

Proteína