经典南瓜面包
面包1小时20分钟10 份简单关于此食谱
一款湿润、香料温暖的南瓜面包，已为家庭烘焙师完善。这款单碗快手面包柔软且富有真实的南瓜风味，散发肉桂、肉豆蔻和丁香的香气。烤出漂亮的圆顶和酥脆的外皮——不知怎的，隔天味道更好。完美适合秋日早晨、假日礼物赠送，或任何时候你需要一款可靠的众人喜爱的面包。
步骤说明
- 1
Preheat your Oven to ![350°F]. Grease a Loaf Pan generously with softened Butter, making sure to coat the corners and sides well. You can also line the bottom with a strip of Parchment Paper for easy removal.
- 2
In a large Mixing Bowl, whisk together the Pumpkin Puree, Eggs, Vegetable Oil, Water, Granulated Sugar, Brown Sugar, and Pure Vanilla Extract until smooth and well combined, about 1 minute.
- 3
Add the All-Purpose Flour, Baking Soda, Baking Powder, Fine Salt, Cinnamon, Nutmeg, Ginger 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.
- 4
If using, gently fold in the chopped Walnuts / Pecans and/or Chocolate Chips with a few strokes of the Spatula.
- 5
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.
- 6
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.
- 7
Remove the pan from the Oven and let the bread cool in the pan on a Wire Rack for 15 minutes. Then run a Butter 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.
