WOW {Warm Oven Wednesday}

 

INGREDIENTS

• 2 cups (400 g) sugar
• 1 cup (215 g) grapeseed oil, neutral oil, avocado oil or olive oil
• 4 eggs
• 15 to 16 ounces (454 g) canned pumpkin (not pie filling), see notes above
• 3/4 cup (177 g) water
• 3 cups (384 g) flour
• 2 teaspoons (11 to 12 grams) baking soda
• 1 to 1.5 teaspoons (5 to 7 grams) fine sea salt or kosher salt (I use 7 grams salt)
• 2 teaspoons (7 grams) cinnamon
• 1/2 teaspoon nutmeg (or less) or a few dashes of freshly grated
  
  

• INSTRUCTIONS

  1. Preheat oven to 350ºF. Grease 2 standard (8.5 x 4.5-inch) loaf pans (or 4 to 5 mini loaf pans depending on what size you are using — don’t fill pans higher than 2/3 full) with butter or non-stick spray.
  2. Using a stand mixer or hand mixer or simply a whisk (my preference!) beat sugar and oil together until blended. Add eggs one at a time mixing after each addition. Add pumpkin purée and water and mix until blended.
  3. Add the flour, baking soda, salt, cinnamon, nutmeg, cloves (if using), and allspice (if using). Whisk only until just incorporated. Pour batter into prepared pans.
  4. Bake for about an hour (if using standard loaf pans) but start checking for doneness after 45 minutes — the loaves are done when the center springs back when touched. Note: When using the small pans, the loaves should be done in under 45 minutes. Start checking after 30 minutes.
  5. Let cool 15-20 minutes in pan; then transfer to a cooling rack to continue cooling before cutting and serving.