Pumpkin Bread A&R Style

Ingredients

• 300 grams of cake flour or all purpose flour
• 6 grams of baking soda
• 3 grams of baking powder
• 7 grams salt
• 5 grams ginger powder
• 6 grams cinnamon powder
• 2.5 grams ground nutmeg
• 1.5 grams ground cloves
• 150 ML Milk
• 1 vanilla bean seeds
• 150 gram butter at room temperature
• 400 grams sugar (50% white and 50% brown)
• 3 large eggs (120 grams)
• 400 or 600 grams of pumpkin puree (roast the pumpkin for 30 minutes at 180 degrees) or more for a large pumpkin. Until you can easily prick it with a fork.Take 600 and do not puree 200 grams and cut it into small cubes
• Optional:80 grams of walnuts coarsely chopped
• Optional: chopped dates around 80 grams
• Optional: To make the bread extra fluffy gently spoon or mix in the eggwhites of 2 eggs around 100 grams at the end
• Super Tip: To make a lighter and flufier pumpkin bread replace 5% of the dough with Tangzhong. Take 15 grams of flour out of the recipe and mix will 75 grams of water (1:5 ratio) and heat to 65 degrees (Important!!) Use a maximum of 10% of the recipe flour for this 30 grams out of max 300 grams (total flur weight) is recommended. No more. Not warmer. Let this cool and mix into the wet ingredients before the nuts and other ingredients.

Instructions

1Mix the flour with the baking soda, baking powder, spices in short all dry ingredients

2Beat the butter and sugar plus vanilla and eggs and the pumpkin puree

3Combine both dry and wet ingridients. Finally spoon in the optional ingredients and pumpkin cubes, add in a greased cake form and bake for around 50 - 60 minutes. Check after 45 minutes until a cake pin comes out clean. Let it cool down and enjoy the winter flavors around 10 hours later if you can resist.