Pumpkin Bread
Spiced pumpkin bread baked sous vide in half-pint canning jars.
Ingredients
| 1 cup 120 grams | all-purpose flour |
| 2 teaspoons 5 grams | ground cinnamon |
| 1 teaspoon 4 grams | baking powder |
| 1/2 teaspoon 1 gram | ground nutmeg |
| 1/4 teaspoon 1.5 grams | baking soda |
| Pinch | ground cloves |
| 3/4 cup 187 grams | canned pumpkin puree |
| 1/2 cup 118 mL | vegetable oil |
| 1/3 cup 66 grams | granulated sugar |
| 1/4 cup 53 grams | dark brown sugar |
| 1/2 teaspoon 2.5 grams | salt |
| 2 | large eggs |
Instructions
Recipe Temp: 90.6 C. Recipe Time: 03:00. Prep Time: 00:15.
Step 1: Set the Anova Sous Vide Precision Cooker to 195ºF (90.5ºC). Generously grease 4 half-pint canning jars with non-stick oil spray or butter. Step 2: In a medium bowl, whisk together flour, cinnamon, baking powder, nutmeg, baking soda, and cloves. Step 3: In a second medium bowl, whisk together pumpkin, vegetable oil, sugars, and salt until well combined. Whisk in eggs one at a time until well combined. Step 4: Fold flour mixture into pumpkin mixture until just combined. Step 5: Divide the batter between the prepared jars. Each jar should be no more than two-thirds full. Wipe off sides and tops of jars using a damp towel. Firmly tap jars on the counter to remove air bubbles. Step 6: Place lids and bands on jars and seal until just tight (do not over-tighten jars; air will still need to escape). Place the jars in the water bath and set the timer for 3 hours.
Finishing Steps Step 1: When the timer goes off, remove the jars from the water bath and transfer to a cooling rack. Carefully remove the lids. Let the bread cool to room temperature in the jars before running a knife around the sides of the jars to un-mold the bread. Slice and serve.