Bobby Flay’s Pumpkin Bread

INGREDIENTS:

4 Tbsp. unsalted butter, softened, plus more for the pan
1 3/4 c. all-purpose flour
1/2 tsp. salt
1 tsp. baking soda
1/2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. freshly grated nutmeg
1/4 tsp. ground allspice
1/4 tsp. ground cloves
1 1/2 c. sugar
1/4 c. vegetable oil
1 c. canned pumpkin puree, not flavored pie filling
2 large eggs

INSTRUCTIONS:

Preheat the oven to 350°F. Butter a 9-inch loaf pan.

Whisk together the flour, salt, baking soda, baking powder, cinnamon, nutmeg, allspice, and cloves in a small bowl.

Beat the butter, sugar, and oil on high speed with electric mixer mixer, until light and fluffy, about 1 minute.

Add the pumpkin puree and mix until combined. Add the eggs, one at a time, and mix until just incorporated.

Mixing on low speed, slowly add the flour mixture and 2/3 cup water and mix until just combined. Spread the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, 1 hour to 1 hour 15 minutes.

Let cool in the pan on a wire rack for 10 minutes. Remove from the pan and let cool completely.

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