Easy Fall Pumpkin Desserts (Printable Version)

# What You'll Need:

→ Essential Pumpkin Baking

01 - 400 g pure pumpkin puree
02 - 250 g all-purpose flour
03 - 200 g brown sugar
04 - 2 large eggs
05 - 120 ml vegetable oil
06 - 1 teaspoon vanilla extract
07 - 2 teaspoons ground cinnamon
08 - 0.5 teaspoon ground nutmeg
09 - 0.5 teaspoon ground ginger
10 - 0.25 teaspoon ground cloves
11 - 0.5 teaspoon fine sea salt
12 - 1 teaspoon baking powder

→ Bonus Mix-ins (Optional)

13 - 100 g semi-sweet chocolate chips
14 - 50 g chopped walnuts
15 - 50 g dried cranberries

# Step-by-Step Directions:

01 - Preheat oven to 175°C. Grease a standard loaf pan or line with parchment paper.
02 - In a large bowl, sift together flour, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
03 - In a separate bowl, whisk pumpkin puree, brown sugar, eggs, vegetable oil, and vanilla extract until homogenous.
04 - Fold the wet mixture into the dry ingredients until just combined. Do not overmix to ensure tenderness.
05 - Gently fold in chocolate chips, walnuts, or dried cranberries if desired.
06 - Pour the prepared batter into the loaf pan, smoothing the top with a spatula.
07 - Bake in the center of the oven for 50-55 minutes, or until a skewer inserted into the center comes out clean.
08 - Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

# Helpful Notes:

01 - Ensure all ingredients are at room temperature for even baking and optimal texture.
02 - For a lighter crumb, sift the flour before mixing.
03 - Store cooled bread in an airtight container at room temperature for up to 4 days, or freeze for longer freshness.
04 - Adjust spice ratios according to personal preference for a customized flavor profile.

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