Grand Central Bakery Pumpkin Bread Recipes

Steps:

• Combine all ingredients in a small bowl and stir with a fork until well combined.
• Store in a cool, dry place for up to 3 months.

Steps:

• Preheat oven to 350°; lightly grease and flour two 9 x 5 inch loaf pans.
• Measure the flour, baking soda, salt, and pumpkin pie spice into a bowl; whisk to combine.
• Using a stand mixer with paddle attachment, mix the oil, sugar, brown sugar, and pumpkin puree on medium-low speed until well blended, about 2 minutes.
• Crack the eggs into a liquid measuring cup; whisk together.
• With the mixer on low speed, slowly pour in the eggs, incorporating each addition completely before adding the next; scrape the bottom and sides of the bowl.
• Add 1/3 dry ingredients and mix briefly on low speed, then add water; mix well and repeat, using half of the remaining dry ingredients and all of the buttermilk.
• Add the remaining dry ingredients and mix just until combined.
• Scrape the sides of the bowl and then divide the batter between the prepared pans.
• Bake for 60-75 minutes, rotating the pans every 20 minutes or so.
• The loaves should be dark golden brown with cracked tops, and a skewer inserted in the center should come out clean.