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                                                                  Pumpkin purée makes for an aromatic, moist pumpkin bread, but it can also give the bread a soggy texture, so we use paper towels to blot away the moisture before baking. Gild the pumpkin-bread lily with Whipped Cream Cheese Frosting.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No 1 1/2 tsp cinnamon, ground
                                                                  • Yes No 1 tsp ginger powder
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 tsp baking powder
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1/4 tsp cloves, ground
                                                                  • Yes No 1/4 tsp nutmeg, ground
                                                                  • Yes No 1 15 oz pumpkin purée
                                                                  • Yes No 6 tbsp unsalted butter
                                                                  • Yes No 1 1/4 cup sugar, granulated
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1/2 tsp vanilla extract
                                                                  • Yes No 1/2 cup walnut
                                                                  • Heat the oven to 350°F and arrange a rack in the middle. Coat a 9-by-5-inch loaf pan with butter; set aside.
                                                                  • Place the flour, cinnamon, ginger, salt, baking powder, baking soda, cloves, and nutmeg in a medium bowl and whisk to combine and aerate; set aside.
                                                                  • Spread the pumpkin purée into a thin, even layer on a rimmed baking sheet. Cover with a triple layer of paper towels and press until the towels are saturated with moisture (don’t worry—they won’t stick to the purée). Peel back the paper towels and discard; set aside the baking sheet with the pumpkin.
                                                                  • Place the butter in the bowl of a stand mixer fitted with a paddle attachment and beat on medium high until light in color, about 3 minutes. Add the sugar and continue beating on medium high until the mixture is light in color and large clumps have formed, about 3 minutes.
                                                                  • On medium speed, add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl. Add the reserved pumpkin purée and vanilla and mix on low speed until just combined, about 1 minute.
                                                                  • With the mixer on low, slowly add the reserved flour mixture in three additions and mix until just combined, about 2 minutes total.
                                                                  • Remove the bowl from the mixer and, using a rubber spatula, fold in any loose flour and the nuts, if using. (Do not overmix.) Transfer the batter to the prepared pan and smooth the top.
                                                                  • Bake until the bread is puffed and golden and a toothpick inserted into the center comes out clean, about 50 to 60 minutes. Remove from the oven and let cool in the pan on a wire rack for 10 minutes. Remove the bread from the pan and let it cool completely on the wire rack, about 30 to 40 minutes.
                                                                  Yields: 1(9-inch) loaf
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                                                                    coat
                                                                  • Yes No
                                                                    bake
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                                                                    combine
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                                                                    puree
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                                                                    cover
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                                                                    mix
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                                                                    bread
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                                                                    paper
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                                                                    toothpick
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                                                                    Minute

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