Spiced Pumpkin Bread

Steps

Kid helper. A child can do steps 2, 3, 4 and 5: no knife, no heat. Steps marked “Grown-up” use a knife or heat. Cooking with kids

1. Heat the oven to 350°F (175°C).

   Grease (how to grease and flour a pan)

   Grease and flour a pan Coat a pan with fat (and sometimes flour) so baked goods release cleanly. 1. Rub a thin layer of soft butter or shortening into every corner with a paper towel, or use baking spray.2. For cakes, add a spoonful of flour, tilt and tap the pan until it is coated.3. Turn the pan over and tap out the extra flour.4. For chocolate cakes, use cocoa instead of flour so there is no white film. Done when: Every surface, corners included, is lightly coated with no bare spots or thick clumps. How to grease and flour a baking pan: mistakes to avoid

   a 9x5-inch loaf pan and

   line (how to line a pan)

   Line a pan Cover the bottom (and sometimes sides) of a pan with parchment or foil so food doesn't stick and lifts out easily. 1. For a sheet pan, tear parchment the size of the pan and lay it flat.2. For a round cake pan, trace the bottom on parchment, cut the circle out and press it in.3. For brownies and bars, leave two long sides hanging over to make handles (a "sling").4. A little grease under the paper holds it in place. Done when: The paper lies flat with no folds where the batter could run under it. How to line a baking pan with parchment: mistakes to avoid

   it with a parchment sling.
   350°FGrown-up: heat
2. In a medium bowl,

   whisk (how to whisk)

   Whisk Beat ingredients with a whisk to mix them smoothly or to add air. 1. Use a bowl big enough to whisk without splashing; set it on a damp towel to stop it spinning.2. Hold the whisk loosely and move it in quick circles or side to side, touching the bottom.3. For lumpy mixtures, add liquid a little at a time and whisk after each.4. For sauces on the stove, keep the whisk moving across the whole bottom of the pan. Done when: The mixture is even with no lumps or streaks of egg. How to whisk: mistakes to avoid

   the flour, baking soda, salt, cinnamon, ginger, nutmeg and cloves.
   Kid step
3. In a large bowl, whisk the pumpkin, eggs, oil, both sugars, water and vanilla until smooth.
   Kid step
4. Add the flour mixture and

   fold (how to fold)

   Fold Combine a light mixture (whipped cream, beaten whites) or chunky add-ins into a batter gently, so it stays airy. 1. Put the lighter mixture on top of the heavier one, or add the flour or chips.2. Cut a rubber spatula straight down through the middle to the bottom of the bowl.3. Sweep it across the bottom and up the side, then turn it over on top.4. Turn the bowl a quarter turn and repeat.5. Stop as soon as no streaks remain. Done when: There are no dry streaks or white blobs, and the mixture still looks light and puffy. Safety: Batters with raw eggs or flour aren't safe to eat raw.How to fold ingredients into a batter: mistakes to avoid

   with a spatula just until no dry flour remains.
   Kid step
5. Scrape the batter into the pan, smooth the top and sprinkle with the turbinado sugar, if using.
   Kid step
6. Bake until

   a toothpick (how to toothpick test)

   Toothpick test A quick way to tell if a cake, quick bread or brownie is baked through. 1. Near the end of the baking time, open the oven and pull out the rack.2. Poke a toothpick or thin skewer into the center (the last place to set).3. Pull it straight out and look at it.4. If wet batter clings, bake a few minutes more and test again. Done when: Clean, or with a few moist crumbs for brownies and fudgy cakes. Wet, shiny batter means not yet. How to test a cake with a toothpick: mistakes to avoid

   in the center comes out clean. Lay foil over the top after 40 minutes if it is browning fast.
   350°F⏱ Bake: 1 hrGrown-up: heat
7. Cool in the pan on a rack.
   ⏱ Cool in pan: 15 minGrown-up: heat
8. Lift the loaf out and let it cool completely before slicing.
   ⏱ Cool: 1 hrGrown-up: knife, heat

Tap an underlined word for how to do it, or see all techniques.

Tips

• A 15-ounce can holds about 1 3/4 cups of pumpkin. Freeze the leftover 3/4 cup for another loaf or stir it into oatmeal.
• Fold in 3/4 cup chocolate chips or chopped pecans with the flour if you like.
• For muffins, fill 12 lined cups and bake 20 to 24 minutes.

Storage

Wrap well and keep at room temperature 3 days or refrigerate up to a week.

Make ahead

Freeze wrapped loaves or slices up to 3 months.

Cook once, eat twice: It makes 10 servings: eat half and freeze the rest. It keeps 3 months frozen, by the storage note above. Print a freezer label · More freezer meals

How long leftovers keep, and freezing and reheating: leftovers and storage. In season: pumpkin (September to November).