Sous Vide Pumpkin Bread

Fall is just around the corner, and the Pumpkin Spice Lattes are in full swing. That means it's time for the best pumpkin treat around -- pumpkin bread. Made using the Precision Cooker, this quick bread is tender and moist every time. Never have dry, greasy pumpkin loaves again!

Author

Kate Itrich-Williams

Prep Time: 00:15

Recipe Time: 03:00

Temperature : 195F / 90.6C

Ingredients

• 1 cup (120 grams) all-purpose flour
• 2 teaspoons (5 grams) ground cinnamon
• 1 teaspoon (4 grams) baking powder
• 1/2 teaspoon (1 gram) ground nutmeg
• 1/4 teaspoon (1.5 grams) baking soda
• Pinch ground cloves
• 3/4 cup (187 grams) canned pumpkin puree
• 1/2 cup (118 mL) vegetable oil
• 1/3 cup (66 grams) granulated sugar
• 1/4 cup (53 grams) dark brown sugar
• 1/2 teaspoon (2.5 grams) salt
• 2 large eggs

Directions

1. Set the Anova Sous Vide Precision Cooker to 195ºF (90.5ºC). Generously grease 4 half-pint canning jars with non-stick oil spray or butter.
2. In a medium bowl, whisk together flour, cinnamon, baking powder, nutmeg, baking soda, and cloves.
3. In a second medium bowl, whisk together pumpkin, vegetable oil, sugars, and salt until well combined. Whisk in eggs one at a time until well combined.
4. Fold flour mixture into pumpkin mixture until just combined.
5. Divide the batter between the prepared jars. Each jar should be no more than two-thirds full. Wipe off sides and tops of jars using a damp towel. Firmly tap jars on the counter to remove air bubbles.
6. Place lids and bands on jars and seal until just tight (do not over-tighten jars; air will still need to escape). Place the jars in the water bath and set the timer for 3 hours.

Finishing Steps

1. When the timer goes off, remove the jars from the water bath and transfer to a cooling rack. Carefully remove the lids. Let the bread cool to room temperature in the jars before running a knife around the sides of the jars to un-mold the bread. Slice and serve.