Sous Vide Pumpkin Bread

Anova Culinary

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!


Kate Itrich-Williams

Prep Time: 00:15

Recipe Time: 03:00

Temperature : 195F / 90.6C



  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.