Sous Vide Pumpkin Bread
Kate is a freelance food writer and editor living in Berkeley, CA. Before moving to the Bay Area, Kate spent two years working as a test cook at America’s Test Kitchen, and has contributed to Serious Eats, The Oxford American, KQED and The Hypocrite Reader, among othe ...
Ingredients for 8
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
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.
In a medium bowl, whisk together flour, cinnamon, baking powder, nutmeg, baking soda, and cloves.
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.
Fold flour mixture into pumpkin mixture until just combined.
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.
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.
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.