Sous Vide Pumpkin Bread

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

Directions

• 

  Step 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.

• 

  Step 2

  In a medium bowl, whisk together flour, cinnamon, baking powder, nutmeg, baking soda, and cloves.

• 

  Step 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.

• 

  Step 4

  Fold flour mixture into pumpkin mixture until just combined.

• 

  Step 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.

• 

  Step 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

• 

  Step 0

  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.

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