Sous Vide Pumpkin Bread

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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 ...

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Recipe Temp 195 F / 90.6 C
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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!

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 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.

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195 F / 90.6 C Recipe Temp
Recipe Time
Prep Time