Chef Akane's Recipe Counter — Recipe 4: Pumpkin Bread, Page 5
By Inkroost · Published
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Transcript
Akane scrapes orange pumpkin purée from a small bowl into a large bowl holding the sugars. Caption: "STEP 3. In the second bowl, put the 225 g pumpkin purée and both sugars. Use plain purée, not pie filling." Akane's hands crack an egg into the bowl, where one egg already sits; a jug of oil and a glass of milk stand nearby. Caption: "Add the 2 eggs, 120 ml oil and 60 ml milk." A whisk moves through a smooth, glossy orange batter. Caption: "Whisk until smooth and glossy, about 1 minute." Akane smiles, whisk in hand, in the morning light. Caption: "Oil instead of butter keeps the loaf moist for days."
Image description
Akane scrapes pumpkin purée into a second bowl with the sugars, cracks the second of two eggs into it next to oil and milk, whisks a glossy orange batter, and smiles softly.
About this chapter
Pumpkin is trending on Google again this autumn, and pumpkin bread is the most searched pumpkin recipe in more of the country than any other. On a slow autumn morning Akane bakes one moist, warmly spiced loaf in her small countertop oven: one bowl for the dry, one for the wet, a gentle fold, a crown of pumpkin seeds and a careful doneness check. Captions walk the reader through every amount, temperature and timing so it can be baked at home, ending with Akane at her little table with a warm slice and a cup of tea, running some very serious quality control.