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Sous Vide Pumpkin Bread

Yields4 ServingsPrep Time15 minsCook Time3 hrsTotal Time3 hrs 15 mins

One of our favorite recipe from Anova Culinary, this recipe is not only easy but also super fun to be creative with!

 1 cup white whole wheat flour
 2 tsp ground cinnamon
 1 tsp baking powder
 ½ tsp ground nutmeg
 ¼ tsp baking soda
 ¾ cup pumpkin puree
 ⅓ cup vegetable oil
 ⅓ cup brown sugar
 ½ tsp salt
 2 large eggs
 1 pinch cloves
1

Set Sous Vide temperature to 195F (90.5C).

2

Generously grease 4 half pint wide mouth canning jars with oil or butter.

3

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

4

In a separate bowl, whisk together pumpkin puree, vegetable oil, sugar and salt until well combined. Whisk eggs one at a time until well combined.

5

Fold flour mixture into pumpkin mixture until well combined.

6

Divide the batter between the jars. Each jar should be no more than 2/3 full.

7

Seal the jars until just tight, don't over tighten the jars. Place the jars into water bath for 3 hours.

8

Once done, remove and place the jars on a cooling rack and carefully remove the lids. Let the bread cool to room temperature before serving. We layered ours with yogurt topped with pomegranate and dark chocolate sauce.

Nutrition Facts

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