This is the best pumpkin bread you'll ever eat! It's moist, perfectly spiced and packed with pumpkin flavor. The perfect fall recipe.
- 2 cups All Purpose Flour Measured Correctly*
- 1/2 cup White Granulated Sugar
- 1/2 cup Light Brown Sugar
- 3 tsp Baking Powder
- 2 tsp Cinnamon
- 1/2 tsp Nutmeg
- 1/4 tsp Ground Cloves
- 1/4 tsp Ground Ginger
- 1/2 tsp Salt
- 1 and 1/2 cups Pumpkin Purée Canned or fresh*
- 1/4 cup Canola Oil or Vegetable Oil
- 1 tsp Vanilla Extract
- 2 Large Eggs
- 1/2 ounce Pumpkin Seeds (Pepitas) Small handful, to sprinkle on top before baking
Preheat the oven to 350°F (180°C) and spray a 9x5 loaf pan with non-stick spray and line the bottom with parchment paper. Set aside.
Sift the all purpose flour into a mixing bowl and add the white and brown sugar, baking powder, cinnamon, nutmeg, ground cloves, ginger, and salt. Mix together.
Add the pumpkin purée, oil, vanilla extract and eggs and mix into a thick batter. Transfer the batter to your prepared 9x5 loaf pan and smooth down.
Sprinkle pumpkin seeds on top.
Bake for 60 minutes. At the 40 minute mark tent it with foil to prevent over-browning and return to the oven to bake for the final 20 minutes.
- Measure the flour correctly using the spoon and level method. Spoon it into a measuring cup and level off the top with a knife. Don't scoop it and don't pack it into the cup. Alternatively weigh it on a food scale. Click 'metric' below the list of ingredients to get the correct weights in grams.
- Pumpkin purée. It's easiest to use canned pumpkin purée and this will also create the most consistent results in this recipe. If you use fresh homemade pumpkin purée then just make sure that it isn't too wet. It should be the same consistency as what you'd find in a can. The best way to ensure that is to stand your homemade purée in a strainer over a bowl for an hour or so to drain off any excess water before you use it.
- Tent with foil to prevent over-browning. The best way to prevent over-browning on top is to bring it out at the 40 minute mark and tent it with foil. This just means placing foil over the top in a tent like shape so that it doesn't press down on the bread from the top. Then just put it back in for the final 20 minutes of baking time.
- Storage: Store your leftover pumpkin bread covered at room temperature for 3-4 days. It's at its absolute best on the day of baking and the following day. Make sure it's fully cooled down before you place it into a container or wrap it in plastic wrap. If it's not properly cooled then the outside can get soggy.
- Freezing: It can be frozen for up to 3 months. Allow it to cool completely and then wrap it in plastic wrap and then foil before freezing.
Serving: 1Slice | Calories: 217kcal | Carbohydrates: 37g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 31mg | Sodium: 115mg | Potassium: 245mg | Fiber: 2g | Sugar: 18g | Vitamin A: 4811IU | Vitamin C: 1mg | Calcium: 82mg | Iron: 2mg