Pumpkin Bread
Just like a fall scented candle this pumpkin bread will fill you home with a sensational aroma. Pair it with you morning coffee.
Pumpkin Bread
Are you in the mood for some delicous Pumpkin Bread?
Equipment
- Mixing Bowl
- whisk
- 9×5 inch Bread pan
Ingredients
- Nonstick baking spray
- 2 1/2 cups all-purpose flour
- 2 tsp ground cinnamon
- 2 tsp kosher salt
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground nutmeg
- 1/8 tsp ground gloves
- 2 large eggs
- 1 15oz can pumpkin purĂŠe
- 1/2 tbsp ground ginger
- 1 1/2 cup sugar
- 1 cup oil
- 1/2 cup raw pumpkin seeds
Instructions
- Preheat oven to 325°
- Lightly coat a 9×5" bread pan with nonstick spray. Line the bottom of pan with parchment paper, leaving a overhang on both long sides.
- Whisk flour, cinnamon, kosher salt, baking soda, baking powder, nutmeg, and cloves in a medium bowl.
- Whisk eggs, pumpkin purÊe, ginger, and 1½ cups sugar in a separate large bowl.
- Add in oil, whisking until mixture is combined. Gently whisk dry ingredients (half at a time) into wet mixture until combined. Be careful not to overmix.
- Transfer batter to bread pan; smooth top with a spatula. Scatter pumpkin seeds on the top, press lightly into batter. Sprinkle seeds with extra sugar if desired.
- Bake bread, about 80â90 minutes.Test with a toothpick, insert into the center, if it comes out clean the bread is done.
- Let cool for 15 minutes, then run a knife or small spatula around pan to help loosen bread. Pull up on parchment paper, transfer bread to a wire rack and let it completely cool.
Video
Notes
Use oil of your choice: vegetable oil and avocado oil work well.