Can it really be fall without making pumpkin bread? I think not!
This recipe is an old one that I made a long time ago, but I decided to revamp it a bit! I used to add a streusel topping (which was very delicious), but this year I wanted to tone it down a bit.
I love a crumble topping, don’t get me wrong! But I felt like the pumpkin was getting lost in the crumble and I really wanted it to shine! The other benefit to adding the pumpkin seeds on top is that they add a ton of crunch.
The textural contrast between the soft pumpkin bread and the crunchy seeds is literally heaven in a bite!
This recipe is incredibly easy to double, so you can make extras and freeze it, or give it out to friends! This is the season of giving after all and nothing says love and friendship like pumpkin bread! Am I right or am I right?!?
Recipe notes: This calls for 1/2 cup of pumpkin puree, which ends up being about half the can! I’ve been known to add a very large 1/2 cup of pumpkin and it still turns out great!
1 and 1/2 cups of flour
3/4 teaspoons of baking powder
1/2 teaspoon of baking soda
1 teaspoon of pumpkin pie spice
A pinch of salt
1/2 cup of flavorless oil
1/2 cup of sugar
1/2 cup of brown sugar
1/2 cup of pumpkin
1/4 cup of pumpkin seeds
Preheat oven to 350 degrees.
In one bowl, combine flour, baking powder, baking soda, pumpkin pie spice, and salt. Whisk together and set aside.
In a separate bowl, combine the sugars, flavorless oil, eggs, and pumpkin. Stir these ingredients together until fully mixed.
Then, add the dry ingredients into the wet mixture. Slowly stir the ingredients together, be careful not to over mix them!
Pour into a loaf pan.
Bake in a preheated oven for about 50-60 minutes, or until a toothpick inserted into the middle comes out clean!
This pumpkin bread has to be one of my favorite recipes! I love how soft and spongy the bread is! It’s pretty much like eating cake, but it’s more socially acceptable for breakfast!