Spiced Pumpkin Bread

Instructions

1. 1

   Preheat your oven to 350°F (177°C). Grease and flour a 9×5-inch loaf pan to prevent sticking. In a large mixing bowl, whisk together 1 can (15 oz) of pure pumpkin puree, 1½ cups of granulated sugar, ½ cup of vegetable oil, 2 large eggs, and 1 teaspoon of pure vanilla extract until smooth and well combined.

2. 2

   In a separate bowl, whisk together 1¾ cups of all-purpose flour, 1 teaspoon of baking soda, ½ teaspoon of baking powder, 1½ teaspoons of cinnamon, ½ teaspoon of ground ginger, ¼ teaspoon of ground cloves, ¼ teaspoon of freshly grated nutmeg, and ½ teaspoon of fine salt until evenly mixed.

3. 3

   Fold the dry ingredients into the pumpkin mixture until just combined, ensuring no dry streaks remain; a few lumps are fine. Be careful not to overmix, as this can lead to a denser bread.

4. 4

   Pour the batter into the prepared loaf pan. Scatter ½ cup of pepitas over the top and gently press them in to ensure they stick during baking.

5. 5

   Bake the pumpkin bread at 350°F (177°C) for 60–70 minutes, tenting loosely with foil after 45 minutes if the top is browning too quickly. The bread is done when a toothpick inserted in the center comes out clean and the top is firm and deeply fragrant.

6. 6

   Once baked, cool the bread in the pan for 10 minutes before turning it out onto a wire rack to cool completely. This will help maintain its shape and texture before slicing.

7. 7

   Slice the cooled pumpkin bread and serve it as a delicious treat for breakfast or dessert.