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Pumpkin Bread
About this Recipe
This is hands down one of my most complimented recipes. We leave breakfast items for the guests in the rental and this is a favorite. I make with fresh pumpkin but you can absolutely use canned puree. Have it warm from the oven with a bit of butter or it is excellent all on it's own at room temperature.
Ingredients
Batter
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Nonstick spray
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3 cups flour (360 grams)
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1 tablespoon + 1 teaspoon baking powder
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1 tablespoon ground cinnamon
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1 1/2 teaspoons ground ginger
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1/2 teaspoon ground cloves
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1 1/2 teaspoons salt
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2 cups packed brown sugar
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1 cup granulated sugar
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15 ounces pumpkin puree
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1 cup vegetable oil
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5 large eggs
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1 tablespoon vanilla extract
Streusel
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3/4 cup flour (95 grams)
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1/3 cup packed brown sugar
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1/3 cup pepitas
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1/2 teaspoon salt
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6 tablespoons unsalted melted butter
Instructions
Make the batter
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Preheat oven to 350 degrees
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Lightly coat your loaf pan(s) with nonstick spray
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Whisk flour, baking powder, cinnamon, ginger, cloves, and salt in a large bowl
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Whisk brown sugar, granulated sugar, pumpkin, oil, eggs and vanilla in a separate bowl.
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Add flour mixture to sugar mixture, stirring until well blended
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Divide evenly among the laof pans
Make Streusel
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Whish flour sugar, pepitas and salt in a small bowl.
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Add melted butter and stir until mixture is crumbly
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Sprinkle evenly over the top of batter in pans
Bake
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​Bake until loaves are golden and toothpick inserted in the middle comes out clean. This may be 50-70 minutes depending on your oven and size of loaf pans.
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Remove from oven and let cool
Notes
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Pepitas are measured with your heart
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I use fresh pumpkin purée that I've made and frozen, but canned pumpkin works perfectly well.
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I make these for guests in our rental, so I make them in small loaves, but you can absolutely make them in a regular-sized loaf pan. Baking is going to take anywhere from 50-70 minutes depending on the size of your pan and oven. Test to know when done. For small loaves, it is 50 minutes in my oven on convection.
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These freeze exceptionally well