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The Best Pumpkin Bread Ever
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The Best Pumpkin Bread Ever

warm spices and perfectly moist cake topped with crunchy roasted pepitas that is perfect for Fall and all of the holidays!

Course Dessert
Cuisine American
Keyword Fall, pumpkin bread, pumpkin spice
Servings 2 loaves

Ingredients

  • 3 cups all purpose unbleached flour
  • 1 teaspoon baking powder
  • 2 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 2 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground allspice
  • 1/2 tsp ground cloves
  • 6 eggs
  • 1 3/4 cup granulated sugar
  • 1/2 cup dark brown sugar
  • 2 teaspoon pure vanilla extract
  • 2 cups canned pumpkin puree, unsweetened
  • 1 1/2 cups avocado oil (or any neutral oil, like grapeseed)
  • 1/2 - 3/4 cups pepitas (pumpkin seeds)

Instructions

  1. Preheat the oven to 350 degrees F. 

    Line 2 9x5 loaf pans with parchment paper, and spray with nonstick cooking spray.

    In a large bowl, combine the flour, baking soda, baking powder, salt, ground ginger, allspice, cloves. Whisk to combine and set aside.

  2. In another large bowl, combine the eggs, oil, pumpkin puree, and sugars. Whisk to thoroughly combine for about 30 seconds. Add the dry ingredient mixture to the wet ingredients, stir to combine well, until there are no lumps. Pour the batter into the prepared loaf pans.

  3. Bake for 60-70 minutes or until a toothpick comes out clean. Wait until the pumpkin bread has cooled completely until you slice into it.