Pumpkin Bread

I LOVE Pumpkin Bread. But, internet let us be clear. Pumpkin bread is not ¨bread¨. It’s cake. But, as every single human in this blue ball we call Earth, I will call it BREAD to make me feel better as I stuff my face with it.

While I love the Starbucks #StarbucksforLife and they have good pumpkin bread, most of the time it just eats oily.

This pumpkin bread, is more “bread-y” and it makes your house smell heavenly.

Ingredients:

  • Non stick cooking spray (I used butter)
  • 2 1/5 cups of AP flour
  • 2 tsps of ground cinnamon
  • 2 tsp of kosher salt
  • 1 tsp baking powder
  • 1/2 tsp of baking soda
  • 1/2 tsp of ground nutmeg (you can use freshly ground if you are fancy, I didn’t have fresh)
  • 1/8 tsp (essentially a pinch) of ground cloves.
  • 2 large eggs
  • 1 15 ounce can of pumpkin purée (don’t use the pumpkin pie, it doesn’t taste as good)
  • 2 teaspoons of freshly ground ginger (if you want a more forward ginger flavor, add a full tablespoon)
  • 1 1/2 cups of granulated sugar
  • 1 – 2 tablespoons of granulated sugar (for crunchy topping)
  • 1/2 cup of extra virgin olive oil
  • 1/2 cup of avocado oil
  • 1/2 cup of pepitas (pumpkin seeds)

Feeling extra? Make your own maple butter

Ingredients:

  • 2 sticks of unsalted butter, room temperature
  • A pinch of flaky salt
  • 1/2 cup of pure maple syrup.

MAKE IT!

  • Preheat oven to 325. Lightly coat a 10 X 5 loaf pan with non stick spray and line the bottom of it with parchment paper. If you leave a lot of overhang so that you can lift it up when its done!
  • Whisk all of the dry ingredients together in a bowl.
  • In a separate bowl, add pumpkin, ginger, sugar. Whisk. Add both oil (while whisking) until everything is mixed combined.
  • Now to add the dry ingredients; add them slowly until everything is combined. If there is some white wisps , that’s ok. Try not to over mix it. It won’t be good eats 😉
  • Transfer the cake to the cake pan. Add the pepitas to the top with the granulated sugar.
  • Add the cake pan to the oven (again, preheated at 325). Cook for up to 90 minutes, until the a cake tester comes out clean.
  • Take the pumpkin bread out of and let it rest for at least 20 minutes. The hardest part of this recipe.

Still feeling extra? Want to make that butter. It’s simple!

  • Add the butter to the stand mixture. Beat the butter mixture until its all creamy and smooth. (6 minutes). Add maple and that pinch of salt. Beat until incorporated. You can use this mixture for your morning toast, top pancakes, waffles. Anything really!

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