Ingredients

The following ingredients have 4 Servings
  • 1 2/3 cups (205g) all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 tablespoon ground cinnamon
  • 1 teaspoon nutmeg
  • 1/4 teaspoon ground cloves
  • 1 cup (260g) canned pumpkin puree
  • 3/4 cup (168g) vegetable oil (extra-virgin olive oil, melted coconut oil or canola oil will work)
  • 1 cup (200g) granulated sugar
  • 1/3 cup (65g) dark brown sugar
  • 3/4 teaspoon salt
  • 3 large eggs
  • 2 tablespoons turbinado sugar for topping, optional
  • 2 tablespoons pepitas, optional

Instruction

  • Preheat the oven to 325°F. Grease a 9x5-inch loaf pan. Set aside.
  • In a large bowl, whisk the flour, baking powder, baking soda, cinnamon, nutmeg, and cloves together until combined.
  • In a medium bowl, stir the pumpkin puree, oil, sugar, and salt together until combined. Add the eggs and mix well. Pour these wet ingredients into the dry ingredients and gently mix together. There will be a few lumps. Do not overmix.
  • Pour the batter into the prepared loaf pan. Sprinkle the top evenly with half the sugar topping, then the optional pepitas, and then the rest of the sugar topping. Bake for 60 to 70 minutes and until a tester comes out clean from the center.
  • Let cool in the pan on a wire rack for about 20 minutes. Then invert the bread onto the rack, turn right side up, and let cool completely. Cover and store leftover bread at room temperature for up to 3-4 days or in the refrigerator for up to about 1 week.