You guys asked for more baking recipes, so here we go! This Fall Favorite Pumpkin Bread is delightfully cozy staple in our house and it’s easy to see why! The prep time is super streamlined, it’s full of warm Fall spices, and is naturally dairy free 🙌 Bake up a loaf for company (or yourself, who are we kidding) to infuse you home with all the Autumn aromas. Are you ready?? Let’s dive into this Fall Favorite Pumpkin Bread recipe!
First things first, let’s talk Pumpkins, Pepitas, and Pumpkin Seeds.
What is canned Pumpkin, really?
Canned pumpkin is actually made up of a variety of pureed squashes. Wait, what? YES! Even those brands that advertise “100% Pumpkin” would be more accurate to say “100% Squash”
What is the difference between Pepitas and Pumpkin Seeds?
Pepitas and pumpkin seeds are cousins! Pepitas are the seeds from specific varieties of hull-less pumpkins.
Are Pepitas healthy for you?
Pepitas are low-calorie, and are high in protein, fiber, magnesium, and lots more! All in all, they are a great snack.
How do I know when Pumpkin Bread is done?
I always used to struggle with how to know when a loaf was actually cooked, and if they had chocolate chips? Forget it. The best way to know for sure that your loaf is cooked through is to use a thermometer. 190 – 200 degrees and you’re good to go!
OK, now let’s get to it!
INGREDIENTS
- 1/4 cup Pepitas, OPTIONAL
- 1 3/4 cup All Purpose Flour, spooned and leveled
- 1 tsp Baking Soda
- 1/2 tsp Ground Cinnamon
- 1/2 tsp Ground Nutmeg
- 1/4 tsp Ground Cloves
- 1/8 tsp Ground Allspice
- 1/8 tsp Ground Ginger
- 3/4 tsp Salt
- 1/2 of a 15 oz can Pumpkin Puree
- 2 Eggs
- 1/2 cup Vegetable or Canola Oil
- 1/3 cup Water
- 1 1/2 cup Granulated Sugar
- 1/2 tsp Vanilla Extract
INSTRUCTIONS
This part is optional! If you’d like to have some toasty, crunchy pepitas on top of your loaf, proceed 🙂 If not, skip to the next step! Preheat oven to 350 degrees. Line a sheet pan with aluminum foil. Spread the pepitas on the pan in a single layer. Bake for 8 minutes. Remove from oven, transfer to a bowl, and set aside to cool. This step can be done ahead of time!
In a medium bowl, whisk together the flour, baking soda, salt, and spices. Set aside.
In a large bowl, mix the pumpkin puree, eggs, oil, water, sugar, and vanilla.
Add the flour/spice mix into the pumpkin mixture and gently combine with a rubber spatula until just combined. Make sure you scrape the sides and the bottom of the bowl for any dry ingredients that may be hiding!
Preheat oven to 350 degrees. Prepare 1 large loaf pan or 2 smaller loaf pans with cooking spray and pour in the batter. I like to place the pans onto a foil-lined baking sheet to catch any spillover and make it easier to move in/out of the oven.
Sprinkle the roasted pepitas on top and bake for approximately 50 minutes (2 smaller loaves) or approximately 90 minutes (1 large loaf).
You can check the doneness with a toothpick (no crumbs = baked through), or use a thermometer and remove from oven when the internal temperature has reached 190 – 200 degrees. If your loaf is golden brown on top but isn’t cooked through, you can gently place a some aluminum foil over the loaf (try not to touch it) to prevent over-browning.
Let your Fall Favorite Pumpkin Bread cool in pan, slice, serve and enjoy!
MAKE AHEAD
You can easily toast the pepitas ahead of time. Store in an airtight container at room temperature up to 2 weeks. This Fall Favorite Pumpkin Bread freezes beautifully! Let the loaf cool completely. Wrap thoroughly in plastic wrap and seal the wrapped loaf in a Ziploc bag. Thaw overnight in the refrigerator and bring to room temperature to serve.
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Fall Favorite Pumpkin Bread
Ingredients
- 1/4 cup Pepitas OPTIONAL
- 1 3/4 cup All Purpose Flour spooned and leveled
- 1 tsp Baking Soda
- 1/2 tsp Ground Cinnamon
- 1/2 tsp Ground Nutmeg
- 1/4 tsp Ground Cloves
- 1/8 tsp Ground Allspice
- 1/8 tsp Ground Ginger
- 3/4 tsp Salt
- 1/2 15 oz can Pumpkin Puree
- 2 Eggs
- 1/2 cup Vegetable or Canola Oil
- 1/3 cup Water
- 1 1/2 cup Granulated Sugar
- 1/2 tsp Vanilla Extract
Instructions
- OPTIONAL: Preheat oven to 350 degrees. If using pepitas: Line a sheet pan with aluminum foil. Spread the pepitas on the pan in a single layer. Bake for 8 minutes. Remove from oven, transfer to a bowl, and set aside to cool. This step can be done ahead of time!
- In a medium bowl, whisk together the flour, baking soda, salt, and spices. Set aside.
- In a large bowl, mix the pumpkin puree, eggs, oil, water, sugar, and vanilla. Add the flour/spice mix into the pumpkin mixture and gently combine with a rubber spatula until just combined. Make sure you scrape the sides and the bottom of the bowl for any dry ingredients that may be hiding!Make sure you scrape the sides and the bottom of the bowl for any dry ingredients that may be hiding!
- Preheat oven to 350 degrees. Prepare 1 large loaf pan with cooking spray and pour the batter into the pan. I like to place the loaf pan onto a foil-lined baking sheet to catch any spillover and make it easier to move in/out of the oven. Sprinkle the roasted pepitas on top and bake for approximately 50 minutes (2 smaller loaves) or approximately 90 minutes (1 large loaf). You can check the doneness with a toothpick (no crumbs = baked through), or use a thermometer and remove from oven when the internal temperature has reached 190 – 200 degrees. If your loaf is golden brown on top but isn't cooked through, you can gently place a some aluminum foil over the loaf (try not to touch it) to prevent over-browning.
- Let cool in pan, slice, serve and enjoy!
