Pumpkin and Pepita Loaf

Makes: 1 Loaf

Ingredients

• 15 oz. can 100% pure pumpkin
• 1/2 cup canola oil
• 3 large eggs, room temperature
• 1 2/3 cup granulated sugar
• 3/4 tsp. baking powder
• 3/4 tsp. baking soda
• 3/4 tsp. table salt
• 1 tsp. cinnamon
• 1 tsp. ginger
• 1/4 tsp. nutmeg
• 1/8 tsp. ground cloves
• 2 1/4 cups all-purpose flour
• 1/4 cup pepita seeds, roasted and salted (Ingles bulk section)
• non-stick cooking spray

Directions

1. Preheat the oven to 350°F. Spray a 9x5 loaf pan with non-stick spray.
2. In a large mixing bowl, whisk pumpkin, oil, eggs, and sugar until smooth.
3. Sprinkle baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves over the batter; whisk well.
4. Add flour, switch to a rubber spatula, and mix until just combined.
5. Scrape batter into prepared pan and smooth the top. Sprinkle with pepitas.
6. Bake for 65-70 minutes, rotating the loaf at 30 mins. Bread is done when a skewer inserted comes out clean.
7. Cool in pan for 15 minutes, then remove loaf to a cooling rack. Cut and serve when cooled.

Store at room temperature. This recipe freezes well.