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