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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.