Perfect Pumpkin Bread Recipe
a.k.a "The Last Pumpkin Bread Recipe You'll Ever Need"Makes one loaf or a dozen unfinished "cupcakes." Recipe can be doubled, or even tripled, but you're going to need a pretty big mixing bowl for that.
Servings: 12 servings
Ingredients
- 1½ cups brown sugar dark or light
- ½ cup avocado oil
- 2 large eggs
- ½ pound approximately 1 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 2 teaspoons cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon nutmeg
- ½ teaspoon cloves
- ½ teaspoon salt
- ⅓ cup buttermilk or yogurt
- ½ cup pumpkin seeds
Instructions
- Preheat oven to 350°. Grease and lightly flour 9x5-inch loaf pan or line muffin tin with paper liners.
- Cream 1½ cups brown sugar and ½ cup oil. Add 2 large eggs and ½ pound pumpkin puree. Combine well.
- In a separate bowl, sift together 1½ cups all-purpose flour, 1 teaspoon baking soda, ¼ teaspoon baking powder, 1 teaspoon cinnamon, 1 teaspoon ground ginger, ½ teaspoon nutmeg, ½ teaspoon allspice, and ½ teaspoon salt.
- Stir the dry ingredients into the wet pumpkin mixture in 3 additions, alternating with ⅓ cup buttermilk, beginning and ending with dry ingredients.
- Pour into loaf pan or divide into muffin tin. Sprinkle pumpkin seeds over the top, concentrating toward the center. Lightly tap into batter to help stick.
- Bake loaf pan for approximately 50 minutes or muffins for 25 minutes, checking with toothpick about 10 minutes before.
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