Servings: 10 slices 1x
Scale
Ingredients
- 1 (15-oz) can pumpkin puree
- ½ cup lightly packed brown sugar (80 g)
- ½ cup granulated sugar (105 g)
- 3 large eggs
- ¼ cup avocado oil
- 1 teaspoon pure vanilla extract
- 1½ cups all-purpose flour (180-190 g)*
- 2 teaspoons pumpkin pie spice*
- 1 teaspoon baking soda
- ½ teaspoon fine salt
- Optional for topping: Raw green pepitas (pumpkin seeds), coarsely chopped
Instructions
- Preheat the oven to 350℉. Mist a 9×5-inch loaf pan with nonstick cooking spray; set aside.
- In a medium bowl, combine the pumpkin puree, brown sugar, cane sugar, eggs, oil, and vanilla; stir to combine.
- Add the flour, pumpkin pie spice, baking soda, and salt; stir until all the dry ingredients are incorporated.
- Transfer the batter to the prepared loaf pan. If desired, top the batter with the chopped pumpkin seeds all over.
- Bake for 30 minutes. Then, tent the loaf very loosely with a piece of aluminum foil (do not seal the edges, just balance the foil over the loaf pan. This is to prevent the loaf from getting too dark on top.)
- After placing the foil, bake the loaf for another 25-35 minutes (55-65 minutes total baking time).
- Remove the loaf pan from the oven and cool on a wire rack for 5-10 minutes before removing the loaf from the pan and allowing it to cool directly on the wire rack.
Notes
* For gluten free bread, sub an equal amount of 1:1 gluten-free baking flour for the all-purpose flour.
* If you don’t have pumpkin pie spice, you can make your own. To make 2 teaspoons of pumpkin pie spice, mix 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, ¼ teaspoon ground allspice, and a pinch of ground cloves.
Nutrition Information
- Serving Size: 1/10 of the loaf
- Calories: 222
- Fat: 6 g
- (Sat Fat: 1 g)
- Sodium: 326 mg
- Carbohydrate: 38 g
- (Fiber: 2 g
- Sugar: 18 g)
- Protein: 4 g
- Cholesterol: 42 mg