Pumpkin Spice Bread
Shredded fresh pumpkin and earthy spices make this Pumpkin Spice Bread recipe simply amazing. There's no canned pureed pumpkin in this recipe. Instead, we use a fresh pie pumpkin. Pumpkins are packed full of fiber, antioxidant beta-carotene and nutrients like potassium and Vitamin C. Adding this nutritious vegetable to a sweet treat almost seems sneaky but go ahead and take the credit for healthy eating. This hearty Pumpkin Spice Bread is moist, perfectly sweet and has wonderful texture. The recipe is really straightforward and you will love how amazing your house smells when the Pumpkin Spice Bread is baking. Talk about the wonderful aroma of autumn. Enjoy!
- Prep time
- 20 min
- Cook time
- 1 hr 15 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/3 cup raw pumpkin seeds (shelled)
- 1 1/2 lbs pie pumpkin (3 cups shredded fresh pumpkin)
- 2 cups all-purpose flour
- 3/4 cup sugar
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cardamom
- 1/4 tsp ground allspice
- 1/4 tsp ground cloves
- 3 large eggs
- 1/2 cup vegetable oil (canola or soybean)
- 1/3 cup orange juice
- 1/2 tsp vanilla extract
- non-stick baking spray
Instructions
- 1
Add the raw pumpkin seeds into a small skillet and cook over Medium Low heat. Stirring every minute, cook the seeds until they are lightly golden, approximately 5-6 minutes. Turn-off the heat and let cool.
- 2
Wash the pie pumpkin thoroughly under warm running water. Pat dry with a kitchen towel. Firmly hold the pumpkin and cut off the ends. Cut the pumpkin in half. Using a large spoon, scrape around the stringy core, separating it from the pumpkin body. Transfer the core into a small bowl. Scoop out the core for the other half. (Save the seeds and roast them. Here's How to Roast Pumpkin Seeds.) If there are any remaining loose fibers, scrape with the spoon and scoop out. Cut each pumpkin half into wedges about 2-inches thick. Use a vegetable peeler and remove the pumpkin skin completely. Cut the pumpkin into small pieces using a shredder or grater.
- 3
Preheat the oven to 325 F (163 C).
- 4
In a large measuring cup, combine the all-purpose flour, sugar, baking soda, baking powder, ground cinnamon, ground nutmeg, ground cardamon, ground allspice and ground cloves. Sift the dry mixture into a large bowl.
- 5
In a small bowl, add the eggs and lightly beat. Add the vegetable oil, orange juice and vanilla extract. Whisk together combining well.
- 6
Pour the wet mixture over the dry ingredients and whisk together. Mix until the dry ingredients are mostly incorporated. Avoid over-stirring the batter. Add one-third of the shredded pumpkin and fold into the batter. When mostly incorporated, add another one-third pumpkin and combine with the batter. Fold in the remaining shredded pumpkin.
- 7
Coat a loaf pan with non-stick baking spray. Pour the batter into the pan. Tap the pan on the counter a few times to level the batter. Sprinkle the toasted pumpkin seeds on top.
- 8
Bake for 1 hour and 10 minutes to 1 hour and 15 minutes. Check the bread is done by inserting a toothpick into the center. The toothpick should come out clean and no batter should stick to it.
- 9
Remove the pan from the oven and let cool for 5 minutes. Loosen the bread from the pan by running a spatula around it. Transfer the bread to a wire rack and let cool for 20 minutes.
- 10
To serve, cut the Pumpkin Spice Bread into thick slices. Enjoy with butter or your favorite spread.