American•comfort

Classic Pumpkin Bread

This classic pumpkin bread will become your go-to. It comes together in just two bowls, no mixer required — just a whisk and a rubber spatula.

Ingredients

Quantities are shown as originally provided.

2 ¼ cups all-purpose flour (measured using the spoon and sweep method (see above) (293 grams))
¾ teaspoon baking soda
1 ¼ teaspoon baking powder
3/4 teaspoon kosher salt
½ cup granulated sugar ((110 grams))
¾ cup light brown sugar ((150 grams))
1/4 cup unsalted butter (gently melted (56.5 grams))
2 large eggs
1 1/2 heaping cups organic pumpkin puree ((one 15-ounce can) *See note*)
1/2 cup vegetable oil
2 teaspoons vanilla extract
2 1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground ginger
Raw, unsalted pepitas

1
Makes about 12 slices.
2
Pre-heat the oven to 350F. Grease a 9x5-inch loaf tin with butter and line the long sides and bottom with a long strip of parchment paper. This will act as a sling to help you remove the bread from the tin.
3
In a small bowl, whisk together the flour, baking soda, baking powder, and salt.
4
To a medium mixing bowl, add the sugar, brown sugar, butter and eggs. Whisk to combine.
5
Whisk the spices and vanilla into the oil. Add the pumpkin and the oil to the sugar and egg mixture and stir until homogenous.
6
Using a rubber spatula, fold the dry ingredients into the wet ingredients just until there are just a few streaks of flour remaining. Don’t over-mix — lumps in the batter are okay.
7
Transfer the batter to the prepared tin. Using a paring knife, slice a line down the center of batter. Sprinkle with pumpkin seeds if desired.
8
Bake on the middle rack of the oven for about 62-67 minutes or until the top is starting to brown in spots, the center springs back when pressed gently, and a cake tester or wooden skewer comes out of the middle with just a few moist crumbs.
9
Let it cool in the tin for about 5 minutes then transfer to a wire rack to cool completely. Slice and serve!