With the first day of fall come and gone, being on Sept. 23, along with the impending cold weather approaching NOVA, I thought it would be appropriate to prepare for this chilly season with a Fall-esque recipe. This recipe has been in my family for generations, passed down to make sweet pumpkin bread, setting the mood for the cozy season.
Old-Fashioned Pumpkin Bread Recipe
Ingredients
- 3 large eggs
- 1 1/2 cups pumpkin puree
- ⅔ cup canola oil
- ¾ cup sugar
- ¼ cup light brown sugar
- 2 teaspoons vanilla
- 1 ½ cups all-purpose flour
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- ¾ teaspoon baking powder
- ½ teaspoon salt
Topping:
- 1/4 cup pumpkin seeds
- 1 teaspoon maple syrup
- 1/4 teaspoon canola oil
Instructions
- Preheat oven to 350ºF (180ºC). Spray a 8.5×4.5-inch (or a 9×5-inch) loaf pan with baking spray. Wrap the outside of the pan with a piece of foil.
- Place eggs in a medium-large bowl and whisk well.
- Add pumpkin, whisk together until smooth then add oil, sugars and vanilla and mix well again.
- Sprinkle flour, pumpkin pie spice, baking soda, baking powder and salt evenly over the top of the pumpkin mixture. Mix just until all flour has disappeared.
- For the topping, combine pumpkin seeds, maple syrup, oil and stir to combine. Set mixture aside.
- Transfer batter to prepared pan. Smooth the top and scatter the pumpkin seeds over the top. Bake for 55-65 minutes or until toothpick inserted into the center of the loaf comes out clean. If getting too brown, cover lightly with foil after 45 minutes.
- Cool for 15 minutes, then slide out of pan and transfer to a cool rack. Cool completely before slicing.