Cinnamon Pumpkin Bread with Pepitas
Pumpkin bread is a quick bread made by combining pumpkin puree, eggs, oil, sugar, flour, and leavening, then baking the batter in a loaf pan. This one-loaf recipe bakes at 350°F for 55–65 minutes and needs at least 60 minutes of cooling before slicing.
Equipment
- 9×5-inch loaf pan, mixing bowls, whisk, spatula, cooling rack
Ingredients
- 1 ¾ cups (210 g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon fine salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 1 cup (245 g) plain pumpkin puree, not pumpkin pie filling
- ¾ cup (150 g) packed light brown sugar
- ¼ cup (50 g) granulated sugar
- 2 large eggs
- ½ cup (120 ml) neutral oil
- 1 teaspoon finely grated orange zest
- 2 tablespoons (18 g) raw unsalted pepitas
Instructions
- Heat a conventional oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line its bottom and long sides with parchment, leaving a little overhang.
- Whisk the flour, baking soda, salt, cinnamon, ginger, and nutmeg in a medium bowl. Measure flour by weight or spoon it lightly into the cup and level it.
- In a larger bowl, whisk the pumpkin, brown sugar, granulated sugar, eggs, oil, and orange zest until evenly blended. Fold in the dry mixture with a spatula, stopping when the last flour streak disappears.
- Spread the batter in the pan and scatter the pepitas over the surface. Bake for 55–65 minutes. Begin checking at 55 minutes; a skewer inserted into the center should show moist crumbs but no wet batter. If the top darkens early, cover it loosely with foil. Ovens vary; use the center doneness cue even if it needs a few more minutes.
- Leave the bread in its pan for 15 minutes, then lift it onto a rack. Cool for at least another 45 minutes before slicing into 12 pieces. Let it cool completely before wrapping for storage.
Notes
Estimated nutrition: about 240 calories per serving (1/12 of the recipe), excluding optional toppings and sides. Brands and portions vary.
Once fully cool, wrap airtight and keep at room temperature for up to 3 days. Freeze wrapped slices in a freezer bag for up to 3 months; thaw them still wrapped.