1 h 25 mins    Cakes Indulge in the warm, comforting flavors of fall with this deliciously moist pumpkin bread. Packed with rich pumpkin puree and enhanced by a blend of spices, this recipe is perfect for any occasion. The addition of pumpkin seeds and chia seeds not only adds a delightful crunch but also boosts the nutritional value of this delightful loaf. Whether enjoyed fresh from the oven or toasted with a spread, this pumpkin bread is sure to become a seasonal favourite! Servings: 1 loaf Prep: 15 minutes Bake: 70 minutes Total: 1 h 25 minutes Contains: Dairy, Gluten Free from: Meat, Seafood Vegan alternatives: N/A |
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Ingredients |
2 cups (240g) plain flour 1 teaspoon cinnamon 1 tablespoon all spice OR 1 teaspoon crushed cloves and 1/2 teaspoon nutmeg 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon salt 1 1/2 cup (300g) packed light brown sugar 2 large eggs 1 tablespoon vanilla extract 1 1/2 cup pumpkin puree 1/2 cup and 1 tablespoon vegetable oil 1/4 cup roasted and salted sunflower seeds (optional) 1 tablespoon chia seeds (optional) |
Method |
Step 1. Heat the oven to 325F. Generously grease a large (11" by 4") loaf pan with butter, you can also use 2 smaller loaf pans.
Step 2. Whisk together the flour, baking powder, baking soda, cinnamon, allspice, and salt.
Step 3: In a separate bowl, whisk together the brown sugar, oil, pumpkin puree, eggs, and vanilla extract using a hand whisker for 30 seconds.
Step 4: Gradually fold the dry ingredients into the wet ingredients. Stir in the pumpkin seeds and chia seeds.
Step 5: Spoon into the loaf pan and bake for 70-75 minutes. Insert a long skewer stick or knife into the middle, if it comes out clean it is ready, if not bake for longer, checking every 5 minutes. If you are using smaller loaf pans, start checking if they are done after 55 minutes.
Storage instructions: Pumpkin bread has a high moisture content so it is best stored in the fridge. It still maintains it's softness when cold!
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