This smelled so good, I literally could not wait for it to cool off to try it! My nose did not diceive me. It was the best sweet bread I have ever had, and if you know me - I am the master of Banana Bread! Truthfully, the inspiration came to me after dreaming about it last night... I blame the weather. It was a bit crumbly and soft, but oh so delicious! Enjoy!
INGREDIENTS
3 Large Eggs
1 1/2 c. Pumpkin Puree
2/3 c. Sunflower Oil (or any mild flavored oil. I used coconut oil and did 1/3 c. instead because coconut oil is what I had on hand and I didn't want to use Olive Oil.)
1 c. Sugar
1/4 c. Light Brown Sugar
2 tsp. Vanilla
1 1/2 c. All Purpose Flour
2 tsp. Pumpkin Pie Spice
1 tsp. Baking Soda
3/4 tsp. Baking Powder
1/2 tsp. Salt
1/3 (I used 2/3) c. Pepitas (Pumpkin Seeds) (We used salted and it added just an extra savory punch to the bread. Perfect!)
INSTRUCTIONS
Preheat the oven to 350 degrees F. (180 C)
Spray a bread loaf pan with baking spray or wipe it down with coconut oil.
Place the eggs in a medium-large bowl and whisk well.
Add pumpkin, whisk together until smooth then add oil. sugars, and vanilla. 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.
Transfer the batter to the prepared pan. Smooth the top and scatter the pumpkin seeds over the top. Bake for 55-65 minutes or until a toothpick inserted into the center of the loaf comes out clean.
If it is getting too brown, cover lightly with foil after 45 minutes. For the smaller pans you will only need to bake this for 25-30 minutes.
Cool for 15 minutes, then slide it out of the pan and transfer it to a cool rack. Let it cool completely before slicing (if you can wait!). Enjoy!
I altered the recipe I found to fit my needs, but the recipe I originally discovered was found here: https://thecafesucrefarine.com/better-starbucks-pumpkin-bread/
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