Pumpkin Bread
This homemade Pumpkin Bread recipe is a fall favorite, packed with cinnamon, cardamom, and ginger. This recipe feels like autumn in a slice!
Ingredients
- 1 & 1/2 cup white sugar
- 3 Tbsp brown sugar
- 1 15oz canned pumpkin puree
- 1/2 cup unsalted butter melted & cooled
- 3 eggs whisked
- 1 tsp cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp nutmeg
- 1/4 tsp cardamom
- 1 & 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 & 1/4 cup all purpose flour
- 1/4 cup pumpkin seeds toasted
Instructions
- Preheat the oven to 350 degrees F. Coat a 9×5-inch loaf pan with cooking spray and line with parchment paper; set aside.
- In a stand mixer or large bowl combine the white and brown sugars, pumpkin puree, and butter. Whisk together until smooth.
- Add in the eggs, mix until incorporated. Next, add in the cinnamon, ground ginger, nutmeg, cardamom, baking powder, baking soda, and salt. Mix again until the batter is smooth.
- Gently fold the flour into the batter using a spatula. Pour the batter into the prepared loaf pan and spread into an even layer. Sprinkle with pumpkin seeds and gently press them into the batter to ensure they stick.
- Place the loaf pan onto a baking sheet and bake until a toothpick inserted into the middle comes out clean, about 55 to 60 minutes. Let the pumpkin bread cool 10 minutes in the pan, then transfer to a cooling rack and let cool completely.