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Pumpkin Bread

Print Recipe
Prep Time 15 minutes
Cook Time 1 hour 15 minutes

Ingredients
  

  • 1 3/4 cup unbleached all-purpose flour
  • 1 cup cane sugar
  • 1/2 cup light brown cane sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
  • 15 ounce canned pumpkin
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup avocado oil
  • 1/4 cup water
  • 3 tablespoons pepitas (pumpkin seeds)

Instructions
 

  • Preheat oven to 350° F
  • In a large bowl, whisk together flour, sugar, brown sugar, baking soda, baking powder, cinnamon, pumpkin pie spice and salt until combined.
  • Make a well in the center of your dry ingredients. Pour in pumpkin puree, eggs, vanilla, avocado oil and water. Whisk together the wet ingredients and then fold them into the dry ingredients, mix until smooth.
  • Grease a 9x5 Loaf Pan and pour the batter into the pan. *Be sure to use this size pan or you'll have to much batter.
  • Sprinkle pepitas on top of the loaf.
  • Bake for 45 minutes, then cover the pan loosely with tin foil. This prevents excess browning of the top of your loaf. Bake for an additional 30 minutes or until a knife inserted in the center of the loaf comes out clean.

Notes

This recipe has been adapted from Design Eat Repeat.