Fall Family Recipe: Old-Fashioned Sweet Pumpkin Bread!

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Old-Fashioned Pumpkin Bread

Emily Peacher

With the first day of fall come and gone, being on Sept. 23, along with the impending cold weather approaching NOVA, I thought it would be appropriate to prepare for this chilly season with a Fall-esque recipe. This recipe has been in my family for generations, passed down to make sweet pumpkin bread, setting the mood for the cozy season.

Old-Fashioned Pumpkin Bread Recipe

Ingredients

  • 3 large eggs
  • 1 1/2 cups pumpkin puree
  • ⅔ cup canola oil 
  • ¾ cup sugar
  • ¼ cup light brown sugar
  • 2 teaspoons vanilla
  • 1 ½ cups all-purpose flour
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking soda
  • ¾ teaspoon baking powder
  • ½ teaspoon salt

Topping:

  • 1/4 cup pumpkin seeds
  • 1 teaspoon maple syrup
  • 1/4 teaspoon canola oil

Instructions

  1. Preheat oven to 350ºF (180ºC). Spray a 8.5×4.5-inch (or a 9×5-inch) loaf pan with baking spray. Wrap the outside of the pan with a piece of foil.
  2. Place eggs in a medium-large bowl and whisk well.
  3. Add pumpkin, whisk together until smooth then add oil, sugars and vanilla and mix well again.
  4. 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.
  5. For the topping, combine pumpkin seeds, maple syrup, oil and stir to combine. Set mixture aside.
  6. Transfer batter to prepared pan. Smooth the top and scatter the pumpkin seeds over the top. Bake for 55-65 minutes or until toothpick inserted into the center of the loaf comes out clean. If getting too brown, cover lightly with foil after 45 minutes.
  7. Cool for 15 minutes, then slide out of pan and transfer to a cool rack. Cool completely before slicing.