Better Than Starbucks Pumpkin Bread
Ingredients
For the bread:
- 3 large eggs
- 1 ½ cups pumpkin puree (I really like Libby's canned pumpkin)
- ⅔ cup sunflower oil or any mild flavored oil
- 1 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
For the candied pepita topping:
- ⅓ cup pepitas pumpkin seeds
- 1 teaspoon honey
- ¼ teaspoon sunflower oil or any mild flavored oil
Instructions
For the bread:
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Preheat oven to 350ºF (180ºC). Spray a 9x5-inch loaf pan (divide the batter in two if your pans are smaller) with baking spray. Wrap the outside of the pan with a piece of foil, shiny side in. (See Café Tips above in post regarding foil and making this bread in mini loaf pans.)
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Place eggs in a medium-large bowl and whisk well.
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Add pumpkin, whisk together until smooth then add oil, sugars and vanilla and mix well again.
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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.
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For the topping, combine pumpkin seeds (pepitas), honey and oil and stir to combine. To make mixing easier, you can pop the pepita mixture in the microwave for 10-15 seconds to thin out the honey. Set mixture aside.
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Transfer batter to prepared pan. Smooth the top and scatter the pumpkin seeds over the top. Bake for 55-75 minutes OR until a toothpick inserted into the center of the loaf comes out clean. If getting too brown, cover lightly with foil after 45 minutes. For the smaller pans (see Café Tips above) you'll only need to bake for 25-30 minutes.
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Cool for 20 minutes, then slide out of pan and transfer to a cool rack. Cool completely before slicing (if you can wait!).