News Staff
Tuesday, August 4, 2026
Topping: ¼ cup pepitas (or roasted pumpkin seeds) 1 tablespoon granulated sugar ½ teaspoon ground cinnamon Dry Ingredients: 2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon ground cinnamon ½ teaspoon ground nutmeg ½ teaspoon ground ginger ¼ teaspoon ground cloves ½ teaspoon salt Wet Ingredients: 1 ½ cups pumpkin puree (not pumpkin pie filling) 1 cup granulated sugar ½ cup packed light brown sugar ½ cup vegetable oil or melted butter 2 large eggs, room temperature 1 teaspoon vanilla extract Preheat oven to 350 degrees F. Grease a 9X5-inch loaf pan and line it with parchment paper, leaving an overhang on the sides for easy removal. In a small bowl, mix the topping ingredients and set aside. In a medium bowl, whisk together dry ingredients until well combined. In a large bowl, combine wet ingredients; mix until smooth and well blended. Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula or wooden spoon until just combined. Be careful not to overmix; the batter should be thick and slightly lumpy. Pour the batter into the prepared loaf pan, spreading it evenly. Sprinkle the topping mixture evenly over the top. Bake in the preheated oven for 55 to 65 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top starts to brown too quickly, cover it loosely with foil. Allow the bread to cool in the pan for about 10 minutes. Using the parchment overhang, lift the bread out and transfer to a wire rack to cool completely before slicing. Yields: 1 loaf