Pumpkin Bread

Easy and delicious pumpkin bread filled with pumpkin puree, spices and topped with honey pepita seed glaze (aka pumpkin seeds!). Pairs perfectly with your morning coffee or an afternoon snack with a nice hot cup of cider.

 

We are in full swing of pumpkin season and of all the pumpkin possibilities, pumpkin bread has to be my favorite! The best part about it – the sweet smell of your house while it’s baking. I whipped this recipe up on a cold day early this October – that one week it got cold in Louisiana. When it finally gets cold down here you really have to make the most of it because the next day it will be 80 degrees and humid again. This pumpkin bread is one of the best versions I’ve had so far. Its moist, fluffy and filled with the perfect amount of spice. Plus the pepita glaze really pulls it all together!

Ingredients for Pumpkin Bread:

• Eggs
• Pumpkin Puree
• Vegetable oil
• Sugar
• Brown Sugar
• Vanilla Extract
• Baking Soda
• Baking Powder
• Ground Ginger
• Ground Cardamom
• Pumpkin Spice
• Cinnamon
• Honey
• Pepitas (Pumpkin Seeds)

How to make Pumpkin Bread:

• Preheat oven to 350 degrees
• Grease loaf pan with oil or butter
• Mix dry ingredients
• Mix wet ingredients in a separate bowl
• Slowly add in wet ingredients to dry turning in slowly
• In a separate bowl combine pepita mixture
• Once batter is thoroughly mixed pour mixture into the greased loaf pan
• Sprinkle pepita mixture on top of pumpkin batter
• Bake 50-60 min or until center is cooked (stick a large tooth pick or butter knife in center, if it comes out clean its ready)
• Let cool for 15-20 min in pan then transfer onto cooling rack
• Cool completely before slicing
• Enjoy!

Tips

• BE CAREFUL TO NOT OVER BAKE THE BREAD

Pumpkin bread can be very tricky, the outside may look all the way done but the inside will still be completely battery.  You might think to yourself “wow that has to be ready” and when you take it out and try to cut into it, the inside just runs out and your pumpkin bread is ruined!

On the flip-side, you have tested the middle and noticed it needs longer so you keep it in another 15-20 min so the inside can cook and then you have the outsides completely burnt and crispy. That’s when our trusty aluminum foil comes into play. When you think your bread needs a little more time in the oven cover the top of the pan with aluminum foil to protect it from becoming overcooked and too crusty.

• CUTTING THE LOAF

The best way to cut any kind of bread made in a standard loaf pan is to make sure they are all even cuts. Start with cutting the loaf in half. Next you’ll cut those halves in half and then again once more giving you 8 even slices!

 

 

• ADDING SOME PIZAZZ

You can always add in any extra goodies into your batter to add that extra flavor if you please. Some suggestions could be nuts, raisins, chocolate chips and maybe even some oats! Just know it may add some extra cook time (especially chocolate chips) so be sure to have that foil ready so you don’t burn the top!

• HOW TO STORE BREAD

There are a few ways you can store pumpkin bread. I typically store it in an air tight container after I have cut all my slices and made sure they are all the way cool. Another option is keeping in in the loaf pan whether it’s cut or not and simply covering it with foil or saran wrap.

The pumpkin bread will keep for up to 10 days in the fridge (but lets be real it won’t last that long because its so delicious). When you want a slice just simply pop it in the microwave for up to 20 seconds or eat it cold, whichever you prefer!

Pumpkin bread can also be stored in the freezer for up to 3 months. Make sure you have it wrapped in foil and plastic wrap or simply put it in a freezer safe zip lock bag. Be sure to eat it within the 3 months to avoid freezer burn.

If you made this recipe I’d love to know your thoughts so please leave a comment below and don’t forget to tag me on instagram @day_lilly_

WANT ANOTHER SWEET RECIPE? CLICK ON THE LINK BELOW!

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