Super moist pumpkin bread packed with all the fall flavors!

Recipe Snapshot

  • Prep time: Not specified
  • Cook time: Not specified
  • Total time: Not specified
  • Yield: 1 bread loaf [9X5]
  • Category: Recipes
  • Cuisine: Kitchen notes

Ingredients

  • 1¾ cup all purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1.5 teaspoon cinnamon powder
  • 1.25 teaspoon pumpkin pie spice
  • ¾ teaspoon salt
  • ¾ cup granulated sugar
  • ½ cup + 2 tablespoons light brown sugar
  • 1 teaspoon vanilla
  • 2 eggs
  • ½ cup + 2 tablespoon canola oil [or vegetable oil]
  • 1 cup pumpkin puree
  • ⅓ cup pumpkin seeds

Method

  1. Preheat oven to 350 F degrees.
  2. Spray a 9 x 5 loaf pan with nonstick spray and set aside.
  3. In a bowl whisk together all purpose flour, baking powder, baking soda, cinnamon powder, pumpkin pie spice and salt. Set aside.
  4. In the steel bowl of your stand mixer fitted with paddle attachment or using your hand mixer, beat together both sugars, vanilla and eggs on high speed for a minute.
  5. Add canola oil, pumpkin puree and mix till combined.
  6. Add the flour mixture to the wet ingredients slowly. Add in 3 parts, mixing after each addition but do not overmix.
  7. Transfer batter into the prepared loaf pan and sprinkle pumpkin seeds on top.
  8. Bake at 350 F degrees for 60 minutes or till a toothpick inserted in the center of the bread comes out clean. Remember to cover the bread with aluminium foil after 30 minutes or so to prevent excess browning.
  9. Cool completely on wire rack before cutting into slices.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.