280 grams
All-purpose flour (can sub half for whole wheat)
2 teaspoons
Pumpkin pie spice
2 teaspoons
Baking powder
1 pinch
Salt
1 handful
Pumpkin seeds, for topping
Wet ingredients
1
15 oz (425g) can pumpkin puree
100 milliliters
Maple syrup
75 milliliters
Canola oil
1 teaspoon
Vanilla extract
Directions
Preheat the oven to 180°C/350°F. Grease a 9x5 loaf pan with oil
In a large bowl, whisk together the dry ingredients (except the pumpkin seeds) and the wet ingredients in another bowl
Add the wet mixture to the dry mixture and mix until evenly incorporated. Transfer the batter to the greased loaf pan, even out the top with the spatula, and sprinkle the pumpkin seeds over
Bake in the preheated oven for 55 minutes. After baking, remove the pumpkin bread from the pan when it has cooled to moderately warm and place on a cooling rack. Cover lightly with aluminum foil to prevent it from getting dry while it cools
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