Ingredients:

  • 15 oz pumpkin puree (100% pure pumpkin)
  • 4 large eggs, room temperature
  • 1 cup granulated sugar
  • 0.5 cup light brown sugar, packed
  • 1 cup vegetable oil
  • 0.25 cup water
  • 2 cups all-purpose flour
  • 1.5 tsp baking soda
  • 0.5 tsp baking powder
  • 0.75 tsp fine sea salt
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 0.5 tsp ground nutmeg
  • 0.25 tsp ground cloves
  • 45g raw pepitas
  • 1 tbsp turbinado sugar

Instructions:

  1. Preheat oven to 325°F (165°C). Grease a 9x5 inch loaf pan thoroughly.
  2. In a medium bowl, whisk together the 2 cups all purpose flour, 1.5 tsp baking soda, 0.5 tsp baking powder, 0.75 tsp sea salt, and all spices.
  3. In your stand mixer, beat the 4 large eggs with the 1 cup granulated sugar and 0.5 cup light brown sugar for about 3 minutes until the mixture looks pale and thickened.
  4. Slowly stream in the 1 cup vegetable oil and 0.25 cup water while the mixer is on low.
  5. Mix in the 15 oz pumpkin puree until the batter is a uniform, vibrant orange.
  6. Fold the dry ingredients into the wet ingredients by hand using a spatula. Stop as soon as the last streak of flour disappears to avoid over mixing.
  7. Pour the batter into the prepared pan and smooth the top. Sprinkle the 45g raw pepitas and 1 tbsp turbinado sugar evenly over the surface.
  8. Bake for 1 hours until a skewer inserted in the center comes out clean. Check at 45 minutes; if the top is browning too fast, loosely cover with foil.
  9. Let the bread rest in the pan for 10 minutes, then transfer to a wire rack. Wait at least 1 hour before slicing to allow the internal structure to set.