Fragrant with spices, studded with toasted nuts, and adorned with a topping of sugared pumpkin seeds, this moist pumpkin bread is a delicious classic. This quick bread is made on pumpkin pie mix, making it easy to prepare and even easier to make. The hardest part about this recipe is waiting for it to bake! The bread fills the air with a richly spiced and delicious scent, and it has the most comforting and homely taste too. It's the ideal bread to bake for fall and winter.
Things You'll Need
7.7 ounces (220 grams) unsalted butter
7.5 ounces (215 grams) all-purpose flour
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cardamom
1/4 teaspoon ground ginger
1/2 teaspoon salt
10.5 ounces (300 grams) light brown sugar
8.8 ounces (250 grams) pumpkin pie mix or puree (un-spiced)
3 large eggs
1 cup nuts of choice (pecans or walnuts), optional
2 tablespoons pumpkin seeds, optional
1 tablespoon granulated sugar, optional
Step 1: Preheat the Oven
Preheat the oven to 350 Fahrenheit (180 Celsius). Grease and line a 9 x 5 inch (23 x 13 centimetre) loaf pan. Let the parchment paper slightly overhang the sides. Set the loaf pan aside.
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Step 2: Brown the Butter
Place the butter in a medium-sized saucepan set over medium heat, melt the butter down, until it is golden, stirring constantly. The butter will begin to foam and splatter, but will subside. Keep heating the butter, swirling the pan occasionally, until it has turned a light brown and is nutty in fragrance — some brown bits should form down the bottom. Remove from the heat and pour it into a small bowl to cool. Set aside.
Step 3: Whisk the Dry Ingredients
In a large-sized bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cardamom, ginger and salt.
Step 4: Blend the Liquid Ingredients
In the bowl of a stand mixer fitted with the beater attachment, or with handheld electric beaters, blend the sugar and pumpkin pie mix/ puree together over medium speed. Pour in the melted butter and blend until smooth, about 2 minutes.
Step 5: Add the Eggs
Add in the eggs, one at a time, beating well after each addition. Mix until well combined, lightened in color and glossy. Pause mixing to scrape down the bottom and sides of the bowl as needed.
Step 6: Add the Dry Ingredients Into the Liquid Mixture
Lower the mixer speed. Add in half the dry flour ingredients, blend until just combined, then add in the remaining dry flour ingredients. Increase the speed to medium-high, and mix for a further 2 minutes to ensure that the batter is smooth and uniform.
Step 7: Fold in the Nuts
Remove the bowl from the mixer, and use a large spatula to fold in the nuts, if using.
Step 8: Garnish
Pour the batter into the prepared loaf pan. Sprinkle over the pumpkin seeds and scatter over the sugar.
Step 9: Bake and Cool
Bake for 55 to 65 minutes, or until a skewer inserted into the middle comes out clean and the loaf is golden brown all over. Let the loaf cool in it's tin for 15 minutes before moving it out and onto a wire rack to let it cool completely.
Step 10: Slice and Serve
Let the pumpkin bread cool slightly before slicing and serving. It's best eaten on the day of making but can keep stored in an airtight container at room temperature for up to three days and in the refrigerator for four days. You can also freeze the slices for up to two months. Reheat when needed.
