Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1 ½ cups granulated sugar
- 1/2 cup unsalted butter, melted and cooled
- 2 large eggs, room temperature
- 1 can (15 ounces) pure pumpkin puree (not pumpkin pie filling)
- 1/4 cup water
- 1 tablespoon hulled pumpkin seeds (pepitas) for topping
Instructions
- Preheat your oven to 325°F (165°C). Grease a 9×5-inch loaf pan with butter or non-stick spray. You can also line it with parchment paper for easy removal.
- In a medium bowl, whisk together the flour, salt, baking soda, baking powder, cinnamon, nutmeg, ginger, and cloves. Set this aside.
- In a large bowl, beat the eggs and sugar together until the mixture is light and fluffy.
- Stir in the melted butter, pumpkin puree, and water until everything is well combined and smooth.
- Gradually add the dry ingredients to the wet ingredients. Use a spatula to fold them in gently. Do not overmix; stop once you see no more white streaks of flour.
- Pour the batter into the prepared loaf pan and smooth the top with a spoon.
- Sprinkle the pumpkin seeds evenly over the top of the batter.
- Bake for 60 to 70 minutes. To check if it is done, insert a toothpick into the center. It should come out clean or with just a few moist crumbs.
- Let the bread cool in the pan for about 10 to 15 minutes.
- Transfer the loaf to a wire rack to cool completely before slicing. This helps the structure set so it doesn’t crumble.
- Cook Time: 70 minutes