I had been avoiding it so far, the pumpkin bread onslaught, but it was time, right? Once we hit November it’s all systems go for anything holiday-ish related and I’m all in with any kind of fall spiced holiday quick bread. I meant for this to be a dessert/snack for a few friends we had over a few days ago, but since they brought a pie to share, I’m hoarding this for myself!
I adored that the pepitas (pumpkin seeds) on top got all roasty and extra crunchy while baking, love those toasted seeds! If I would have thought of it, I would have thrown a few handlfuls into the pumpkin bread batter next time, but alas, I’ll deal with eating the loaf just the way it is. Between possibly turning leftovers of this bread into french toast or just toasting it slice by slice, this is going to be dissapear in NO time in my house!
adapted from Joy the Baker cookbook
Pepita and Pecan Pie Pumpkin Bread
- 3 3/4 cups all purpose flour
- 2 cups packed light brown sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoons nutmeg
- 1 teaspoon cinnamon
- 1 teaspoon allspice
- 1/2 teaspoon ground cloves
- 1 15 ounce can pumpkin puree
- 1/2 cup date paste or 1 cup canola oil
- 1/3 cup maple syrup
- 1/2 cup water
- 1 cup pecans chopped
Preheat oven to 350 degrees F. Grease 2 loaf pans, set aside.
In a large bowl, combine all dry ingredients, set aside.
In medium bowl, combine all wet ingredients and combine thoroughly.
Add dry ingredients to the wet mixture and stir all the way through. Fold in pecan pieces and make sure batter is completely combined.
Divide batter between the 2 loaf pans, distributing evenly. Garnish top of loaves with pecans halves and pepitas.
Bake for 1 hour or 1 hour and 15 minutes, or until sharp knife inserted in center comes out clean. Remove from oven and let cool before removing from pans.