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
Ingredients
- 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)
Instructions
- 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.
Megan - The Emotional Baker says
This loaf is gorgeous! I love the toppings.
The Frosted Vegan says
Thanks Megan!
Catherine says
Love the addition of the pecans–I am a huge fan of nuts in my quickbreads!
The Frosted Vegan says
Me too! These give an extra crunch : )
Karis says
I love pumpkin bread and this one looks excellent!
The Frosted Vegan says
Thanks Karis!
marly says
We are on the same page – I’m making pumpkin goodies too. Love your top-down shot!
The Frosted Vegan says
Thanks Marly! : )
Corinne says
This bread looks yummy. I’m so excited to find new blogs, especially in the Fall. My cousin told me about yours and also one called “Cooking With Mr. C.” which is on Facebook and is also a blog. I just “Liked” his page and came directly to your site. I’m so excited. My kids love when I find new blogs. Thank you. Corinne
The Frosted Vegan says
Thanks Corinne! So happy you found me and enjoy!
Sandy says
Do you think oat or buckwheat flour will do?
The Frosted Vegan says
Hi Sandy! Yes, I think either of those flours would work, but I would keep in mind that it would yield a hearty bread, so perhaps using some oat or buckwheat flour and some all purpose would result in a good hearty/tender balance.
Dawn says
was going to pin this but the recipe is here sadly. So how will I come to make it? It looks delicious xx
The Frosted Vegan says
Hi Dawn! It should be there now, it looks like I had changed the Ziplist plugin so it wasn’t showing up. I’m glad you let me know! Enjoy xo
April says
Thank you for this recipe! I cut the sugar in half and I was short on pumpkin puree so I filled in the rest with some sweet potato puree and nobody noticed. I was so happy to use dates in a recipe.