Pumpkin Bread

Recipe by: Heather Mubarak

Yield: 1 loaf

Pumpkin Bread

Nothing says fall like pumpkin bread. This one is delicious in its simplicity. And the cinnamon sugar crunch on top is divine.

Bread:

• ¾ c pumpkin puree

• 1¼ c granulated sugar

• ½ c avocado oil (or canola, grapeseed, olive, or melted coconut oil)

• ¼ c full fat Greek yogurt or sour cream

• 1 t vanilla

• 2 eggs, room temperature

• 1½ c all-purpose flour

• 1 t baking powder

• ½ t baking soda

• ½ t kosher salt

• 2 t ground cinnamon

• ¼ t ground nutmeg

• ¼ t ground ginger

• ⅛ t ground cloves

Topping:

• ¼ c granulated sugar

• 2 t ground cinnamon

Spray a 9x5” loaf pan and line with a parchment sling (parchment on two sides). Set aside. 

Preheat the oven to 350.

Place pumpkin on a plate covered with a folded paper towel. Use another folded paper towel to gently blot the pumpkin a few times. Use a light hand and do not blot the pumpkin too much. You want to remove a little bit of the moisture without drying it out.

In a large bowl, whisk together the pumpkin, sugar, oil, yogurt, and vanilla. Add the eggs and whisk until well incorporated. Sift the dry ingredients into the pumpkin mixture and fold until just combined. Pour batter into the prepared pan and smooth the top. Mix together topping ingredients and sprinkle over the batter.

Bake 45-55 minutes until a cake tester comes out clean. Let cool on a wire rack before slicing. Bread can be kept covered at room temperature 3-4 days, or refrigerated up to 8 days. Also freezes well.