Pumpkin Bread

This is one recipe that just screams fall, but you won’t be able to resist making it all year long. International Collection Pumpkin Seed Oil brings an incredible richness and deep nutty undertone to each slice.

Time 100 min

Servings 12

Difficulty 1

Dietary Information: Vegetarian

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Ingredients

2 ½ cups all-purpose flour, spooned into a measuring cup and leveled
½ teaspoon salt
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon ground cloves
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
2 sticks unsalted butter, softened
1 cup cane sugar
1 cup brown sugar
3 tablespoons Virgin Pumpkin pumpkin oil (as an egg substitute)
1 (15-oz) can 100% pure pumpkin puree
Additional sugar for topping (about 2-3 tablespoons)

Method

Preheat the oven to 355°F and position an oven rack in the middle.
Generously grease a loaf pan with butter and dust with flour. Alternatively, you can use a baking spray with flour.
In a medium bowl, combine the flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg. Whisk until well combined; set aside.
In a large bowl of an electric mixer, beat the softened butter and 2 cups of sugar on medium speed until just blended.
Add the pumpkin oil and canned pumpkin. Mix until well combined.
Gradually add the dry flour mixture to the wet ingredients and mix on low speed until well combined.
Pour the batter into the pan.
Sprinkle an even layer of additional sugar (about 2-3 tablespoons) on top of the batter in each pan. This will create a sweet topping and crust.
Bake for 45-60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the loaf to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely. Fresh out of the oven, the loaf will have a deliciously sweet crust.