Pumpkin Bread Cinnamon Loaf (Print Version)
Moist pumpkin cinnamon loaf loaded with fresh pumpkin and crunchy seeds for a comforting fall bake.
# Ingredients:
→ Dry Ingredients
01 -
2 cups all-purpose flour
02 -
2 teaspoons cinnamon
03 -
1 teaspoon baking soda
04 -
1/4 teaspoon baking powder
05 -
1/2 teaspoon salt
→ Wet Ingredients
06 -
1 1/2 cups sugar
07 -
3/4 cup vegetable oil
08 -
3 large eggs
09 -
1 teaspoon vanilla extract
→ Additional Ingredients
10 -
3 cups shredded fresh pumpkin
11 -
1 cup toasted pumpkin seeds
# Steps:
01 -
Preheat the oven to 163°C (325°F).
02 -
Sift together the flour, cinnamon, baking soda, baking powder, and salt in a mixing bowl.
03 -
In a separate bowl, mix the sugar, vegetable oil, eggs, and vanilla extract until smooth.
04 -
Gradually combine the dry and wet mixtures. Fold in the shredded pumpkin and toasted pumpkin seeds until fully incorporated.
05 -
Pour the batter into a 22.5 x 12.5 x 7.5 cm (9 x 5 x 3 inch) non-stick loaf pan. If the pan is not non-stick, coat it with butter and flour.
06 -
Bake for 1 hour and 15 minutes, or until a knife inserted into the center comes out clean. Cool for 15 minutes in the pan, then turn out onto a cooling rack and cool completely.
07 -
For muffins, use the same baking temperature of 163°C (325°F), but bake for 30 minutes.