Equipment: Digital Scale (preferred), 8.5 x 4.5″ Loaf Pan, Whisk, Sturdy Mixing Spoon, Instant Read Digital Thermometer (preferred), Measuring Spoons & Cups, Aluminum Foil, Mixing Bowls, Cooling Rack

Before You Dive In – Prep: Please Read!

• Prepare homemade pumpkin puree, if using homemade
• Melt and cool the butter
• Dry toast pepitas or other nuts (optional – may use raw or no nuts.) To dry toast: cook pumpkin seeds in a dry 9- to 10-inch heavy skillet (preferably cast-iron) over moderate heat, stirring constantly, until puffed and golden, 4 to 5 minutes. Transfer to a small bowl to cool.
• Move oven rack to center
• Preheat oven to 350 degrees Fahrenheit (177 C)
• Spray or grease a 8.5 x 4.5″ loaf pan. Try our non-stick baking Goop

Step 1: In a medium bowl, whisk together the dry ingredients. Set aside.

Step 2: In a separate large bowl, add all of the wet ingredients. Mix thoroughly using a whisk.

Step 3: Add the dry ingredients to the wet ingredients and stir with a sturdy mixing spoon until all of the dry ingredients are incorporated.

Step 4: Pour the batter into the prepared loaf pan and sprinkle pepitas over the top if using. Place in the center of a preheated 350 F/1177 C oven.

Step 5: Bake for 45 minutes and check the top for over browning. If turning excessively brown, tent with foil.

Step 6: Total bake time is 55-60 minutes depending on your oven/loaf pan. The internal temperature of the bread should be about 205 F (96C). If you do not have a thermometer, a toothpick dipped into the center of the loaf should come out clean.

Step 7: Remove the pan from the oven and allow it to sit on the cooling rack for a few minutes. Turn the pan on it’s side and release the loaf. Allow the loaf to cool on the rack on its side for about 10 minutes. Set top side up to continue cooling.

Step 8: If there is any bread left over after you start into it, wrap it in plastic wrap/foil or seal it in an airtight container. It will stay on the counter for 3 days.

Enjoy!