''Tasty, fluffy, and so easy!!''
what you need:
– 2 1/2 cups all-purpose flour – 1 tsp baking powder – 1/2 tsp baking soda – 1 1/2 tsp salt – 2 1/4 tsp ground cinnamon – 3/4 tsp ground nutmeg – 1/8 tsp ground cloves – 1/4 tsp ground ginger – 1 cup golden brown sugar – 1/2 cup granulated sugar – 1 cup unsalted butter melted – 2 large eggs room temperature – 1 15- oz. can pumpkin puree – 2 tbsp raw pumpkin seeds
Sift the dry ingredients. Sift together the all purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ground ginger in a bowl with a fine mesh sieve.
Whisk the butter and sugars. In a separate bowl, add the golden brown sugar, granulated sugar, and melted butter, whisking until combined, about 1 minute.
Add the eggs and pumpkin. Now add the room temperature eggs along with the pumpkin puree. Then mix it together with a whisk until just combined.
Combine the wet and dry mixtures. Add the dry ingredients to the wet, gently mixing with a spatula. Don’t overmix, doing it just until you don’t see any more patches of dry flour.
Bake. Now coat a 9×5-inch loaf pan with nonstick spray and line the bottom with parchment paper. Pour the pumpkin bread batter into the pan and sprinkle the top with raw unsalted pumpkin seeds. Bake at 325°F for about 80 minutes.
Make ahead: You can prepare the pumpkin spice mix in advance and keep it stored in your pantry for easy use. This Pumpkin Bread can also be made and cooled, then stored in the freezer for the future.