Ingredients
- eggs4
- canola oil1 cup
- pumpkin puree1 can
- granulated sugar3 cup
- flour3 1/2 cup
- baking soda1 1/2 tsp
- salt2 tsp
- allspice, 粉末2 tsp
- cinnamon, 粉末2 tsp
- nutmeg1 1/2 tsp
- pumpkin seeds, 生。飾り用2 tbsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 10 steps
Preheat oven to 375°F.
Butter and lightly flour 2 medium loaf pans (8 ½ by 4 ½ by 2 ½ inches).
Using a stand mixer fitted with the paddle attachment, combine eggs, oil, pumpkin and sugar until smooth.
In a separate bowl, combine the flour, soda, salt, allspice, cinnamon and nutmeg.
With the machine on low speed, add the flour mixture to the pumpkin mixture in ¼-cup increments.
Scrape down the side of the bowl and mix for another 30 seconds or so, until all ingredients are well-combined.
Divide the mixture equally between the 2 loaf pans.
Sprinkle the top of each loaf with 1 tablespoon pumpkin seeds.
Bake 40–45 minutes until a tester inserted into the center of each loaf comes out clean.
Allow loaves to cool in the pans for 5–10 minutes before unmolding, then allow loaves to cool on a wire rack to room temperature before cutting or wrapping.
