Homemade Pumpkin Bread

Tis the season for all things pumpkin! And the season wouldn't be complete 

without a hot-from-the-oven slice of pumpkin bread!

It's a chilly fall morning, and I am dreaming of a slice of this homemade pumpkin bread, which means today would be a great day to bake a loaf. It fills the house with a sweet and spicy aroma as it nears its finished point, and pairs nicely with a cup of coffee for an afternoon treat. I can't get enough of the soft and flavorful middle, matched with the crunch of the oat and pepita topping. 

I've been working on this recipe since late summer. That's the point in the year when I start to crave autumn and all things pumpkin. To curb this craving, I got busy in the kitchen trying to perfect my pumpkin bread. I have lost count on how many loafs I ended up making to get this recipe exactly where I wanted it. But, I finally nailed it, and now this is my go-to pumpkin bread. It's moist, full of taste, and an exceptional combination of texture. Seriously, if I haven't convinced you at this point to make it, here is my direct call for you to try it. Go make this pumpkin bread, friend! 

 

• What You'll Need
• 1 stick of salted butter, softened
• 1/2 cup plain Greek yogurt
• 1 cup sugar
• 1 TSP vanilla
• 2 eggs, beaten
• 1 cup pumpkin puree
• 1 1/2 cups all-purpose flour
• 1 1/4 TSP baking soda
• 1/2 TSP salt
• 2 TSP cinnamon
• 1 TSP nutmeg
• 1/4 TSP cloves
• Pepitas
• Old-fashioned oats

• What You'll Do
• Preheat the oven to 350°.
• Cream the butter and cream cheese together; add the sugar and mix until well combined. 
• Mix in the vanilla and the beaten eggs. 
• Add the pumpkin puree, mixing until the batter is rust in color and mixed evenly.
• In a separate bowl, combine the flour, baking soda, salt, cinnamon, nutmeg, and cloves. Stir to mix. 
• Add the dry mixture into the wet mixture bowl. Stir until everything is combined. 
• Pour the batter into a prepared loaf pan - 9" x 5" is a preferred size - (use cooking spray to prepare pan).
• Evenly spread the pepitas and old-fashioned oats over the top of the batter to create a thin layer. Gently press it down on the batter (not into).
• Bake for 60-70 minutes, until an inserted knife comes out clean. I cook mine for exactly 1 hour and 7 minutes in my oven.
• Let cool for about 20 minutes, then transfer to a wire rack to complete the cooling process.
• Eat a slice right after transfer if you like! Enjoy!