yield: 6-8 servings
time: 1 hour, 15 minutes
active time: 10 minutes
2 large eggs
1/2 cup vegetable or canola oil
1/2 cup packed dark brown sugar
1/2 cup granulated sugar
2 tsp pure maple syrup
1 (15-ounce) can pumpkin purée (not pumpkin pie filling)
1 3/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
2 tbsp toasted pepitas (pumpkin seeds), for topping
2 tbsp turbinado sugar, for topping
Preheat the oven to 350 degrees. Grease a loaf pan with nonstick cooking spray, canola oil or melted butter. Set aside.
In a large mixing bowl, whisk together the eggs, oil, sugars and maple syrup until well combined and smooth. Whisk in the pumpkin purée.
Using a rubber spatula, gently fold in the flour, baking soda, pumpkin spice and salt until no streaks of flour remain.
Pour the batter into the prepared loaf pan and spread into an even layer. Top with a sprinkle of toasted pepitas and turbinado sugar.
Transfer to the oven and bake for 50 - 60 minutes, until a toothpick inserted into the center comes out clean. Let cool completely on a wire rack before removing. Slice and serve!
* If you do not have our seasonal pumpkin spice, substitute with 1 tsp ground cinnamon + 1 ½ tsp This Little Goat went to India or Morocco.