What’s Halloween without the pumpkin? It’s October and pumpkins are everywhere – gardens, doorsteps, centerpieces, grocery stores, and today, pumpkin spice is filling my house with the warm aromas of fall. The crisp air has me back in the groove of baking, especially when it comes to autumn flavors. There’s no denying that pumpkin season is in full swing so I’m happy to present this festive pumpkin loaf.
Scrap the boxed mixes – this recipe is just as easy to make and nothing can beat its homemade taste. Like banana bread? Filled with walnuts and golden raisins, this clever alternative effortlessly captures the essence of the season.
1 cup sugar, less 1 tbsp
1/2 cup vegetable oil
2 eggs, room temperature
1 cup canned pumpkin
1 1/2 cup sifted all purpose flour
1/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground nutmeg
1/4 tsp ground allspice
1 tsp cinnamon
1/4 tsp salt
1/2 cup chopped walnuts
1/2 cup jumbo raisinsTopping
1/2 cup brown sugar
1/3 cup flour
1/4 cup butter
Preheat oven to 325 degrees F.
Grease and flour an 8 x 5 pan designed for loafs.
In a mixing bowl, combine sifted flour, baking powder, baking soda, nutmeg, cinnamon, allspice, and salt. Whisk until completely combined.
In a standing mixer fitted with the paddle attachment, beat the sugar with the oil until the mixture is well blended.
On medium-low speed, mix in the eggs one at a time. Continue beating on medium speed until the mixture is light and fluffy. The texture should appear creamy and look lemony in color.
On medium-low speed, mix in pumpkin until well blended.
On very low speed, gently mix in the dry ingredients (1/3rd at a time) until it is just combined. Be sure not to over mix the batter.
Gently mix in the walnuts and raisins on very low speed.
Pour the batter into the prepared loaf pan.
To make the topping, dice the butter into small cubes and freeze for about 10 minutes. Combine the cold butter, flour and brown sugar into a food processor and pulse together until it turns into a crumble. (10-15 pulses). Sprinkle the topping evenly over the batter.
Bake for approximately 60 minutes or until a toothpick inserted into the center of the loaf comes out clean. Set the loaf on a cooling rack for at least 10 minutes. Scrape the sides of the pan with a sharp knife and the loaf should pop out of the pan very easily. Let the loaf finish cooling for another 10 minutes and enjoy!