Pumpkin Banana Loaf
with Pepita Crumble
This soft pumpkin loaf with crunchy pepita crumble is an easy weeknight bake to get you in the mood for fall. With a tender crumb and plenty of warming pumpkin spices, it will have your kitchen smelling amazing in no time!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
1 pièce(s)
Garniture pour tarte à la citrouille
(Contient Blé)
3 tasse(s)
Farine tout usage
(Contient Blé Peut contenir Noix, Blé, Poisson, Oeuf, Sulfites, Sésame, Arachides, Crustacés, Soya, Lait)
2 cc
Mélange d'épices pour tarte à la citrouille
(Peut contenir Arachides, Sulfites, Triticale, Moutarde, Lait, Noix, Blé, Soya, Sésame)
28 g
Graines de citrouille
2 pièce(s)
Œuf
(Contient Oeuf)
1 cc
Poudre à pâte
(Peut contenir Moutarde, Arachides, Crustacés, Noix, Sulfites, Blé, Oeuf, Sésame, Soya, Lait, Poisson, Triticale)
1 cs
Bicarbonate de soude
(Peut contenir Arachides, Moutarde, Sésame, Crustacés, Sulfites, Soya, Oeuf, Blé, Poisson, Triticale, Noix, Lait)
1 tasse(s)
Cassonade
(Peut contenir Moutarde, Soya, Oeuf, Poisson, Blé, Noix, Arachides, Sulfites, Crustacés, Sésame, Lait)
237 ml
Lait
(Contient Lait)
Pas inclus dans votre livraison
¼ tasse(s)
Huile*
4 cs
Beurre*
½ cc
Sel*
Informations nutritionnelles
Ustensiles
Instructions
- Grease a 9x5-inch metal baking loaf pan with 1 tsp softened butter.
- Line the base and sides of the loaf pan with parchment paper, leaving a 2-inch overhang off the sides. (TIP: The overhang will make it easy for you to remove the pumpkin loaf from the pan later.)
- Whisk together 1/4 cup flour, 1/4 cup packed brown sugar, pepitas, 1/4 tsp pumpkin pie spice mix and 1/8 tsp salt in a medium bowl.
- Add 2 tbsp softened butter. Using your fingertips, mix dry ingredients with butter until pea-sized clumps form. Set aside. (NOTE: This is your pepita crumble.)
- Add 2 cups flour, baking powder, 1/2 tsp baking soda, 1/2 tsp salt and remaining pumpkin pie spice mix to a large bowl, then whisk to combine.
- Using a spatula or an electric hand mixer, beat remaining softened butter, 1/4 cup oil and remaining brown sugar together in another large bowl until lightened and combined, 1 min.
- Add egg and 1 cup pumpkin pie filling to wet mixture, then beat until incorporated. (NOTE: Transfer any leftover pumpkin pie filling to a ziplock bag or container and freeze for a future creation!)
- Add 2/3 cup milk to wet mixture, then stir until smooth. Add dry mixture to wet mixture, then stir until combined and no floury steaks remain.
- Spread batter into the prepared loaf pan, then sprinkle pepita crumble over top.
- Bake in the middle of the oven until a knife inserted into the middle comes out clean, 45-60 min.
- Allow loaf to cool on a wire rack for 10 min before removing from the loaf pan.
- Cool pumpkin loaf completely before cutting into slices with a sharp knife.