Pumpkin Bread with Almonds

Hey everyone!!

Happy holiday season, amirite? There’s a lot of (obvious) reasons why I love the winter and the holiday season, but here’s what I’m happy for today- I’m over here eating baked goods at an alarming rate all dang year, and now it’s time for everyone else to join in!

Pumpkin Loaf Cake 4

I hear there are a lot of people who aren’t into Christmas celebrating this early, but man, I’m into it. I feel like once I grew up and started taking on a lot of the work that goes into making Christmas wonderful for the people around me, I realized it’s a lot of work to only enjoy for a few weeks. So I’m gonna enjoy that as loooong as possible!

Pumpkin Loaf Cake 1 Pumpkin Loaf Cake 2

Alright anyways, we’re here to bake, right? And you guys love pumpkin bread, obviously, right? Right. So this is actually a variation on one of my older recipes on the blog for a pumpkin bundt cake, but sometimes you don’t need an entire cake. Sometimes just a loaf will do.

Pumpkin Loaf Cake 3

When you sprinkle sliced almonds over the top, they all roasty-toasty in the oven, and that added crunch on top of a slice of pumpkin bread is just right. Plus it’s super easy- we aren’t making a whole crumb topping (yet) or anything like that, just tossing some sliced almonds over the top, and bakin’ her up.

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So you know all the good things about pumpkin bread guys- it’s spicy and tastes like the fall and winter, and it’s got this deep orange color that just makes me happy, and it’s got just the right texture to make everyone enjoy every last crumb. ENJOY IT GUYS- tis the season!

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Pumpkin Bread with Almonds

Servings 10 slices

Ingredients

  • 1 3/4 cup flour
  • 3/4 tsp. baking soda
  • 1/2 tsp. salt
  • 1 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1/4 tsp. ginger
  • 1/4 tsp. allspice
  • 1/4 tsp. cloves
  • 2/3 cup sugar
  • 1/2 cup brown sugar
  • 1/2 cup canola oil
  • 3 eggs
  • 1 cup pumpkin puree
  • 1 tsp. vanilla extract
  • 1/3 cup buttermilk
  • 1/4 cup sliced almonds

Instructions

  1. Preheat your oven to 375 degrees, and grease a 9 inch loaf pan. Set aside. 

  2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, ginger, allspice, and cloves. Set aside. 

  3. In a large bowl, beat together the sugar, brown sugar, and oil until combined. Add in the eggs, pumpkin puree, and vanilla extract and beat until combined. 

  4. Slowly add in the flour mixture in alternating additions with the buttermilk, starting and ending with the flour mixture. Beat until the batter is smooth. It will be fairly thin. 

  5. Pour the batter into your prepared pan, and sprinkle the sliced almonds evenly over the top. Bake for 45-50 minutes, or until a toothpick comes out clean. Cool completely, slice, and enjoy! 

Comments

  1. Leave a Reply

    Michele
    November 8, 2018

    Oh my goodness! So delicious! Baking in Denver is a challenge and you've solved it. My loaf looked just like yours — except that I subbed chopped almonds since I didn't have sliced. Turned out perfect. Great crumb, right balance of sweet and spicy.

    • Leave a Reply

      Dough-Eyed
      November 9, 2018

      Michele- That's great to hear!! I'm so glad it turned out well for you- this is one of my absolute favs!! 🙂

  2. Leave a Reply

    Sally
    November 9, 2018

    Nicole, I just made this pumpkin bread and it is spectacular! It has wonderful texture, is very moist and had a very nice rise. Not to mention that it tastes great! it is just as good, if not better, than the pumpkin bread I used to bake at low altitude:) I'm so glad to have found your blog!!! Thank you!

    • Leave a Reply

      Dough-Eyed
      November 10, 2018

      Hi Sally!! That's so great to hear, I'm thrilled it turned out perfect for you!! It totally is the perfect fall treat!!

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