Pumpkin bread

Step 1

Preheat your oven to 350°F and lightly grease a 9x5-inch loaf pan. Note: This batter also makes really good muffins. It will make enough for 18 so you’ll need two muffin pans or you’ll need to bake them in two rounds.

Step 2

In a large bowl, thoroughly whisk together the pumpkin puree, JUST Egg, oil, white sugar and brown sugar. Make sure to break up any stubborn chunks of brown sugar.

Step 3

Set a fine-meshed strainer over the bowl and add in the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and allspice. Use a whisk to sift the dry ingredients into the bowl. Mix together the batter with a silicon spatula until the flour is just incorporated – don’t overmix. If adding walnuts or chocolate chips, fold those in now. Note: You can replace the separate spices with 2 teaspoons pumpkin pie spice.

Step 4

Transfer the batter to the greased loaf pan and use the spatula to distribute the batter evenly in the pan. Sprinkle the top evenly with the raw pepitas.

Step 5

Bake for 65 to 75 minutes, until a toothpick, wooden skewer or small knife inserted in the center comes out clean, with no wet batter on it. You can also check the doneness by holding your ear to the loaf and listening – you should only hear the faintest bubbling sound, if any. Too much bubbling means there’s still some batter in there. Unlike more delicate cakes, you want to bake this quick bread off strong because it has a lot of moisture in it from the pumpkin. Let it cool for at least 15 minutes before slicing. Note: Bake for 25 to 28 minutes for muffins.