"According to Ksenia Prints of At the Immigrant's Table, pumpkin bread is a famous fall baking project, but it's also one that is incredibly easy to mess up. Pumpkin bread can often come out claggy, dry, or, on the other end of the spectrum, even overly greasy. Luckily, we've cracked the code on achieving the perfect crumb and texture for a slice of pumpkin bread that straddles the line between gooey and smooth, with a full-bodied aroma and a nutty flavor."
"Preheat oven to 350 F. Spread the pumpkin seeds on a baking sheet and toast for 8-10 minutes until golden. Set aside. Prep a 9×5-inch loaf pan with parchment paper or spray with cooking spray. Combine the cake mix and pumpkin puree until just mixed. Add water 1 tablespoon at a time if the batter is too thick. Do not overmix. Pour the batter into the prepared pan. Sprinkle the toasted pumpkin seeds on top."
Three ingredients—spice cake mix, canned pumpkin puree, and raw pumpkin seeds—create a quick pumpkin loaf that fills the kitchen with autumnal spices and a nutty aroma. Toast seeds first for a crunchy topping. Combine cake mix and pumpkin puree until just mixed, adding water tablespoonwise only if the batter is too thick. Pour into a prepared 9×5-inch loaf pan and bake at 350°F for 45–50 minutes, then cool briefly in the pan before transferring to a wire rack. The result is a tender, slightly gooey yet balanced bread, about 281 calories per serving.
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