- Hey dudes.
I'm Hilah and today on Hila Cooking,
we're making Pumpkin Bread.
Sometimes called Pumpkin Loaf.
But the 12 year old boy who lives in my brain
tells me that that reminds him of a doo doo.
So, we're gonna go with Pumpkin Bread.
Sorry for saying doo doo.
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Very simple recipe.
We're gonna start with our wet ingredients.
Which includes eggs.
From a chicken.
Wow!
So, two of these go in here.
I copied this down from my great grandma Craven's
recipe book when I was probably like 16.
And it's an unusual recipe for pumpkin bread
in that it uses like a full two cups of pumpkin
for one loaf.
Usually it's like one cup.
So the resulting loaf is very moist
and dense but it also has a ton of actual
pumpkin flavor which I really really love.
Cause I feel like, if you put pumpkin in it,
then there's vitamins.
Some of you may remember my pumpkin cupcakes video.
There's a whole song about how healthy pumpkin is for you.
So we're gonna whisk these wet ingredients together.
Okay and then we're gonna add some oil.
I'm just using canola oil.
You want something neutral flavored.
Definitely don't use motor oil.
And then we're gonna add brown sugar.
It's funny, in baking, sugar's almost always incorporated
as a liquid ingredient.
It's never, well probably...
If I say never, it's gonna bite me in the ass.
But it's probably never used as a dry ingredient like flour.
Funny that way.
Okay, we're almost there.
Now, I'm just gonna add the dry ingredients.
So in here, I've got all purpose flour, baking soda,
baking powder, salt, and then my spices.
I'm just using separate spices.
But if you wanted to use pumpkin pie spice,
then you could use that.
So, just want to whisk these together first.
Just to make sure you don't have any lumps of
baking soda or baking powder.
And then, we'll combine.
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Okay, once everything's combined very well,
but you don't want to over mix it.
Ooh, there's a little pocket of flour.
Get that guy.
We're gonna put it into a greased loaf pan.
This is a big 9 x 5 loaf pan.
Cause I love big loafs.
And just kind of spread it out to get the corners.
And then we're gonna put some pumpkin seeds,
AKA pepitas, on top.
These are just raw.
Some people may want to use roasted salted ones.
But I feel like they get a little bit toasted in the oven.
And I don't think the salt really adds anything, so.
The tricky part, well, it's not tricky.
The trick to this is we're gonna bake it for an hour.
And then you want to turn the oven off,
open the oven door a little bit.
And then let it sit in the oven for another like
15 to 20 minutes.
And that's just gonna make sure that it's cooked
all the way through without getting overcooked.
Because there is so much moisture in the pumpkin.
That is how you should cook it, so.
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Once it's out of the oven you want to
take it out of the pan and let it cool completely
on a rack like this.
So, this one's ready.
So we can cut a slice.
This recipe and all my recipes are always available
at hilacooking.com for free, of course.
So you can get all the measurements there.
Oh, yay.
Beautiful.
Oh my God, it smells so, so good.
So much it basically smells like pumpkin pie.
And it's so orange.
I love how orange it is, too.
Naturally.
Naturally orange.
Alright, let's give it a taste.
Oh my gosh.
So moist.
(happily humming)
Pumpkin bread, pumpkin loaf, whatever you want to call it.
I hope you make it.
It's so delicious.
And it just...
I don't know, it just makes you feel like it's fall.
Don't forget to subscribe.
Thank you so much for watching.
And I will see y'all next week.
Bye!
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