12 October 2013

Seeded Pumpkin Bread

I love fall. I love the colors of the crisp leaves, the late sunrises, and the coziness that the season brings.  Pumpkin bread seems to capture the comfort of autumn so I only make it during this time of year.  It's seems a little more special that way.
 
I like to buy raw pumpkin seeds in bulk and then toast them in the oven instead of buying seeds already toasted. Toasting nuts and seeds is really simple and makes them taste so much better.  Just lay them on a baking sheet or in a glass roasting pan, toast at 350 degrees for 5 minutes, stir, then toast 5 minutes more.  Some nuts require slightly less time and some need a little more--soft  nuts like cashews take about 12-15 minutes total baking time while pumpkin and sunflower seeds take about 8 minutes.  Pumpkin seeds are especially delicious toasted: they puff up and have a nice "pop" with each bite giving this bread a wonderful texture.


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Seeded Pumpkin Bread

1 1/4 C. sugar
3/4 C. oil or shortening

3 eggs (or 6 egg whites)
15oz. can of pumpkin puree
1 tsp. vanilla
3 C. flour
1/2 tsp. salt
1 tsp. baking soda
1 1/2 tsp. cloves
2 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. allspice
3/4 C. toasted pumpkin seeds

1. Preheat oven to 350 degrees. Grease 2 large loaf pans with cooking spray or shortening.
2.  Mix sugar and shortening until fluffy.  Add eggs, 1 at a time, until mixed well.  Add vanilla and pumpkin puree and blend.
3.  Add all dry ingredients until no lumps are present, but don't over-mix.  Stir in  1/2 C. of pumpkin seeds.
4.  Pour into loaf pans and sprinkle remaining seeds on top.   Bake for 45-50 minutes until golden brown and toothpick comes out clean.

Makes 2 large loaves, about 24 slices.


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