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Pumpkin Bread with Roasted Pumpkin Seeds

This pumpkin bread is a moist loaf flavored with cinnamon, nutmeg, and cloves, incorporating a secret crunch from toasted pumpkin seeds. The batter is mixed gently and baked until golden brown, resulting in a tender crumb with a slight chew and a decorative sprinkle of seeds on top. Its warm aroma and inviting appearance make it a perfect seasonal treat.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour sifted
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil
  • 2 large eggs beaten
  • 1 cup canned pumpkin puree fresh or canned
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/2 cup roasted pumpkin seeds toasted and cooled
  • additional Pumpkin seeds for topping reserved for garnish, optional

Equipment

  • Mixing bowls
  • Loaf pan
  • Spatula
  • Toaster oven or oven

Method
 

  1. Preheat your oven to 350°F (175°C) and lightly grease a standard loaf pan.
  2. In a large mixing bowl, whisk together the sifted flour, sugar, salt, cinnamon, nutmeg, and cloves to blend the dry ingredients evenly.
  3. In another bowl, beat the eggs, then stir in the vegetable oil and pumpkin puree until smooth and well combined.
  4. Pour the wet mixture into the dry ingredients and gently fold with a spatula until just combined, avoiding overmixing to keep the bread tender.
  5. Stir in the toasted pumpkin seeds into the batter to distribute their crunch throughout the loaf.
  6. Pour the batter into the prepared loaf pan, smoothing the top with a spatula for an even surface.
  7. Sprinkle additional pumpkin seeds on top of the batter for a decorative and crunchy topping.
  8. Bake in the preheated oven for about 60 minutes, or until a toothpick inserted in the center comes out clean and the loaf is golden brown.
  9. Remove the bread from the oven and let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
  10. Slice the pumpkin bread once cooled and enjoy the moist crumb dotted with crunchy seeds on every piece.

Notes

For extra flavor, toast the pumpkin seeds until golden and fragrant before adding to the batter.