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Roasted Pumpkin Seed Pumpkin Bread

This pumpkin bread is baked with roasted pumpkin seeds blended into the batter, adding a nutty crunch and earthy flavor. It features a moist crumb with a slightly crunchy top, enhanced by warm spices like cinnamon and nutmeg, and has a rustic, golden appearance.
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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 sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 2 eggs large eggs
  • 1/2 cup vegetable oil
  • 1 cup pumpkin puree unsweetened
  • 1/2 cup milk
  • 1/2 cup roasted pumpkin seeds divided; some for blending, some for topping

Equipment

  • Mixing bowls
  • Loaf pan
  • Food processor or blender
  • Measuring cups and spoons
  • Spatula

Method
 

  1. Preheat your oven to 350°F (175°C) and lightly grease a loaf pan.
  2. Place half of the pumpkin seeds in a food processor or blender and pulse until roughly chopped or blended into a coarse meal. Set aside.
  3. In a large mixing bowl, whisk together the sifted flour, sugar, baking soda, cinnamon, nutmeg, and salt until well combined.
  4. In a separate bowl, beat the eggs, then whisk in the vegetable oil, pumpkin puree, and milk until smooth and integrated.
  5. Fold the wet mixture into the dry ingredients using a spatula, mixing just until combined. Do not overmix to keep the bread fluffy.
  6. Gently fold the coarsely processed pumpkin seeds into the batter, distributing evenly for added crunch and flavor.
  7. Pour the batter into the prepared loaf pan and smooth the top with the spatula. Sprinkle the remaining pumpkin seeds on top for a crunchy finish.
  8. Bake in the oven for about 60 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
  9. Once baked, remove from the oven and let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
  10. Slice and serve this warm, flavorful pumpkin bread with a cup of tea or coffee, revealing a moist crumb dotted with crunchy pumpkin seeds.

Notes

For an extra nutty flavor, toast the pumpkin seeds lightly before processing. This bread keeps well in an airtight container for several days.