Pumpkin Bread with Sunflower Seeds
Pan de Calabaza con PepitasAdd a sweet pumpkin loaf with crunchy sunflower seeds to a late Mexican breakfast or brunch. I came up with this recipe after being inspired by creative Mexican uses of the native ingredients of pumpkin, sunflower seeds, and vanilla.
Ingrediënten
Makes 1 (81⁄2- × 41⁄2-inch) loaf
- 2 cups all-purpose flour
- 1 cup sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon Mexican canela or Ceylon variety preferred
- ½ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- 2 large eggs lightly beaten
- 1 cup canned pumpkin purée
- ½ cup vegetable oil
- ½ teaspoon pure vanilla extract
- ¾ cup dry-roasted sunflower seeds
Instructies
- Preheat oven to 350°.
- Grease an 81⁄2- × 41⁄2-inch loaf pan and line with parchment or wax paper.
- In a large bowl, whisk together the flour, sugar, soda, cinnamon, allspice, and nutmeg.
- Make a well in the center.
- In a small bowl, mix the eggs, pumpkin, oil and vanilla.
- Add the pumpkin mixture to the well in the dry ingredients and stir until combined.
- The batter will be thick.
- Stir in the sunflower seeds.
- Spoon the batter into the prepared pan and bake in the oven 50 to 60 minutes, or until a tester inserted into the center comes out clean.
- Turn the bread out onto a rack to cool.
- Slice to serve.
Notes / Tips / Wine Advice:
The bread may be frozen in a sealed plastic freezer bag up to 3 months.
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