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Pumpkin Bread with Sunflower Seeds |
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Print this Recipe (Pan de Calabaza con Pepitas) Category: Quick Breads Makes 1 (8 1/2- × 4 1/2-inch) loaf Add 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. 2 cups all-purpose flour 1 cup sugar 1 teaspoon baking soda 1 teaspoon ground cinnamon (Mexican canela or Ceylon variety preferred) 1/2 teaspoon ground allspice 1/4 teaspoon ground nutmeg 2 large eggs, lightly beaten 1 cup canned pumpkin purée 1/2 cup vegetable oil 1/2 teaspoon pure vanilla extract 3/4 cup dry-roasted sunflower seeds 1. Preheat oven to 350°.Grease an 8 1/2- × 4 1/2-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. 2. 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. The bread may be frozen in a sealed plastic freezer bag up to 3 months. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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