Pumpkin Bread with Sunflower Seeds


Serves: 5
Total Calories: 750

Ingredients

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 seed

Directions:

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.

Nutritional Facts:

Serves: 5
Total Calories: 750
Calories from Fat: 383

This Pumpkin Bread with Sunflower Seeds recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.




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