It’s October, the best month of the year. My goal is to bake something pumpkin flavored each week this month. Week one was a success thanks to A Cozy Kitchen food blog and this delicious pumpkin bread recipe. I had a slice for breakfast, another for a mid-morning snack, one for an afternoon snack, and one for a bedtime snack. It has sunflower seeds on top which means it’s healthy so eat as much as you want and don’t even think about worrying.
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup canned solid-pack pumpkin
- 1/3 cup vegetable oil
- 2 large eggs
- 1 tsp pumpkin-pie spice (If you don’t have pumpkin-pie spice, go buy some. If you’re caught in a snowstorm and can’t go to the store, make your own by mixing up 1/8 tsp each of nutmeg, cloves, ginger, and allspice and 1/4 tsp of cinnamon)
- 1 1/4 cups granulated sugar
- 1/2 cup of chopped walnuts
- 1 tablespoon of sugar (for sprinkling)
- 1 handful of sunflower seeds, unsalted
- Preheat Oven to 350 Degrees. Grease a 9×5 loaf pan with butter and flour (Or if you are lazy like me just spray it generously with cooking spray)
- In a medium bowl, mix together the flour, baking powder, baking soda and salt.
- In the bowl of a stand up mixer, whisk the pumpkin puree, oil, eggs, pumpkin-pie spice, and sugar until smooth.
5. Gently fold in the walnuts and add the mixture to the greased loaf pan.
7. Bake for 40-50 minutes, or until a knife inserted into the center comes out clean.
8. Cool in the pan for 5 minutes then transfer to a wire rack to finish cooling.
Source: Adapted from A Cozy Kitchen