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
  1. 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)
  2. In a medium bowl, mix together the flour, baking powder, baking soda and salt.
  3. In the bowl of a stand up mixer, whisk the pumpkin puree, oil, eggs, pumpkin-pie spice, and sugar until smooth.

4.  Turn off the mixer, and, using a spatula, fold in the flour mixture until just      combined, making sure to not overmix the batter.

5. Gently fold in the walnuts and add the mixture to the greased loaf pan.

6.  Sprinkle the top with the sunflower seeds and additional tablespoon of sugar

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