RCI-BR.001.0052.001
Pumpkin Bread II
American cuisine | Midwestern cuisine | Breakfast Cuisine | Vegetarian Cuisine | Holiday Recipes | B
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- eggs4 unit
- canola oil1 cups
- (15-ounce) can pumpkin puree1 unit
- sugar3 cups
- flour3½ cups
- baking soda1½ teaspoons
- salt2 teaspoons
- ground allspice2 teaspoons
- ground cinnamon2 teaspoons
- nutmeg1½ teaspoons
- raw pumpkin seeds2 tablespoonfor garnish
Method
1
Preheat oven to 375°F.
2
Butter and lightly flour 2 medium loaf pans (8 1/2 by 4 1/2 by 2 1/2 inches).
3
Using a stand mixer fitted with the paddle attachment, combine eggs, oil, pumpkin and sugar until smooth.
4
In a separate bowl, combine the flour, soda, salt, allspice, cinnamon and nutmeg.
5
With the machine on low speed, add the flour mixture to the pumpkin mixture in ¼-cup increments.
6
Scrape down the side of the bowl and mix for another 30 seconds or so, until all ingredients are well-combined.
7
Divide the mixture equally between the 2 loaf pans.
8
Sprinkle the top of each loaf with 1 tablespoon pumpkin seeds.
9
Bake 40 to 45 minutes until a tester inserted into the center of each loaf comes out clean.
10
Allow loaves to cool in the pans for 5 to 10 minutes before unmolding, then allow loaves to cool on a wire rack to room temperature before cutting or wrapping.