Recipe: One-bowl pumpkin bread with sunflower honey topping. By chef and fellow ALKie, Juli Posner
This pumpkin bread was such a huge hit on my Thanksgiving table years ago, that my family begins asking for it as soon as Fall begins.
I serve it with various jams, jellies and honey butter on my brunch tables too.
FOR THE BREAD:
3 large eggs
1 1/2 cups pumpkin puree
3/4 tsp nutmeg
2/3 cup any mild flavored oil
1/2 cup light brown sugar
2 tspn vanilla
2 tspns pumpkin pie spice
2 teaspoons cinnamon
1 teaspoon baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
1 1/2cups all-purpose flour
TOPPING
1/2 cup of sunflower / pumpkin seeds
1 1/2 teaspoons of honey or maple syrup
1/2 teaspoon mild oil
INSTRUCTIONS:
Pre heat oven to 360 degrees
Spray a 9X5 loaf pan and set aside
Place eggs in a medium bowl and whisk
Add pumpkin and continue to whisk till smooth.
Add the oil, white and brown sugars and vanilla and mix till silky smooth.
Add in the pumpkin pie spice, nutmeg, cinnamon, baking soda, baking powder and salt.
Mix till incorporated.
Add the flour and stir till NO lumps remain.
TOPPING:
Combine sunflower or pumpkin seeds / maple syrup or honey and oil.
Stir to combine.
BAKE:
Transfer batter to your prepared (sprayed) pan.
Smooth the top and sprinkle seeds all over the top.
Bake (on 350) for 50-55 minutes, checking the batter after 40/45 minutes, removing when a toothpick comes out clean, and the top is golden brown.
Cool completely then slide out of the baking pan and let cool before slicing.