Pumpkin Bread
Pumpkin bread has a bad wrap, and that's a shame. For a moist and flavorful loaf, fresh pumpkin and freshly ground cinnamon are key. For this application, you'll want to use pepitas or Mexican pumpkin seeds. These crunchy beauties have had their hulls removed. Do not use the unhulled seeds that come out of a standard jack-o-lantern...just trust me. This recipe first appeared in Season 5 of Good Eats. Photo by Lynne Calamia
- Time: 95 min
- Servings: 1
Source: Alton Brown
Ingredients
- all-purpose flour
- teaspoons cinnamon
- teaspoon baking soda
- teaspoon baking powder
- teaspoon kosher salt
- sugar
- vegetable oil
- large eggs
- teaspoon vanilla extract
- shredded fresh pumpkin
- toasted pumpkin seeds