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. This recipe features pepitas (Mexican pumpkin seeds) with hulls removed for a crunchy texture. Originally from Season 5 of Good Eats.
Ingredients
Gold Medal All-Purpose Flour (caja)2 cup
(280g)Ground Cinnamon2 tsp
(4g)Pure baking soda1 tsp
(5g)Baking Powder1/4 tsp
(1g)Coarse Kosher Salt1/2 tsp
(1g)Pure Cane Sugar1 1/2 cup
(300g)VEGETABLE OIL3/4 cup
(144g)Grade AA large eggs3 large
(150g)Pure Vanilla Extract1 tsp, (5 ml)
(5g)Organic 100% pure pumpkin3 cup, shredded fresh
(350g)PUMPKIN SEEDS1 cup, toasted
(140g)